HAWTHORN
1307 N MONROE ST, Tallahassee FL 32303 · 850-321-8432
Last inspected Aug 17, 2026 · 9 visits since December 2023
JUL 24
MAY 25
FEB 26
APR 26
AUG 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Employee touched soiled apron/clothes and then engaged in food preparation, employee failed to wash hands. Observed employee coming from the restroom and did not wash hands proceed back to engage in food prep.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 17, 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
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored with pizza peels.
Working containers of food removed from original container not identified by common name. Unlabeled spray bottle in walk in cooler, contains butter/oil.
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pulled pork 44f, sausage 45f, marinated peppers 44f, chicken 45f. Per operator stored overnight. Per operator maintenance found issue for reach-in and prep table. Temperature gauge was accidentally hit and turned down previous night. Items stocked this morning at 9am where put in walk in, operator threw out others.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 50f, beef 50f, sliced cheese 52f. Per operator filled morning approx 9am. Operator filled prep table with ice to bring down temperatures. Pulled pork 44f, sausage 45f, marinated peppers 44f, chicken 45f. Per operator stored overnight. Per operator maintenance found issue for reach-in and prep table. Temperature gauge was accidentally hit and turned down previous night. Items stocked this morning at 9am where put in walk in, operator threw out others. See Stop Sale.
In-use ice scoop stored on unprotected/unclean surface between uses.
Feb 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at counter left area and when returned put on gloves before hand washing. Employee stopped and educated before serving food. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter temped 68f at 955am, per operator left out over night. Operator disposed of product. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 68f, see stop sale. Sliced and shredded cheese 54f, sliced ham and roast beef 52f, sliced turkey 51f, house made mayonnaise 50f, sausage and pulled pork 51f. All items excluding butter, were located in same prep table. Per operator items prepped and placed in table at 8am. Operator removed items in drawers to put in walk in and placed ice under containers in top of prep table. Priority: High Priority
Observed: Hood vents soiled with accumulated food debris, grease, dust, or mold-like substance. Priority: Basic
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate13 Basic
Show 18 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, employee failed to wash hands. Observed employee coming from the restroom and did not wash hands proceed back to engage in food prep.
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 without a date mark in reach- in cooler by side door.
Handwash sink used for purposes other than handwashing. Observed employee washing off a knife at hand sink in prep area behind counter.
Spray bottle containing toxic substance not labeled. Observed underneath handwashing sink by side door.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by side door.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the exterior of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on vents throughout the kitchen area. Also Walk- in cooler ceiling.
Drain cover(s) missing. Mop sink.
Equipment in poor repair. Reach- in cooler gasket by side door.
Food stored on floor. Observed cooking oil box sitting behind front counter.
Hole in or other damage to wall. Observed hole in the wall underneath shelving by the order window.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop sitting on dirty counter in front of ice machine.
Interior of oven has accumulation of black substance/grease/food debris. Back kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in Walk - in cooler on fan Gard.
Single-service articles improperly stored. Coffee filters on top of ice tea machine in prep area.
Water leaking from pipe and/or faucet/handle. Three compartment sink.
Working containers of food removed from original container not identified by common name. Container containing whole wheat not labeled.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Hand wash sink inoperable in dish area; no running water.
Floor area(s) covered with standing water next to mop sink/ dish area.
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F. Make Table at Cook Line: Russian dressing 53F, whipped feta 53F, sliced Swiss cheese 53F at 1:00. Reach in Cooler Drawers: provolone cheese 50F, sliced ham 52F, sliced turkey 48F, boiled eggs 49F, 50F, pico de gallo 52F, chorizo 49F at 1:00 Reach in Cooler: tomato salad 51F, meatloaf 49F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 46F, seasonal quiche 45F at 1:30. Per manager make table and cooler doors has been frequently opened since 11:00. New temperatures: Make Table at Cook Line: Russian dressing 53F, whipped feta 49F, sliced Swiss cheese 49F at 1:15. Reach in Cooler Drawers at Cook Line: provolone 49F, sliced ham 48F, turkey 47F, boiled eggs 49F, pico de gallo 50F, chorizo 49F at 1:00. Reach in Cooler at Cook Line: tomato salad 51F, meatloaf 52F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 45F, seasonal quiche 45F at 1:15. Manager began storing ice on food items at cook line and maintenance arrived to repair reach in cooler during inspection.
Mar 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F. Make Table at Cook Line: Russian dressing 53F, whipped feta 53F, sliced Swiss cheese 53F at 1:00. Reach in Cooler Drawers: provolone cheese 50F, sliced ham 52F, sliced turkey 48F, boiled eggs 49F, 50F, pico de gallo 52F, chorizo 49F at 1:00 Reach in Cooler: tomato salad 51F, meatloaf 49F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 46F, seasonal quiche 45F at 1:30. Per manager make table and cooler doors has been frequently opened since 11:00. New temperatures: Make Table at Cook Line: Russian dressing 53F, whipped feta 49F, sliced Swiss cheese 49F at 1:15. Reach in Cooler Drawers at Cook Line: provolone 49F, sliced ham 48F, turkey 47F, boiled eggs 49F, pico de gallo 50F, chorizo 49F at 1:00. Reach in Cooler at Cook Line: tomato salad 51F, meatloaf 52F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 45F, seasonal quiche 45F at 1:15. Manager began storing ice on food items at cook line and maintenance arrived to repair reach in cooler during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available for dish-machine.
Accumulation of debris inside warewashing machine. Observed accumulation of debris in dish-machine drain system.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bags stored on and above public food service items at bakery prep area. Employees properly stored personal items to designated area during inspection.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer stored in reach in cooler at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on wall above oven and hand wash sink at cook line. Manager began cleaning wall during inspection.
Dec 13, 2023Inspection 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. Observed blackened shrimp 46F and roasted zucchini 46F in reach in cooler at cook line at 10:45. Per employee breakfast started at 9:00 and the ventilation through the make table into reach in cooler has been left open for service. Employee placed ice under shrimp and zucchini and put on bottom shelf. New temperatures at 11:30: blackened shrimp 41F and zucchini 40F.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed three cooks without food handler training. Per employee group food handler training session is scheduled for 12-17-24.
Food stored on floor. Observed box of lemon, eggs, and sweet potatoes stored on floor in walk in cooler.
Plumbing system in disrepair. Observed hand wash sink cold water nozzle inoperable at dish area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust along wall above hand wash sink and oven at cook line.
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.