Cracker Barrel #240
Last inspected: Mar 3, 2026
100
Score
Inspectors have visited Cracker Barrel #240 17 times, with records going back to 2022. The most recent visit was on Mar 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly six violations earlier in the record.
“Stop sale issued on time/temperature control” comes up most often, recorded four times in the inspection record.
The city-wide average for West Palm Beach sits at 79, putting Cracker Barrel #240 on the better side of that line. Overall, the inspection record reads well.
17
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
No violations found.
100
Mar 2, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
58
Sep 26, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
50
Apr 11, 2025
Complaint Full
No violations found.
100
Apr 10, 2025
Complaint Full
9 critical violations. 3 minor violations.
View 12 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch soil apron then handled clean fryer basket and served food; no hand wash. Chef washed hands. **Corrected On-Site**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw trout stored over ham. At walk in cooler: raw shrimp stored over cooked sausage. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler at end of cookline: hydrated potatoes (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: pancake batter with milk (54F at 9:30am- Cooling) As per operator cooling since, since 5:15am Batter did not cool to 41F in a total of 4 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler at end of cookline: hydrated potatoes (45F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At low boy reach in cooler: sliced tomatoes (54F - Cold Holding) As per operator, transferred from cooler at front counter 1 hour prior. Not prepped or portioned today. Operator placed to quick chill.
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At cook line: Raw shelled eggs stored using time as a public health control; no time mark. As per operator, stored since 7am. Operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At walk in cooler: pancake batter with milk (54F at 9:30am- Cooling) As per operator cooling since, since 5:15am Batter did not cool to 41F in a total of 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03D-06-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At backend of kitchen in reheating units: House made mashed potatoes (129F at 9:29am- Reheating) as per employee, reheating since 15 mins and the process is complete. House made mashed potatoes did not reheat to 165F within 2 hours. Operator placed to reheat to 165F. **Corrective Action Taken**
03E-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef crack raw shelled eggs then handled plate with sunny side up eggs to served and handled clean plates on line; no hand wash. Chef washed hands and changed the plate to a clean one for the order of sunny side eggs. **Corrected On-Site**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handled soil dishes from tables then handled clean rack with clean cups from the dishwasher; no hand wash. Advised operator that dishwasher should wash hands and place rack with cups to clean and sanitize.
12A-13-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (Sink and surface -170ppm) Advised operator to provide a minimum strength of 272ppm.
21-45-1
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at cook line area. Observed at cook line: Dishes soiled with food stored with clean dishes for service. Operator removed dishes to clean and sanitize. **Corrective Action Taken**
24-03-4
22
Mar 26, 2025
Complaint Full
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used hand to adjust reading glasses and without washing hands employee handled clean utensils being used to cook eggs and various meats on flat top. Discussed with operator who educated employee, employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line drinking out of personal beverage container did not wash hands before handling containers of cooked bacon and placing on steam table. Discussed with operator who educated and had employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler pancake batter with egg and milk (56F - Cooling)at 9:10am per operator cooling since 4:57am. Discussed ambient cooling with operator. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler pancake batter with egg and milk (56F - Cooling)at 9:10am per operator cooling since 4:57am. Discussed ambient cooling with operator. See stop sale.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table sausage gravy (118F - Hot Holding) per operator products not prepared appropriately 1 hour ago and placed in steam table to hot hold until served. Discussed hot holding with operator who moved gravy to be reheated to 165F+. Operator also corrected water level and temperature in steam table water temperature 108F. **Corrective Action Taken**
03B-01-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand washing sink next to dish washing area soap dispenser unable to dispense soap. Discussed with operator who stated it was broken yesterday and replacement is on the way. Operator provided hand soap. **Corrected On-Site**
31B-06-4
Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. In kitchen at cook line Sanitizer Bucket ( Sink and Surface -170ppm ) discussed with operator who refilled and corrected Sanitizer Bucket ( Sink and Surface -400ppm ) **Corrected On-Site**
21-07-4
41
Dec 11, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At Cookline; Employee cracked eggs then proceeded to handle clean utensils Advised operator who spoke with employee Employee washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator corrected to quaternary 200ppm **Corrected On-Site**
22-43-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At Cookline; Sanitizer Bucket (Quaternary 0ppm) Operator corrected to quaternary 200ppm **Corrected On-Site**
21-08-4
70
Dec 2, 2024
Routine - Food
No violations found.
100
Nov 26, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <165F) Advised operator to set up triple sink to with sanitizing solution at chlorine 100ppm. Operator set up **Warning** - From follow-up inspection 2024-11-26: Same **Time Extended**
22-57-6
86
Nov 25, 2024
Routine - Food
4 critical violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen, Reach in Cooler raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); raw fish (50F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Kitchen, Reach in Cooler raw chicken (50F - Cold Holding); raw beef (50F - Cold Holding); raw fish (50F - Cold Holding) Per operator not prepared or portioned today Per operator held in cooler overnight **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature <165F) Advised operator to set up triple sink to with sanitizing solution at chlorine 100ppm. Operator set up **Warning**
22-57-6
High Priority - Employee cracked raw shell eggs and then handled clean utensils without washing hands. Advised operator, employee washed hands **Corrected On-Site** **Warning**
12A-27-4
55
Jul 26, 2024
Routine - Food
No violations found.
100
Jul 25, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
39
Mar 4, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, employee cracked 3 raw shell eggs with bare hand and then grabbed a plate with a cooked meal on it with that same hand and handed it to a server without washing hands, operator threw meal out and corrected employee, employee washed hands. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline employee used bare hand to smash down on French toast and hold steady on a spatula to transfer French toast to plate to be served to customer. Operator corrected by discarding and replacing French toast order and speaking to employee, employee washed hands and put gloves on **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler open container with raw chicken stored over box of fully cooked beef, operator moved raw chicken to proper storage shelf * **Corrected On-Site**
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cleaning dish rack open employee coffee cup stored on shelf next to and above clean dishes, operator discarded coffee cup
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
58
Oct 30, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer.all over several boxes **Warning** - From follow-up inspection 2023-10-30: Same **Time Extended**
14-69-4
95
Oct 23, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork sausage stored above bags of unwashed potatoes inside walk-in cooler. Operator stored properly **Corrected On-Site** **Warning**
08A-04-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator used his high temperature holding thermometer 144°F, inspector used heat strip did not turn black. Operator moved sanitation procedures to 3 compartment sink , sink and surface 700ppm. **Corrected On-Site** **Warning**
22-57-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handle small cup with bare hands with finger touching the inside part of the cup, then proceeded to fill it with apple sauce, apple sauce touched employee finger before placing cup on expo for service. Employee washed hands and put on gloves. Manager removed apple sauce cup **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook handled raw shell eggs with gloves, proceeded to removed gloves with hands, then put on new gloves, followed by handling clean plates with out washing hands. Employee washed hands **Corrected On-Site** **Warning**
12A-27-4
Basic - Ice buildup in walk-in freezer.all over several boxes **Warning**
14-69-4
Basic - Plumbing system in disrepair. Hand washing sink on prep line not working, Out of order sign. **Warning**
29-08-4
50
Jan 19, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
39
Aug 23, 2022
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands **Corrected On-Site**
12A-13-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.... Hot holding fried onion 87° in in steam table at kitchen not determined how long food being held . Manager stated that it is room temperature food. Reviewed Time Control in TCS Food. Manager discarded food. **Corrective Action Taken** **Repeat Violation**
03B-15-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food....spray oil bottle. Manager discarded bottle. **Corrected On-Site**
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...cheese, cut tomatoes, cut lettuce in reach in cooler next to hand washing sink at kitchen.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. ...cheese, cut tomatoes, cut lettuce in reach in cooler next to hand washing sink at kitchen. See stop sale. Manager discarded food **Corrected On-Site**
03F-01-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.. bacon bits in reach in cooler, shell eggs at cook line being held less than four hours. Manager discarded food. **Corrected On-Site**
03F-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...cooling hash brown 61°-52° at 1:27 to 60°-53° stacked containers in reach in cooler. Manager moved container to walk in freezer and uncovered food. **Corrective Action Taken**
03D-15-4
Basic - Floor area(s) covered with standing water. Front of walk in freezer due to broken tiles.
36-22-4
32
Frequently Asked Questions
When was Cracker Barrel #240 last inspected?
The most recent health inspection at Cracker Barrel #240 on file is from Mar 3, 2026. The public record contains 17 inspections in total.
What is the most common violation at Cracker Barrel #240?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Cracker Barrel #240.
How does Cracker Barrel #240 compare to other restaurants in West Palm Beach?
Cracker Barrel #240 most recently scored 100 out of 100, which is higher than the West Palm Beach average of 79.
Has Cracker Barrel #240's inspection record improved over time?
Yes. Recent inspections at Cracker Barrel #240 have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Cracker Barrel #240 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cracker Barrel #240 inspected?
Based on the inspection history on file, Cracker Barrel #240 is inspected around five times per year on average.
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