HOPKIN'S EATERY #3
1208 CAPITAL CIR SE UNIT E&F, Tallahassee FL 32301 · 850-386-4258
Last inspected Jun 18, 2026 · 13 visits since August 2023
SEP 24
JAN 25
SEP 25
FEB 26
MAY 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Italian wedding soup in walk in cooler at 45F, per operator stored over 24 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jun 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge- Shawanna Forman
May 19, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Violation is being addressed on previous inspection.
Apr 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge- Shawanna Forman
Feb 17, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge- Shawanna Forman
Feb 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding at sandwich make table for more than 4 hours during time of inspection: Black beans 48F Diced ham 45F Blue cheese 46F Diced chicken 46F Shredded cheddar 47F Turkey 46F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding at sandwich make table for more than 4 hours during time of inspection: Black beans 48F Diced ham 45F Blue cheese 46F Diced chicken 46F Shredded cheddar 47F Turkey 46F.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge- Shawanna Forman
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.
Nov 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jan 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding more than 4 hours: Sliced tomatoes 47F Ham 50F Corned beef 49F Provolone cheese 47F American cheddar 47F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding more than 4 hours: Sliced tomatoes 47F Ham 50F Corned beef 49F Provolone cheese 47F American cheddar 47F Swiss cheese 48F Roast beef 50F see stop sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Observed two boxes of peanut oil stored on floor in dry storage area. Operator properly placed oil during inspection.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink next to three compartment sink.
Single-service articles improperly stored. Observed single service flat lids and to go containers on floor inside dry storage area. Operator properly placed items during time of inspection.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can of artichoke hearts dented at the seam on can rack.
Handwash sink used for purposes other than handwashing. Observed dirty pan in hand wash sink near 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine on front line with mold like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on prep table near back door.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in mop sink area.
Spray bottle containing toxic substance not labeled. Observed spray bottle no label on prep table near back door.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine, front line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents with dust accumulation throughout kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed stove and toaster soiled with voodoo debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cutting boards and tables.
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority0 Intermediate6 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Italian wedding soup in walk in cooler at 45F, per operator stored over 24 hours.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Italian wedding soup in walk in cooler at 45F, per operator prepared yesterday, cooling over night. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed sandwich prep cook pick up paper off the floor and change gloves no hand wash. Instructed employee about washing hands between glove change, employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Alfalfa sprouts 54F, shredded chicken 45F, shredded lettuce 45F, Cold holding salad station Turkey 45F, diced ham 50F, bulger wheat 47F, tuna salad 46F, per manager was put out approximately an hour ago. Manager changed out items cold items from reach in cooler and put pulled items into walk in cooler. Went back an hour later for new temperatures; alfalfa sprouts 47F shredded chicken 43F shredded lettuce 49F, turkey slice 43F, bulger wheat 45F turkey 40F ham 39F,
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at 200+ ppm chlorine. Discarded during inspection.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in room with mop sink falling down.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored above food prep table. Drink discarded during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer seals soiled with mold, mildew like substance, and stove with grease and food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed finish flaking off.
Wet mop not stored in a manner to allow the mop to dry. Manager hung mop in mop sink to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board beside the reach in cooler. Returned to solution at 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.