Cracker Barrel #503
Last inspected: Apr 3, 2026
52
Score
The health department has logged 10 inspections at Cracker Barrel #503, the earliest from 2022. Inspectors last stopped by on Apr 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That's lower than the typical Altamonte Springs restaurant, which scores around 76. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 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 On french toast mix. Per operator it was on time for only 10 minutes. Operator put time sticker **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cool well at grill : raw chicken, raw trout ; (45-56F - Cold Holding) less than 4 hrs per operator. Operator put on sufficient ice bath for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in dirty water at wait station. Operator immediately removed and put clean water **Corrected On-Site**
10-05-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in chemical ckoset have openings. Advised to seal to discourage pests
36-32-5
Basic - Standing water in bottom of reach-in-cooler. At wait station. Operator cleaned water. **Corrected On-Site**
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink prep
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. -Hand sink leaking from faucet at dishwasher arsa
29-11-4
52
Oct 31, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. -some food handler training completed more than 3 years ago. Others current. - From follow-up inspection 2025-10-31: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -floor covering in disrepair near prep area, no longer smooth and durable. - From follow-up inspection 2025-10-31: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -small vent soiled above clean end of dish machine. -vents above cook line no longer cleanable. Floor soiled/has accumulation of debris. -grease on floor behind cooking equipment. - From follow-up inspection 2025-10-31: **Time Extended**
36-34-5
82
Oct 23, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
May 6, 2025
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground beef in front left drawer under flat grill 43-45 less than 4 hours. Observed drawer not fully closed during inspection. Operator will monitor, move or ice product if needed.
03A-02-5
Basic - Floors not maintained smooth and durable. -floor in disrepair under ice machine.
36-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents above cook line soiled, no longer cleanable. **Repeat Violation**
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -roof leak caused damage above dish machine, ceiling tiles removed to repair. Work order in progress to repair leak, replace grid and ceiling tiles.
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -table under flat grill soiled with food debris. -back of cook line equipment has build up of grease.
23-03-4
70
Jan 30, 2025
Routine - Food
1 critical violation. 1 major violation. 3 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 and the time removed from temperature control. -incorrect sticker on French toast batter, no discard time. Not past 4 hours. **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. -1 employee expired last month.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on sides of flat grill.
23-03-4
Basic - Food storage container/container lid cracked or broken. -lid of bean cambro has cracked edge.
14-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -wall, ceiling dusty above cook line. -ceiling tiles soiled in dish room. -vents throughout kitchen no longer cleanable.
36-34-5
67
Sep 16, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -French toast casserole 45° less than 1 hour. Pan sitting above cold items in cook line lift top cooler. Product moved inside cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
Basic - Unclean building components, attachments or fixtures. -ceiling vents in prep area and cook line no longer smooth and cleanable.
36-50-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -multiple reach in coolers/cold drawers on cook line soiled inside, doors, frames.
22-16-4
Basic - In-use ice scoop stored on soiled surface between uses. -standing water in ice scoop and ice bucket holder above bottom rack. Operator washed, rinsed and sanitized. **Corrected On-Site**
10-12-5
74
Mar 20, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
78
Jul 11, 2023
Complaint Full
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -mashed potatoes cooling overnight 60°f in center. Per operator, product supposed to be discarded at end of day.
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. -mashed potatoes cooled from end of day in walk-in cooler. Per operator, mashed potatoes are supposed to be discarded at closing, not cooled for reuse. Operator discarded.
01B-36-5
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, then reached into pan of cheese slices without washing hands. Advised. **Repeat Violation**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cambro of raw sausage patties on shelf above case of pasteurized liquid eggs in walk-in cooler. **Corrected On-Site**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets, interior of chicken drawer on cook line soiled. **Corrected On-Site**
23-03-4
52
Mar 8, 2023
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -catfish, ground beef 45 in thawing cabinet less than 4 hours. Product moved to walk-in cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
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. -cook line employee touched cooked pancakes while stacking. Advised to use utensil instead of bare hand. **Corrective Action Taken**
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. -employee cracked raw shell eggs, then handled to go container without washing hands. Discussed with manager and employee. **Corrective Action Taken**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -cook line hand wash sink used to fill pitcher. **Corrected On-Site**
31A-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -rust on some shelves in upright prep cooler.
14-33-4
55
Aug 11, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. -Sink and Surface in 3 compartment sink less than 704ppm. Tube not in container. Operator replaced tube. **Corrective Action Taken**
22-51-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -per operator, heating element in heat sanitizing machine under work order, less than 100°f rinse cycle.
22-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up between cooking equipment. -filters above fryers soiled.
23-03-4
70
Frequently Asked Questions
When was Cracker Barrel #503 last inspected?
The most recent health inspection at Cracker Barrel #503 on file is from Apr 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cracker Barrel #503?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Cracker Barrel #503.
How does Cracker Barrel #503 compare to other restaurants in Altamonte Springs?
Cracker Barrel #503 most recently scored 52 out of 100, which is lower than the Altamonte Springs average of 76.
Has Cracker Barrel #503's inspection record improved over time?
Results have been roughly steady. Inspections at Cracker Barrel #503 have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cracker Barrel #503 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cracker Barrel #503 inspected?
Based on the inspection history on file, Cracker Barrel #503 is inspected around three times per year on average.
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