Cracker Barrel #603
Last inspected: Apr 22, 2026
43
Score
Going back to 2022, Cracker Barrel #603 has nine inspections in the public record. On Apr 22, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly six violations earlier in the record.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
By comparison, the average Ocala facility scores 78, putting Cracker Barrel #603 on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 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.Male employee touched pants then continued to pick up cutting board then put on gloves without washing hands. Manager and inspector spoke to employee. **Corrective Action Taken**
12A-28-4
High Priority - Live, small flying insects found One live fly in kitchen prep area.
35A-02-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager stated disk thermometer stopped working and has not yet been replaced.
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooling cabinet has food debris. Interior of ice cream freezer soiled with food debris. Interior of reach in cooler shelves soiled with food debris on unit over steam table. Employee began cleaning. **Corrective Action Taken** **Repeat Violation**
22-02-4
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. Dish machine has a reading of 143F. Triple sink was set up with DDBSA 700 ppm during this inspection and employee began sanitizing dishes after washing in dish machine. **Corrective Action Taken** **Warning**
22-56-4
Basic - Equipment in poor repair. Gasket torn on reach in freezer on cook line. Ice build up in walk in freezer on walls, ceiling, and door. **Repeat Violation**
14-11-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge is reading 140F consistently then going to 160 during rinse. Actual temperature is 143F.
16-38-5
Basic - No copy of latest inspection report available. Manager provided list of violations from public website.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in cooling unit soiled with food debris. Exterior of drawer unit at end of cook line soiled with food debris. Exterior of thawing cabinet in prep area soiled with food debris. Employee began cleaning. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in water at 70F. Manager refreshed water and turned on heating element. **Corrective Action Taken**
10-07-4
43
Nov 4, 2025
Routine - Food
1 critical violation. 2 major violations. 6 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. In steam table on cookline: meatloaf (104F to 131F - Hot Holding). Employee began reheating. **Corrective Action Taken**
03B-01-6
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. Perez and Wendy food handler certifications expired.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substances. Food debris and grease in reach in cooler at end of cookline.
22-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plastic pans on clean dish shelf stacked together wet. Clean plates stored under employee drinks. Plates were moved during this inspection. **Corrective Action Taken**
24-07-4
Basic - Equipment in poor repair. Ice buildup on walk in cooler door and floor. Cutting board on make table with deep grooves on make table. **Repeat Violation**
14-11-5
Basic - Floor and/or ceiling tiles missing and/or in disrepair. Cracked tile on floor on cookline with standing water. Vent cover missing in prep area. One ceiling tile missing in ware wash area. **Repeat Violation**
36-17-5
Basic - Floor soiled/has accumulation of debris. Floor under equipment soiled with grease and food debris throughout kitchen.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot holding unit exterior soiled with food debris and grease accumulation. Hood filters soiled with grease. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in back vertical reach-in cooler. Standing water in reach-in cooler under pass-through serving window.
29-49-6
52
Apr 28, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw trout stored over ready to eat sugar ham in walk-in cooler. Manager placed trout underneath sugar ham. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects found Observed two flies in wait station next to office. Observed two flies in back of kitchen. **Repeat Violation** **Admin Complaint**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on cook line closest to dish area. White cutting board stored underneath oven next to chicken fryer. Water nozzles for wait station tea machines.
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above dish machine in dish area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents on cook line.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups used for sawmill gravy in wait station. Containers stored on shelf next to dish area. **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and in prep area in front of chicken prep area.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On shelves and floor in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Greasy shelves in cook line warmer. Gasket of reach-in cooler on cook line closest to dish area. Fan covers in walk-in cooler. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler on cook line closest to dish area.
14-33-4
47
Sep 16, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1. Four flies in front of kitchen near dry storage shelves. 2. Two flies inside storage closet in front of kitchen near ice machine.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in ice, sticking approximately 6 inches out of ice: whipped topping (47F - Cold Holding). Manager voluntarily discarded the whipped topping. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Backflow prevention device missing after splitter on spray hose side of splitter at mop sink. Manager added Backflow prevention device to spray hose end of splitter during this inspection. **Corrected On-Site**
29-42-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1. One porous acoustic ceiling tile in front of kitchen near ice machine. 2. Coating peeling on ceiling tile at left side of cookline.
36-37-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of metal pans and stack of metal bowls not inverted on shelf beside ice machine in prep area.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. 1. Stack of metal pans wet nested on shelf beside ice machine in prep area. 2. Clear plastic pans wet nested on storage shelf near walk-in cooler. **Repeat Violation**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on shelving in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoses behind fountain soda boxes in back of kitchen heavily soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Unclean building components, attachments or fixtures. 1. Air vents throughout kitchen soiled with dust and/or mold-like substance. 2. Ceiling tiles above warmer in back of kitchen soiled with dust. 3. Wall in prep area soiled with food debris. 4. Floor below shelving throughout back of kitchen soiled with dirt and/or food debris.
36-50-4
47
Mar 25, 2024
Routine - Food
No violations found.
100
Mar 19, 2024
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
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
Washing Fruits and Vegetables
FL-42
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Dec 5, 2023
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Female employee on cookline cracked raw shell eggs then chopped bacon for plated food without washing hands.
12A-12-4
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. Male employee touched apron and continued to touch clean plates and equipment without washing hands.
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly over triple sink in ware wash area. One live fly on cookline.
35A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Device needed at non chemical hose connection side of splitter. Metal hose connected to splitter.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in drawer cooler on cookline has food debris inside.
22-02-4
Basic - Clean linens stored in improper location. Pan of clean towels stored under soap dispenser at hand sink on cookline. **Corrected On-Site**
21-16-4
Basic - Current Hotel and Restaurant license not displayed. Two copies of beverage license posted at hostess stand.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf wet nested.
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on cookline floor. Manager stated there is a leak under equipment, parts have been ordered to repair leak.
36-22-4
Basic - Food storage container/container lid cracked or broken. Lid over drink machine in server station cracked and chipped.
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Interior of reach I freezer on cookline has ice build up.
14-69-4
Basic - In-use utensil stored on equipment handle and in standing water less than 135 degrees Fahrenheit. Butter scoop in water 124F in server station. Tongs on oven door handle in prep area. Both were moved. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and gaskets of multiple reach in coolers and freezers on cookline soiled with food debris.
23-03-4
33
Jun 9, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
82
Dec 8, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer installed at the right side of the splitter (hose connected).
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the server station gravy 108F, Manager voluntarily discarded, item place around 7:30Am.
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaner stored above cleaned towe
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, items stored inside, manager moved. **Corrected On-Site**
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers at the cook line. **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line scoop in 68F water, manager moved scoop to dish machine.
10-07-4
Basic - Plumbing system in disrepair. Handwash sink at the cook line, drains/leak into floor drain.
29-08-4
50
Frequently Asked Questions
When was Cracker Barrel #603 last inspected?
The most recent health inspection at Cracker Barrel #603 on file is from Apr 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Cracker Barrel #603?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Cracker Barrel #603.
How does Cracker Barrel #603 compare to other restaurants in Ocala?
Cracker Barrel #603 most recently scored 43 out of 100, which is lower than the Ocala average of 78.
Has Cracker Barrel #603's inspection record improved over time?
No. Recent inspections at Cracker Barrel #603 have averaged around 10 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 #603 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 #603 inspected?
Based on the inspection history on file, Cracker Barrel #603 is inspected around three times per year on average.
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