1960 NW 150 AVE, PEMBROKE PINES, FL 33028
CRACKER BARREL #268 has a mixed inspection record — 13 violations in the past year, including 3 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 13 violations, including 3 high-priority and 0 Emergency Orders of Closure.
Scores higher than 37% of the 358 inspected restaurants in PEMBROKE PINES on the trailing-year record.
3 high-priority violations on the trailing-year record — above the Broward County average of 2.6.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
This visit closed with no further action required.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Restrooms not clean, stocked, or maintained as required.
This visit closed with no further action required.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Restrooms not clean, stocked, or maintained as required.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Hands must be washed and gloves changed at the required moments — after touching the floor, raw food, or anything unclean — and eating, drinking, or smoking is not allowed in food areas. Hands are the most common way pathogens reach food.
On this record, the category appears in 2 of the 3 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 1618815 — you can read the original documents yourself and compare.