MIDTOWN TABLE
Gate Parkway
Jacksonville, Florida, 33216
Duval County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 10 health inspection reports
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Nearby Locations
8002 CITRUS PARK TOWN CENTER, WESTFIELD SHOPPING TOWN CITRUS PARK
Tampa, FL
All Inspection Reports
Inspection on 2/12/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2025-02-12: Ceiling tile has been replaced. **Time Extended**
- 14-71-4:Basic - - From initial inspection : Basic - 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. **Corrective Action Taken** - From follow-up inspection 2025-02-12: Soda nozzle has been replaced. **Time Extended**
Food safety inspection conducted on 2/12/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/11/2025
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - 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.
- 14-71-4:Basic - 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. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels observed on clean dish ware. Person in charge pulled to remove. **Corrective Action Taken**
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Observed wine bottle stored in drink ice at bar.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed wine bottle stored in drink ice at bar.
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 2/11/2025 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 7/9/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/8/2024
High Priority
5
Intermediate
3
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents at dish pit with dust buildup.
- 01B-28-5:High Priority - 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.
- 22-41-4:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08B-02-4:High Priority - 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. Corrected On-Site
- 03A-02-5:High Priority - 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. Repeat Violation Admin Complaint
- 41-10-4:High Priority - 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. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar with debris buildup.
- 02B-04-5:Intermediate - 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. Warning
- 31A-01-4:Intermediate - 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.
Food safety inspection conducted on 7/8/2024 revealed 9 total violations (5 high priority, 3 intermediate, 1 basic).
Inspection on 7/8/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01B-24-5:High Priority - - From initial inspection : High Priority - 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. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-07: In walk in Sicilian sauce dated 4/30, tomato soup dated 4/29, vodka sauce dated 4/24, eggplant dated 4/30 horseradish sauce 4/22 Admin Complaint - From follow-up inspection 2024-07-08: See routine inspection dated 7.8.24. **Time Extended**
Food safety inspection conducted on 7/8/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/7/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-24-5:High Priority - - From initial inspection : High Priority - 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. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-07: In walk in Sicilian sauce dated 4/30, tomato soup dated 4/29, vodka sauce dated 4/24, eggplant dated 4/30 horseradish sauce 4/22 Admin Complaint
- 03G-42-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2024-05-07: Person in charge has submitted Haccp, not yet approved. **Time Extended**
Food safety inspection conducted on 5/7/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 3/7/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/7/2024
High Priority
6
Intermediate
3
Basic
1
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in walk in freezer.
- 22-41-4:High Priority - 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. Corrected On-Site Repeat Violation Admin Complaint
- 12A-13-4:High Priority - 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. **Corrective Action Taken**
- 01B-24-5:High Priority - 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. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 03F-04-5:High Priority - 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.
- 29-42-4:High Priority - 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.
- 03G-42-1:Intermediate - 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. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris buildup in soda nozzles at bar.
- 02B-01-5:Intermediate - 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. Warning
Food safety inspection conducted on 3/7/2024 revealed 10 total violations (6 high priority, 3 intermediate, 1 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation Warning - From follow-up inspection 2024-01-04: Operator needs more time to prepare and submit Haacp. **Time Extended**
Food safety inspection conducted on 1/4/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/30/2023
High Priority
8
Intermediate
4
Basic
3
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven at front line with debris buildup. Sandwich press with debris buildup.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign by hand wash sink by soda dispenser.
- 25-22-4:Basic - 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. Corrected On-Site
- 22-41-4:High Priority - 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. Corrected On-Site
- 09-01-4:High Priority - 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.
- 08B-56-4:High Priority - 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. **Corrective Action Taken**
- 01D-01-5:High Priority - 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. Corrected On-Site
- 08A-05-6:High Priority - 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.
- 01B-24-5:High Priority - 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.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice used in consumer drinks has two bottles stored in ice.
- 03F-02-5:High Priority - 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. Corrected On-Site
- 01C-03-4:Intermediate - 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.
- 02B-04-5:Intermediate - 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. Warning
- 16-37-1:Intermediate - 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.
- 03G-50-1:Intermediate - 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. Repeat Violation Warning
Food safety inspection conducted on 10/30/2023 revealed 15 total violations (8 high priority, 4 intermediate, 3 basic).