Cracker Barrel #589
Last inspected: Dec 15, 2025
32
Score
Public records show 10 inspections at Cracker Barrel #589 stretching back to 2022. The latest inspection on file is from Dec 15, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to 11 violations.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Jacksonville restaurant, which scores around 74. This restaurant has more on its record than most do.
10
Inspections
5
Critical latest
0
Major latest
8
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
5 critical violations. 8 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. At prep area, soap dispenser mounted over biscuit mix, visible sign of soap dripping on exterior of box. Manager had employee move mix. **Corrected On-Site**
41-10-4
High Priority - Waste water on ground of establishment. At cook line, handwash sink drain line leaking on floor. Operator had fixed during inspection. **Corrected On-Site**
28-13-5
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. At cook line, hash browns on counter held on time per manager, no time marked. Manager had employee put time stamp on container. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line flattop, sausage (117F - Hot Holding). Manager had employee discard. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At far end of cook line across from unused flattop, milk wash (55F - Cold Holding). Milk sitting on counter for undetermined time. Manager discarded. **Corrective Action Taken**
03A-02-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In wait station, floor by ice machine has build up of residue.
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. In dumpster enclosure, build up of unbagged debris on ground.
33-19-4
Basic - Grease receptacle lid open, broken, or missing. At dumpster enclosure, lid on grease receptacle open. Manager closed. **Corrected On-Site**
33-29-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple reach-in cooler/reach-in freezer gaskets soiled. At cook line, top of warmer at fry station has build up of grease residue. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen, multiple reach-in coolers/reach-in freezers have build up of residue/food debris. Manager had employee start cleaning. **Corrective Action Taken**
22-16-4
Basic - Single-service articles improperly stored. At wait station, coffee filters stored on top of container, not protected. Manager placed in container with lid. **Repeat Violation**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on counter next to stand up warmer box. Operator removed to soiled linen. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area, metal pans stacked before air drying. **Repeat Violation**
24-08-4
32
Jul 29, 2025
Routine - Food
12 minor violations.
View 12 violations
Basic - Covered waste receptacle not provided in women's bathroom. In back kitchen area, unisex employee restroom missing covered receptacle.
32-12-6
Basic - Equipment and utensils not properly air-dried - wet nesting. In prep area and in dish area, plastic containers and mental pans stacked before air drying.
24-08-4
Basic - Grease on the ground and/or pad around grease receptacle. At dumpster enclosure, grease on ground around grease receptacle. Operator stated they have called for pressure washing. **Corrective Action Taken**
33-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At cook line reach-in freezer, scoop in frozen blueberries has handle touching product. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At dessert reach-in freezer on cook line, utensils in standing water at 95f. Operator changed water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At dish area, handwash sink missing sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple reach-in cooler/reach-in freezer gaskets soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. One lid open. Operator closed. **Corrected On-Site**
33-16-4
Basic - Single-service articles improperly stored. At hallway with togo supplies, cardboard box covers stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Water softener salt (food) stored in a location that is not clean and dry. In water heater room, bags of salt stacked on floor. Operator moved to rack. **Corrected On-Site** **Repeat Violation**
08B-74-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In dining room at precheck station, wet towel on counter. Operator moved to bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. At dry storage area, bulk sugar not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
55
Dec 11, 2024
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
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. At wait station, milk opened approximately 2 days prior have no date marked. Employee marked date. **Corrected On-Site**
02C-03-5
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, wall behind fryers has build up. At biscuit prep area, wall and floor has grease build up. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In water heater room, multiple bags of softner salt on floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Multiple reach-in freezer/counter top reach-in coolers have ice build up.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, multiple reach-in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, interior of multiple reach-in coolers soiled. **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. At entrance to wait station, open case of napkins on floor. In back storage room, togo plates on floor. Operator had items moved to shelves. **Corrected On-Site** **Repeat Violation**
25-05-4
67
Sep 12, 2024
Routine - Food
No violations found.
100
Aug 29, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area, in thaw box, thawed raw turkey stored over thawed beef tips. Operator moved to correct levels. **Corrected On-Site**
08A-20-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 109) on establishment irreversible thermometer. Operator has employee wash and rinse in dishwasher and then sanitize in triple sink, before inspection started. Called office, warning but no administrative complaint per Robert. **Warning**
22-49-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked multiple shell eggs, changed gloved but did not wash hands before handling plates. Operator had employee wash hands and put on new gloves. **Corrective Action Taken**
12A-27-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and containers stacked before air drying.
24-08-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. At dry storage area near office, ceiling vents have dust buildup. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, gaskets on chicken station reach-in cooler have build up. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, 2 open employee drinks in under counter reach-in cooler. Employee removed. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen, multiple reach-in cooler interiors soiled. **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. At storage area by wait station, case of plastic utensils on floor. Operator moved to shelf. **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. At cook line, handwash sink drain line leaking. At prep area, handle on hose for kettle station leaking. Operator stated service calls have been made. **Corrective Action Taken**
29-11-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. In wait station, Sanitizer Bucket (sink and surface 0) Container empty, operator placed new container online, server remade 4.3(700)ppm). **Corrected On-Site**
21-45-1
43
Jan 17, 2024
Routine - Food
No violations found.
100
Jan 10, 2024
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In bottom section of flip, top salad reach-in cooler at end of cook line, cooked sweet potatoes (45-52F - Cooling). Operator stated potatoes cooked yesterday and placed in reach-in cooler. Containers are stacked three high with lids, bottom two containers not at proper temperature.
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. In bottom section of flip, top salad reach-in cooler at end of cook line, cooked sweet potatoes (45-52F - Cooling). Operator stated potatoes cooked yesterday and placed in reach-in cooler. Containers are stacked three high with lids, bottom two containers not at proper temperature.
01B-36-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 150f) on establishment disc thermometer, also used test strips- they did not turn black. Operator called for service. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw sausage patties stored above liquid egg.
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In bottom section of flip, top salad reach-in cooler at end of cook line, cooked sweet potatoes (45-52F - Cooling). Operator stated potatoes cooked yesterday and placed in reach-in cooler. Containers are stacked three high with lids, bottom two containers not at proper temperature.
03D-15-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler handle has build up on back side.
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee on cook line with no hair protection. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment on cook line soiled. **Repeat Violation**
36-73-4
Basic - In-use utensil for not stored in a clean, protected location. At cook line handwash sink, whisk in plastic container stored under paper towels. Possible contamination from water dripping from hands. Employee moved whisk. Also, in top,section of salad reach-in cooler at cook line, scoop in shredded cheese has handle touching product. Operator removed scoop. **Corrected On-Site**
10-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler and reach-in freezer gaskets soiled. Top of chicken hot holding unit on cook line has build up. In walk-in cooler, fan covers have build up. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line soiled.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed cucumbers stored above bag of biscuits. Operator moved biscuits. **Corrected On-Site**
08B-17-4
Basic - Water softener salt (food) stored in a location that is not clean and dry. In outside mechanical room, water softener salt stored on floor. Salt moved to proper storage. **Corrected On-Site**
08B-74-1
33
Jul 17, 2023
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on cook line cracked raw shelled eggs, mixed with whisk and immediately handled clean spatula to place cooked eggs on plate. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-27-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off soiled cup in dish area and immediately went to prepare drinks in server station without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-02-4
Basic - Clean wiping cloth supply not properly stored. Red sanitizer bucket stored on dry food storage shelf with syrup. Items moved and stored correctly. **Corrected On-Site**
21-19-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook on cook line. Cook discarded gum. **Corrected On-Site**
12B-09-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor under both ice machines in kitchen. Floor in chemical room. Floor in walk in freezer. Wall behind cooking equipment in kitchen. Wall under dish tables in dish area. **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Multiple large lids in prep area. Lids discarded. **Corrected On-Site**
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at end of cook line.
14-69-4
Basic - Interior of oven/microwave/coolers has accumulation of black substance/grease/food debris. Interior of convection oven (bottom) in prep area. Multiple reach in cooler drawers in kitchen. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood area above cooking equipment.
23-03-4
Basic - Stored food not covered. Meatloaf pans in walk in cooler. Pans covered. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on cook line. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation**
21-12-4
47
Jan 24, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
45
Jul 8, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bag of cheese stored in top of cooler on cook line 53F. Cheese placed in cooler approximately three hours prior. Cheese moved to bottom of reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Black spray hose in dish area placed inside sink trough in dish area.
29-37-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by dish. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler drawers for chicken on back line. Interior of convection oven on back line. Dish machine curtains. **Repeat Violation**
22-02-4
Basic - Equipment in poor repair. Gasket for food warmer across from dish is torn. Clean storage pans stored on rack/shelf near prep area are cracked/broken.
14-11-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor under both ice machines. **Repeat Violation**
36-73-4
Basic - Grease on the ground and/or pad around grease receptacle. In dumpster area.
33-20-4
Basic - Grease receptacle lid open, broken, or missing. Grease receptacle in dumpster area. Lid closed. **Corrected On-Site**
33-29-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensil stored in water 117F on cook line. Utensils removed to be washed. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at end of cook line by grill.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in soiled water by mop sink. Mop removed. **Corrected On-Site**
42-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Manager has called repair company. **Corrective Action Taken** **Repeat Violation**
14-69-4
39
Frequently Asked Questions
When was Cracker Barrel #589 last inspected?
The most recent health inspection at Cracker Barrel #589 on file is from Dec 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cracker Barrel #589?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Cracker Barrel #589.
How does Cracker Barrel #589 compare to other restaurants in Jacksonville?
Cracker Barrel #589 most recently scored 32 out of 100, which is lower than the Jacksonville average of 74.
Has Cracker Barrel #589's inspection record improved over time?
No. Recent inspections at Cracker Barrel #589 have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Cracker Barrel #589 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 #589 inspected?
Based on the inspection history on file, Cracker Barrel #589 is inspected around three times per year on average.
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