Link Sausages & Beer
Last inspected: Dec 19, 2025
74
Score
Going back to 2022, Link Sausages & Beer has nine inspections in the public record. The newest entry in the record is dated Dec 19, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “observed” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 87, which Link Sausages & Beer's 74 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese and baked beans temped 98f. Per employee in hot hold for 3 hrs, operator discarded. Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese and baked beans temped 98f. Per employee in hot hold for 3 hrs, operator discarded. See stop sale. Priority: High Priority
03B-01-6
74
Sep 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-09-11: Spoke with Angela in OPQ- she has verified plan has been submitted and is in review. Will address on next unanounced inspection. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Packages raw sausages in walk in cooler packaged on 05-31-2025. **Warning** - From follow-up inspection 2025-09-11: Spoke with Angela in OPQ- she has verified plan has been submitted and is in review. Will address on next unanounced inspection. **Time Extended**
03G-54-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-11: Observed both restroom doors with out self closures. Will address on next unannounced inspection. **Time Extended**
32-04-4
82
Jun 9, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine or quaternary test kits. **Repeat Violation** **Warning**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms. **Repeat Violation** **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense cheese in Main flip top in cook line. Employee removed during inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Packages raw sausages in walk in cooler packaged on 05-31-2025. **Warning**
03G-54-1
Basic - Working containers of oil removed from original container not identified by common name. Employee labeled during inspection. **Corrected On-Site** **Warning**
02D-01-5
64
Sep 11, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine tested at 0ppm chlorine. Machine primed at time of inspection, retested at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cream cheese and milk in walk-in cooler. Employee moved eggs to bottom shelf at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mango cabbage slaw in walk-in cooler, no date mark. Employees at establishment unable to determine when product was made. See stop sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on back side of slicer blade.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips for dish machine.
16-37-1
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. 1 employee working approximately 6 months, no proof of food handler training.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mango cabbage slaw in walk-in cooler, no date mark. Employees at establishment unable to determine when product was made. See stop sale.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelf.
23-03-4
Basic - Plumbing system in disrepair. Cold water knob not working on cook line hand wash sink.
29-08-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bath bathroom doors not self closing. **Repeat Violation**
32-04-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 flying insects on sticky tape by back door. Employee discarded tape at time of inspection. **Corrected On-Site**
35A-06-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting boards and sheet trays stored next to cook line hand wash sink, no splash guard.
24-27-4
Basic - Grease/water build up under cook line equipment.
36-22-4
32
Apr 19, 2024
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times at bar. Sink blocked with a shelf, case of tequila and plastic wrap. Utensils and scrubbers stored inside sink.
31A-09-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Employee had both quaternary and chlorine test strips with out a color concentration chart.
16-36-4
Basic - 2 Carbon dioxide/helium tanks not adequately secured at bar in lobby.
51-11-4
Basic - Both Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Ceiling tile missing over make bar near expo, microwave and fryers.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep/ ware washing area.
36-34-5
Basic - Cloth used as a food-contact surface. In multiple areas under tongs near fryer, under knives at make bar, under pan at flat top and over bread near fryer and grill.
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and speaker stored on food contact shelf above make bar. **Repeat Violation**
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board at bar.
21-04-4
Basic - Multiple Open dumpster lids and side doors.
33-16-4
Basic - No handwashing sign provided at a hand sink used by food employees in both indoor bathrooms.
31B-04-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors in Bar, ware washing, prep, cook line and bathrooms have unsealed concrete.
36-02-5
45
Mar 28, 2024
Routine - Food
No violations found.
100
Mar 8, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F in the following locations: Reach in Cooler at Kitchen Area: rice 46F at 11:30. Per manager held since 03-07-24. See stop sale. Reach in Cooler Under Grill at Cook Line: turkey 45F, ground beef 49F, and shredded mozzarella 50F at 11:45. Per employee grill has been turned on at 10:00 causing food to be at improper temperature. Employee placed bags of ice on food items during inspection. New temperatures at 1:00: turkey 38F, ground beef 43F, shredded mozzarella 43F. Per manager food items will be iced until maintenance repairs reach in cooler to maintain proper temperature while grill is on. **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 food items held below 135F in some spots on steam table at kitchen area: refried beans 119F and black beans 120F. Manager covered food items to maintain proper hot holding temperature. New temperatures at 1:00: refried beans 113F and black beans 114F. Observed water level low at steam table. Manager filled steam table with hot water during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice 46F held in reach in cooler at kitchen area. Per manager held since 03-07-24. See stop sale.
01B-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 two cooks with no food handler training.
53B-13-5
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 reach in cooler drawers under grill ambient temperature: 53F. Reach in cooler digital ambient temperature displays 38.8F. Multiple food items on top shelves are held above 41F.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored in dry storage area with food service items. Observed drink, purse, and cell phone stored next to container of rice and canned coconut cream. Employee moved personal items during inspection. **Corrected On-Site**
40-06-5
Basic - Garbage can located outside has no lid or lid open/broken. Observed broken lid on recycle receptacle next to dumpster.
33-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon and tongs stored in standing water 68F at bar area. Employee cleaned and sanitized utensils and stored in empty bin. **Corrected On-Site**
10-07-4
47
Dec 20, 2022
Complaint Full
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of the larger ice machine in kitchen.
22-20-5
95
Sep 29, 2022
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
74
Frequently Asked Questions
When was Link Sausages & Beer last inspected?
The most recent health inspection at Link Sausages & Beer on file is from Dec 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Link Sausages & Beer?
Across the inspection record, “observed” has been cited three times, more than any other issue at Link Sausages & Beer.
How does Link Sausages & Beer compare to other restaurants in Tallahassee?
Link Sausages & Beer most recently scored 74 out of 100, which is lower than the Tallahassee average of 87.
Has Link Sausages & Beer's inspection record improved over time?
Yes. Recent inspections at Link Sausages & Beer have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Link Sausages & Beer 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 Link Sausages & Beer inspected?
Based on the inspection history on file, Link Sausages & Beer is inspected around three times per year on average.
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