KOOL BEANZ CAFE
921 THOMASVILLE RD, Tallahassee FL 32303 · (850)224-2466
Last inspected May 6, 2026 · 8 visits since August 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded beef 127F hot held at cook line. Manager reheated beef and corrected to 171F.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Cold water handle missing at handwashing sink in back prep area.
Ice buildup in two reach-in freezers in rear prep area and one chest freezer in main prep area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding for less than 4 hours: Bean cake mix 46F Trout 45F. Operator placed food items inside walk in cooler during time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink next to three compartment sink. Operator added sign to hand sink during inspection.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine chlorine 0ppm. Manager replaced sanitizer and corrected to chlorine 50ppm during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded beef 127F hot held at cook line. Manager reheated beef and corrected to 171F.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F in make table at cook line: Sliced pork 47F, pork strips 56F, curly cooked pasta 46F, shredded cheese 47F, and cooked linguine 49F at 12:5. Per manager all food items held since 11:00. Manager added all food items held in make table to written time plan during inspection with time marks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on vents in both walk in coolers and on ceiling above dining area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on dish machine. Employee discarded drink during inspection.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 47F Swiss cheese 48F Baked beans 45F Black beans 48F, manager states items were recently delivered or held out of refrigeration during prep. Items iced or moved to colder unit at time of inspection.
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef, changed gloves with no hand wash. Continued to handle clean plates and tortillas. Discussed with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 47F Swiss cheese 48F Baked beans 45F Black beans 48F, manager states items were recently delivered or held out of refrigeration during prep. Items iced or moved to colder unit at time of inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door.
Covered waste receptacle not provided in women's bathroom.
Grease on the ground and/or pad around grease receptacle. Outside back door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White mold like substandard on beer walk in cooler shelves.
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.