Edison Restaurant
470 Suwannee St, Tallahassee, FL 32399 · Permanent Food Service · License 4703586
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 23 complaint inspection3 high priority, 3 intermediate (1 repeat), 7 basic (1 repeat)-36
- Complaint after follow-up on Oct 16Counts in full until a follow-up finds the problems fixed-20
- Safety score44
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitOct 16, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Observed the 3 compartment sink still in disrepair and not operational.
- 1st follow-up visitOct 2, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Observed the handwash sink area taken apart. Employer says the sink was fixed but broke again. Extended for another 7 days.
More time given
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Linguini dated 9/15/26 not used by 9/23/26.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs over Gouda cheese in walk-in cooler upstairs.
Displayed food not properly protected from contamination.
Chocolate chips in the dry storage area not covered. Uncovered desserts in the dessert cooler. Uncovered turkey in the walk in cooler upstairs.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Upstairs dish area removed during construction.
No paper towels or mechanical hand drying device provided at handwash sink.
In the barista kitchen handwashing sink.
Repeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No certification for manager on duty Liliana, no other certifications provided.
Basic7
Code 14, Food-contact surfaces designed and maintained: Ice buildup in upstairs bar reach-in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machines.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed in upstairs bar reach coolers and the top of the barista ice cream cooler.
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
A/C condensation dripping on table in downstairs dining area.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, in the upstairs prep area.
Code 36, Floors, walls, ceilings and ventilation: Missing ceiling tiles over prep area upstairs.
Barista bar walk-in cooler floor in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Dust/mold like substance on ceiling tiles upstairs prep area. Mold like substance on walk-in freezer door. Mold like substance on walk-in cooler ceiling. Soiled floor under upstairs prep area dish table.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.