BACKWOODS CROSSING
6725 MAHAN DR, Tallahassee FL 32308 · 850-765-3753
Last inspected May 19, 2026 · 7 visits since October 2023
MAR 24
JAN 25
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Peeling boiled eggs no gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2017054746 | Nov 15, 2017 | Mar 5, 2018 | $400 |
Inspection history
7 visits, newest first
May 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease build up on ceiling in kitchen on cook line/prep room.
Wall soiled with accumulated grease, food debris, and/or dust. Observed grease build up on kitchen walls in multiple areas.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Container of medicine improperly stored. Spray bottles of cleaners on in use counters.
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. Peeling boiled eggs no gloves.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Miso dated 10/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46°F, crab 48°F, Less than 4 hours per operator. Put in walk-in cooler.
Identity of food or food product misrepresented. Catfish on menu, using Vietnamese farm raised pangasius from Cheney Bros, invoice dated 11-3-25. All menus changed to read fish.
May 29, 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 ▾
Food-contact surface soiled with food debris, mold-like substance or dust. Shelves in walk-in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling unit inside walk-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 51°F, chees3 59°F, potatoes 58°F, peppers 56°F. Less than 4 hours per operator, iced during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Top of Ice machine soiled with rim of Ice bucket stored in contact with soiled area.
Drain cover(s) missing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating while preparing food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep counter.
Floor area(s) covered with standing water. In dish area.
Food stored on floor. Bag of onions.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard, ceiling and shelves in walk-in cooler.
Soiled dry wiping cloth in use.
Stored food not covered. Food on speed rack in walk-in cooler, no top cover. Covered during inspection.
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed fish stock dated 3/19. Manager threw away.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese grits held at 120F. Manager states about 2 hours. Manager moved to stove to reheat.
Spray bottle containing toxic substance not labeled. observed two unlabeled spray bottles at bar.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind ice machine and above salad station with dust and debris. Also ceiling in walk in cooler with build up of dust.
Oct 17, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 10, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine primed, tested too low at 10ppm.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed thawed trout in ROP packaged in walk-in cooler. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed thawed trout in ROP packaged in walk-in cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef held at 44F in reach in cooler under stove at cook line per employee approximately 2.5 hours ago. New temperature at 43F within four hours.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed ROP packaged trout vacuum sealed on site, not frozen throughout process in walk in cooler, no variance or approved HACCP plan.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling/vents in walk in cooler and grease dripping on hood ceiling above cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled plastic curtain in entrance of walk in cooler with accumulation of mold-like substance.
Observed commercially processed reduced oxygen packaged tuna 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 in walk in cooler.
Observed two cutting boards at cook line with cut marks and is no longer cleanable.
Standing water in floor drain/floor drain draining very slowly. Observed standing water not draining properly in floor drain next to ice machine in next to salad prep station.
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.