Hotel Duval/Leroc
Last inspected: Feb 18, 2026
100
Score
Hotel Duval/Leroc has been inspected eight times since 2022. The most recent report on file is from Feb 18, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around eight violations to closer to one violation per visit over the last few inspections.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
That puts the facility ahead of the local pack: the average Tallahassee restaurant scores 87. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
No violations found.
100
Jun 5, 2025
Routine - Food
No violations found.
100
Jun 2, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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: Diced tomatoes 55F Sliced tomatoes 54F Ham 52F Sausage patties 50F . Operator placed food items inside walk in cooler during time of inspection. Observed following food items cold holding for more than 4 hours: Raw chicken 48F Angus steak 47F. See stop sale. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following food items cold holding for more than 4 hours: Raw chicken 48F Angus steak 47F.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils inside hand sink in ware washing area.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles accumulated with dust throughout kitchen.
36-34-5
64
Apr 4, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 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. Observed employee touch ready to eat sliced tomatoes and diced ham that was not immediately added to other ingredients to be cooked to the minimum required temperature with bare hands on cook line.
09-01-4
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: Diced ham 48F Sliced tomatoes 50F. Employee placed food items inside walk in freezer during inspection. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dish towels and bucket inside hand sink in ware washing area. Operator removed items during inspection. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled with dust and grease.
23-03-4
Basic - Food stored on floor. Observed bag of potatoes stored on floor inside walk in cooler.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink in ware washing area. Provided operator a copy of sign during inspection. **Corrected On-Site**
31B-04-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean utensils facing up in dish machine area.
24-18-4
55
Apr 25, 2024
Routine - Food
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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 49F, per GM and label made more than 24 hours ago in reach in cooler, also observed pork chops 47F, per GM and label stored 48 hours ago in same reach in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken breast 49F, per GM and label made more than 24 hours ago in reach in cooler, also observed pork chops 47F, per GM and label stored 48 hours ago in same reach in cooler.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near ice machine. **Repeat Violation**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep table.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath back door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed that space beneath the drawers under grill has food and slime accumulation.
23-03-4
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed book bag stored on prep table.
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar, flour, panko in working containers, no label.
02D-01-5
50
Dec 13, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef tenderloins 51F and chicken breast 47F in expo across from fryer. Per Manager , stored over night
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef tenderloins 51F and chicken breast 47F in expo across from fryer. Per Manager , stored over night, manager disposed of beef tenderloins and chicken breast. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed bug eliminator stored on shelving with pans and food equipment.
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near ice machine. Manager replaced during inspection. **Corrected On-Site**
31B-02-4
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. Observed expo cooler across from fryer not maintaining temperature.
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on expos across from stove with grooving.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving with pans and food equipment stored with dust accumulation.
23-03-4
Basic - Stored food not covered. Observed broccoli and pasta in walk in cooler not covered, manager disposed of food. **Corrected On-Site**
08B-12-5
47
Jan 5, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
82
Aug 8, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner next to sugar in bar area. Employee placed cleaner in chemical storage area. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed soy milk reading at 54 F at 2pm. Employee stated milk was placed out at 11am. Suggested time as a public health control.
03A-02-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cup stored next to hand washing sink in front counter area.
24-27-4
Basic - No Heimlich maneuver/choking sign posted. Manager posted a choking poster. **Corrected On-Site**
51-13-4
67
Frequently Asked Questions
When was Hotel Duval/Leroc last inspected?
The most recent health inspection at Hotel Duval/Leroc on file is from Feb 18, 2026. The public record contains eight inspections in total.
What is the most common violation at Hotel Duval/Leroc?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Hotel Duval/Leroc.
How does Hotel Duval/Leroc compare to other restaurants in Tallahassee?
Hotel Duval/Leroc most recently scored 100 out of 100, which is higher than the Tallahassee average of 87.
Has Hotel Duval/Leroc's inspection record improved over time?
Yes. Recent inspections at Hotel Duval/Leroc have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Hotel Duval/Leroc 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 Hotel Duval/Leroc inspected?
Based on the inspection history on file, Hotel Duval/Leroc is inspected around two times per year on average.
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