Cracker Barrel #547
Last inspected: Apr 3, 2026
27
Score
The health department has logged eight inspections at Cracker Barrel #547, the earliest from 2022. The most recent report on file is from Apr 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly six violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That's lower than the typical Tampa restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
5
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
5 critical violations. 3 major violations. 5 minor violations.
View 13 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed one employee on front line, crack raw shell eggs, and then change gloves without first washing hands. Discuss proper hand washing procedure with employee. Employee washed hands, then wore new gloves at time of inspection. **Corrected On-Site**
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. Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded.
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak 49°F at 10 AM inside thawing cabinet next to walk-in cooler; placed inside thawing cabinet at 7 AM; cooled to 34°F at 10:19 AM inside walk in freezer. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded.
01B-02-5
High Priority - Vacuum breaker missing at splitter added to mop sink faucet.
29-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded. Mac and cheese were covered with a large lid during cooling process.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in establishment.
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. 17 employees with expired training from January 2026 to March 2026.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal drink stored on top of front line prep table next to microwave. Employee relocated drink to an approval location at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled over flat top grill on front line cook.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee personal beverage stored inside reach in cooler adjacent to coffee machines. Manager removed personal beverage at time of inspection. **Corrected On-Site**
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries and pineapples stored over cut ready to eat salads. Manager relocated salad to an approval location at time of inspection. **Corrected On-Site**
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards with cut marks in establishment.
14-09-4
27
Oct 1, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 54 F at 9:30 in warmer less than an hour manager reheated gravy to 168 F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -batter (54F - Cooling)at 9:35am prepared at 6:58am in reach in cooler at cook line . Employee moved to walk in cooler recheck at 11:40 am 45 F Manager discarded batter. **Corrective Action Taken**
01B-38-5
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. batter (54F - Cooling)at 9:35am prepared at 6:58am employee moved to walk in cooler recheck at 11:40 am 45 F see stop sale Manager discarded batter. **Corrective Action Taken**
03D-06-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Gary Nelson food manager certification expired 9-15-2025 reviewed with manager.
53A-03-7
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. Terry stormier james and Steve food handler training expired 8-19-2025
53B-13-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a bag of onions stored on top of wet vac Manager relocated wet vac. **Corrected On-Site**
42-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a clear back on cooks line employee relocated backpack **Corrected On-Site**
40-06-5
Basic - Food stored in a location that is exposed to splash. Observed a food cart with trays of food next to handwashing sink located by walk in cooler Employee relocated cart. **Corrected On-Site**
08B-36-4
Basic - Exterior door has a gap at the threshold that opens to the outside opposite employee bathroom.
35B-01-4
43
Feb 6, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
78
Aug 15, 2024
Routine - Food
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. A bag of turkey breast (58F - Cold Holding) in standing water at prep area. Operator moved to walk-in cooler at time of inspection. **Corrective Action Taken**
03A-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling tile missing. 1 tile missing in supplies room.
36-36-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag of bulk turkey breast thawing in standing water at prep sink. Operator moved to walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. In front of the walk-in cooler. **Repeat Violation**
22-08-4
70
Jan 19, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken (45F - Cold Holding) raw chicken drawer observed to be opening frequently due to heavy cooking at time of inspection.
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and proceed to touch clean plate with out hand washing. Operator discussed proper handwashing with employee. **Corrective Action Taken**
12A-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 2 compartment sink next to biscuit prep area. Discussed with operator proper hand washing technique. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of HCC - 900 Smart Hold soiled with debris.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on biscuit prep. Operator moved to correct area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers on drying rack wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor under equipment on cook line in kitchen soiled with debris. Wall on cook line in kitchen soiled with debris.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line above reach in cooler soiled. Microwave above reach in cooler on cook line soiled. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under microwave on cook line soiled. Gaskets under Beverage Air cooler on cook line soiled. Gaskets on reach in cooler on make line under microwave soiled. Flav-R-Savor machine exterior soiled with debris at end of cook line. Hood filter above grill station on cook line soiled on both ends of cook line. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar bin on cook line not labeled. Operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
45
Aug 1, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Final rinse temperature at 196F.
22-59-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease above griddle on cook line.
23-03-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. 1 microwave at server area. Employee cleaning at time of inspection. **Corrective Action Taken**
22-08-4
82
Jan 12, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
67
Jul 22, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter 60 F. Operator moved to walk-in freezer for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Manager discussed with employee at time of inspection. **Corrective Action Taken**
12A-02-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at service line at kitchen. 1 at dish machine area. **Repeat Violation**
35A-02-6
Basic - Cutting board has cut marks and is no longer cleanable. On Salad reach-in cooler.
14-09-4
61
Frequently Asked Questions
When was Cracker Barrel #547 last inspected?
The most recent health inspection at Cracker Barrel #547 on file is from Apr 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Cracker Barrel #547?
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 #547.
How does Cracker Barrel #547 compare to other restaurants in Tampa?
Cracker Barrel #547 most recently scored 27 out of 100, which is lower than the Tampa average of 79.
Has Cracker Barrel #547's inspection record improved over time?
No. Recent inspections at Cracker Barrel #547 have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Cracker Barrel #547 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 #547 inspected?
Based on the inspection history on file, Cracker Barrel #547 is inspected around two times per year on average.
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