Cracker Barrel #287
Last inspected: Feb 2, 2026
70
Score
Going back to 2022, Cracker Barrel #287 has 10 inspections in the public record. The most recent visit was on Feb 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The pattern that stands out is “heat strip failed to turn black”, which has been cited two times.
By comparison, the average Boynton Beach facility scores 79, putting Cracker Barrel #287 on the weaker side. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
70
Jul 15, 2025
Routine - Food
No violations found.
100
Jul 14, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
52
Feb 26, 2025
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
52
Sep 10, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat sausage patties and utensils, without washing his hands and changing gloves. Cook washed his hands and changed 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. Dish washer set up three compartment sink with 700ppm sink and surface cleaner to sanitize. Machine was repaired during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-57-6
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 was one hour ago. Cook time marked. **Corrected On-Site**
03F-02-5
Basic - Ice buildup in walk-in freezer, service door not sealed properly.
14-69-4
Basic - Old labels stuck to food containers after cleaning. Operator removed label. **Corrected On-Site**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area.
36-27-5
55
Apr 5, 2024
Routine - Food
No violations found.
100
Apr 4, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef cracked raw shell eggs with barehands, wiped hands on apron, immediately touched clean spatula to cook. Hands not washed. Educated on site. **Warning**
12A-16-4
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 0). Ran three times. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (49F - Cold Holding); steak (49F - Cold Holding); burgers (49F - Cold Holding);roast beef (46F - Cold Holding) first reach in cooler drawer at cook line. Removed from walk in cooler less than four hours. Walk in cooler temping at 40F. Drawer not closing all the way. Items moved back to walk in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine dispenser at server station **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on site unable to provide certification **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide **Warning**
16-62-1
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cook line at flat top **Warning**
40-06-5
43
Oct 17, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0); operator ran dishwasher a few more times - rechecked to 160 F. **Corrected On-Site**
22-49-4
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. hash browns (51F - Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. burgers (49F - Cold Holding); in drawers at cook line; as per operator food brought out from walk-in cooler in the morning; food nor prepared or portioned today; food out of temperature for approximately 1 hour; drawer to be kept closed; hash browns (51F - Cold Holding);in small cooler on the shelf at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale;
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- food particles observed at expo line; advised operator to change water frequently when food particles observed in water;
10-05-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line;
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alex Busby.
53A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- knives stored in between equipment at thermalizer area; remove **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- at cook line scoop in water at 117 F. Operator discarded water **Corrected On-Site**
10-07-4
Basic - No hot running water at mop sink.
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- slimy gaskets at cold drawers at cook line
23-03-4
Basic - Plumbing system in disrepair- no hot water handle at mop sink faucet.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust- mold like substance and rust heavily present on the wall at dishwasher and three compartment sink area.
36-27-5
30
Feb 23, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks. Cook breaking shell eggs and than plating bacon without changing gloves and washing hands. Reviewed proper procedures with cook he than washed hands and changed gloves. **Corrected On-Site**
12A-09-4
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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 82°F in wait station and dish area.
27-16-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sink and surface cleaner 0ppm at cook line. Operator set up fresh solution at 700ppm. **Corrected On-Site**
21-45-1
67
Aug 11, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sink and surface cleaner 0ppm used in triple sink.
22-45-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scrambled eggs (117°F-120°F - Hot Holding) at cook line in a double pan, cooked less than one hour ago. Cook removed one pan 170°F, by the end of inspection. **Corrected On-Site**
03B-01-6
Basic - Cooks beverage container on a food preparation table across grill. Cook discarded. **Corrected On-Site**
12B-07-4
70
Frequently Asked Questions
When was Cracker Barrel #287 last inspected?
The most recent health inspection at Cracker Barrel #287 on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cracker Barrel #287?
Across the inspection record, “heat strip failed to turn black” has been cited two times, more than any other issue at Cracker Barrel #287.
How does Cracker Barrel #287 compare to other restaurants in Boynton Beach?
Cracker Barrel #287 most recently scored 70 out of 100, which is lower than the Boynton Beach average of 79.
Has Cracker Barrel #287's inspection record improved over time?
Results have been roughly steady. Inspections at Cracker Barrel #287 have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cracker Barrel #287 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cracker Barrel #287 inspected?
Based on the inspection history on file, Cracker Barrel #287 is inspected around three times per year on average.
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