CRACKER BARREL #44

Name: CRACKER BARREL #44
Address: 2920 HOSPITALITY RD, TALLAHASSEE, FL, 32303, US
Rating: 90.4

2920 HOSPITALITY RD, TALLAHASSEE, FL 32303

License #4701511

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

90.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

CRACKER BARREL #44 in TALLAHASSEE currently holds an InspectFL Health Score of 90.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 9 total violations — 3 critical, 3 major, 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two containers of gravy temping 45f, and 58f in walk in. Per operator from previous night.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two containers of gravy temping 45f, and 58f in walk in. Per operator stored from previous night. See stop sale.
[22-56-4] 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. Non stationary dishmachine temping 166f. Required 180f minimum for sanitizing. Reviewed data plate, states minimum should be 180f for sanitation.

Community reaction

What do locals think?

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Community pulse