Cracker Barrel #529
Last inspected: Feb 26, 2026
52
Score
Public records show nine inspections at Cracker Barrel #529 stretching back to 2023. Cracker Barrel #529 was last inspected on Feb 26, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 11 violations earlier in the record.
“Cutting board has cut marks and is no longer cleanable” accounts for the largest share of issues, appearing three times across the record.
Cracker Barrel #529's latest score of 52 falls below the Kissimmee average of 78. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
52
Oct 27, 2025
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
64
Apr 10, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese cooked 12 minutes prior per operator (105F - Hot Holding) Operator put into oven to reheat, recheck 170F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cookline Holder for can opener in prep area
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. On reach in cooler near breading station
23-24-4
Basic - Drain cover(s) missing. At mop sink
29-18-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. At handwashing sink next to hot box in prep area Operator brought trash can and placed near sink **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several gaskets on cookline **Repeat Violation**
23-03-4
64
Dec 3, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Sanitizer Contact Time and Concentration
FL-33
47
Feb 21, 2024
Routine - Food
2 critical violations. 1 major violation. 14 minor violations.
View 17 violations
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. Observed prepackaged butter in front counter without time stamp. Operator made a label. **Corrected On-Site**
03F-02-5
High Priority - Observed unwashed produce over ready to eat food. Tomatoes over dressing in walk-in cooler. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pancake batter. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Through the kitchen, vents dusty **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. From cookline **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Gaskets torn from hot box Reach in cooler from front counter
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on cookline and back prep kitchen floor.
36-22-4
Basic - Garbage can located outside has no lid or lid open/broken. Operator stated they ordered a new one
33-15-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach in freezer and walk in freezer door **Repeat Violation**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in water temperature of 95F. Operator changed the water, water temperature 177F. **Corrected On-Site**
10-07-4
Basic - Light not functioning. 1 light out from hood
36-62-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In hot box from prep kitchen
14-33-4
Basic - Standing water in floor drain/floor drain draining very slowly. Drain for cookline handwash sink overfilled and spilling onto floor.
29-19-4
Basic - Unclean building components, attachments or fixtures. Hood filters dusty, walk-in cooler vents.
36-50-4
Basic - Uncovered food stored near sink exposed to splash. Pancake batter on cookline under paper towels. **Corrected On-Site**
08B-54-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
33
Aug 23, 2023
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 22, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked eggs then went to touch ready to use to go containers and equipment no hand washing Operator coached employee to always wash hands with soap and water after changing task like cracking eggs **Warning**
12A-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on cook line washed hands for 10 seconds Operator coached employee to always wash has a with soap and water for at least 30 seconds **Corrective Action Taken** **Warning**
12A-17-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee dropped off dirty coffee cup then went back out to floor no hand wash Operator coached employee to wash hands after dropping off dirty plates **Corrective Action Taken** **Warning**
12A-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line right side
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All throughout cook line
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet on cook line Operator coached employee on wearing bracelets on the cook line Employe removed bracelet **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line Above ovens in back prep area
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind stand mixer back prep area
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Back area near sink
29-11-4
45
Jun 12, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
37
Feb 15, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line underneath grill ; raw fish less then 4 hours (58F - Cold Holding); raw chicken (57F - Cold Holding); cheddar cheese (54F - Cold Holding); ham (46F - Cold Holding); shredded potatoes (47F - Cold Holding) All less then 4 hours Operator states reach in cooler is emptied every night and brought into the walk in freezer to cool down Retook temperature at 10:00 am shredded potatoes 37F Whole fish 36F Ham 41F Raw chicken42F Cheddar cheese 43F **Corrected On-Site**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broccoli in bev air container not labeled Operator labeled **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. On cook line left side
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Floor not cleaned when the least amount of food is exposed. Behind ice machine next to chemical room
36-01-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Above fryer station
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer ice build up on door
14-69-4
Basic - Light not functioning. Back prep cook line area
36-62-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In cook line
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind grill station
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Oil unlabeled in spray bottle
02D-01-5
45
Frequently Asked Questions
When was Cracker Barrel #529 last inspected?
The most recent health inspection at Cracker Barrel #529 on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Cracker Barrel #529?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Cracker Barrel #529.
How does Cracker Barrel #529 compare to other restaurants in Kissimmee?
Cracker Barrel #529 most recently scored 52 out of 100, which is lower than the Kissimmee average of 78.
Has Cracker Barrel #529's inspection record improved over time?
Yes. Recent inspections at Cracker Barrel #529 have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cracker Barrel #529 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cracker Barrel #529 inspected?
Based on the inspection history on file, Cracker Barrel #529 is inspected around three times per year on average.
Nearby Restaurants