CRACKER BARREL #157

Name: CRACKER BARREL #157
Address: 4272 ELDRIDGE LOOP, ORANGE PARK, FL, 32073, US
Rating: 46.9

4272 ELDRIDGE LOOP, ORANGE PARK, FL 32073

License #2000768

☕ Café/Breakfast ℹ️

46.9 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 12 findings · 4 critical

Complaint Full

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Quick take

CRACKER BARREL #157 in ORANGE PARK currently holds an InspectFL Health Score of 46.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 45 total violations — 6 critical, 6 major, 33 minor.

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Record snapshot

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The latest inspection on October 14, 2026 shows 12 observation rows: 4 critical, 1 major, and 7 minor.

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Inspector notes

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CRACKER BARREL #157 has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in kitchen on cook line in reach in cooler drawer, Raw chicken (46,47,48F - Cold Holding). Operator stated chicken was placed overnight and unknown how long it has been out of temperature. Operator discarded pan of raw chicken. Observed in kitchen on cook line reach in cooler pancake batter 4.25 hours (65F - Cooling). Operator discarded pancake batter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up throughout walk-in freezer as well as on fan compressor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed, multiple reach in cooler gaskets throughout kitchen soiled with black/green mold like substance, as well as food debris. Observed on main cook area on cook line, hood filters heavily soiled with grease buildup.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed trash debris around back of dumpsters, as well as grease build up coming from under dumpster.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in kitchen on cook line reach in cooler pancake batter 4.25 hours (65F - Cooling). Deep pan of pancake mix stacked in reach in cooler blocking good airflow. Operator discarded pancake batter.
[14-11-5] Equipment in poor repair. Observed on cook line, microwave across from flat top next to pass thru window, interior top plate cracked and separating. Observed torn gaskets on multiple reach in coolers and warmers throughout kitchen. Operator stated gaskets are on work order to be replaced.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in back of kitchen in prep area, oven interior soiled with food debris and grease build up.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in freezer on cook line. Operator removed and discarded.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed on secondary cook area on cook line, multiple gaps and broken hood filters with missing slats.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed on cook line, employee cooked French toast and removed ready to eat French toast from spatula to plate with bare hand. Employee also touched ready to eat French toast after already on plate.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen on cook line in reach in cooler drawer, Raw chicken (48F - Cold Holding). Operator stated chicken was placed overnight and unknown how long it has been out of temperature. Operator discarded pan of raw chicken.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed in kitchen on cook line reach in cooler pancake batter 4.25 hours (65F - Cooling). Operator discarded pancake batter.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Interior of dish machine has build up of gray substance.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of stand up warming unit have food debris. Employee cleaned during inspection.
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents and ceiling tiles throughout kitchen, ware washing, breading station and prep area are soiled. Vents along outside of hood system in kitchen and prep area are soiled. Floor under fryers along the wall, around dish machine and in walk in cooler is soiled. Wall at ovens at back prep area and around dish machine are soiled.
[33-16-4] Open dumpster lid. Middle dumpster lid is open. Operator closed.
[22-16-4] Reach-in cooler/holding unit interior/shelves have accumulation of soil residues. Interior of breading station reach in cooler and interior of hot holding stand up unit are soiled.
[33-30-4] Unnecessary items stored in garbage enclosure. Excessive milk cartons, signage and plastic containers stored in garbage enclosure.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs into a container, mix and place on grill with bare hands. Cook then handled clean utensils, placed raw sausage on the grill and then plated food for customer without washing hands. Operator spoke with employee. Employee washed hands. Also, observed cook crack shell eggs and then wipe bare hands on their apron. Operator spoke to employee. Employee removed apron and washed hands.
[53B-14-5] 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. Observed two expired training certificates, one for Chris R. expired 2-7-2023 and the other for Stephanie L. expired 10-22-2023.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher to left of fireplace in dining room is showing in need of recharging.