GEORGIO'S FINE FOOD AND SPIRITS
2971 APALACHEE PKWY, Tallahassee FL 32301 · 8773511
Last inspected May 21, 2026 · 10 visits since December 2023
APR 24
DEC 24
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce 103F on serving line, GM reheated to 169F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
May 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Filet mignon 44F. Operator placed food item inside walk in cooler during time of inspection. Observed Beef and peppers cold holding at 51F. *see stop sale*
Open dumpster lid.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned and sanitized chute lip on interior of ice bins during inspection.
Ceiling tile missing in ware washing area. Manager is trying to locate correct size to order.
Multiple Cutting boards have cut marks and are no longer cleanable stored on cook line on top of make bar cutting boards.
May 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Raw chicken 60F Potato salad 69F Crab cake mix 52F Snapper 52F. Operator placed food items on ice baths during time of inspection. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Operator cleaned blade during inspection. Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Operator cleaned blade during inspection. Priority: Intermediate
Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout kitchen soiled with dust. Priority: Basic
Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on prep table. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets across from stove soiled with mold like substance. Priority: Basic
Observed: Stored food not covered. Observed lettuce stored uncovered inside reach in cooler across from stove on cook line. Priority: Basic
Apr 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Dec 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Shrimp 46F Salmon 47F Snapper Crab meat 52F Bacon wrapped shrimp 45F. Operator placed food items in reach in freezer to cool during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce hot holding less than 4 hours: 86F. Operator started reheating sauce during time of inspection.
Handwash sink used for purposes other than handwashing. Observed food dumped in handwashing sink next to office.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee lighter, keys and cell phone on prep table. Operator removed items during time of inspection.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee on cook line with no beard restraint.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Container of medicine improperly stored. Observed medicine(Aleve) stored above prep table holding hot items.
Dented/rusted cans present. See stop sale. Observed (1) can of fruit cocktail and (1) can of ketchup with dent in the seam of cans.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee drink from cup, change gloves before working with food, no hand wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 46F in expo cooler across from grill, per GM stored an hour ago, GM placed on ice, new temp 42F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce 103F on serving line, GM reheated to 169F.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade to can opener soiled with food debris. Employee cleaned during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no high temp strips or thermometer present. Owner purchased high temp strips during inspection.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer in establishment. Owner purchases thermometer during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted throughout kitchen.
Employee eating in a food preparation or other restricted area. Observed employees drinking in food prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sunglasses and personal tumblers stored above prep tables.
Equipment and utensils not properly air-dried - wet nesting. Observed clear containers wet nesting on storage rack near walk in cooler.
Ice scoop handle in contact with ice. Observed ice scoop handle touching ice, bar area.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 81F across from fry station.
Single-service articles not stored inverted or protected from contamination. Observed aluminum single serve not stored inverted in servers area.
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lamb shank 48F in in reach in cooler, per manager stored 1 hour ago manager placed in walk in freezer for quick chill.
Handwash sink used for purposes other than handwashing. Observed bucket in hand wash sink near managers office. Manager removed bucket.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device to gauge hot water temp.
No probe thermometer provided to measure temperature of food products. Observed no thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed orange poppy basil dressing, mustard dressing in reach in cooler not date marked, per manager stored over night. Observed lobster bisque in walk in cooler per manager stored overnight not date marked. Manager date marked all items.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored upright throughout kitchen.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles. Manager removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 78F. Manager replaced water.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Stored food not covered. Observed cut lettuce and cheese no cover stored in reach in cooler across from fryer. Employee covered all food items.
Working containers of food removed from original container not identified by common name. Observed bread flour not labeled, rear of kitchen. Manager labeled during 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.