The Hawthorn
Last inspected: Feb 11, 2026
61
Score
Inspectors have visited The Hawthorn 10 times, with records going back to 2022. Inspectors last stopped by on Feb 11, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly two violations earlier in the record.
The most common issue across all inspections has been “observed”, showing up four times.
Compared to other Tallahassee restaurants (averaging 87), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
3
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 11, 2026
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter temped 68f at 955am, per operator left out over night. Operator disposed of product. Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 68f, see stop sale. Sliced and shredded cheese 54f, sliced ham and roast beef 52f, sliced turkey 51f, house made mayonnaise 50f, sausage and pulled pork 51f. All items excluding butter, were located in same prep table. Per operator items prepped and placed in table at 8am. Operator removed items in drawers to put in walk in and placed ice under containers in top of prep table. **Corrective Action Taken** Priority: High Priority
03A-02-5
High Priority - Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at counter left area and when returned put on gloves before hand washing. Employee stopped and educated before serving food. **Corrected On-Site** Priority: High Priority
12A-07-5
Basic - Observed: Hood vents soiled with accumulated food debris, grease, dust, or mold-like substance. Priority: Basic
36-34-5
61
May 12, 2025
Routine - Food
1 critical violation. 4 major violations. 13 minor violations.
View 18 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, employee failed to wash hands. Observed employee coming from the restroom and did not wash hands proceed back to engage in food prep.
12A-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing off a knife at hand sink in prep area behind counter.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed underneath handwashing sink by side door.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by side door.
27-16-4
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 milk without a date mark in reach- in cooler by side door.
02C-03-5
Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink.
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of lime scale on the exterior of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on vents throughout the kitchen area. Also Walk- in cooler ceiling.
36-34-5
Basic - Drain cover(s) missing. Mop sink.
29-18-4
Basic - Equipment in poor repair. Reach- in cooler gasket by side door.
14-11-5
Basic - Food stored on floor. Observed cooking oil box sitting behind front counter.
08B-38-4
Basic - Hole in or other damage to wall. Observed hole in the wall underneath shelving by the order window.
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop sitting on dirty counter in front of ice machine.
10-12-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. Back kitchen area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in Walk - in cooler on fan Gard.
23-03-4
Basic - Single-service articles improperly stored. Coffee filters on top of ice tea machine in prep area.
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Container containing whole wheat not labeled.
02D-01-5
30
Jul 29, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
86
Apr 2, 2024
Routine - Food
No violations found.
100
Apr 1, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F. Make Table at Cook Line: Russian dressing 53F, whipped feta 53F, sliced Swiss cheese 53F at 1:00. Reach in Cooler Drawers: provolone cheese 50F, sliced ham 52F, sliced turkey 48F, boiled eggs 49F, 50F, pico de gallo 52F, chorizo 49F at 1:00 Reach in Cooler: tomato salad 51F, meatloaf 49F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 46F, seasonal quiche 45F at 1:30. Per manager make table and cooler doors has been frequently opened since 11:00. New temperatures: Make Table at Cook Line: Russian dressing 53F, whipped feta 49F, sliced Swiss cheese 49F at 1:15. Reach in Cooler Drawers at Cook Line: provolone 49F, sliced ham 48F, turkey 47F, boiled eggs 49F, pico de gallo 50F, chorizo 49F at 1:00. Reach in Cooler at Cook Line: tomato salad 51F, meatloaf 52F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 45F, seasonal quiche 45F at 1:15. Manager began storing ice on food items at cook line and maintenance arrived to repair reach in cooler during inspection. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2024-04-01: Front Make table: Russian dressing 64F, havarti cheese 48F, sliced Swiss 52F, hummus 50F, Front line drawers: provolone 54F, ham 53F, Turkey 53F, boiled eggs 56F, chorizo 54F, at 1:00pm. per employee all items in unit since 10am. All items on make table iced at time of inspection. Non essential back up items sent to walk-in cooler. Front display cooler: bacon quiche 41F, veggie quiche 41F, **Time Extended**
03A-02-5
86
Mar 28, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F. Make Table at Cook Line: Russian dressing 53F, whipped feta 53F, sliced Swiss cheese 53F at 1:00. Reach in Cooler Drawers: provolone cheese 50F, sliced ham 52F, sliced turkey 48F, boiled eggs 49F, 50F, pico de gallo 52F, chorizo 49F at 1:00 Reach in Cooler: tomato salad 51F, meatloaf 49F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 46F, seasonal quiche 45F at 1:30. Per manager make table and cooler doors has been frequently opened since 11:00. New temperatures: Make Table at Cook Line: Russian dressing 53F, whipped feta 49F, sliced Swiss cheese 49F at 1:15. Reach in Cooler Drawers at Cook Line: provolone 49F, sliced ham 48F, turkey 47F, boiled eggs 49F, pico de gallo 50F, chorizo 49F at 1:00. Reach in Cooler at Cook Line: tomato salad 51F, meatloaf 52F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 45F, seasonal quiche 45F at 1:15. Manager began storing ice on food items at cook line and maintenance arrived to repair reach in cooler during inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available for dish-machine.
16-37-1
Basic - Accumulation of debris inside warewashing machine. Observed accumulation of debris in dish-machine drain system.
16-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bags stored on and above public food service items at bakery prep area. Employees properly stored personal items to designated area during inspection. **Corrected On-Site**
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer stored in reach in cooler at cook line.
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on wall above oven and hand wash sink at cook line. Manager began cleaning wall during inspection. **Corrective Action Taken** **Repeat Violation**
36-27-5
64
Dec 13, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blackened shrimp 46F and roasted zucchini 46F in reach in cooler at cook line at 10:45. Per employee breakfast started at 9:00 and the ventilation through the make table into reach in cooler has been left open for service. Employee placed ice under shrimp and zucchini and put on bottom shelf. New temperatures at 11:30: blackened shrimp 41F and zucchini 40F. **Corrective Action Taken**
03A-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 three cooks without food handler training. Per employee group food handler training session is scheduled for 12-17-24.
53B-13-5
Basic - Food stored on floor. Observed box of lemon, eggs, and sweet potatoes stored on floor in walk in cooler.
08B-38-4
Basic - Plumbing system in disrepair. Observed hand wash sink cold water nozzle inoperable at dish area.
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust along wall above hand wash sink and oven at cook line.
36-27-5
67
May 18, 2023
Routine - Food
No violations found.
100
Mar 31, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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 cheese taken out of its original package on Tuesday 1-24-23 not date marked today Thursday 1-26-23. - From follow-up inspection 2023-03-31: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-03-31: No proof of training. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-03-31: **Time Extended**
16-23-4
78
Oct 13, 2022
Routine - Food
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
82
Frequently Asked Questions
When was The Hawthorn last inspected?
The most recent health inspection at The Hawthorn on file is from Feb 11, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Hawthorn?
Across the inspection record, “observed” has been cited four times, more than any other issue at The Hawthorn.
How does The Hawthorn compare to other restaurants in Tallahassee?
The Hawthorn most recently scored 61 out of 100, which is lower than the Tallahassee average of 87.
Has The Hawthorn's inspection record improved over time?
No. Recent inspections at The Hawthorn have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Hawthorn 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 The Hawthorn inspected?
Based on the inspection history on file, The Hawthorn is inspected around three times per year on average.
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