AZU LUCY HO'S RESTAURANT & BAR
3220 APALACHEE PKWY #13, Tallahassee FL 32311
Last inspected Dec 29, 2025 · 6 visits since September 2023
MAR 24
OCT 24
MAY 25
AUG 25
DEC 25
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
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. Server putting condiments in soup bowl with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2019046345 | May 13, 2019 | Oct 2, 2019 | $200 |
Inspection history
6 visits, newest first
Dec 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Toxic substance/chemical improperly stored. WD-40 stored above prep table and slicer.
Bowl or other container with no handle used to dispense food. Multiple sauces in walk-in cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish removed from package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.
Show the remaining 3 findings ▾
Floors not maintained smooth and durable. Walkin cooler floor in disrepair.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Knives stored in soiled container. Properly stored during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Properly stored during inspection.
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No soap provided at handwash sink. Sushi bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.
Time/temperature control for safety food thawed in an improper manner. Krab thawing at room temperature.
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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. Sushi rice marked during inspection.
Toxic substance/chemical improperly stored. Soap stored on shelf by food.
No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47°F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled, replaced with new one.
Bowl or other container with no handle used to dispense food.multiple items in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at sushi bar.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. Server putting condiments in soup bowl with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blanched Broccoli at 76°, left on counter at room temperature for days service.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 58°, broccoli 66°, chicken 54°,74°, scallops 47°, salmon 44°. Items Iced during inspection, and put in walk-in.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard.
Handwash sink used for purposes other than handwashing. Storing cleaning pad.
Spray bottle containing toxic substance not labeled. Pump spray bottle in dish area.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Togo bowl in soy sauce.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on dish carts.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.