TONY CAFE IN THE COURTHOUSE
301 S MONROE ST, Tallahassee FL 32301 · 850.224.4164
Last inspected Apr 21, 2026 · 10 visits since February 2024
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. I printed operator a copy of DBPRs Clean Up of Vomiting Diarrheal Events during time of inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
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: Diced tomatoes 52F Lettuce 52F American cheese 51F. Operator placed food inside reach in freezer during time of inspection.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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: Sliced tomatoes 53F Shredded cheese 52F. Operator placed food items on ice bath during time of 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. Observed following food items cold holding for less than 4 hours: American cheese 49F Lettuce 47F Bottom reach in: Sausage patties 48F. Operator placed food items on ice baths during time of inspection.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
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: American cheese 49F Lettuce 47F Bottom reach in: Sausage patties 48F. Operator placed food items on ice baths during time of inspection.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container holding raw chicken stored next to ready to eat ham inside reach in cooler. Operator properly placed ham during time of inspection.
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: Sliced tomatoes 47F Lettuce 51F American cheese 46F. Operator placed food items on ice baths during time of inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. I printed operator a copy of DBPRs Clean Up of Vomiting Diarrheal Events during time of inspection.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling fan near light very dusty.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Legs to prep table missing.
Hole in or other damage to wall. Caulking around 3 compartment sink at wall is in disrepair.
Prep table shelves with rust that has pitted the surface.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed owner wash hands for 5 seconds.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control, per owner placed 2 hours ago butter 48F and eggs 53F.
Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured in storage room.
Current Hotel and Restaurant license not displayed. Observed 6/1/23.
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves.
Employee with no hair restraint while engaging in food preparation. Observed owner preparing food no hair restraint. Owner put on hat.
Food stored on floor. Observed pickles stored on the floor near refrigerator.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on table. Owner stored in sanitizer bucket.
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.