Georgio's Fine Food and Spirits
Last inspected: Nov 6, 2025
86
Score
Inspectors have visited Georgio's Fine Food and Spirits 11 times, with records going back to 2022. The newest entry in the record is dated Nov 6, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have ticked up lately, averaging around four violations per visit versus roughly one violation earlier in the record.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited three times.
Georgio's Fine Food and Spirits scores about where you'd expect for a Tallahassee restaurant. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned and sanitized chute lip on interior of ice bins during inspection. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Ceiling tile missing in ware washing area. Manager is trying to locate correct size to order. **Corrective Action Taken**
36-36-4
Basic - Multiple Cutting boards have cut marks and are no longer cleanable stored on cook line on top of make bar cutting boards.
14-09-4
86
May 7, 2025
Routine - Food
No violations found.
100
May 6, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Raw chicken 60F Potato salad 69F Crab cake mix 52F Snapper 52F. Operator placed food items on ice baths during time of inspection. **Corrective Action Taken** **Warning** Priority: High Priority
03A-02-5
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Operator cleaned blade during inspection. **Corrected On-Site** Priority: Intermediate
22-02-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Operator cleaned blade during inspection. **Corrected On-Site** Priority: Intermediate
22-02-4
Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Priority: Basic
22-20-5
Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout kitchen soiled with dust. Priority: Basic
36-34-5
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on prep table. Priority: Basic
40-06-5
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets across from stove soiled with mold like substance. Priority: Basic
23-03-4
Basic - Observed: Stored food not covered. Observed lettuce stored uncovered inside reach in cooler across from stove on cook line. Priority: Basic
08B-12-5
55
Apr 16, 2025
Routine - Food
No violations found.
100
Feb 13, 2025
Routine - Food
2 major violations.
View 2 violations
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
82
Dec 13, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-12-13: Violation will be addressed at a later date. **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2024-12-13: Violation will be addressed at a later date. **Time Extended**
11-26-1
82
Dec 12, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce hot holding less than 4 hours: 86F. Operator started reheating sauce during time of inspection. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Shrimp 46F Salmon 47F Snapper Crab meat 52F Bacon wrapped shrimp 45F. Operator placed food items in reach in freezer to cool during inspection. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food dumped in handwashing sink next to office.
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee lighter, keys and cell phone on prep table. Operator removed items during time of inspection. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee on cook line with no beard restraint.
13-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table.
21-12-4
47
Apr 19, 2024
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp 46F in expo cooler across from grill, per GM stored an hour ago, GM placed on ice, new temp 42F.
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee drink from cup, change gloves before working with food, no hand wash.
12A-07-5
High Priority - Dented/rusted cans present. See stop sale. Observed (1) can of fruit cocktail and (1) can of ketchup with dent in the seam of cans.
01B-01-4
High Priority - Container of medicine improperly stored. Observed medicine(Aleve) stored above prep table holding hot items.
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Alfredo sauce 103F on serving line, GM reheated to 169F.
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blade to can opener soiled with food debris. Employee cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no high temp strips or thermometer present. Owner purchased high temp strips during inspection. **Corrected On-Site**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer in establishment. Owner purchases thermometer during inspection. **Corrected On-Site**
05-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear containers wet nesting on storage rack near walk in cooler.
24-08-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle touching ice, bar area.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 81F across from fry station.
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum single serve not stored inverted in servers area.
25-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sunglasses and personal tumblers stored above prep tables.
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed employees drinking in food prep area.
12B-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted throughout kitchen.
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance.
22-20-5
22
Dec 20, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Proper Hot and Cold Holding Temperatures
FL-21
43
Jun 29, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested at 150F,
22-57-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Paid at time of inspection. **Corrected On-Site**
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna and Cesar salad made with raw shell eggs per manager, not marked on menu. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On dish pit shelf over clean dishes. Manager removed at time of inspection. **Corrected On-Site**
12B-07-4
58
Nov 2, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked squash on cook line steam table since 3pm hot held at 93 at 5pm. Observed manager place squash in oven. **Corrective Action Taken**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk in alcohol walk in cooler that was opened in Saturday 10-29-22 with no date mark on today 11-2-22. Observed manager place date mark on milk. **Corrected On-Site**
02C-03-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Records incomplete due to certificates not being filled out,
53B-10-4
70
Frequently Asked Questions
When was Georgio's Fine Food and Spirits last inspected?
The most recent health inspection at Georgio's Fine Food and Spirits on file is from Nov 6, 2025. The public record contains 11 inspections in total.
What is the most common violation at Georgio's Fine Food and Spirits?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Georgio's Fine Food and Spirits.
How does Georgio's Fine Food and Spirits compare to other restaurants in Tallahassee?
Georgio's Fine Food and Spirits most recently scored 86 out of 100, which is about the same as the Tallahassee average of 87.
Has Georgio's Fine Food and Spirits' inspection record improved over time?
No. Recent inspections at Georgio's Fine Food and Spirits have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Georgio's Fine Food and Spirits means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Georgio's Fine Food and Spirits inspected?
Based on the inspection history on file, Georgio's Fine Food and Spirits is inspected around four times per year on average.
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