BORUBORU
1861 W TENNESSEE ST, Tallahassee FL 32304 · 850-270-9253
Last inspected Feb 23, 2026 · 6 visits since November 2023
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Miso Ground Pork hot holding at 131F. Operator reheated Pork to 169F during time of inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Miso Ground Pork hot holding at 131F. Operator reheated Pork to 169F during time of inspection.
Cutting board has cut marks and is no longer cleanable.
Dressing room not provided for employees who must regularly change clothes. Employee phone on food prep table.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk held more than 24 hours not date marked.
Handwash sink used for purposes other than handwashing. Observed food in hand wash sink.
Current Hotel and Restaurant license not displayed. Operator printed currently license during time of inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs sitting out at 4:55pm with a temperature of 71F. Operator stated they were delivered at 3:00pm. Operator placed eggs in cooler during Time of inspection.
Food stored on floor. Observed Chili oil on floor in back storage area. Operator placed oil 6 inches off floor during time of inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on prep table. Operator places wet cloths in sanitizer during time of inspection.
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.