MIDTOWN TABLE
5016 GATE PKWY SUITE 6, Jacksonville FL 32256 · 904.503.4122
Last inspected Jul 21, 2026 · 18 visits since October 2023
FEB 25
JUL 25
SEP 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 155°. Cook recooked chicken. 170°.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
18 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cooked to 155°. Cook recooked chicken. 170°.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler / make table at end of prep line opposite grill. Following items : Butter 50°. Mozzarella 49°. Ricotta 48°. Cut tomato 48°. Dairy 48°. Clams 45°. Per Person In Charge. Items placed about 1 pm. Moved by manager to another cooler. Pizza at frontline made about 45 mins hr before at 80°. Moved by manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. cleaned by manager
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has no written plan for food item held on Time Temperature Controlled for Safety. ( only has blank,incomplete form )
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler / make table at end of prep line opposite grill. Foods at 45-50°.
Ice scoop handle in contact with ice. Ice scoop handle touching ice. Bar. Moved by manager.
Standing water in bottom of reach-in-cooler. Standing water at base of reach in cooler / make table opposite grill.
Jul 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is cook/ chilling short ribs, meatballs in house and holding for longer than 48 hours with no approved haccp plan. Not indicated as received on Haccp status report. Person in charge unable to provide proof it has been submitted. Inspector email EZ form and logs to operator during inspection.
Mar 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Bolognese made in house in large deep covered plastic cambro cooling overnight at 48-50F. Other items next to sauce at 41F.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Bolognese made in house in large deep covered plastic cambro cooling overnight at 48-50F. Other items next to sauce at 41F.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish burrata with bare hands during inspection. No further cook step of product. No approved AOP for establishment. Person in charge spoke to employees during inspection.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Short rib vacuum sealed via cook/ chill in house never frozen per person in charge date marked 3/5 in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese on far right side makeline on cook line stored above fill line at 47-52F. Person in charge moved to reach in cooler holding temperature. Retemped at 43F by end of inspection. Whipped cheese on salad make line at 46F. Items stored in quart containers above fill line on ledge of reach in cooler. Recommend holding on time.
Handwash sink used for purposes other than handwashing. Items stored in hand wash sink on cook line. Person in charge removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge unable to provide written plan for numerous items held on time on line during inspection. Person in charge filled out new form during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is cook/ chilling short ribs, meatballs in house and holding for longer than 48 hours with no approved haccp plan. Not indicated as received on Haccp status report. Person in charge unable to provide proof it has been submitted. Inspector email EZ form and logs to operator during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee who has been working at establishment for 4 months per person in charge with expired training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks observed on prep areas at makeline. Person in charge moved to appropriate location.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on case of potato starch in back kitchen. Person in charge removed.
Nov 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front make line across from fryers, beef, fish 46-50F. Items stored above fill line. Person in charge removed and got temperature down to 38-43F during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing cooked meatballs and holding longer than 48 hours, freezing in ROP packaging and selling to customers for self service. No approved haacp. Establishment is also freezing raw cookie dough made with raw shell eggs, and raw apple in simple syrup. Holding vacuum sealed for longer than 48 hrs.
Sep 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front make line across from fryers, beef, fish 46-50F. Items stored above fill line. Person in charge removed and got temperature down to 38-43F during inspection.
Clam/mussel/oyster tags not marked with last date served. Several tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Vacuum sealed raw cookie dough for customer self service with raw egg with no disclosure.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front line hand wash sink. Also, missing hand wash sign at server line. Person in charge added sign, provided paper towels.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing cooked meatballs and holding longer than 48 hours, freezing in ROP packaging and selling to customers for self service. No approved haacp. Establishment is also freezing raw cookie dough made with raw shell eggs, and raw apple in simple syrup. Holding vacuum sealed for longer than 48 hrs.
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Observed Gulf shrimp advertised in Malfaldine menu item on lunch menu. When asked which shrimp is being utilized, person in charge provided shrimp with country of origin of India. Person in charge unable to provide invoice for Gulf shrimp during inspection.
In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs held on oven door. Person in charge removed.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Minimum labeling missing from several self service frozen items in front counter area freezer.
Old labels stuck to food containers after cleaning. Old labels, old label residue observed on multiple clean dishware items.
Jul 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at mop sink on non chemical side of splitter.
Drain cover(s) missing. Missing drain cover at mop sink drain.
Exterior door has a gap at the threshold that opens to the outside. Light observed at back door.
Floor area(s) covered with standing water. Standing water on the floor at reach in cooler units. Also, wall behind reach in freezer not smooth and easily cleanable. Person in charge states is due to be painted. Also, cove molding missing at new wall in kitchen. Person in charge has on site to install. Also, ceiling vents with dust accumulation.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent on front line cook line with dust buildup. Also, ceiling tile missing in back kitchen.
Duct tape used to repair nonfood-contact surface. Duct tape utilized to repair sous vide lid. Person in charge states has one ordered. Also, several containers in clean dish area with missing edges. Soda nozzle in bar with damage on interior.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Food stored in ice used for drinks. See stop sale. Observed wine bottle stored in drink ice at bar.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed wine bottle stored in drink ice at bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far left salad prep noodles, cheese, cheese 47-50F ambient temperature of unit 52F during inspection. Person in charge removed excess items, iced items on top of unit down. Blue cheese olive at bar at 55F. Person in charge discarded.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent on front line cook line with dust buildup. Also, ceiling tile missing in back kitchen.
Duct tape used to repair nonfood-contact surface. Duct tape utilized to repair sous vide lid. Person in charge states has one ordered. Also, several containers in clean dish area with missing edges. Soda nozzle in bar with damage on interior.
Old labels stuck to food containers after cleaning. Old labels observed on clean dish ware. Person in charge pulled to remove.
Jul 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed ranch dressing, vodka sauce, blue cheese sauce made with time/temperature control for safety ingredients dated 7/1. Also, observed almond milk dated 7/1 in coffee bar and at servers line.
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. Dishmachine at bar area testing at 0ppm, even after priming. Person in charge called for repair during inspection.
Displayed food not properly protected from contamination. Observed bar garnishes with no covers/ protection at bar. Within reach of bar seat. Person in charge moved to protected location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At tops of make line deli meat, cheese, deli meat, cheese, tomato at 45-50F. Items have been out of temperature for less than 4 hours per person in charge. Person in charge moved all items to time control during inspection. At front coffee bar, milk at 47F. Person in charge states has been out of temperature less than 4 hours, has been in and out of unit.
Toxic substance/chemical improperly stored. Observed container of Windex stored on package of napkins in cleaning closet by restrooms. Person in charge moved to appropriate location.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar with debris buildup.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing container raw egg yolks, not indetified on menu. Also, walkin in key west drink contains raw egg white, no disclosure in menu. Also, drink menu missing consumer advisory.
No handwash sink located in vending machine area where employees service bulk food machines. Observed ice in hand wash sink on cook line, also observed employee use sink at coffee station to rinse cups.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at dish pit with dust buildup.
Jul 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quinoa in walk in cooler dated 2/28. Roasted garlic dated 2/24. Half and half in bar dated 2/29. Also, Observed sandwiches held on time on line due to be discarded at 3:00pm at 3:15pm employee indicated sandwiches have been moved back into walk in cooler. Discussed with person in charge that items indicated on time must be discarded at end of 4 hour hold.
May 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quinoa in walk in cooler dated 2/28. Roasted garlic dated 2/24. Half and half in bar dated 2/29. Also, Observed sandwiches held on time on line due to be discarded at 3:00pm at 3:15pm employee indicated sandwiches have been moved back into walk in cooler. Discussed with person in charge that items indicated on time must be discarded at end of 4 hour hold.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed pepper jam in establishment dated 1/31. Peppers are cooked down with vinegar and sugar and held at room temperature. Rendering non time/temperature control for safety with food additives.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 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. Dishmachine at bar testing at 0ppm. Person in charge primed unit and retested at 50ppm.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty silverware, then handle clean dishware without hand wash. Spoke to employee who washed hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quinoa in walk in cooler dated 2/28. Roasted garlic dated 2/24. Half and half in bar dated 2/29. Also, Observed sandwiches held on time on line due to be discarded at 3:00pm at 3:15pm employee indicated sandwiches have been moved back into walk in cooler. Discussed with person in charge that items indicated on time must be discarded at end of 4 hour hold.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at front coffee bar at 48F. Person in charge states has been out of unit 1 hr ago. Moved into unit holding temperature. Also, blue cheese stuffed olives at bar at 57F. Person in charge states has been out of temperature less than 1 hour, iced items down during inspection.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sandwiches held on time on line due to be discarded at 3:00pm at 3:15pm employee indicated sandwiches have been moved back into walk in cooler. Discussed with person in charge that items indicated on time must be discarded at end of 4 hour hold.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing far side of 4 bibb splitter at mop sink.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Observed pepper jam in establishment dated 1/31. Peppers are cooked down with vinegar and sugar and held at room temperature. Rendering non time/temperature control for safety with food additives.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris buildup in soda nozzles at bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Rain in my parade and Business is Boomin cocktails made with raw egg white with no disclosure on menu. Person in charge states no longer utilizing pasteurized eggs.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in walk in freezer.
Jan 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing meatballs with sauce. Keeping for longer than 48hrs.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 8 high priority.
8 High priority4 Intermediate3 Basic
Show 15 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. Dishmachine testing at 0ppm. Person in charge primed multiple times and retested at 50ppm.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Establishment has no AOP observed employee balling apples with bare hands. Person in charge spoke to employee during inspection.
Food stored in ice used for drinks. See stop sale. Ice used in consumer drinks has two bottles stored in ice. Person in charge removed bottles and replaced ice.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon may be served undercooked per person in charge. No parasite destruction. Person in charge called supplier and received during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In produce walk in cooler raw shell egg bread pudding mix stored over ready to eat sauces. In protein cooler raw shrimp over ready to eat cured meats.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked quinoa dated 10/10. Bread pudding mix with milk dated 10/20.
Stop Sale issued due to food not being in a wholesome, sound condition. Ice used in consumer drinks has two bottles stored in ice.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Confit tomatoes, cooked pizza, pizza sauce, butter, butternut squash, sandwiches, bread pudding held on time per person in charge with no time mark. Person in charge marked appropriately.
Clam/mussel/oyster tags not marked with last date served. Clam tags not marked with date last served, not stored in chronological order. Person in charge unable to find tags for last 90 days.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing, bucatini carbonara, two bar drinks made with raw/ undercooked egg not indicated with disclosure on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine at dishmachine. No test strips available during inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing meatballs with sauce. Keeping for longer than 48hrs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at front line with debris buildup. Sandwich press with debris buildup.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign by hand wash sink by soda dispenser.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Sauce to go cups stored under paper towel dispenser at server line exposed to splash. Person in charge moved to appropriate location.
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.