Og Subs
Last inspected: Mar 31, 2026
74
Score
The health department has logged seven inspections at Og Subs, the earliest from 2022. On Mar 31, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
That's lower than the typical Tallahassee restaurant, which scores around 87. The full record sits in fairly typical territory for a working restaurant.
7
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Warmer- fried breaded chicken tenders 113F ( 11:35- 11:50 ).Employee discarded chicken instead of reheating. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in women's restroom. Provided printed hand wash sign to establishment. **Corrective Action Taken**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager began removing u e to clean and sanitize ice machine. **Corrective Action Taken**
22-20-5
74
Jul 31, 2024
Routine - Food
3 critical violations.
View 3 violations
Employee Health Policies Present
FL-03
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
64
May 14, 2024
Complaint Full
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken tenders 115F, front line, GM disposed of.
03B-01-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at either hand washing sinks in front line, GM stated that he has to call plumber as hot water is not hooked up to step pedal, no way of getting hot water.
27-16-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near employee entrance. Replaced during inspection. **Corrected On-Site**
31B-02-4
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. Observed employees on duty at time of inspection hired over 60 days no proof of training. Drew and Olivia. **Warning**
53B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chicken tenders with written time of disposal, no written plan to utilize TPHC.
03F-10-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secure near employee entrance. Secured co2 tanks. **Corrected On-Site**
51-11-4
52
Mar 6, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken tenders 107F, since less than 2 hours per operator. Operator chose to keep chicken tenders on time. Time marked at time of inspection. Provided written plan template to operator. **Corrective Action Taken**
03B-01-6
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. 2 employees working with no proof of reporting agreement. Employees signed agreement at time of inspection.. **Corrected On-Site**
11-26-1
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. 2 employees working with no food handler training.
53B-13-5
Basic - Very slow draining water in handwash sink. By back prep area.
29-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust build up on shelving over ice machine.
23-03-4
64
Nov 21, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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 diced chicken in container reach in cooler back area, per manager stored over 24 hrs.
02C-03-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed not being able to dispense paper towels at hand wash sink near employee entrance.
31B-05-4
Basic - Stored food not covered. Observed turkey breast, ham, salami not covered in reach in cooler near 3 compartment sink.
08B-12-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 CO2 tanks not secured properly front line.
51-11-4
74
Apr 3, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Owner printed procedure and posted in back. **Corrected On-Site**
11-27-4
90
Oct 17, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Frequently Asked Questions
When was Og Subs last inspected?
The most recent health inspection at Og Subs on file is from Mar 31, 2026. The public record contains seven inspections in total.
What is the most common violation at Og Subs?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Og Subs.
How does Og Subs compare to other restaurants in Tallahassee?
Og Subs most recently scored 74 out of 100, which is lower than the Tallahassee average of 87.
Has Og Subs' inspection record improved over time?
Results have been roughly steady. Inspections at Og Subs have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Og Subs 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 Og Subs inspected?
Based on the inspection history on file, Og Subs is inspected around two times per year on average.
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