DirtyFLRestaurant Inspection Data

BURGER BARN GRILL

BURGER BARN GRILL in TALLAHASSEE has 5 health inspections on record with an overall food safety rating of 4.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 5 reports on file

1817 THOMASVILLE RD STE 710

Overall Food Safety Rating

★★★★☆ (4.3/5)
Based on 5 health inspection reports

All Inspection Reports

10/23/2025· 4mo ago

Visit ID: 10870913

Met Inspection Standards

2 int, 1 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in walk in cooler.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ryan cooper and Carlos Schrödinger hired almost 2 years ago no proof of employee food safety training.

5/30/2025· 9mo ago

Visit ID: 8846406

Met Inspection Standards

1 int, 1 basic

  • 36-34-5:Basic - Hood vents soiled with accumulated food debris, grease, substance.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer Advisory given to manager, Manager put up in establishment during time of inspection. Corrected On-Site

7/31/2024· 1y 7mo ago

Visit ID: 8788277

Met Inspection Standards
  • N/A:No Violations Were Observed

3/27/2024· 1y 11mo ago

Visit ID: 8581692

Met Inspection Standards
  • N/A:No Violations Were Observed

12/27/2023· 2y 2mo ago

Visit ID: 8387299

Met Inspection Standards

1 high

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Small steam table: cooked onions 124F, cooked mushrooms 96F, less than 1 hour. Employee reheated on flat top.new temperatures: Onions 167F, mushrooms 166F, Corrected On-Site