Updraft
Last inspected: Sep 26, 2025
67
Score
Inspectors have visited Updraft nine times, with records going back to 2022. The most recent visit was on Sep 26, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up four times.
The city-wide average sits at 87, which Updraft's 67 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Sep 26, 2025
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 following food items cold holding for less than 4 hours: Pico de gallo 50F Lettuce 56F Pepper jack cheese 49F. Operator placed items inside reach in cooler. Observed Steak and Macaroni pasta cold holding for more than 4 hours: Steak 46F Macaroni pasta 50F. **See stop sale** **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled bottles of sanitizer inside kitchen. Operator labeled bottles during time of inspection. **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen area. Emailed operator a handwashing sign during time of inspection. **Corrective Action Taken**
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks in prep table in kitchen. Employee removed items during time of inspection. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents accumulated with grease and dust.
23-03-4
67
Jan 28, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef stored on top of box containing raw chicken. Operator properly placed ground beef during inspection. **Corrected On-Site** **Repeat Violation**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener bladed soiled with food debris. **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent above prep table and air vent installed in wall next to prep table accumulated with dust.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys on prep table.
40-06-5
Basic - Single-service articles improperly stored. Observed deli sheets stored on floor in dining area.
25-05-4
67
Sep 16, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above fish in unit under grill.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
22-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink near dish machine.
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of inserts above 3 compartment sink.
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food, no hair restraint.
13-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground beef thawing on counter.
06-01-5
58
May 28, 2024
Routine - Food
No violations found.
100
May 17, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed cooked pork, chicken and ground beef. Per employee, packaged no more than 7 days, packaged at neighboring business under same owner, license number 4703678. No approved Haccp plan nor variance for either business **Warning** - From follow-up inspection 2024-05-17: Observed operator still doing a special process(sou vide), no approved HACCP plan or variance. Observed pork , chicken and beef in ROP, reheating stage, Reheating- pork 142F, chicken 151F, beef, 150F, per manager placed 40 minutes ago. **Admin Complaint**
03G-50-1
90
Mar 6, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter : salsa 48F, less than 1 hour per employee. Moved to storage reach in coolers at time of inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup stored in cook line hand wash sink. Removed at time of inspection. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink. Restocked at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Drink making area added to front counter. Observed glasses, ice bin, and simple syrups. Employee states drinks are made in area. Coolers adde to "office" area. Hand wash sink removed from dish pit. **Warning**
51-16-7
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed cooked pork, chicken and ground beef. Per employee, packaged no more than 7 days, packaged at neighboring business under same owner, license number 4703678. No approved Haccp plan nor variance for either business **Warning**
03G-50-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cook line reach in and table. Removed, washed, and relocated at time of inspection. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot hold oven on cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris/dust on dry storage area and window sill. Dust accumulation on fan in expo area.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In 3 door prep area reach in.
22-16-4
Basic - Accumulation of debris in warewashing machine in external visual area.
16-03-4
Basic - Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In flat top drawers. Bags opened at time of inspection. **Corrected On-Site**
06-09-1
43
Dec 14, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer spray bottle stored next to fresh cilantro.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with food debris.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents soiled with grease.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi under flat top stored and thawing in ROP.
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets with dirt and or mold like substance on reach in cooler beside hand wash sink.
23-03-4
Basic - Uncovered food stored near sink exposed to splash. Observed a marinate for chicken in open container on table beside hand wash sink.
08B-54-4
64
Jan 13, 2023
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Aug 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Updraft last inspected?
The most recent health inspection at Updraft on file is from Sep 26, 2025. The public record contains nine inspections in total.
What is the most common violation at Updraft?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Updraft.
How does Updraft compare to other restaurants in Tallahassee?
Updraft most recently scored 67 out of 100, which is lower than the Tallahassee average of 87.
Has Updraft's inspection record improved over time?
Results have been roughly steady. Inspections at Updraft have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Updraft 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 Updraft inspected?
Based on the inspection history on file, Updraft is inspected around three times per year on average.
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