HOTEL DUVAL - LEROC
415 N MONROE ST, Tallahassee FL 32301 · 502.489.3737
Last inspected Jul 15, 2026 · 8 visits since December 2023
APR 25
JUN 25
FEB 26
MAY 26
JUL 26
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5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding for more than 4 hours: Raw chicken 48F Angus steak 47F.
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Inspection history
8 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding for more than 4 hours: Raw chicken 48F Angus steak 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Diced tomatoes 55F Sliced tomatoes 54F Ham 52F Sausage patties 50F. Operator placed food items inside walk in cooler during time of inspection. Observed following food items cold holding for more than 4 hours: Raw chicken 48F Angus steak 47F. See stop sale.
Handwash sink used for purposes other than handwashing. Observed utensils inside hand sink in ware washing area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles accumulated with dust throughout kitchen.
Apr 4, 2025Inspection 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 ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch ready to eat sliced tomatoes and diced ham that was not immediately added to other ingredients to be cooked to the minimum required temperature with bare hands on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Diced ham 48F Sliced tomatoes 50F. Employee placed food items inside walk in freezer during inspection.
Handwash sink used for purposes other than handwashing. Observed dish towels and bucket inside hand sink in ware washing area. Operator removed items during inspection.
Food stored on floor. Observed bag of potatoes stored on floor inside walk in cooler.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink in ware washing area. Provided operator a copy of sign during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with dust and grease.
Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils facing up in dish machine area.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 49F, per GM and label made more than 24 hours ago in reach in cooler, also observed pork chops 47F, per GM and label stored 48 hours ago in same reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 49F, per GM and label made more than 24 hours ago in reach in cooler, also observed pork chops 47F, per GM and label stored 48 hours ago in same reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near ice machine.
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 beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bag stored on prep table.
Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed that space beneath the drawers under grill has food and slime accumulation.
Working containers of food removed from original container not identified by common name. Observed sugar, flour, panko in working containers, no label.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef tenderloins 51F and chicken breast 47F in expo across from fryer. Per Manager, stored over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef tenderloins 51F and chicken breast 47F in expo across from fryer. Per Manager, stored over night, manager disposed of beef tenderloins and chicken breast.
Toxic substance/chemical improperly stored. Observed bug eliminator stored on shelving with pans and food equipment.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near ice machine. Manager replaced during inspection.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed expo cooler across from fryer not maintaining temperature.
Cutting board has cut marks and is no longer cleanable. Observed cutting board on expos across from stove with grooving.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving with pans and food equipment stored with dust accumulation.
Stored food not covered. Observed broccoli and pasta in walk in cooler not covered, manager disposed of food.
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.