Lemon and Pepper
Last inspected: Jan 29, 2026
100
Score
The health department has logged 12 inspections at Lemon and Pepper, the earliest from 2022. The most recent visit was on Jan 29, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Tallahassee restaurant scores 88. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
No violations found.
100
Aug 14, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over lettuce inside walk in cooler. Operator properly placed chicken during time of inspection. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings hot holding inside food warmer at 96F. Operator began to reheat food item during time of inspection. **Corrective Action Taken**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Observed dishes and ice dumped inside hand sink inside kitchen.
31A-11-4
58
Apr 8, 2025
Routine - Food
No violations found.
100
Mar 31, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings hot holding at 110F for less than 4 hours. Operator began to reheat chicken during inspection. **Corrective Action Taken**
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink next to three compartment with a temperature at 74F. **Warning**
27-16-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Floor area(s) covered with standing water. Observed standing water on floor near three compartment sink.
36-22-4
70
Jan 14, 2025
Routine - Food
No violations found.
100
Nov 14, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have chlorine or quaternary chemical test strips.
16-37-1
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 - Bathroom facility not clean. Observed trash on ground inside restroom. Operator cleaned restroom during inspection. **Corrected On-Site**
32-07-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on hood vents above fryers.
36-68-5
67
Dec 12, 2023
Routine - Food
No violations found.
100
Oct 31, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed catfish 48F, chicken gizzards 47F, shrimp 48F. Per owner stored 45 minutes, placed in ice bath, catfish 43F, gizzards 43F, shrimp 43F. **Warning**
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 chicken thigh 103F, held 30 minutes per owner. Owner heated to 139F **Corrective Action Taken**
03B-01-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training addressed during previous callback 10/31/23.
53B-02-5
Basic - Stored food not covered. Observed catfish, chicken gizzards, oysters not covered.
08B-12-5
Basic - Equipment in poor repair. Stand up cooler across from expo cooler not cooling food properly.
14-11-5
61
Aug 29, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees hired over 60 days no proof of training. **Warning** - From follow-up inspection 2023-08-29: **Time Extended**
53B-02-5
90
Aug 28, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired June 1, 2023. **Admin Complaint**
50-17-3
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 bites 80F in prep area in area for 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken bites 80F in prep area in area for 4 hours. See stop sale. Sliced tomatoes 51F, gyro beef 46F, cheese 45F, mushrooms 61F in expo cooler held 2 hours per employee. Manager disposed of tomatoes and mushrooms, cheese and gyro beef . Fish 44F, chicken patty 54F, raw chicken 60F **Warning**
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 fried chicken wings 112F, chicken wings 98F, fried chicken drumsticks 106F per employee in holding unit for 30 minutes, manager opted to reheat all items to 165F and hold.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed colander in hand washing sink near dish was sink.
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees hired over 60 days no proof of training. **Warning**
53B-02-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of ice machine. Manager washed and sanitized and placed in proper storage. **Corrected On-Site**
10-12-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed take out containers not inverted beside fryer.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board.
21-12-4
39
Mar 6, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometers.
05-08-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at hand washing sink inside front area space to only read 83 F.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance inside the interior of the ice machine.
22-20-5
Basic - Food stored on floor. Observed cooking oil stored on floor across from fryers.
08B-38-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Stored food not covered. Observed fish and oysters uncovered in reach in cooler across from fryers. **Repeat Violation**
08B-12-5
61
Oct 28, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
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
Basic - Stored food not covered. Observed Krab cakes uncovered in reach in cooler left of fryers.
08B-12-5
74
Frequently Asked Questions
When was Lemon and Pepper last inspected?
The most recent health inspection at Lemon and Pepper on file is from Jan 29, 2026. The public record contains 12 inspections in total.
What is the most common violation at Lemon and Pepper?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Lemon and Pepper.
How does Lemon and Pepper compare to other restaurants in Tallahassee?
Lemon and Pepper most recently scored 100 out of 100, which is higher than the Tallahassee average of 88.
Has Lemon and Pepper's inspection record improved over time?
Results have been roughly steady. Inspections at Lemon and Pepper have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lemon and Pepper 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 Lemon and Pepper inspected?
Based on the inspection history on file, Lemon and Pepper is inspected around four times per year on average.
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