Cracker Barrel #73
Last inspected: Dec 16, 2025
100
Score
The health department has logged nine inspections at Cracker Barrel #73, the earliest from 2022. Inspectors last stopped by on Dec 16, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing six times across the record.
Cracker Barrel #73's latest score of 100 sits above the Bradenton average of 83. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
No violations found.
100
Dec 5, 2025
Routine - Food
5 critical violations. 6 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.observed in walk-in cooler hash browns (51F - Cooling). Person in charge stated they were placed in walk-in cooler on 12/4/25 . Educated Person in charge on cooling procedures and emailed Person in charge a copy of the handout. Personal insurance voluntarily discarded product. **Warning**
03D-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Temperature 155.8)Person in charge will use 3 compartment sink. **Warning**
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed in walk-in cooler hash browns (51F - Cooling). Person in charge stated they were placed in walk-in cooler on 12/4/25 . Educated Person in charge on cooling procedures and emailed Person in charge a copy of the handout. Personal insurance voluntarily discarded product. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on cooks line french toast egg mix (60F - Cold Holding); cheese (52F - Cold Holding) Person in charge stated they had been out for approximately 30 minutes and placed in reach in cooler. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.observed on cooks line hash brown potatoes (125F - Hot Holding)Person in charge placed in pan to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Basic - Employee with no beard guard/restraint while engaging in food preparation on cooks line. Employee put on beard guard and washed hands.. **Corrected On-Site** **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.observed in back kitchen area clean dish rack food containers wet nesting. Person in charge separated all to air dry..As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
24-08-4
Basic - Floor area(s) covered with standing water.observed on cooks line a dishwasher area standing water on floor. **Warning**
36-22-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed in front kitchen area over grill and fryers hood filters soiled with grease.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. Observed throughout main kitchen area in reach in coolers and reach in freezers gaskets soiled with mold like substance. **Repeat Violation** **Warning**
23-03-4
Basic - Standing water or very slow draining water in handwashing sink on cooks line. **Warning**
29-20-5
35
Jun 24, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 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 on cooks line ,employee cracked raw shell eggs, touched serving plate food contact surface and failed to wash hands after cracking raw shell eggs. Person in charge educated employee on glove use and hand washing. Employee placed plate in soiled dishwasher area,washed hands and put on clean gloves. **Corrective Action Taken**
12A-27-4
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 and the time removed from temperature control cannot be determined. See stop sale. Observed on cooks line raw shell eggs no time mark. Person in charge stated they were pulled appropriately 15 minutes from the reach in cooler and time marked accordingly **Corrective Action Taken**
03F-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed: Food containers not properly air-dried - wet nesting in back kitchen area. Person in charge separated to air dry. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Observed: Floor areas covered with standing water in walk in cooler,back kitchen area by ovens and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-22-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees on front kitchen cooks line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill and fryers hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed: Cut lemons on serving line not covered. Person in charge covered lemons. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
08B-12-5
52
Nov 14, 2024
Routine - Food
6 minor violations.
View 6 violations
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
67
Mar 6, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in front kitchen by grill. Employee grabbed with bare hands raw Ground Sausage and placed it on the grill. Employee put on gloves and failed to wash hands before putting on gloves. Employee touched plate food contact surface. Educated Person in charge on Handwashing and glove use. Employee put soiled dish in dish room,removed soiled gloves, washed hands and put on clean gloves. **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area slicer soiled with dried food particles. Person in charge stated it had not been used today and washed and sanitized slicer. **Corrected On-Site**
22-02-4
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. Person in charge printed a copy and had employee read and sign. **Corrective Action Taken**
11-26-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in back kitchen area food containers stacked wet nesting. Person in unstacked containers. **Corrected On-Site**
24-08-4
Basic - Floor area(s) covered with standing water in back kitchen area by ovens, in Walk in cooler and dishwasher area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line in front kitchen area over fryer and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed on waitstaff service Lin cut lemon not covered. Person in charge covered lemons. **Corrected On-Site**
08B-12-5
58
Nov 3, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in back kitchen area by ovens. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-03: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line in front kitchen area over fryer and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-03: **Time Extended**
23-03-4
90
Nov 1, 2023
Routine - Food
6 critical violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in main kitchen area employee touched bare body with gloves on and grabbed cooked bacon and failed to change gloves,wash hands and put on clean gloves. Educated Person in charge on Handwashing and glove use. Employee discarded cooked bacon,removed soiled gloves,washed hands and put on clean gloves. Observed in waitstaff area employee put portion control butter from customer table back in to the butter on waitstaff line. Educated Person in charge Time/temperature control for safety food re-served to customers.. Person in charge discarded butter. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food re-served to customers. Observed in waitstaff area employee put portion control butter from customer table back in to the butter on waitstaff line. Educated Person in charge Time/temperature control for safety food re-served to customers.. Person in charge discarded butter. **Warning**
07-08-5
High Priority - Dented/rusted cans present. See stop sale. Observed in back kitchen area next to Walk in cooler cans of apples dented on seam. Person in charge set aside in office for pick up. **Warning**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk in cooler in back area of kitchen raw Chicken over milk. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Chicken. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in back kitchen area in Walk in cooler raw shell eggs with cracked shell. Person in charge discarded shell Eggs. **Warning**
01B-14-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee touched bare body with gloves on and grabbed cooked bacon and failed to change gloves,wash hands and put on clean gloves. Educated Person in charge on Handwashing and glove use. Employee discarded cooked bacon,removed soiled gloves,washed hands and put on clean gloves. **Warning**
12A-09-4
Basic - Floor area(s) covered with standing water in back kitchen area by ovens. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on cooks line in front kitchen area over fryer and grill hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
23-03-4
37
Jan 17, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
67
Aug 26, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-26: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease over cooks line in main kitchen area. **Warning** - From follow-up inspection 2022-08-26: **Time Extended**
23-03-4
90
Frequently Asked Questions
When was Cracker Barrel #73 last inspected?
The most recent health inspection at Cracker Barrel #73 on file is from Dec 16, 2025. The public record contains nine inspections in total.
What is the most common violation at Cracker Barrel #73?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Cracker Barrel #73.
How does Cracker Barrel #73 compare to other restaurants in Bradenton?
Cracker Barrel #73 most recently scored 100 out of 100, which is higher than the Bradenton average of 83.
Has Cracker Barrel #73's inspection record improved over time?
Results have been roughly steady. Inspections at Cracker Barrel #73 have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cracker Barrel #73 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 #73 inspected?
Based on the inspection history on file, Cracker Barrel #73 is inspected around three times per year on average.
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