Tallahassee32301
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
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. Per operator coming to look later today. Will 3 comp sink to sanitize in mean time.
High priorityLIBERTY BAR & RESTAURANT →Aug 20, 2026
Raw animal food stored over or with unwashed produce. Eggs over carrots in outside walk in cooler.
High priorityCHINA FIRST →Aug 13, 2026
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. Operator set up manual sanitizing.
High priorityHUNTSMAN →Aug 11, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potatoes 60f, shrimp 59f, sausage 61f, per operator held since previous night.
High priorityCK CRABHOUSE →Aug 10, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 60f, shrimp 59f, sausage 61f.
High priorityCK CRABHOUSE →Aug 10, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 1 door cooler: shredded cheese 51F, ham 48F, per manager items in cooler for unknown amount of time. See stop sale.
High priorityINTERNATIONAL HOUSE OF PANCAKES →Jul 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 1 door cooler: shredded cheese 51F, ham 48F, per manager items in cooler for unknown amount of time. See stop sale.
High priorityINTERNATIONAL HOUSE OF PANCAKES →Jul 24, 2026
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. No time mark on pancake batter on cook line. Per manager batter set out approximately 30 mins. Marked item for time during inspection.
High priorityINTERNATIONAL HOUSE OF PANCAKES →Jul 24, 2026
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Taken off grill at 150°, recooked to 175 and 181°.
High priorityCHIPOTLE MEXICAN GRILL 1535 →Jul 16, 2026
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. Chlorine tested at greater than 200 ppm.
High priorityCHIPOTLE MEXICAN GRILL 1535 →Jul 16, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 67°, pork 70° left out on line, less than 4 hours per operator. Reheated beef 212°, pork 193°.
High priorityCHIPOTLE MEXICAN GRILL 1535 →Jul 16, 2026
Operating with an expired Division of Hotels and Restaurants license. 6-1-26.
High priorityWENDY'S 154 →Jul 15, 2026