DirtyFLRestaurant Inspection Data

THE HAWTHORN

1307 North Monroe Street
Tallahassee, Florida, 32303
Leon County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/12/2025

Inspection #: Visit ID: 8843020

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-23-4:Basic - Accumulation of lime scale on the exterior of the dishmachine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed on vents throughout the kitchen area. Also Walk- in cooler ceiling.
  • 29-18-4:Basic - Drain cover(s) missing. Mop sink.
  • 14-11-5:Basic - Equipment in poor repair. Reach- in cooler gasket by side door.
  • 08B-38-4:Basic - Food stored on floor. Observed cooking oil box sitting behind front counter.
  • 36-24-5:Basic - Hole in or other damage to wall. Observed hole in the wall underneath shelving by the order window.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop sitting on dirty counter in front of ice machine.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Back kitchen area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in Walk - in cooler on fan Gard.
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters on top of ice tea machine in prep area.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container containing whole wheat not labeled.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, employee failed to wash hands. Observed employee coming from the restroom and did not wash hands proceed back to engage in food prep.
  • 02C-03-5:Intermediate - 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 without a date mark in reach- in cooler by side door.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing off a knife at hand sink in prep area behind counter.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed underneath handwashing sink by side door.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by side door.

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8725884

  • 36-22-4:Basic - Floor area(s) covered with standing water next to mop sink/ dish area.
  • 27-16-4:Intermediate - Hand wash sink inoperable in dish area; no running water.

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8644249

  • N/A:No Violations Were Observed

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8642433

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F. Make Table at Cook Line: Russian dressing 53F, whipped feta 53F, sliced Swiss cheese 53F at 1:00. Reach in Cooler Drawers: provolone cheese 50F, sliced ham 52F, sliced turkey 48F, boiled eggs 49F, 50F, pico de gallo 52F, chorizo 49F at 1:00 Reach in Cooler: tomato salad 51F, meatloaf 49F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 46F, seasonal quiche 45F at 1:30. Per manager make table and cooler doors has been frequently opened since 11:00. New temperatures: Make Table at Cook Line: Russian dressing 53F, whipped feta 49F, sliced Swiss cheese 49F at 1:15. Reach in Cooler Drawers at Cook Line: provolone 49F, sliced ham 48F, turkey 47F, boiled eggs 49F, pico de gallo 50F, chorizo 49F at 1:00. Reach in Cooler at Cook Line: tomato salad 51F, meatloaf 52F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 45F, seasonal quiche 45F at 1:15. Manager began storing ice on food items at cook line and maintenance arrived to repair reach in cooler during inspection. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-04-01: Front Make table: Russian dressing 64F, havarti cheese 48F, sliced Swiss 52F, hummus 50F, Front line drawers: provolone 54F, ham 53F, Turkey 53F, boiled eggs 56F, chorizo 54F, at 1:00pm. per employee all items in unit since 10am. All items on make table iced at time of inspection. Non essential back up items sent to walk-in cooler. Front display cooler: bacon quiche 41F, veggie quiche 41F, **Time Extended**

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8574013

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Observed accumulation of debris in dish-machine drain system.
  • 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 personal bags stored on and above public food service items at bakery prep area. Employees properly stored personal items to designated area during inspection. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer stored in reach in cooler at cook line.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust on wall above oven and hand wash sink at cook line. Manager began cleaning wall during inspection. **Corrective Action Taken** Repeat Violation
  • 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. Make Table at Cook Line: Russian dressing 53F, whipped feta 53F, sliced Swiss cheese 53F at 1:00. Reach in Cooler Drawers: provolone cheese 50F, sliced ham 52F, sliced turkey 48F, boiled eggs 49F, 50F, pico de gallo 52F, chorizo 49F at 1:00 Reach in Cooler: tomato salad 51F, meatloaf 49F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 46F, seasonal quiche 45F at 1:30. Per manager make table and cooler doors has been frequently opened since 11:00. New temperatures: Make Table at Cook Line: Russian dressing 53F, whipped feta 49F, sliced Swiss cheese 49F at 1:15. Reach in Cooler Drawers at Cook Line: provolone 49F, sliced ham 48F, turkey 47F, boiled eggs 49F, pico de gallo 50F, chorizo 49F at 1:00. Reach in Cooler at Cook Line: tomato salad 51F, meatloaf 52F at 1:00. Display Reach in Cooler at Front Counter: farm quiche 45F, seasonal quiche 45F at 1:15. Manager began storing ice on food items at cook line and maintenance arrived to repair reach in cooler during inspection. **Corrective Action Taken** Repeat Violation Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available for dish-machine.

Inspection Date: 12/13/2023

Inspection #: Visit ID: 8347466

  • 08B-38-4:Basic - Food stored on floor. Observed box of lemon, eggs, and sweet potatoes stored on floor in walk in cooler.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed hand wash sink cold water nozzle inoperable at dish area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust along wall above hand wash sink and oven at cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blackened shrimp 46F and roasted zucchini 46F in reach in cooler at cook line at 10:45. Per employee breakfast started at 9:00 and the ventilation through the make table into reach in cooler has been left open for service. Employee placed ice under shrimp and zucchini and put on bottom shelf. New temperatures at 11:30: blackened shrimp 41F and zucchini 40F. **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 three cooks without food handler training. Per employee group food handler training session is scheduled for 12-17-24.