DirtyFLRestaurant Inspection Data

WARREN

201 South Duval Street
Tallahassee, Florida, 32301
All Saints
Leon County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10861424

  • 10-08-5:Basic - Ice scoop handle in contact with ice at bar ice machine. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw burgers (48-50F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed burgers stacked past fill line. Operator placed burger on ice. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10792926

  • N/A:No Violations Were Observed

Inspection Date: 3/5/2025

Inspection #: Visit ID: 8861421

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1 ; cooked shrimp (58F); Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler #1 ; cooked shrimp (58F); Per operator food not prepared or portioned today. Food held in unit overnight. See stop sale. Flip top cooler #1 raw fish (57F); raw tuna (55F); mozzarella balls (55F), Flip top cooler #3 ; corn (52F); cooked brussel sprouts (41F); butter (53F), Flip top cooler #4 ; cheese (48F); raw steak (47F); raw burgers (46F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator placed food in ice bath and moved to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 8/16/2024

Inspection #: Visit ID: 8861021

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8780674

  • 08B-12-5:Basic - Stored food not covered. Cooked crab legs stored in reach in freezer not covered. Operator covered Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored above cooked orzo on speed rack in walk in cooler. Operator reorganized Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Pickled shallot date marked 7-30. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left side flip top: cooked corn (48F); cheese (54F); cooked orzo (47F); cut tomatoes (47F); oyster filling (60F); cooked octopus (55F); raw shrimp (55F); raw steak (53F); raw chicken (51F); 2nd to left side flip top: cooked carrot (53F); cheese (53F); butter (55F); raw steak (55F). Being held in units for less than 3 hours. Operator started to remove items and ice items. Items not prepared or portioned today. Monitored unit for approximately 30 minutes with no changes in temperature Warning
  • 03G-50-1: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. Establishment pickling shallots as a means of preservation as evidenced by date marking, discussed with operator. Provided special processes guidance Warning

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8621417

  • N/A:No Violations Were Observed

Inspection Date: 2/27/2024

Inspection #: Visit ID: 8512393

  • 22-41-4: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. Bar dishwasher tested at 0ppm chlorine. Operator attempted to prime sanitizer. Sanitizer will not prime. Operator called for service **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lobster sauce(104F - Hot Holding) operator states item was prepared today and moved to steam table approximately 3 hours ago, item stored in cylinder pan. Discussed proper pan for steam table. operator reheated 165F+ Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in wash sink at front line. Operator removed. Corrected On-Site

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8512019

  • N/A:No Violations Were Observed

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8379608

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed Corrected On-Site Warning
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment uses ROP to package raw pork on site. Package not properly labeled as Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked octopus in right side flip top cooler. Operator reorganized Raw tuna stored above cooked lobster in walk in cooler. Operator reorganized Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Being held at bar areas. Operator states items have been out for 2 hours. Operator moved to reach in cooler **Corrective Action Taken** Repeat Violation Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked peppers 2:50 (80°F - Cooling); cooked peppers 3:30 (78°F - Cooling); cooked farro 2:50 (88°F - Cooling); cooked farro 3:30 (88°F - Cooling) items being cooled on speed rack at room temperature in kitchen, then panned with lid. Operator states items were cooked 2 hours prior and removed from heat approximately 1.5 hours ago. Operator moved to reach in freezer to quick chill. Provided cooling hand out **Corrective Action Taken** Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Establishment serves caesar salad dressing prepared with raw egg. Menu does not disclose raw ingredient. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe thermometer calibrated at 20°F Warning