Backwoods Crossing
Last inspected: Nov 4, 2025
50
Score
The health department has logged eight inspections at Backwoods Crossing, the earliest from 2022. On Nov 4, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
Restaurants in Tallahassee average 87, so Backwoods Crossing trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 46°F, crab 48°F, Less than 4 hours per operator. Put in walk-in cooler.
03A-02-5
High Priority - Container of medicine improperly stored. Spray bottles of cleaners on in use counters.
41-07-4
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. Peeling boiled eggs no gloves.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Miso dated 10/25
02C-01-5
Intermediate - Identity of food or food product misrepresented. Catfish on menu, using Vietnamese farm raised pangasius from Cheney Bros, invoice dated 11-3-25. All menus changed to read fish. **Corrective Action Taken**
52-01-4
50
May 29, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or dust . Shelves in walk-in cooler. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling unit inside walk-in cooler.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler. **Repeat Violation**
36-27-5
78
Jan 29, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 51°F, chees3 59°F, potatoes 58°F, peppers 56°F. Less than 4 hours per operator, iced during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top of Ice machine soiled with rim of Ice bucket stored in contact with soiled area.
22-02-4
Basic - Drain cover(s) missing.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee eating while preparing food.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on prep counter.
40-06-5
Basic - Floor area(s) covered with standing water. In dish area.
36-22-4
Basic - Food stored on floor. Bag of onions.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard , ceiling and shelves in walk-in cooler.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Stored food not covered. Food on speed rack in walk-in cooler, no top cover. Covered during inspection. **Corrected On-Site**
08B-12-5
50
Mar 28, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
64
Oct 17, 2023
Complaint Full
No violations found.
100
Oct 10, 2023
Complaint Full
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef held at 44F in reach in cooler under stove at cook line per employee approximately 2.5 hours ago. New temperature at 43F within four hours. **Corrected On-Site**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine primed, tested too low at 10ppm. **Warning**
22-41-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed thawed trout in ROP packaged in walk-in cooler. See stop sale.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed thawed trout in ROP packaged in walk-in cooler. See stop sale.
01B-13-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed ROP packaged trout vacuum sealed on site, not frozen throughout process in walk in cooler, no variance or approved HACCP plan. **Warning**
03G-43-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling/vents in walk in cooler and grease dripping on hood ceiling above cook line.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled plastic curtain in entrance of walk in cooler with accumulation of mold-like substance.
23-03-4
Basic - Observed commercially processed reduced oxygen packaged tuna 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 in walk in cooler.
06-09-1
Basic - Observed two cutting boards at cook line with cut marks and is no longer cleanable.
14-09-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water not draining properly in floor drain next to ice machine in next to salad prep station.
29-19-4
39
Jan 12, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
74
Aug 3, 2022
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License made current during inspection. **Corrected On-Site**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46°, corn 50°, less than 4 hours per operator , Iced during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner on prep counters and by cleaned silver.
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
16-37-1
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer on two drawer unit.
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets on two drawer unit.
23-24-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two drawer unit on line. **Repeat Violation**
14-74-7
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
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance and dust buildup on fan guard walk-in cooler.
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues. Cooler with crab.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On prep counter.
21-44-1
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies on fly strips. **Repeat Violation**
35A-06-4
30
Frequently Asked Questions
When was Backwoods Crossing last inspected?
The most recent health inspection at Backwoods Crossing on file is from Nov 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Backwoods Crossing?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Backwoods Crossing.
How does Backwoods Crossing compare to other restaurants in Tallahassee?
Backwoods Crossing most recently scored 50 out of 100, which is lower than the Tallahassee average of 87.
Has Backwoods Crossing's inspection record improved over time?
No. Recent inspections at Backwoods Crossing have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Backwoods Crossing means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Backwoods Crossing inspected?
Based on the inspection history on file, Backwoods Crossing is inspected around two times per year on average.
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