DirtyFLRestaurant Inspection Data

LINK SAUSAGES & BEER

Health inspection records show LINK SAUSAGES & BEER in TALLAHASSEE has 9 inspections with a food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 9 reports on file

1303 Thomasville Road
Tallahassee, Florida, 32303
Leon County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 13600806

Met Inspection Standards

2 high

  • 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese and baked beans temped 98f. Per employee in hot hold for 3 hrs, operator discarded. Priority: High Priority
  • 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mac and cheese and baked beans temped 98f. Per employee in hot hold for 3 hrs, operator discarded. See stop sale. Priority: High Priority

12/19/2025· 2mo ago

Visit ID: 13600795

Met Inspection Standards

1 basic

  • 03G-54-1:Basic - - From initial inspection : Observed: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw kielbasa sausage ( 8/28/25 ). Spoke with Angela in OPQ - Haccap has been submitted and is under review. Repeat Violation Warning Priority: Basic - From follow-up inspection 2025-12-19: Spoke with PJ, verified HACCP received. Time extended until next routine inspection. **Time Extended**

9/11/2025· 6mo ago

Visit ID: 10855834

Met Inspection Standards

1 int, 2 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms. Repeat Violation Warning - From follow-up inspection 2025-09-11: Observed both restroom doors with out self closures. Will address on next unannounced inspection. **Time Extended**
  • 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Packages raw sausages in walk in cooler packaged on 05-31-2025. Warning - From follow-up inspection 2025-09-11: Spoke with Angela in OPQ- she has verified plan has been submitted and is in review. Will address on next unanounced inspection. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2025-09-11: Spoke with Angela in OPQ- she has verified plan has been submitted and is in review. Will address on next unanounced inspection. **Time Extended**

9/11/2025· 6mo ago

Visit ID: 10922538

Follow-up Inspection Required

2 int, 2 basic

  • 32-04-4:Basic - Observed: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation Priority: Basic
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Trash can stored in front of sink next to ice machine. Priority: Intermediate
  • 03G-50-1:Intermediate - Observed: 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. Sausage and cooked turkey. Spoke with Angela in OPQ, they have submitted a Haccp and it is under review. Repeat Violation Priority: Intermediate
  • 03G-54-1:Basic - Observed: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Raw kielbasa sausage ( 8/28/25 ). Spoke with Angela in OPQ - Haccap has been submitted and is under review. Repeat Violation Warning Priority: Basic

6/9/2025· 9mo ago

Visit ID: 8886711

Follow-up Inspection Required

2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine Warning
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms. Repeat Violation Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense cheese in Main flip top in cook line. Employee removed during inspection. Corrected On-Site Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Packages raw sausages in walk in cooler packaged on 05-31-2025. Warning
  • 02D-01-5:Basic - Working containers of oil removed from original container not identified by common name. Employee labeled during inspection. Corrected On-Site Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine or quaternary test kits. Repeat Violation Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

9/11/2024· 1y 6mo ago

Visit ID: 8721315

Met Inspection Standards

3 high, 4 int, 6 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 flying insects on sticky tape by back door. Employee discarded tape at time of inspection. Corrected On-Site
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bath bathroom doors not self closing. Repeat Violation
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting boards and sheet trays stored next to cook line hand wash sink, no splash guard.
  • 36-22-4:Basic - Grease/water build up under cook line equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelf.
  • 29-08-4:Basic - Plumbing system in disrepair. Cold water knob not working on cook line hand wash sink.
  • 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. Machine tested at 0ppm chlorine. Machine primed at time of inspection, retested at 100ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cream cheese and milk in walk-in cooler. Employee moved eggs to bottom shelf at time of inspection. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mango cabbage slaw in walk-in cooler, no date mark. Employees at establishment unable to determine when product was made. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on back side of slicer blade.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment requires chlorine test strips for dish machine.
  • 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. 1 employee working approximately 6 months, no proof of food handler training.
  • 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. Mango cabbage slaw in walk-in cooler, no date mark. Employees at establishment unable to determine when product was made. See stop sale.

4/19/2024· 1y 10mo ago

Visit ID: 8628588

Met Inspection Standards

3 int, 10 basic

  • 51-11-4:Basic - 2 Carbon dioxide/helium tanks not adequately secured at bar in lobby.
  • 32-04-4:Basic - Both Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-36-4:Basic - Ceiling tile missing over make bar near expo, microwave and fryers.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep/ ware washing area.
  • 21-05-5:Basic - Cloth used as a food-contact surface. In multiple areas under tongs near fryer, under knives at make bar, under pan at flat top and over bread near fryer and grill.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and speaker stored on food contact shelf above make bar. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at bar.
  • 33-16-4:Basic - Multiple Open dumpster lids and side doors.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in both indoor bathrooms.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors in Bar, ware washing, prep, cook line and bathrooms have unsealed concrete.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times at bar. Sink blocked with a shelf, case of tequila and plastic wrap. Utensils and scrubbers stored inside sink.
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Employee had both quaternary and chlorine test strips with out a color concentration chart.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.

3/28/2024· 1y 11mo ago

Visit ID: 8628408

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

3/8/2024· 2y ago

Visit ID: 8343394

Follow-up Inspection Required

3 high, 1 int, 4 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. Observed reach in cooler drawers under grill ambient temperature: 53F. Reach in cooler digital ambient temperature displays 38.8F. Multiple food items on top shelves are held above 41F.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored in dry storage area with food service items. Observed drink, purse, and cell phone stored next to container of rice and canned coconut cream. Employee moved personal items during inspection. Corrected On-Site
  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Observed broken lid on recycle receptacle next to dumpster.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon and tongs stored in standing water 68F at bar area. Employee cleaned and sanitized utensils and stored in empty bin. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice 46F held in reach in cooler at kitchen area. Per manager held since 03-07-24. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F in the following locations: Reach in Cooler at Kitchen Area: rice 46F at 11:30. Per manager held since 03-07-24. See stop sale. Reach in Cooler Under Grill at Cook Line: turkey 45F, ground beef 49F, and shredded mozzarella 50F at 11:45. Per employee grill has been turned on at 10:00 causing food to be at improper temperature. Employee placed bags of ice on food items during inspection. New temperatures at 1:00: turkey 38F, ground beef 43F, shredded mozzarella 43F. Per manager food items will be iced until maintenance repairs reach in cooler to maintain proper temperature while grill is on. 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. Observed food items held below 135F in some spots on steam table at kitchen area: refried beans 119F and black beans 120F. Manager covered food items to maintain proper hot holding temperature. New temperatures at 1:00: refried beans 113F and black beans 114F. Observed water level low at steam table. Manager filled steam table with hot water during inspection. **Corrective Action Taken**
  • 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. Observed two cooks with no food handler training.