TABLE 23
1215 THOMASVILLE RD, Tallahassee FL 32303 · 850-329-2261
Last inspected May 15, 2026 · 5 visits since March 2024
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spinach artichoke dip 64F in prep area storage rack at 5. Per manager held since 4, employee stored dip in walk in cooler during inspection. New temperature at 5:55: spinach dip 54F.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
No paper towels or mechanical hand drying device provided at handwash sink at bar.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor in dry storage and walk in. Operator had employees relocate items.
Nothing was found. The inspector recorded no violations at all.
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 spinach artichoke dip 64F in prep area storage rack at 5. Per manager held since 4, employee stored dip in walk in cooler during inspection. New temperature at 5:55: spinach dip 54F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked tomatoes 120F in steam table at 4:30. Per manager held for less than four hours. Employee reheated tomatoes during inspection. New temperature at 6:00: 149F.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Per manager chicken wings are partially cooked, cooled, then fully cooked for immediate service. No written procedure or temperature log available. Provided operator with Non-Continuous Cooking Form during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in kitchen, ice machine area and ware washing area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored in glass display freezer.
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Nothing was found. The inspector recorded no violations at all.
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.