Hobbit American Grill
5032 Capital Circle SW, Ste 13, Tallahassee, FL 32305 · Permanent Food Service · License 4702850
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 2 basic (1 repeat)-18
- Administrative complaint on Aug 17Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cheese sauce held at 112f at 450pm, per employee sauce has been in there since open at 11am.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cheese sauce 112f, bagged cheese cause 120f and mac and cheese 115f. Per employee bagged cheese sauce and mac and cheese were added when he arrived at 4pm. See Stop Sale for other cheese sauce. Employee told to increase temp of steam table.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Repeat violation
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Build up on fans/vents in walk-in cooler, around 3 comp sink, shelves.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall and floors soiled with excessive accumulated grease, food debris, and/or dust.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.