Cracker Barrel #527
Last inspected: Mar 23, 2026
100
Score
The health department has logged 13 inspections at Cracker Barrel #527, the earliest from 2022. Inspectors last stopped by on Mar 23, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited five times.
Cracker Barrel #527's latest score of 100 sits above the Fort Myers average of 80. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
No violations found.
100
Mar 12, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed utensils stored inside sanitizer. Operator dumped out sanitizer and washed, rinsed, and sanitized utensils. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at handwash sinks at end of cook line near dishwash area. Operator called maintenance. **Corrective Action Taken** **Warning**
27-17-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed water temperature 154F on plate surface. Operated called technician. **Corrective Action Taken** **Warning**
22-56-4
Basic - Employee with soiled apron. Employee put in new clean apron. **Corrected On-Site** **Warning**
13-01-4
Basic - Interior of hot holding oven near back food prep area has accumulation of grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with gray-substance , food debris, slime in vent above dishmachine on clean dish exit side. **Warning**
23-03-4
61
Sep 10, 2025
Routine - Food
No violations found.
100
Aug 29, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Sink and Surface cleaner sanitizer - 1130+ppm DDBSA and 3010+ ppm lactic acid) Observed in back prep area by prep table with clean wiping cloths and single use plastic bags. Operator discarded the bucket. **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located in reach in cooler by the walk in cooler shredded cheddar cheese (49F - Cold Holding); housemade coleslaw (51F - Cold Holding); cut lettuce (53F - Cold Holding) Per operator stored for 3 hours. Operator removed all items in cooler and placed in walk in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-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. On grill line observed 2 employees cracking raw shell eggs, changed gloves then engaging in plating foods in handling clean utensils, no hand wash step. Spoke with operator regarding proper hand washing techniques, employees properly washed hands before returning to work **Corrective Action Taken** **Repeat Violation** **Warning**
12A-27-4
Intermediate - Handwash sink removed from cook line under smaller pass thru window across from flat grill on right side. Must be reinstalled in the same location where removed. **Warning**
31A-04-4
58
Jan 31, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. On cook line observed cook crack raw shell eggs then plate food, no handwash. Spoke with operator, operator spoke with employee who properly washed hands before continuing work. **Corrective Action Taken**
12A-27-4
Basic - Floor area(s) covered with standing water on back prep line.
36-22-4
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
78
Sep 11, 2024
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. In liquor closet in kitchen, chemicals stored over bottled drinks.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side small reach-in cooler across from flat grill French toast batter with eggs (48F - Cold Holding); rehydrated pancake batter with eggs (50F - Cold Holding) for 4 hours per operator. Operator voluntarily discarded French toast batter and immediately placed pancake batter in ice with bag of ice in batter, into walk-in cooler, for rapid cooling. After 15 minutes, batter reached a temperature of 48F, and was discarded by operator. See stop sale. Also cook line drawer next to fryer raw fish (44F - Cold Holding) for about 3 hours per operator. Operator iced down fish for rapid cooling.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line left side small reach-in cooler across from flat grill rehydrated pancake batter with eggs (50F - Cold Holding) for 4 hours per operator. Operator immediately placed pancake batter in ice with bag of ice in batter, into walk-in cooler, for rapid cooling. After 15 minutes, batter reached a temperature of 48F, and was discarded by operator. See stop sale.
01B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like substance and rust around condensation dripping from ceiling on cook line, prep line, front line, dry storage area.
36-34-5
Basic - Equipment in poor repair. Reach-in cooler drawers on cook line next to fryer in disrepair, not closing tightly.
14-11-5
Basic - Food and clean utensils stored in a location that is exposed to dripping water from soiled ceiling. Condensation dripping from ceiling on cook line, prep line, front line, dry storage area. **Repeat Violation**
08B-36-4
Basic - Reuse of single-service or single-use articles. On cook line observed reused spice container meant for single use reused to store cereal for pancakes. Operator discarded the container. **Corrected On-Site**
25-32-4
52
May 23, 2024
Complaint Full
4 minor violations.
View 4 violations
Basic - Food stored under dripping water from ceiling. Observed heavy condensation dripping from soiled back prep line ceiling, near foods being prepared including vegetables and potatoes.
08B-52-4
Basic - Equipment and utensils not properly air-dried - wet nesting in back storage rack by exit. Repeat 5/14/2024. **Repeat Violation**
24-08-4
Basic - Ice buildup in walk-in freezer. Repeat 5/14/2024. **Repeat Violation**
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.left side facing cook line, reach-in coolers and freezers not currently in use with accumulation of leftover food residues.
22-16-4
82
May 14, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall silver reach-in cooler by office:; cooked chicken and macaroni plates (47F - Cold Holding); cooked potatoes (48F - Cold Holding) stored overnight per operator.
03A-02-5
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. In tall silver reach-in cooler by office:; cooked chicken and macaroni plates (47F - Cold Holding); cooked potatoes (48F - Cold Holding) stored overnight per operator.
01B-02-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting in back storage rack by exit.
24-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In front part of kitchen and by mop sink.
36-34-5
64
Jan 22, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.on cook line middle breading station, raw chicken (51F - Cold Holding) for two hours per operator. Operator spread out the chicken and placed in reach-in cooler. **Corrective Action Taken**
03A-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 on cook line, handled clean plates and other food items after cracking eggs. Spoke with employee and manager about proper handwashing techniques. Employee properly washed hands before continuing work. Repeat 3/28/2023. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, one vacuum breaker missing.
29-42-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two cooks, two servers prepping food with jewelry on wrists. Repeat 3/28/2023. **Repeat Violation**
13-07-4
Basic - Ice buildup in reach-in freezer far right cook line.
14-69-4
58
May 1, 2023
Routine - Food
No violations found.
100
Mar 28, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Employee cracked raw shell eggs and then handled clean utensils without washing hands. Educated operator on proper hand washing and operator educated employees employee hand wash properly. **Corrected On-Site**
12A-27-4
High Priority - Spray hose at dish sink lower than flood rim of mop sink. Operator removed spray hose over. **Corrected On-Site**
29-37-4
Basic - Wall soiled with accumulated mold like substance by dishwashing area. **Repeat Violation**
36-27-5
Basic - Employee wearing watch other than a plain ring on their hands while preparing food. Operator educated employee. And employee removed watch.**Corrected On-Site** **Corrected On-Site**
13-07-4
67
Dec 28, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed soup bag in hand washing sink by kitchen line. Operator removed soup bag. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in employee bathroom at 70F.
27-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls around dishwashing area with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
78
Aug 17, 2022
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
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. Observed 2 pounds of mac and cheese held over 6 hours per operator at (50F - Cooling) in walk in cooler. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter for two hours per operator at (60F - Cold Holding)by server serving line. Operator removed butter to walk in cooler. **Corrective Action Taken** **Repeat Violation**
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. Observed 2 pounds of mac and cheese held over 6 hours per operator at (50F - Cooling) in walk in cooler. See stop sale.
03D-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils at 125F by Hand washing sink in kitchen line. Operator dumped and replenished hot water. **Corrective Action Taken**
10-05-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall and ceiling over food prep table by walk in cooler with mold like substance. And wall by dishwashing area with mold like substance.
36-27-5
52
Frequently Asked Questions
When was Cracker Barrel #527 last inspected?
The most recent health inspection at Cracker Barrel #527 on file is from Mar 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cracker Barrel #527?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Cracker Barrel #527.
How does Cracker Barrel #527 compare to other restaurants in Fort Myers?
Cracker Barrel #527 most recently scored 100 out of 100, which is higher than the Fort Myers average of 80.
Has Cracker Barrel #527's inspection record improved over time?
Yes. Recent inspections at Cracker Barrel #527 have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Cracker Barrel #527 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 #527 inspected?
Based on the inspection history on file, Cracker Barrel #527 is inspected around four times per year on average.
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