DirtyFLRestaurant Inspection Data

LE PEEP TALLAHASSEE

LE PEEP TALLAHASSEE in TALLAHASSEE has 10 health inspections on record with an overall food safety rating of 3.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 10 reports on file

3551 Blair Stone Road
Tallahassee, Florida, 32301
Leon County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 10 health inspection reports

All Inspection Reports

2/27/2026· 1w ago

Inspection #: 3673149

Inspection Completed - No Further Action

10/10/2025· 5mo ago

Visit ID: 10957211

Met Inspection Standards

3 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Debris and grease on flors under equipment, on line.
  • 08B-12-5:Basic - Stored food not covered. Multiple items in walk-in cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with old-build up.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in back prep area.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Old pieces of meats from vertical broiler saved for gyros. Per cook meats over 1 day and Less than 7 days.

4/15/2025· 11mo ago

Visit ID: 10697744

Met Inspection Standards

1 high, 3 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 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. 0 ppm.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

10/16/2024· 1y 4mo ago

Visit ID: 8773974

Met Inspection Standards

1 high, 1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Bag of beans.
  • 08B-12-5:Basic - Stored food not covered. Partially uncovered spits of chicken and lamb.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser on dishwasher.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler.

6/20/2024· 1y 8mo ago

Visit ID: 8690795

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

6/11/2024· 1y 9mo ago

Visit ID: 8690794

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

6/10/2024· 1y 9mo ago

Visit ID: 8649661

Follow-up Inspection Required

1 int

  • 53B-01-5: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 2024-06-10: No proof of employee training. **Time Extended**

6/10/2024· 1y 9mo ago

Visit ID: 8689099

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Hat donned during inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Spits with chicken not properly wrapped touching wire rack shelf.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese. Properly stored during inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 50, beef 48, chicken 49, lamb 49,52, milk 49, cut tomatoes 49. Warning
  • 53B-01-5: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. This violation addressed on previous inspection.

4/9/2024· 1y 11mo ago

Visit ID: 8649616

Follow-up Inspection Required

3 high, 2 int, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Three compartment Togo trays on floor. Properly stored during inspection.
  • 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. 0 ppm. Operator to use triple sink.
  • 22-12-5:High Priority - Prep sink soiled. Mold like substance inside sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over cheese. Properly stored during inspection.
  • 53B-01-5: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
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Can opener blade.

11/14/2023· 2y 3mo ago

Visit ID: 8489570

Met Inspection Standards

2 high, 3 int, 3 basic

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Fan cover in walk-in cooler soiled.
  • 23-24-4:Basic - Buildup of food debris/soil residue on hand sink.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on drink lines in walk-in cooler.
  • 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. 0 ppm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Falafel at 55°, less than 4 hours per operator , put on ice during inspection. **Corrective Action Taken**
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk-in cooler thermometer inaccurate.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-13-5: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.