Cracker Barrel #289
Last inspected: Jan 23, 2026
70
Score
The health department has logged 13 inspections at Cracker Barrel #289, the earliest from 2022. The most recent report on file is from Jan 23, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to four violations per visit.
“Floor soiled/has accumulation of debris” comes up most often, recorded six times in the inspection record.
Compared to other St. Augustine restaurants (averaging 81), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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. French toast batter that is sitting out on counter next to grill on cook line missing time markings, per employee batter has been taken out of the cooler less then 30 minutes prior and per manager it should be held on time control, employee placed time marking on batter. **Corrected On-Site**
03F-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice bin by ware washing area has mold like substance spots.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 food handler cooked eggs on cook line wearing smart watch, watch removed. **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. Under fryers on cook line has a build up of grease. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors frames and gaskets of several reach in coolers on cook line/make line have a build up of debris. **Repeat Violation**
23-03-4
70
Sep 4, 2025
Complaint Partial
No violations found.
100
Aug 4, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs with bare hands then continued to handle clean plates and tongs before washing hands, and also other employee touched the same tongs. **Repeat Violation** **Admin Complaint**
12A-27-4
Basic - Standing water in bottom of reach-in-cooler. Interior of several reach in coolers on cook line. In reach in cooler under service window in server area.
29-49-6
Basic - Stored food not covered. Pan of biscuits in walk in freezer. Pan of raw fish in walk in cooler. All items covered. **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment on cook line. Gaskets of reach in coolers on cook line and walk in cooler. Shelf under steam table on cook line under service window. Underside of soda machine, around handles, in server area by office.
23-03-4
Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. **Repeat Violation**
36-73-4
Basic - In-use ice scoop stored on soiled surface between uses. In soiled container on ice machine by office in server area, both items moved to dish area to be cleaned. **Corrective Action Taken**
10-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at end of cook line near dish area and interior of warming cabinet in same area. **Repeat Violation**
22-16-4
64
Jul 1, 2025
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. hashbrowns (44F,44F,44F - Cooling over 12 hours) in walk in cooler in more then 2 inch deep, covered, plastic containers, per label and manager hash browns where rehydrated the previous day around 6:30pm. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. hashbrowns (44F,44F,44F - Cooling over 12 hours) in walk in cooler in more then 2 inch deep, covered, plastic containers, per label and manager hash browns where rehydrated the previous day around 6:30pm. **Repeat Violation** **Admin Complaint**
01B-36-5
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 on cook line touched hair and face several times then continued to prepare food and handle clean plates without washing hands between tasks **Repeat Violation** **Admin Complaint**
12A-25-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hashbrowns (44F,44F,44F - Cooling over 12 hours) in walk in cooler in more then 2 inch deep, covered, plastic containers, per label and manager hash browns where rehydrated the previous day around 6:30pm. **Repeat Violation**
03D-15-4
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line. **Repeat Violation**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers drawers on cook line closest to ware washing area. Also interior racks of reach in cooler in prep area have a build up of debris. Also interior bottom of warming cabinet between cook line and prep area has a build up of debris. **Repeat Violation**
22-16-4
52
Jun 3, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands then changed gloves and continued to handle plates which only had fully cooked animal products being placed on with the same gloved hands without washing hands before touching inside of plate.
12A-27-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rehydrated hashbrowns (58F - Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rehydrated hashbrowns (58F - Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.
01B-36-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rehydrated hashbrowns (58F - Cooling over 6 hours) in walk in cooler, per operator and prep cook hashbrowns were reheated with hot water the day before and placed in deep, covered, plastic containers and placed in walk in cooler without any additional preparation done today. Also submitted HACCP plan for hashbrowns have not yet been approved.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand wash station on cook line closest to office, trash can moved. **Corrected On-Site**
31A-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven in prep area.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler under grill on cook line that as not in use during inspection, near dish area. Interior of reach in cooler at batter station near office in kitchen. Also interior of reach in freezer on cook line closest to office has a build up of debris
22-16-4
47
Mar 25, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of multi surface cleaner stored with boxes of candy in retail storage area, bottle moved. **Corrected On-Site**
41-10-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has changed to female employee bathroom into a dry storage area and converted the storage area next to the office into a food preparation area. **Warning**
51-16-7
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Food handler cooking raw shell eggs on cook line did not know the minimum cooking temperature they said they did not know.
53B-16-4
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around casters of fryers on cook line. Lower shelve of tables on make line under service window. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over bags of pre cut cabbage in walk in cooler Unwashed celery over butter in walk in cooler.
08B-17-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitation buckets on cook line reading less than 200ppm for Sink and Surface sanitizer, employee remade all buckets to 700ppm. **Corrected On-Site** **Repeat Violation**
21-45-1
58
Nov 25, 2024
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
47
Aug 15, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with bare hands then handled a clean plate with bare hands without washing hands between tasks.
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw beef patties stored over open bag of French fries in reach in freezer on make line.
08A-02-6
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. pancake batter (58F - Cooling, after 30 minutes 54F) in standing reach in cooler in prep area, per employee and time marking on container batter was made with cold water and placed in deep, covered, stacked, plastic containers at 5:55 and time of second temperature check was at 9:55, manager immediately moved batter to walk in freezer and transfer to uncovered shallow pans, retemp of all batter at or below 41F. **Corrected On-Site**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pancake batter (58F - Cooling, after 30 minutes 54F) in standing reach in cooler in prep area, per employee and time marking on container batter was made with cold water and placed in deep, covered, stacked, plastic containers at 5:55 and time of second temperature check was at 9:55, manager immediately moved batter to walk in freezer and transfer to uncovered shallow pans, retemp of all batter at or below 41F. **Corrected On-Site**
03D-15-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine by ware washing area.
22-20-5
Basic - Floor soiled/has accumulation of debris. Under all cooking equipment on cook line. Also multiple lights and ceiling vents in kitchen have a build up of debris. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On multiple gaskets of reach in coolers in kitchen. Hood filers over fryers on cook line. Exterior of fryers on cook line.
23-03-4
50
Jan 8, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked baked potatoes (58F - Cold Holding); cooked sweet potatoes (54F - Cold Holding) in bottom of standing reach in cooler near salad make station in kitchen, no one is able to determine how long items have been out of temperature.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked baked potatoes (58F - Cold Holding); cooked sweet potatoes (54F - Cold Holding) in bottom of standing reach in cooler near salad make station in kitchen, no one is able to determine how long items have been out of temperature.
03A-02-5
Basic - Floor soiled/has accumulation of debris. Under equipment in dish area. In walk in freezer. Under fry on cook line.
36-73-4
70
Oct 2, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable white cutting board on the prep line has black food residue staining.
22-02-4
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. At time of inspection one expired food handler training.
53B-14-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean containers at the dish area pass through window not stored inverted.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on the counter of the flip top reach in cooler. Employee relocated the open beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Not in use side of the cook line, reach in cooler under grill has a torn door gasket.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Middle ledge between the two cook line grills has build up of food residue and debris.
23-03-4
67
Jun 30, 2023
Complaint Partial
1 minor violation.
View 1 violation
Basic - Ceiling tile missing. Observed missing ceiling tile over walkway to the main cook line, removed due to previous leak that has been addressed and has a replacement ceiling tile on order. **Corrective Action Taken**
36-36-4
95
Dec 20, 2022
Routine - Food
7 minor violations.
View 7 violations
Basic - Dead roaches on premises. In the back dry storage room, one dead roach on the floor behind the door. Employee swept and removed the dead roach. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On the main cook line, two employee beverages stored on the clean prep table next to the hand wash sink. Operator discarded the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron hanging on dry storage shelf over bag of yellow onions. Operator relocated the employee apron. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. One employee on the main cook line with a hair net not properly restraining long hair.
13-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the front service line has old food debris around the edges of the microwave. Operator had employee wipe out and clean the microwave. **Corrected On-Site**
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in the base of the mop sink. Operator relocated the mops to properly dry. **Corrected On-Site**
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through kitchen and prep, ceiling vents have build up of dust. **Repeat Violation**
36-34-5
70
Sep 15, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At time of inspection ceiling air vents through kitchen and prep area have accumulation of dust.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the rear exterior door through the dry storage area, employee personal hat stored on top of soda syrup dispenser boxes. Operator relocated the hat to the proper storage location. **Corrected On-Site**
40-06-5
Basic - Grease receptacle lid open, broken, or missing. In the dumpster pad area, open grease receptacle lid. Operator closed the lid. **Corrected On-Site**
33-29-4
Basic - Old labels stuck to food containers after cleaning. On the storage shelf closest to the mop sink area at the end of the prep line, clean containers stored on shelf with old label stickers still attached. Operator removed the old stickers. **Corrected On-Site** **Repeat Violation**
16-46-4
82
Frequently Asked Questions
When was Cracker Barrel #289 last inspected?
The most recent health inspection at Cracker Barrel #289 on file is from Jan 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cracker Barrel #289?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited six times, more than any other issue at Cracker Barrel #289.
How does Cracker Barrel #289 compare to other restaurants in St. Augustine?
Cracker Barrel #289 most recently scored 70 out of 100, which is lower than the St. Augustine average of 81.
Has Cracker Barrel #289's inspection record improved over time?
Yes. Recent inspections at Cracker Barrel #289 have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cracker Barrel #289 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 #289 inspected?
Based on the inspection history on file, Cracker Barrel #289 is inspected around four times per year on average.
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