DirtyFLRestaurant Inspection Data

AZU LUCY HO'S RESTAURANT & BAR

AZU LUCY HO'S RESTAURANT & BAR located in TALLAHASSEE has undergone 6 health department inspections, achieving a 2.1/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

3220 APALACHEE PKWY #13

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

12/29/2025· 2mo ago

Visit ID: 13601654

Met Inspection Standards

1 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple sauces in walk-in cooler.
  • 06-09-1: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. Fish removed from package. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site
  • 36-11-4:Basic - Floors not maintained smooth and durable. Walkin cooler floor in disrepair.
  • 10-04-5:Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Knives stored in soiled container. Properly stored during inspection. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Properly stored during inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD-40 stored above prep table and slicer.

8/8/2025· 7mo ago

Visit ID: 10896342

Met Inspection Standards

1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Krab thawing at room temperature .
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sushi bar.

5/8/2025· 10mo ago

Visit ID: 8996244

Met Inspection Standards

2 high, 1 int

  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice marked during inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap stored on shelf by food.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.

10/4/2024· 1y 5mo ago

Visit ID: 8791932

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.multiple items in walk-in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at sushi bar.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47°F.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled , replaced with new one. Corrected On-Site

3/13/2024· 1y 12mo ago

Visit ID: 8495516

Met Inspection Standards

2 high, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server putting condiments in soup bowl with bare hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blanched Broccoli at 76°, left on counter at room temperature for days service. Repeat Violation

9/8/2023· 2y 6mo ago

Visit ID: 8382545

Met Inspection Standards

1 high, 3 int, 6 basic

  • 14-74-7: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.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Togo bowl in soy sauce.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on dish carts.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 58°, broccoli 66°, chicken 54°,74°, scallops 47°, salmon 44°. Items Iced during inspection , and put in walk-in. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing cleaning pad.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pump spray bottle in dish area.