Florida Cracker Kitchen
Last inspected: Dec 3, 2025
86
Score
Across the available record, Florida Cracker Kitchen has 12 inspections on file, the first dated 2022. The latest inspection on file is from Dec 3, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Compared to other Brooksville restaurants (averaging 90), there's room to close the gap. There isn't much in the file that would give a customer pause.
12
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef burger container stored over salmon container in reach-in cooler on cook line. Moved and stored correctly. **Corrected On-Site**
08A-20-5
86
May 14, 2025
Complaint Partial
No violations found.
100
May 6, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
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 food employee at cook line touch face with gloved hands and then handled bread from the oven. Reviewed hand washing procedures with employee. Employee washed hands and changed gloves. **Corrective Action Taken** **Warning**
12A-10-4
Basic - Ceiling vents soiled with accumulated food debris, grease, or dust in prep area of kitchen. **Warning**
36-34-5
Basic - Covered waste receptacle not provided in unisex employee bathroom in kitchen. **Warning**
32-12-6
78
Dec 6, 2024
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Dec 5, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area **Warning**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on office door. Operator eliminated roach and called pest control. **Corrective Action Taken** **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slider guard soiled **Warning**
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In cook like area. Operator removed. **Corrected On-Site** **Warning**
10-17-4
64
Jul 9, 2024
Routine - Food
No violations found.
100
Jun 28, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door coooler Sliced tomatoes -45F no date operator voluntarily discarded Cut baby tomatoes 45F ( prepped 6/22) operator voluntarily discarded Sliced cheddar 45F rechecked 40F Walk in cooler- Meatloaf 47F Collard greens 45F Butter 45F Cooked onions 47F Operator propped open freezer door and will move to other walk in cooler if necessary. **Corrective Action Taken**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Some certificates missing trainer name and number.
53B-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on counter in prep room Operator removed **Corrected On-Site**
40-06-5
74
Feb 29, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheddar 48F ( above the rim of the cooler) Rechecked 43F **Corrected On-Site**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup with beverage on cooks line next to hot well Operator removed **Corrected On-Site**
12B-07-4
70
Jun 8, 2023
Complaint Full
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
39
Apr 5, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Observed - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Only test kit available to employees is quat, chlorine is the sanitizer in use, no test strips available. **Warning** - From follow-up inspection 2023-04-04: **Time Extended** - From follow-up inspection 2023-04-05: **Time Extended**
16-37-1
Intermediate - Observed - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test kit available to test cook line sanitizer buckets that had been set up. Discussed with operator the need to purchase a chlorine test kit. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-04: **Time Extended** - From follow-up inspection 2023-04-05: **Time Extended**
16-33-4
82
Jan 27, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly by dm
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In 2 door cooler on end of cook line-ham (45 F - Cold Holding); cooked mushrooms (45F - Cold Holding), moved back to walk in cooler **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 bucket on cook line greater than 200 ppm, corrected to 100 ppm **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white board in prep area stained
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine or towel buckets
16-37-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in single door reach in cooler
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over food and clean dishes, all moved to bottom shelves **Corrected On-Site**
12B-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at 2 buckets at wait station, corrected to 100 ppm **Corrected On-Site**
21-07-4
45
Jul 15, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers and drinking tumblers Operator have plastic containers and taking tablets washed at time of inspection **Corrective Action Taken**
24-08-4
Basic - Food not stored at least 6 inches off of the floor. Cooking oil in food prep area. **Corrected On-Site**
08B-47-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dish washers drying pans with wet towels. Operator educated dishroom staff regarding using cloth towels to wipe dishes tumblers and stainless steel pans causing cross-contamination **Corrective Action Taken**
21-12-4
86
Frequently Asked Questions
When was Florida Cracker Kitchen last inspected?
The most recent health inspection at Florida Cracker Kitchen on file is from Dec 3, 2025. The public record contains 12 inspections in total.
What is the most common violation at Florida Cracker Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Florida Cracker Kitchen.
How does Florida Cracker Kitchen compare to other restaurants in Brooksville?
Florida Cracker Kitchen most recently scored 86 out of 100, which is lower than the Brooksville average of 90.
Has Florida Cracker Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Florida Cracker Kitchen have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Florida Cracker Kitchen 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 Florida Cracker Kitchen inspected?
Based on the inspection history on file, Florida Cracker Kitchen is inspected around four times per year on average.
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