Cracker Barrel #63
Last inspected: Dec 16, 2025
55
Score
Public records show 10 inspections at Cracker Barrel #63 stretching back to 2022. The newest entry in the record is dated Dec 16, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged five times.
That's lower than the typical Ocala restaurant, which scores around 78. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
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, chicken and noodles soup 130F, manager moved to oven and reheated to 165F, soup place less than 2 hrs ago. **Corrected On-Site**
03B-01-6
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. For one male employee at the cook line. **Repeat Violation** **Admin Complaint**
53B-14-5
Intermediate - Records/documents for required employee training do not contain all of the required information. No date of birth for some certifications, manager filled out during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53B-10-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables and next to single service at the server station, Manager moved all. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored wet. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Lids and containers. **Repeat Violation**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler and Hot holding equipment gaskets soiled with food residue.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves also interior. **Repeat Violation**
22-16-4
55
Jul 15, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, baked potatoes 46F, Manager moved to freezer, temperature dropped to 43F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. Male employee at the cook line cracked eggs with both hands and immediately after handle clean plates, o hand washed occurred.
12A-27-4
Intermediate - No soap provided at handwash sink. Handwash sink at the cook line and prep area, manager provided. **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing date of birth on some certifications. **Repeat Violation** **Admin Complaint**
53B-10-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor.
14-69-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above flat top grill, employee discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. In use lids with cracks.
14-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers interior soiled also shelves. Hot holding cabinet shelves soiled.
22-16-4
47
Feb 12, 2025
Complaint Full
No violations found.
100
Feb 4, 2025
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No color change on strips (160F, also thermometer reading 156F. manager set triple sink, Eco lab sani surface 700ppm. **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler , raw sausage patties above cooked fried chicken, manager moved. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cut tomatoes 46F, French toast 51F, manager voluntarily discarded.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep area, bucket inside sink, manager moved. **Corrected On-Site**
31A-09-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing info on some certifications (date of birth).
53B-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler unwashed produce (strawberries and tomatoes) stored above container of cut lettuce.
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled, also rusted.
23-03-4
Basic - Food storage container/container lid cracked or broken. Containers with cracks
14-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink at the cook line above grill, employee discarded. **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth at prep area, employee moved to bucket. **Corrected On-Site**
21-12-4
39
Dec 2, 2024
Complaint Partial
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Oct 16, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese (46F - Cold Holding) in cook line reach-in cooler. Manager discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese (46F - Cold Holding) in reach-in cooler. Manager discarded. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances.
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Three food bins wet nesting on back storage rack. Manager removed for cleaning. **Corrective Action Taken**
24-08-4
Basic - Stored food not covered. Pot pies in walk-in cooler not covered. Manager placed lids over them. **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer heads soiled with old food debris. Hood filters soiled with grease accumulation. Reach-in cooler, reach-in freezer, and hot box gaskets soiled with old food debris and grease accumulation. Mold-like substances in bottom of reach-in cooler on cookline.
23-03-4
Basic - Equipment in poor repair. Cutting boards grooved.
14-11-5
55
Mar 1, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb by dumpster with no vacuum breaker and hose attached.
29-34-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle provided in Employee women's bathroom.
32-12-5
82
Dec 4, 2023
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cookline: tomatoes 46F. Beef 50F. Cheddar cheese 50F. Shredded cheese 46F. Ice added to cheese that was placed in cooler today. Temperatures taken 45 minutes later then beef 50F. Shredded cheese 41F ice added to beef after second temperature taken. Stop sale issued for cheddar cheese and pan of tomatoes. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued on tomatoes and cheddar cheese for being above 41F, manager stated items were in reach in cooler overnight.
01B-02-5
High Priority - Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Male employee on cookline with cuts on hands with no cover. Employee added two bandaids and gloves to hands. **Corrected On-Site**
11-22-5
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 wiped hands on apron then touched clean dish without changing gloves and washing hands. Male employee placed dirty pans in ware wash area then continued to put on gloves and prepare food without washing hands. Manager spoke to employee.
12A-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven near break room has food debris. Interior of reach in cooler on cookline soiled with food debris. Interior of reach in protein cooler soiled with food debris. Interior of microwave soiled with food debris. **Repeat Violation**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cookline. Beard guard was put on during this inspection. **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic pans on cookline.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 127F in server station. Manager removed utensils. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust over ovens near break room.
23-03-4
Basic - Stored food not covered. Case of bread dough in walk in freezer not covered. Manager covered during this inspection. **Corrected On-Site**
08B-12-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cookline has an ambient temperature of 51F. Unit is missing pans on top portion that could possibly affect air flow. Most items in unit are being held using Time as a Public Health Control (TPHC)
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over steam table on cookline. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
35
Mar 28, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, sausage 45F, manager placed ice bags on top. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the end of the cook line, Mac and cheese 130F, Manager moved to oven to reheated. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink, splitter added, no vacuum breaker installed at the hose side (non chemical side). **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the server area, utensils in 125F water, Manager discarded and place new utensils and Hot water. **Corrected On-Site**
10-05-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler shelves and interior soiled.
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above the cook line, a manager discarded. **Corrected On-Site**
12B-07-4
45
Oct 11, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Warewashing Facilities Maintained and Used
FL-24
Certified Food Manager Identification
FL-02
Equipment Adequate to Maintain Product Temperature
FL-29
Washing Fruits and Vegetables
FL-42
64
Frequently Asked Questions
When was Cracker Barrel #63 last inspected?
The most recent health inspection at Cracker Barrel #63 on file is from Dec 16, 2025. The public record contains 10 inspections in total.
What is the most common violation at Cracker Barrel #63?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Cracker Barrel #63.
How does Cracker Barrel #63 compare to other restaurants in Ocala?
Cracker Barrel #63 most recently scored 55 out of 100, which is lower than the Ocala average of 78.
Has Cracker Barrel #63's inspection record improved over time?
Results have been roughly steady. Inspections at Cracker Barrel #63 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cracker Barrel #63 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cracker Barrel #63 inspected?
Based on the inspection history on file, Cracker Barrel #63 is inspected around three times per year on average.
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