LEMON AND THYME
1120 THOMASVILLE ROAD, Tallahassee FL 32303 · 850-765-7517
Last inspected Apr 9, 2026 · 6 visits since October 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice 101F, chicken 136F, 71F in some parts, shrimp 135F, 98F in some parts at hot hold steam table at cook line. Operator covered food items during inspection. New temperatures at 1:30: brown rice 135F, chicken 155F, and shrimp 143F.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stacked plastic pans on drying racks.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple food items hot held below 135F at the front line at 12:30: Hot Hold 1/2: shrimp 108F, chicken 125F, Hot Hold 2/2: rice 86F, 94F, Per manager held since 12:15. Manager filled water in steam table and corrected food temperatures during inspection. New Temperatures at 1:15: shrimp 143F, chicken 165F, rice 139F, rice 154F,
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 500+ppm. Operator diluted solution to Quaternary 150ppm during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown rice 101F, chicken 136F, 71F in some parts, shrimp 135F, 98F in some parts at hot hold steam table at cook line. Operator covered food items during inspection. New temperatures at 1:30: brown rice 135F, chicken 155F, and shrimp 143F.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at Quaternary 500+ppm. Operator corrected to Quaternary 150ppm during inspection.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slime-like substance on interior of ice machine wall. Manager cleaned site during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed cleaned wet containers and bowls stacked together stored next to prep table and dish area. Manager separated items during 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.