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Table 23

1215 Thomasville Rd, Tallahassee, FL 32303
American
Last inspected: Mar 10, 2026
100
Score
Low Risk

Table 23 has been inspected six times since 2022. The most recent report on file is from Mar 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.

The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.

That puts the facility ahead of the local pack: the average Tallahassee restaurant scores 87. Overall, the inspection record reads well.

6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
No violations found.
100
Oct 24, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spinach artichoke dip 64F in prep area storage rack at 5. Per manager held since 4, employee stored dip in walk in cooler during inspection. New temperature at 5:55: spinach dip 54F. **Corrective Action Taken**
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 cooked tomatoes 120F in steam table at 4:30. Per manager held for less than four hours. Employee reheated tomatoes during inspection. New temperature at 6:00: 149F. **Corrected On-Site**
03B-01-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Per manager chicken wings are partially cooked, cooled, then fully cooked for immediate service. No written procedure or temperature log available. Provided operator with Non-Continuous Cooking Form during inspection.
03C-89-4
67
Apr 22, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors not sealed in kitchen, ice machine area and ware washing area.
36-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored in glass display freezer.
21-12-4
86
Mar 25, 2024
Routine - Food
No violations found.
100
Dec 19, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings on top of dishmachine. Observed employee remove droppings and clean and sanitize surfaces. **Corrected On-Site** **Warning**
35A-04-4
Basic - In-use utensil stored in sanitizer between uses. Observed knife being stored in chlorine sanitizer bucket. Observed employee place place knife in ware washing area. **Corrected On-Site**
10-18-5
82
Aug 22, 2022
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 multiple food items in various reach in coolers on cook cold held above 41F. In reach in cooler directly next to grills since yesterday 8-21-22 temped today 8-22-22 at 3pm: ribeye 56F, grits 56F, deli meat 56F. See stop sale. In reach in cooler on cook line since 12pm temped today at 2:50pm: salad 49F, deviled eggs 46F, black eyed peas 44F, cut tomatoes 47F, cheese 46F. Observed multiple food items in walk in cooler that was exposed to air at 1pm cold held above 41F at 3:20pm: shrimp 49F, beef 49F, cheese 48F. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items in various reach in coolers on cook cold held above 41F. In reach in cooler directly next to grills since yesterday 8-21-22 temped today 8-22-22 at 3pm: ribeye 56F, grits 56F, deli meat 56F. See stop sale. **Warning**
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.
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. In reach in cooler directly next to grills since yesterday 8-21-22 temped today 8-22-22 at 3pm: ribeye 56F, grits 56F, deli meat 56F. Observed ambient air temperature at 53F. See stop sale. In reach in coolers on cook line since 12pm temped today at 2:50pm: salad 49F, deviled eggs 46F, black eyed peas 44F, cut tomatoes 47F, cheese 46F. Observed ambient air temperatures at 49F and 50F. Observed multiple food items in walk in cooler that was exposed to air at 1pm cold held above 41F at 3:20pm: shrimp 49F, beef 49F, cheese 48F. **Warning**
14-74-7
64

Frequently Asked Questions

When was Table 23 last inspected?

The most recent health inspection at Table 23 on file is from Mar 10, 2026. The public record contains six inspections in total.

What is the most common violation at Table 23?

Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Table 23.

How does Table 23 compare to other restaurants in Tallahassee?

Table 23 most recently scored 100 out of 100, which is higher than the Tallahassee average of 87.

Has Table 23's inspection record improved over time?

Results have been roughly steady. Inspections at Table 23 have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Table 23 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 Table 23 inspected?

Based on the inspection history on file, Table 23 is inspected around two times per year on average.

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