TALLAHASSEE CHOW TIME INC
1849 Capital Circle Northeast
Tallahassee, Florida, 32308
Leon County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 16 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/8/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/29/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 32-07-5:Basic - Bathroom facility not clean. Observed paper towels and tissue on floor throughout women's bathroom.
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Women's waste receptacles uncovered in all stalls. Operator placed lids on all receptacles during time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Pork 45F Shrimp 54F . Operator placed food items inside walk in freezer during inspection. **Corrective Action Taken**
Food safety inspection conducted on 4/29/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 4/9/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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. Violation has been addressed on a previous inspection.
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/31/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/20/2025
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed an accumulation of mold like substance inside all three ice machines throughout establishment. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking on prep table.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking beverage while preparing food on cook line. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor in front of food prep sinks.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor tiles cracked next to dish machine.
- 08B-38-4:Basic - Food stored on floor. Observed 2 buckets of rice noodles on floor inside walk in cooler. Operator properly placed food during inspection. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Did not observed handwashing sign at hand sink across from fryers. I provided operator a handwashing sign during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on hood vents. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed chicken and beef uncovered inside walk in cooler. Operator covered food during inspection. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed dents in can of pineapples and pudding .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following food items cold holding less than 4 hours: Shrimp 70F Raw chicken 44F Pork 46F. Operator placed food items inside walk in cooler during inspection. **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food dumped inside handwashing sink in front of fryers.
- 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.
Food safety inspection conducted on 3/20/2025 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).
Inspection on 8/20/2024
High Priority
1
Intermediate
0
Basic
8
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in both ice machines. Owner had employee clean during inspection. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in food prep area.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed white tubs and inserted wet nesting, ware wash area. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed plantains stored on the floor in walk in freezer. Owner stored properly during inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed swai thawing in sink, no running water. Owner turned water on during inspection. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelving rusted in walk in cooler with meats stored.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables. Owner stored properly during inspection. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license, observed 6/1/24. Admin Complaint
Food safety inspection conducted on 8/20/2024 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 6/12/2024
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured, co2 tanks not secured, storage area. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, observed employee drink on dish machine.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting, pans wet nesting near three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, hood vents soiled with grease. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, Red Bull container in reach in cooler, sushi bar.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle, leak at the handwashing sink near employee entrance. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime, can opener blade soiled with food, GM cleaned during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink, no soap at hand wash sink across from grills. GM replaced soap during inspection. Corrected On-Site
Food safety inspection conducted on 6/12/2024 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Inspection on 4/17/2024
High Priority
6
Intermediate
2
Basic
13
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed co2 tanks not secured in store room.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in food preparation area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap back door at threshold.
- 08B-38-4:Basic - Food stored on floor. Observed mushrooms stored on the floor in walk in cooler. Manager stored properly. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on ice machine. Manager placed into clean bucket. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven doors near hibachi cook station.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink near employee entrance.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents with grease accumulation. Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil tipped on shelving near rice cookers.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking hand wash sink near employee entrance.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored on prep tables. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour not labeled. Manager labeled during inspection. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork ribs stored in walk in cooler 58F, per manager stored overnight.
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from cup, put on gloves and prepare food for grill.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over cut cabbage. Manager stored properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed pork ribs stored in walk in cooler 58F, per manager stored overnight.
- 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 beef and broccoli 124F on buffet line. Manager replaced with beef and broccoli 156F. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottles of window cleaner, surface cleaner stored hand washing sink across from grills. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Manager cleaned during inspection. Corrected On-Site
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in men's restroom. Manager turned hot water on. Corrected On-Site
Food safety inspection conducted on 4/17/2024 revealed 21 total violations (6 high priority, 2 intermediate, 13 basic).
Inspection on 4/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed raw chicken wings, raw chicken tenders in walk in cooler prepared more than 24 hours ago, not date marked. Employee date marked. Corrected On-Site - From follow-up inspection 2024-04-01: Manager or GM not present. Employees did not know where training was. **Time Extended**
Food safety inspection conducted on 4/1/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/12/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates in sushi area not stored inverted. GM stored plated inverted during inspection. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table near grill. GM removed employee drink and disposed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket stored in rack with clean pans.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans wet nesting near dish machine.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil stored n floor near grill, GM removed and stored properly. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler near walk in cooler with desserts and sauces.
- 08B-12-5:Basic - Stored food not covered. Observed rice noodles in walk in cooler not covered.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths stored on prep tables and near grill throughout kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw eggs 57F near grill. Per GM placed 2 hours ago, GM disposed of eggs. **Corrective Action Taken**
- 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. Observed raw chicken wings, raw chicken tenders in walk in cooler prepared more than 24 hours ago, not date marked. Employee date marked. Corrected On-Site
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3/12/23. Warning
Food safety inspection conducted on 1/12/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).
Inspection on 11/9/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/9/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/8/2023
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food no hair restraint.
- 08B-12-5:Basic - Stored food not covered. Observed salmon in reach in cooler not covered.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon 48F and pork 48F in reach in cooler near rice station, per manager placed into cooler 2 hours ago, moved to walk in freezer, rechecked temp 30 minutes later 42F **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing container in hand washing sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine not properly dispensing sanitizer utilizing my test strips,not registering. Owner is using sanitizing compartment at 3 compartment sink to sanitize dishes. Warning
Food safety inspection conducted on 11/8/2023 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 8/1/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/1/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/31/2023
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed missing ceiling tile in back prep area.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employees throughout kitchen eating and drinking while prepping and or cooking food.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking without hair restraint.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed shrimp thawing in standing water
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored next to cut lettuce not covered.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw eggs 75°, raw chicken 50F, marinated chicken 49°, mushrooms 47F, blue cheese 46F, mayo 48F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw eggs by the flat top 75F manager disposed of raw eggs. Marinated chicken in reach in cooler 49F employees states had been out for approximately 45 minutes at 11:40am . Raw chicken 50F employees states had been out in kitchen for approximately 45 minutes. See stop sale Mushrooms 46F, mayo 48F, blue cheese 46F observed in back reach in cooler.see stop sale.
- 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 fried fish 128F and honey chicken 124F on buffet line. Manager disposed of items immediately. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed WD 40 on food prep table
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi containers in hand washing sink in sushi area.
Food safety inspection conducted on 7/31/2023 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 7/5/2023
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 02C-03-5:Intermediate - OBSERVED: COMMERCIALLY PROCESSED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD OPENED AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING. OBSERVED MILK IN SALAD COOLER NOT DATED PER MANAGER UNKNOWN AMOUNT OF TIME. SEE STOP SALE PRIORITY: INTERMEDIATE
- 12B-07-4:Basic - OBSERVED: EMPLOYEE BEVERAGE CONTAINER ON A FOOD PREPARATION TABLE OR OVER/NEXT TO CLEAN EQUIPMENT/UTENSILS. OBSERVED DRINK BY COOKING OIL AND OVER FRY STATION MAKE TABLE. MANAGER REMOVED DRINKS DURING INSPECTION. **CORRECTED ON-SITE** PRIORITY: BASIC
- 08B-38-4:Basic - OBSERVED: FOOD STORED ON FLOOR. COOKING OIL STORED ON FLOOR. IN WALK-IN COOLER BOX OF MUSHROOMS AND CONTAINER OF RAW SHRIMP STORED ON FLOOR. ITEMS PUT ON SHELF AT TIME OF INSPECTION. **CORRECTED ON-SITE** PRIORITY: BASIC
- 22-02-4:Intermediate - OBSERVED: FOOD-CONTACT SURFACE SOILED WITH FOOD DEBRIS, MOLD-LIKE SUBSTANCE OR SLIME. INTERIOR OF MEAT GRINDER ATTACHMENT AND INTERIOR OF ICE MACHINE HAD RESIDUE BUILDUP. MEAT GRINDER SENT TO DISH AREA AT TIME OF INSPECTION. **CORRECTIVE ACTION TAKEN** PRIORITY: INTERMEDIATE
- 10-07-4:Basic - OBSERVED: IN-USE UTENSIL STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT. OBSERVED UTENSILS IN 127F WATER. MANAGER SENT UTENSILS AND CONTAINER TO DISH AREA. **CORRECTED ON-SITE** PRIORITY: BASIC
- 50-17-3:High Priority - OBSERVED: OPERATING WITH AN EXPIRED DIVISION OF HOTELS AND RESTAURANTS LICENSE. EXPIRED 6-1-23 PRIORITY: HIGH PRIORITY
- 08A-04-5:High Priority - OBSERVED: RAW ANIMAL FOOD STORED OVER OR WITH UNWASHED PRODUCE. OBSERVED EGGS OVER RAW ONIONS IN FRY STATION REACH IN, RAW SHRIMP OVER CORN IN THE WALK-IN COOLER. ALL ITEMS REARRANGED AT TIME OF INSPECTION. **CORRECTED ON-SITE** PRIORITY: HIGH PRIORITY
- 03A-02-5:High Priority - OBSERVED: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. OBSERVED BUTTER AT 70F. BUTTER ADDED TO PLAN FOR TIME AS A PUBLIC HEALTH CONTROL. **CORRECTED ON-SITE** PRIORITY: HIGH PRIORITY
- 03F-02-5:High Priority - OBSERVED: 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 AND THE TIME REMOVED FROM TEMPERATURE CONTROL CANNOT BE DETERMINED. SEE STOP SALE. OBSERVED SUSHI BAR ITEMS, DESSERT BAR AND FRUIT NO TEMPERATURES DOCUMENTED. ALL TIMES DOCUMENTED AT TIME DO INSPECTION. **CORRECTED ON-SITE** PRIORITY: HIGH PRIORITY
- 01B-17-5:High Priority - OBSERVED: TIME/TEMPERATURE CONTROL FOR SAFETY FOOD REQUIRED TO BE DATE MARKED IS NOT DATE MARKED AND TIME OF OPENING/PREPARATION CANNOT BE DETERMINED. SEE STOP SALE. COMMERCIALLY PROCESSED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD OPENED AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED AFTER OPENING. OBSERVED MILK IN SALAD COOLER NOT DATED PER MANAGER UNKNOWN AMOUNT OF TIME. PRIORITY: HIGH PRIORITY
Food safety inspection conducted on 7/5/2023 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).