HOBBIT AMERICAN GRILL
5032 CAPITAL CIRCLE SW, Tallahassee FL 32305 · 850-942-4505
Last inspected Aug 17, 2026 · 9 visits since December 2023
AUG 24
APR 25
SEP 25
APR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes 46F, sliced ham 46F, and sliced cheddar 45F in make table at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese sauce held at 112f at 450pm, per employee sauce has been in there since open at 11am.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 112f, bagged cheese cause 120f and mac and cheese 115f. Per employee bagged cheese sauce and mac and cheese were added when he arrived at 4pm. See Stop Sale for other cheese sauce. Employee told to increase temp of steam table.
Food-contact surface soiled with food debris, mold-like substance or slime.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on fans/vents in walk-in cooler, around 3 comp sink, shelves.
Show the remaining 1 finding ▾
Wall and floors soiled with excessive accumulated grease, food debris, and/or dust.
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 54, coleslaw 55f, shredded cheese 55f. Reach in cooler/prep table not holding to temp. Per operator items placed in previous night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 54, coleslaw 55f, shredded cheese 55f, chicken 60f. Reach in cooler/prep table not holding to temp. Per operator items placed in previous night. See Stop Sale. Chicken held on counter over ice, per operator out for a couple hours. Had operator correct container to properly cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board groves/stained. Mold-like at three compartment sink. Build up on ice chute for drink dispenser.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor in walk in.
No conspicuously located ambient air temperature thermometers in holding units. Informed operator of need to lower walk in temperature as not able to maintain temp, during rush with employees open and closing door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on fans in walk-in cooler.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Toxic substance/chemical improperly stored. Bleach on prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. 3CS mold like substance build up. Prep table build up on lift lids. Prep table shelfs soiled.
Covered waste receptacle not provided in women's bathroom. Missing receptacle in women's bathroom stall.
Dishes soiled by grease filter hose stored with clean dishware/utensils.
Drain cover(s) missing. Mop sink missing drain cover.
Food stored on floor. Bag of onions stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fans in walk in cooler. Mold like substance build up in mop sink.
Stored food not covered. Pickle container not covered in walk in cooler. Operator covered with plastic.
Working containers of food removed from original container not identified by common name. Sugar and flour container not labeled. Operator labeled immediately.
Apr 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding raw chicken 61F, at 2:50 pm been holding since 2:00 pm has cook add ice to the cold holding bin. Rechecked at 3:48 pm chicken at 43F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in mop sink located in the kitchen by WIC.
Soap bottle containing toxic substance not labeled. Observed in bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin and exterior.
Carbon dioxide/helium tanks not adequately secured. Observed un secured Tanks behind the bar.
Food not stored at least 6 inches off of the floor. Observed prep table that has food items stored on it.
Working containers of food removed from original container not identified by common. Flour container in the kitchen area.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink 0ppm at bar area. Manager corrected to quaternary 300ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese dressing 46F in reach in cooler at cook line at 11:30. Per manager held since 11:00. New temperature 45F at 12:00.
Feb 15, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items held above 41F: Make table at cook line: sliced tomatoes 49F, sliced ham 50F, sliced cheddar 49F, provolone 51F, sautéed mushrooms 52F, and pepper jack 52F at 1:35. Per manager items held since 10:30. Observed ice build-up in back of make table preventing proper ventilation of cold air into make table and make table lid frequently held open. Manager iced bottom and top of food items during inspection. Per manager will clear out ice build-up after lunch rush. New temperature at 3:00: sliced tomatoes 46F, sliced ham 46F, sliced cheddar 45F, see stop sale. Provolone cheese 40F, sautéed mushrooms 41F, and pepper jack cheese 41F. Observed raw chicken tenders 41F, 45F in some spots at 1:30 held on ice in make table at kitchen area. Per manager held since 12:30. Manager refilled ice to properly cold hold chicken tenders. New temperature at 3:00: raw chicken tenders 39F, 49F in all areas. Reach in cooler next to fryers: chicken wings 42F, 45F in some spots held on ice at 1:30. Per manager held since 1:15 and is typically used within four hours. Manager time marked chicken wings during inspection and will start to use time as a public health control for chicken wings. New temperatures at 3:00: 39F, 40F in all areas. Provided Time as a Public Health Control form during inspection.
Feb 9, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes 46F, sliced ham 46F, and sliced cheddar 45F in make table at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items held above 41F: Make table at cook line: sliced tomatoes 49F, sliced ham 50F, sliced cheddar 49F, provolone 51F, sautéed mushrooms 52F, and pepper jack 52F at 1:35. Per manager items held since 10:30. Observed ice build-up in back of make table preventing proper ventilation of cold air into make table and make table lid frequently held open. Manager iced bottom and top of food items during inspection. Per manager will clear out ice build-up after lunch rush. New temperature at 3:00: sliced tomatoes 46F, sliced ham 46F, sliced cheddar 45F, see stop sale. Provolone cheese 40F, sautéed mushrooms 41F, and pepper jack cheese 41F. Observed raw chicken tenders 41F, 45F in some spots at 1:30 held on ice in make table at kitchen area. Per manager held since 12:30. Manager refilled ice to properly cold hold chicken tenders. New temperature at 3:00: raw chicken tenders 39F, 49F in all areas. Reach in cooler next to fryers: chicken wings 42F, 45F in some spots held on ice at 1:30. Per manager held since 1:15 and is typically used within four hours. Manager time marked chicken wings during inspection and will start to use time as a public health control for chicken wings. New temperatures at 3:00: 39F, 40F in all areas. Provided Time as a Public Health Control form during inspection.
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 four servers with no proof of food handler training.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler and above kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build-up in make table blocking proper ventilation from connected reach in cooler.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled holster wrapped with tape and is not cleanable at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold-like substance in soda nozzle holsters at bar area.
Waste line missing at soda gun holsters at bar area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket solution Quaternary 500+ppm at bar area. Employee diluted solution to Quaternary 150ppm during inspection.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Observed two employees hired within 60 days with no proof of Employee Illness Reporting. Provided manager with Employee Illness Report Form. New employees signed forms during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheddar cheese 52F and ham 48F in make table at cook line at 12:30. Per manager since 11:00 and make table was left opened for lunch service. New temperature at 1:15: cheddar cheese 50F and ham 52F. Manager placed ice in make table. Observed raw chicken wings 46F at cook line next to fryers at 12:30. Per manager since 11:00. Manager placed bags of ice on top chicken. New temperature at 1:15: 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso 98F, 105F, 115F, in some spots hot held next to salad prep area at 12:30. Per manager bag of Mac n cheese was stored under queso at steam table. Manager removed bag for proper heating. New temperature at 1:15: queso 133F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket in bar area at Quaternary 500+ppm. Employee corrected sanitizer solution to 500ppm during inspection.
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 no proof of food handler training for three servers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in kitchen area and walk in cooler vents/ceiling.
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.