Hobbit American Grill
Last inspected: Sep 3, 2025
55
Score
Across the available record, Hobbit American Grill has nine inspections on file, the first dated 2022. The most recent visit was on Sep 3, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
By comparison, the average Tallahassee facility scores 87, putting Hobbit American Grill on the weaker side. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Sep 3, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Bleach on prep table.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. 3CS mold like substance build up. Prep table build up on lift lids. Prep table shelfs soiled.
22-02-4
Basic - Drain cover(s) missing. Mop sink missing drain cover.
29-18-4
Basic - Food stored on floor. Bag of onions stored on floor.
08B-38-4
Basic - Covered waste receptacle not provided in women's bathroom. Missing receptacle in women's bathroom stall.
32-12-6
Basic - Dishes soiled by grease filter hose stored with clean dishware/utensils.
16-48-4
Basic - Stored food not covered. Pickle container not covered in walk in cooler. Operator covered with plastic. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour container not labeled. Operator labeled immediately. **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fans in walk in cooler. Mold like substance build up in mop sink.
23-03-4
55
Apr 14, 2025
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding raw chicken 61F, at 2:50 pm been holding since 2:00 pm has cook add ice to the cold holding bin . Rechecked at 3:48 pm chicken at 43F **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in mop sink located in the kitchen by WIC.
29-34-4
Intermediate - Soap bottle containing toxic substance not labeled. Observed in bar area.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin and exterior.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed un secured Tanks behind the bar.
51-11-4
Basic - Food not stored at least 6 inches off of the floor. Observed prep table that has food items stored on it.
08B-47-4
Basic - Working containers of food removed from original container not identified by common. Flour container in the kitchen area.
02D-01-5
55
Aug 12, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink 0ppm at bar area. Manager corrected to quaternary 300ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese dressing 46F in reach in cooler at cook line at 11:30. Per manager held since 11:00. New temperature 45F at 12:00. **Repeat Violation**
03A-02-5
74
Feb 15, 2024
Complaint Full
No violations found.
100
Feb 14, 2024
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items held above 41F: Make table at cook line: sliced tomatoes 49F, sliced ham 50F, sliced cheddar 49F, provolone 51F, sautéed mushrooms 52F, and pepper jack 52F at 1:35. Per manager items held since 10:30. Observed ice build-up in back of make table preventing proper ventilation of cold air into make table and make table lid frequently held open. Manager iced bottom and top of food items during inspection. Per manager will clear out ice build-up after lunch rush. New temperature at 3:00: sliced tomatoes 46F, sliced ham 46F, sliced cheddar 45F, see stop sale. Provolone cheese 40F, sautéed mushrooms 41F, and pepper jack cheese 41F. Observed raw chicken tenders 41F, 45F in some spots at 1:30 held on ice in make table at kitchen area. Per manager held since 12:30. Manager refilled ice to properly cold hold chicken tenders. New temperature at 3:00: raw chicken tenders 39F, 49F in all areas. Reach in cooler next to fryers: chicken wings 42F, 45F in some spots held on ice at 1:30. Per manager held since 1:15 and is typically used within four hours. Manager time marked chicken wings during inspection and will start to use time as a public health control for chicken wings. New temperatures at 3:00: 39F, 40F in all areas. Provided Time as a Public Health Control form during inspection. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-14: Observed multiple food items held over 41F. Make Table at Cook Line: sliced provolone 49F, sliced cheddar 53F, 46F, sliced swiss cheese 49F, sliced pepper jack 46F, feta cheese crumbles 57F, cut lettuce 52F, sliced ham 53F at 1:00. Per employee since 10:30. Make table has accumulation of ice blocking ventilation from reach in cooler. Per manager maintenance is scheduled on 02-15-24 for repair. Employee stored bags of ice over food items during inspection. Chicken tenderloins 54F,46F, 43F in some spots held on ice in make table at kitchen area at 1:15. Per employee held since 12:15. Employee stored bags of ice over food items during inspection. Chicken wings 56F, 54F, 46F, held on ice in reach in cooler next to fryers at 1:15. Per employee since 12:30. Employee stored bags of ice over food items during inspection. **Admin Complaint**
03A-02-5
86
Feb 9, 2024
Complaint Full
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced tomatoes 46F, sliced ham 46F, and sliced cheddar 45F in make table at cook line.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items held above 41F: Make table at cook line: sliced tomatoes 49F, sliced ham 50F, sliced cheddar 49F, provolone 51F, sautéed mushrooms 52F, and pepper jack 52F at 1:35. Per manager items held since 10:30. Observed ice build-up in back of make table preventing proper ventilation of cold air into make table and make table lid frequently held open. Manager iced bottom and top of food items during inspection. Per manager will clear out ice build-up after lunch rush. New temperature at 3:00: sliced tomatoes 46F, sliced ham 46F, sliced cheddar 45F, see stop sale. Provolone cheese 40F, sautéed mushrooms 41F, and pepper jack cheese 41F. Observed raw chicken tenders 41F, 45F in some spots at 1:30 held on ice in make table at kitchen area. Per manager held since 12:30. Manager refilled ice to properly cold hold chicken tenders. New temperature at 3:00: raw chicken tenders 39F, 49F in all areas. Reach in cooler next to fryers: chicken wings 42F, 45F in some spots held on ice at 1:30. Per manager held since 1:15 and is typically used within four hours. Manager time marked chicken wings during inspection and will start to use time as a public health control for chicken wings. New temperatures at 3:00: 39F, 40F in all areas. Provided Time as a Public Health Control form during inspection. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed four servers with no proof of food handler training. **Repeat Violation**
53B-13-5
Basic - Waste line missing at soda gun holsters at bar area.
29-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket solution Quaternary 500+ppm at bar area. Employee diluted solution to Quaternary 150ppm during inspection. **Corrected On-Site**
21-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled holster wrapped with tape and is not cleanable at bar area.
10-12-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler and above kitchen area. **Repeat Violation**
36-34-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build-up in make table blocking proper ventilation from connected reach in cooler.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of mold-like substance in soda nozzle holsters at bar area.
23-03-4
50
Dec 12, 2023
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Observed two employees hired within 60 days with no proof of Employee Illness Reporting. Provided manager with Employee Illness Report Form. New employees signed forms during inspection. **Corrected On-Site** **Repeat Violation**
11-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheddar cheese 52F and ham 48F in make table at cook line at 12:30. Per manager since 11:00 and make table was left opened for lunch service. New temperature at 1:15: cheddar cheese 50F and ham 52F. Manager placed ice in make table. Observed raw chicken wings 46F at cook line next to fryers at 12:30. Per manager since 11:00. Manager placed bags of ice on top chicken. New temperature at 1:15: 41F.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed queso 98F, 105F, 115F, in some spots hot held next to salad prep area at 12:30. Per manager bag of Mac n cheese was stored under queso at steam table. Manager removed bag for proper heating. New temperature at 1:15: queso 133F. **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket in bar area at Quaternary 500+ppm. Employee corrected sanitizer solution to 500ppm during inspection. **Corrected On-Site**
41-15-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of food handler training for three servers.
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in kitchen area and walk in cooler vents/ceiling.
36-34-5
47
Jan 23, 2023
Routine - Food
2 major violations.
View 2 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
82
Sep 8, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Observed cheese jalapeño dip that was prepared on 8-31-22 in salad make table on 9-8-22. See stop sale.
01B-24-5
Basic - Cutting boards on cook line has cut marks and is no longer cleanable.
14-09-4
Basic - Wall throughout kitchen soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Water draining onto floor surface from ice machine in kitchen.
29-03-4
74
Frequently Asked Questions
When was Hobbit American Grill last inspected?
The most recent health inspection at Hobbit American Grill on file is from Sep 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Hobbit American Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Hobbit American Grill.
How does Hobbit American Grill compare to other restaurants in Tallahassee?
Hobbit American Grill most recently scored 55 out of 100, which is lower than the Tallahassee average of 87.
Has Hobbit American Grill's inspection record improved over time?
No. Recent inspections at Hobbit American Grill have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Hobbit American Grill 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 Hobbit American Grill inspected?
Based on the inspection history on file, Hobbit American Grill is inspected around three times per year on average.
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