DirtyFLRestaurant Inspection Data

WHICH WICH

WHICH WICH in TALLAHASSEE has 6 health inspections on record with an overall food safety rating of 3.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

218 South Magnolia Drive
Tallahassee, Florida, 32301
Leon County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 6 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 13554346

Met Inspection Standards

1 high, 1 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table closer to order here sign reading 51F, verified with second thermometer and calibrated thermometer. Turkey 51F, ham 51F, roast beef 51F, chicken 51F, crab meat 51F, tuna 51F. Manager removed and discarded product during visit. See stop sale. Corrected On-Site

1/21/2026· 2mo ago

Visit ID: 13601784

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

12/22/2025· 3mo ago

Visit ID: 13553993

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 2025-12-22: No employee food handler training observed. **Time Extended**

10/20/2025· 5mo ago

Visit ID: 10930830

Follow-up Inspection Required

6 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen by drive thru window with dust build up. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored by meat slicer during prepping of turkey.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap by back door down hallway leading to drive thru.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Fries in walk-in freezer stored on floor and fry oil in prep area stored on floor.
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with deep groves and soiled with food.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by order counter had utensils sitting in water pan.
  • 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
  • 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. No label on turkey, crab, ham steak, pork, and many other items when prepped stored on kitchen line in chef unit.

4/1/2025· 1y ago

Visit ID: 8791575

Met Inspection Standards

1 basic

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

11/29/2023· 2y 4mo ago

Visit ID: 8390209

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on cook line.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leaking faucet at three compartment sink.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Confirmed payment made by D6 office.