Cracker Barrel #241
Last inspected: Feb 9, 2026
82
Score
Going back to 2022, Cracker Barrel #241 has 12 inspections in the public record. The most recent report on file is from Feb 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around five violations to closer to one violation per visit over the last few inspections.
When inspectors have written things up, “employee cracked raw shell eggs” has been the most frequent reason, cited three times.
Cracker Barrel #241's latest score is in line with the Stuart average of 81. The record reflects steady performance over time.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
82
Nov 17, 2025
Routine - Food
No violations found.
100
Jun 26, 2025
Routine - Food
No violations found.
100
Jun 18, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed at cookline between low boy freezers. **Warning** - From follow-up inspection 2025-06-18: Same. **Time Extended**
31A-04-4
90
Jun 17, 2025
Routine - Food
8 critical violations. 1 major violation.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler near dry storage area: cooked carrots (47F at 10:15am- Cooked Cooling) As per operator, portioned cooked carrots cooling over night in unit. Item not cooled from 135F to 41F in a total of 6 hours. Carrots portioned in cups with tightly closing lid. See stop sale. **Warning**
03D-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 cracked raw shelled eggs then handled clean plate to plate food; no hand wash. Operator placed plate to clean and sanitize and washed hands. **Corrected On-Site** **Warning**
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 dirty dishes then handled clean dishes; no hand wash. Advised operator that dishwasher should wash hands. **Warning**
12A-13-4
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 less than 160F). Advised operator to discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Live, small flying insects found. 2 flies flying at expo line landing on cutting board 1 flying around in the kitchen. **Admin Complaint**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At flip top cooler near dry storage area: cooked carrots (47F at 10:15am- Cooked Cooling) As per operator, portioned cooked carrots cooling over night in unit. Item not cooled from 135F to 41F in a total of 6 hours. Carrots portioned in cups with tightly closing lid. 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 lower compartment of make table across from flat top grill: pancake batter with milk (61F at 10:05am; 54F at 10:45am- Ambient Cooling) As per operator and label, cooling since 6:41am. Item did not cool to 41F in a total of 4 hours. See stop sale. **Warning**
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. At lower compartment of make table across from flat top grill: pancake batter with milk (61F at 10:05am; 54F at 10:45am- Ambient Cooling) As per operator and label, cooling since 6:41am. Item did not cool to 41F in a total of 4 hours. See stop sale. **Warning**
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 prep area near walk in cooler: house made mashed potatoes (126F at 10:40am- Reheating) As per operator, reheating since 15 minutes and process is complete. House made mashed potatoes not reheated to 165F within 2 hours. Operator reheated to 175F. **Corrected On-Site** **Warning**
03E-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed at cookline between low boy freezers. **Warning**
31A-04-4
27
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Aug 16, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline stove: shredded cheese (45- cold holding) Per operator, not prepared or portioned today. Out of temperature for 3 hours. Operator placed ice bags on food to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Macaroni cooling over night @10:30 (45f); At reach in cooler on cookline: macaroni stacked over fill line and covered. At current rate of cooling, items did not reach 41F within 6 hours. See stop sale.
03D-02-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled French toast batter, removed dirty gloves then proceeded to wash hands for less than 10 seconds. Educated operator on proper hand washing procedures, employee washed hands. **Corrective Action Taken**
12A-17-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Macaroni cooling over night @10:30 (45f); At reach in cooler on cookline: macaroni stacked over fill line and covered. At current rate of cooling, items did not reach 41F within 6 hours. See stop sale.
01B-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Head phones over food prep area on cookline. Operator removed. **Corrected On-Site**
40-06-5
52
Apr 15, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken over bacon croutons not in commercial packaging at walk in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hung on cooking equipment soiled with food debris and oil residue. Operator removed tongs. **Corrected On-Site**
10-02-4
82
Jan 19, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack Raw shell eggs, removed gloves then plated pancakes with no hand wash. Educated operator on proper hand washing procedures.
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 employee handling dirty dishes to be put in dish machine then put away clean sheet trays with no hand wash. Educated operator on proper hand washing procedures.
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw Country fried steak over French fries at reach in freezer on cook line. Both products opened from commercial packaging. Operator stored properly. **Corrected On-Site**
08A-02-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over cook line.
36-34-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Temperature <160F)
16-55-4
58
Jul 25, 2023
Complaint Partial
2 critical violations.
View 2 violations
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. Observed employee using Bare hands to shift cooked ready to eat scrambled eggs from rim of plate to center of plate. Advised operator to coach employee on proper use of gloves for handling ready to eat foods.
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (118F - Hot Holding) Observed fried onions at service window in a metal container at 118F. Operator states out of temperature for 10 minutes. Operator decided to add to time control procedure. Operator placed time stamp for remaining 3 hours and 50 minutes. **Corrective Action Taken**
03B-01-6
74
Apr 24, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee cracked raw shell eggs and then handled clean equipment or utensils, spatula without washing hands. Operator washed hands and put on new gloves. **Corrected On-Site**
12A-27-4
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 moved sanitizing to 3C sink with sink and surface 700ppm. **Corrected On-Site**
22-57-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in heated dip well at 121F. Operator removed and called technician. **Corrected On-Site**
10-07-4
70
Jul 1, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 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 handed dirty dishes then proceeded to handle clean dishes no handwash- educated operator- employee washed hands.
12A-13-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted at ice machine by office area- operator inverted. **Corrected On-Site**
24-05-4
Basic - Ice buildup in walk-in freezer. All along pipe line and ice on floor.
14-69-4
78
Frequently Asked Questions
When was Cracker Barrel #241 last inspected?
The most recent health inspection at Cracker Barrel #241 on file is from Feb 9, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cracker Barrel #241?
Across the inspection record, “employee cracked raw shell eggs” has been cited three times, more than any other issue at Cracker Barrel #241.
How does Cracker Barrel #241 compare to other restaurants in Stuart?
Cracker Barrel #241 most recently scored 82 out of 100, which is about the same as the Stuart average of 81.
Has Cracker Barrel #241's inspection record improved over time?
Yes. Recent inspections at Cracker Barrel #241 have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Cracker Barrel #241 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 #241 inspected?
Based on the inspection history on file, Cracker Barrel #241 is inspected around three times per year on average.
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