Azu Lucy Ho's Restaurant & Bar
Last inspected: Dec 29, 2025
64
Score
Inspectors have visited Azu Lucy Ho's Restaurant & Bar eight times, with records going back to 2022. The most recent report on file is from Dec 29, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Employee beverage container on a food preparation table” comes up most often, recorded five times in the inspection record.
That's lower than the typical Tallahassee restaurant, which scores around 87. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 29, 2025
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. WD-40 stored above prep table and slicer.
41-10-4
Basic - Bowl or other container with no handle used to dispense food. Multiple sauces in walk-in cooler.
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish removed from package. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site**
12B-07-4
Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair.
36-11-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Knives stored in soiled container. Properly stored during inspection. **Corrected On-Site**
10-04-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Properly stored during inspection. **Corrected On-Site**
21-12-4
64
Aug 8, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. Sushi bar.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing at room temperature .
06-01-5
78
May 8, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Soap stored on shelf by food.
41-10-4
High Priority - 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. Sushi rice marked during inspection. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.
31B-02-4
67
Oct 4, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47°F.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled , replaced with new one. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food.multiple items in walk-in cooler.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at sushi bar.
23-03-4
67
Mar 13, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - 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. Server putting condiments in soup bowl with bare hands.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blanched Broccoli at 76°, left on counter at room temperature for days service. **Repeat Violation**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
67
Sep 8, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
47
Jan 12, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
78
Aug 5, 2022
Complaint Full
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cutting chicken then touching caked rice. - From follow-up inspection 2022-08-05:
12A-12-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2022-08-05:
53A-05-6
Intermediate - - From initial inspection : Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. - From follow-up inspection 2022-08-05:
53A-17-1
Intermediate - - From initial inspection : Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Cooked foods left on counter from 10:00am till 4:15 pm. - From follow-up inspection 2022-08-05:
53B-12-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-08-05:
22-20-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - From follow-up inspection 2022-08-05:
12B-07-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - From follow-up inspection 2022-08-05:
21-09-4
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Dusty ceiling fan. - From follow-up inspection 2022-08-05:
36-50-4
52
Frequently Asked Questions
When was Azu Lucy Ho's Restaurant & Bar last inspected?
The most recent health inspection at Azu Lucy Ho's Restaurant & Bar on file is from Dec 29, 2025. The public record contains eight inspections in total.
What is the most common violation at Azu Lucy Ho's Restaurant & Bar?
Across the inspection record, “employee beverage container on a food preparation table” has been cited five times, more than any other issue at Azu Lucy Ho's Restaurant & Bar.
How does Azu Lucy Ho's Restaurant & Bar compare to other restaurants in Tallahassee?
Azu Lucy Ho's Restaurant & Bar most recently scored 64 out of 100, which is lower than the Tallahassee average of 87.
Has Azu Lucy Ho's Restaurant & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Azu Lucy Ho's Restaurant & Bar have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Azu Lucy Ho's Restaurant & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Azu Lucy Ho's Restaurant & Bar inspected?
Based on the inspection history on file, Azu Lucy Ho's Restaurant & Bar is inspected around two times per year on average.
Nearby Restaurants