Cracker Barrel #498
Last inspected: Jan 12, 2026
58
Score
Going back to 2022, Cracker Barrel #498 has 12 inspections in the public record. The most recent report on file is from Jan 12, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly four violations before.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded six times in the inspection record.
That's lower than the typical Tampa restaurant, which scores around 79. The record is unremarkable in either direction.
12
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 12, 2026
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 2 small pans of cooked noodles used for Mac and cheese made on 01/11/26 at 12:38 pm. Temping at 45F and 47F the following day at 11:23am. Stop sale issued. Manager voluntarily discarded noodles.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 2 small pans of cooked noodles used for Mac and cheese made on 01/11/26 at 12:38 pm. Temping at 45F and 47F the following day at 11:23am. Stop sale issued. Manager voluntarily discarded noodles.
01B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust soiled ceiling tiles in the kitchen near the dry storage area. **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on the dish drying rack. Manager discussed proper drying with employee. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed two cold holding units not working. Manager stated that that someone will be out to repair soon. No food items in unit.
14-11-5
Basic - Floor area(s) covered with standing water in the walk in cooler. Manager had employee remove water. **Corrected On-Site** **Repeat Violation**
36-22-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
58
Aug 1, 2025
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shelled egg in a box with intact eggs. Stop sale issued.
01B-14-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed an employee dry their hands on a cloth towel,
12A-18-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed an employee with long fingernails and polish with no gloves cooking ion the cook line,
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of the reach in freezer on the cook line being soiled with food debris.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds their shelled eggs on the cook line with no written plan. Emailed paperwork to manager, manager was able to print it out and fill it out. **Corrected On-Site**
03F-10-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef being thawed out in a container of water. Discussed proper thawing with employee.
06-01-5
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Observed a the sink and surface sanitizer bucket on the server line testing at 170ppm, manager had an employee remake bucket tested at 272ppm. **Corrected On-Site**
21-45-1
Basic - Floor area(s) covered with standing water in the kitchen prep are, dish washing area and walk in cooler. **Repeat Violation**
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked wet containers in the dish drying rack. **Repeat Violation**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee jacket being stored on the cook line prep table. Employee removed, **Corrected On-Site**
40-06-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Backflow device not located for convenient service or maintenance access. Observed a splitter at the mop sink with no backflow preventer.
29-38-4
Basic - Building components, attachments or fixtures in poor repair. Observed a leaking good system on the cook line.
36-51-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents throughout the kitchen in the cook line and server station.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable on the cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink being stored on the shelf above items sold to the public. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the shelves in the cooler near the back prep area being soiled with food debris.
22-16-4
Basic - Soiled dry wiping cloth in use. Observed a soiled dry cloth in the side pocket
21-10-4
Basic - Standing water in bottom of reach-in-cooler in the server area.
29-49-6
27
Mar 28, 2025
Complaint Partial
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board on the prep table near the walk in cooler.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting in the dish drying area. Manager told employee to unstick containers so that they can properly air dry. **Corrective Action Taken**
24-08-4
Basic - Floor area(s) covered with standing water in the walk in cooler. Manager had an employee remove water. **Corrected On-Site**
36-22-4
Basic - Ice buildup in walk-in freezer.
14-69-4
78
Jan 30, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed several stained cutting boards on the prep tables in the prep area. - From follow-up inspection 2025-01-30: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-01-30: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on several prep tables in the back prep area.. - From follow-up inspection 2025-01-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers on the drying rack in the dish washing area. Discussed proper drying methods. Manager told employee to unstick containers. **Corrective Action Taken** - From follow-up inspection 2025-01-30: **Time Extended**
24-08-4
78
Jan 29, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items made the night before at around 7:15pm 5 pans of Mac and cheese temping at 47F, 45F, 47F, 49F, 58F and 3 pans of rehydrated potatoes with cheese temping at 45F, 49F, 50F the following day at around 9:50am.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items made the night before at around 7:15pm 5 pans of Mac and cheese temping at 47F, 45F, 47F, 49F, 58F and 3 pans of rehydrated potatoes with cheese temping at 45F, 49F, 50F the following day at around 9:50am.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed several stained cutting boards on the prep tables in the prep area.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked containers on the drying rack in the dish washing area. Discussed proper drying methods. Manager told employee to unstick containers. **Corrective Action Taken**
24-08-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable on several prep tables in the back prep area..
14-09-4
58
Aug 30, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler Observed ice buildup in the bottom of flip top unit in the front line area. **Warning** - From follow-up inspection 2024-08-30: Observed a little ice build up but manager stated that a work order was called in. **Time Extended**
14-69-4
95
Aug 23, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
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. Observed employee use his cell phone and handled clean spatulas while on the cook line. **Warning**
12A-29-4
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 shelled raw eggs and change gloves without washing hands in between. Discussed with manager and stated that he will train employees **Warning**
12A-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed a gallon of milk that was opened no date marking. Manager voluntarily discarded milk **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed broken hand sink on right side of cook line. Unlabeled to use as water starts leaking from base of hand sink. **Warning**
31A-09-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees, most employees had unapproved service safe training. **Warning**
53B-13-5
Basic - Grease on the ground around grease receptacle. **Warning**
33-20-4
Basic - Ice buildup in reach-in cooler Observed ice buildup in the bottom of flip top unit in the front line area. **Warning**
14-69-4
Basic - Plumbing system in disrepair. Observed a broken hand sink that leaked water when employee washed hands. **Warning**
29-08-4
Basic - Stored food not covered. Observed uncovered prepped pans of frozen blueberries and dough in walk in freezer **Warning**
08B-12-5
41
Dec 13, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a small amount of mold like substance on the inside of the ice machine located near the three compartment sink..
22-20-5
95
Aug 15, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
43
May 15, 2023
Complaint Partial
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. unable to name all 6 food borne illnesses.
53A-10-4
Basic - Floor soiled/has accumulation of debris. observed behind equipment.
36-73-4
86
Apr 7, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 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. Employee removed beard guard and continued to work with food without hand wash.
12A-28-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle down in fried apple seasoning.
10-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink can on reach in cooler. Manager discarded of can. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Potatoes on floor in dry storage. Manager picked up items from ground. **Corrected On-Site**
08B-38-4
Basic - Floor area(s) covered with standing water. Standing water on floor in reach in cooler and prep area, dish room.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes on dry rack near dry storage has water between pans.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee iPad on food preparation counter. Manager removed iPad. **Corrected On-Site**
40-06-5
64
Dec 6, 2022
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Dented can present. See stop sale. Can of cranberry sauce in dry storage. Manager put can in office and will request credit **Corrective Action Taken**
01B-01-4
Intermediate - Food manager certification expired. 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 Hector Acan expired 7-1-2022
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By expo line. Manager refilled **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink. Hand-sink at dish area 74f
27-16-4
Basic - Ice buildup in reach-in freezer on cook line and walk in freezer around condenser.
14-69-4
Basic - Equipment in poor repair. Observed damaged microwave on cook line. Bottom panel was seperating
14-11-5
Basic - Damaged food not properly segregated. Observed dented can of cranberry sauce in dry storage by the peach cobbler filling. Manager removed **Corrected On-Site**
08B-20-4
55
Frequently Asked Questions
When was Cracker Barrel #498 last inspected?
The most recent health inspection at Cracker Barrel #498 on file is from Jan 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cracker Barrel #498?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited six times, more than any other issue at Cracker Barrel #498.
How does Cracker Barrel #498 compare to other restaurants in Tampa?
Cracker Barrel #498 most recently scored 58 out of 100, which is lower than the Tampa average of 79.
Has Cracker Barrel #498's inspection record improved over time?
No. Recent inspections at Cracker Barrel #498 have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cracker Barrel #498 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 #498 inspected?
Based on the inspection history on file, Cracker Barrel #498 is inspected around four times per year on average.
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