DirtyFLRestaurant Inspection Data

TAN'S ASIAN CAFE

TAN'S ASIAN CAFE has 5 health inspections on file for its TALLAHASSEE location, with an overall rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

2743 Capital Circle Northeast
Tallahassee, Florida, 32308
Leon County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 10871194

Met Inspection Standards

1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles/vents has grease/dust build up over kitchen equipment and prep area.

4/23/2025· 10mo ago

Visit ID: 8870017

Met Inspection Standards

1 high

  • 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. Observed DM with 0ppm chlorine reading. Operator properly set up triple sink.

8/23/2024· 1y 6mo ago

Visit ID: 8790065

Met Inspection Standards

2 high, 2 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at food prep table in kitchen area. Employee went to designated eating area during time of inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license 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 Chicken 47F Beef 48F Pork 52F Shrimp 47F held less than 4 hours. Operator placed food items in walk in freezer to cool during time of call back. New temperature: Beef 42F Shrimp 41F Chicken 43F Pork 39F Corrected On-Site Repeat Violation

3/7/2024· 2y ago

Visit ID: 8352262

Met Inspection Standards

3 high

  • 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. Observed employee touch ready to eat broccoli with bare hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork at 45F held less than 4 hours. Operator placed pork in cooler during time of inspection. New temperature 40F. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

11/8/2023· 2y 4mo ago

Visit ID: 8537995

Met Inspection Standards

2 high, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed standing water at 72F. Operator dumped water to add more during time of inspection. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed noodles at 58F for more than 4 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles at 58F for more than 4 hours. General Tso chicken 53° less than 4 hours. Operator cooled chicken to 42F within 4 hours.