MIDTOWN CABOOSE
1406 N MERIDIAN RD, Tallahassee FL 32303 · 850-521-1933
Last inspected Apr 22, 2026 · 7 visits since December 2023
APR 24
AUG 24
OCT 24
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 45F in make table. Less than 2 hours. Recommended lids for better temperature retention. Employee covered cheese with lids at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2024048658 | Aug 14, 2024 | Feb 3, 2025 | $400 |
| 6--2019053509 | Aug 6, 2019 | Dec 13, 2019 | $300 |
| 6--2019002634 | Jan 14, 2019 | Jun 5, 2019 | $400 |
| 6--2017027032 | May 31, 2017 | Aug 25, 2017 | $400 |
Inspection history
7 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Box fan in kitchen and items/wires on top shelves in kitchen.
Feb 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Deep groves/stains on prep table cutting boards.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several pans of house made meat and sides not date marked. Per operator made 2 days prior. Educated on date marking requirements, site prepared food held over 24hrs.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator will empty machine first to clean build up.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored unprotected on top of ice machine. Employee washed ice scoop and provided pan to store scoop in.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine chlorine 10ppm. Employee primed machine and corrected to chlorine 50ppm during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced turkey 44F and sliced roast beef 44F in walk in cooler near door at 11:30. Per manager door held open for stocking delivery at 9:00. New temperatures at 12:30: sliced turkey 43F and sliced roast beef 43F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili 125F and cheese sauce 89F hot held at cook line. Per manager held for approximately one hour. Manager reheated food items during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep area.
No chemical test kit provided for dish machine chlorine sanitizer.
Ice buildup in walk-in freezer.
Plumbing system in disrepair. Observed hand wash sink water shut off at cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer quaternary 100ppm. 100ppm not at proper strength according to sanitizer manual labeling. Manager corrected sanitizer wiping cloth sanitizer to chlorine 50ppm during inspection.
Portable fire extinguisher gauge in red zone at kitchen area near bar entrance. For reporting purposes only.
Aug 15, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Roach activity present as evidenced by live roaches found. Observed approximately 6 live roaches in the following areas: 1 live roach next to hand wash sink at cook line, 1 live roach at server station, 1 live roach in reach in cooler at prep area, 3 live roaches on reach in cooler drawers at cook line, 1 live roach at prep area hand wash sink, 1 live roach at kitchen entrance next to server station, 1 live roach under hand wash sink next to grills.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ranch 49F, 59F sliced pepper jack 51F, provolone cheese 49F, ham 48F, roast beef 52F, swiss cheese 51F, shrimp 49F, ground beef 50F, marinated chicken 51F, ground beef 52F, salmon 51F, sliced cheddar cheese 45F, sliced turkey 47F, raw chicken 44F, boiled eggs 48F, goat cheese 54F, feta 51F, blue cheese dressing 58F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit in the following locations at 3:00: Cook Line Reach in Cooler Drawers 1/2: sliced pepper jack 51F, provolone cheese 49F, ham 48F, roast beef 52F, swiss cheese 51F, Cook Line Reach in Cooler Drawers 2/2: shrimp 49F, ground beef 50F, marinated chicken 51F, ground beef 52F, salmon 51F, Walk in Cooler: Sliced cheddar cheese 45F, sliced turkey 47F, raw chicken 44F, Prep Area Make Table at 1:45: boiled eggs 48F, goat cheese 54F, feta 51F, Prep Area Reach in Cooler: ranch 59F, blue cheese dressing 58F Per manager all food items held since 10:00. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed ranch 47F held covered and stored in deep container at 1:15, 49F at 3:00, cooling since 10:30. See stop sale.
Dead roaches on premises. Observed approximately 20 dead roaches in the following locations: 2 dead next to ice machine, 1 dead in dish area, 1 dead on floor by prep area hand wash sink, 1 dead on cold water handle at prep area hand wash sink, 1 dead in prep make table, 1 dead in prep reach in cooler, 1 dead on floor in dish area, 6 dead at cook line entrance near server station, 5 dead under hand wash sink next to grills, 1 dead in womens restroom.
Exterior door has a gap at the threshold that opens to the outside at dish area.
Ice bucket stored on floor and not inverted between uses. Manager properly stored buckets during inspection.
Plumbing system in disrepair. Observed water at hand wash sink in kitchen area shut off.
Standing water in bottom of reach-in-cooler at prep area. Manager cleaned reach in cooler during inspection.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate11 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin in wait station is soiled around lip lid. Multiple cutting boards are heavily soiled.
Handwash sink not accessible for employee use at all times in warehouse washing area. Sink blocked with cleaning supplies. Sink blocked with mop bucket and shelf next to wall of walk in freezer.
No paper towels or mechanical hand drying device provided at handwash sink next to wall of walk in freezer.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in warehouse washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have multiple deep cut marks and are heavily soiled.
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall in multiple areas and behind 3 compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer.
No handwashing sign provided at a hand sink used by food employees in women's restroom and in ware washing area.
Open dumpster lid.
Soiled dry wiping cloth in use and stored on prep table next to upright freezer.
Toilet/urinal not flushing/functioning properly. Toilet not flushing properly in women's restroom.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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. Tested at 0ppm. Employee replaced chlorine bucket. Tested at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 45F in make table. Less than 2 hours. Recommended lids for better temperature retention. Employee covered cheese with lids at time of inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table hot holding between flat top and grill: cooked mushrooms 101,cooked onions 97F, less than 2 hours. Steam table does not function. Employee reheated items and stored directly on flat top. New temps: mushrooms 166F, cooked onions 167F,
Food-contact surface soiled with food debris, mold-like substance or slime. Grooves in soda gun nozzle soiled. Employee sent nozzle to dish for cleaning.
Handwash sink not accessible for employee use at all times. Mop buckets, mops, back back blocking prep area hand wash sink. Case of tater tots blocking hand wash sink by back door. All items moved at time of inspection.
No soap provided at handwash sink. By burger station. Restocked at time of inspection.
Bowl or other container with no handle used to dispense food. Observed employee scoop ice with cup. Discussed with employee. Employee obtained scoop for scooping ice.
Hole in or other damage to wall. FRP finish on walls missing in dish area, prep area, cook line, server station.
In-use ice scoop stored on soiled surface between uses. Scoop stored on top of dusty ice machine. Scoop in server station stored in pan with dirty water at bottom. Both scoops washed and relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Top of ice machine dusty.
Stored food not covered. Ice cream in walk-in freezer uncovered. Employee covered at time of inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.