Midtown Caboose
Last inspected: Apr 22, 2026
86
Score
Midtown Caboose appears in inspection records nine times, starting in 2022. Midtown Caboose was last inspected on Apr 22, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about eight violations before that.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
Among Tallahassee restaurants, this is a fairly standard result. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - 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.
53B-05-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Box fan in kitchen and items/wires on top shelves in kitchen.
23-03-4
86
Feb 13, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - 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. **Corrective Action Taken**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deep groves/stains on prep table cutting boards.
22-02-4
Basic - 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. **Corrected On-Site**
10-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator will empty machine first to clean build up. **Corrective Action Taken**
22-20-5
74
Oct 2, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - 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. **Corrected On-Site**
03A-02-5
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine chlorine 10ppm. Employee primed machine and corrected to chlorine 50ppm during inspection. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled at prep area.
22-02-4
Intermediate - No chemical test kit provided for dish machine chlorine sanitizer.
16-37-1
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Plumbing system in disrepair. Observed hand wash sink water shut off at cook line. **Repeat Violation**
29-08-4
Basic - 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. **Corrected On-Site**
21-08-4
45
Aug 15, 2024
Complaint Full
No violations found.
100
Aug 14, 2024
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - 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. **Warning**
35A-05-4
High Priority - 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.
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Intermediate - 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.
03D-15-4
Basic - 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. **Warning**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside at dish area.
35B-01-4
Basic - Ice bucket stored on floor and not inverted between uses. Manager properly stored buckets during inspection. **Corrected On-Site**
10-14-5
Basic - Plumbing system in disrepair. Observed water at hand wash sink in kitchen area shut off.
29-08-4
Basic - Standing water in bottom of reach-in-cooler at prep area. Manager cleaned reach in cooler during inspection. **Corrected On-Site**
29-49-6
45
Apr 22, 2024
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - 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. **Repeat Violation**
22-02-4
Intermediate - 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. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to wall of walk in freezer.
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in warehouse washing area.
31B-05-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
38-02-4
Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom and in ware washing area.
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards have multiple deep cut marks and are heavily soiled. **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Hole in or other damage to wall in multiple areas and behind 3 compartment sink. **Repeat Violation**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use and stored on prep table next to upright freezer.
21-10-4
Basic - Toilet/urinal not flushing/functioning properly. Toilet not flushing properly in women's restroom.
32-23-4
39
Dec 27, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Sep 23, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - 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. Observed multiple food items in make tables in cookline since 2pm cold held above 41F at 3:45pm: cut lettuce 47F, cut tomatoes 51F, cheese 51F, turkey 51F. **Warning** - From follow-up inspection 2022-09-23: Left make table: cut tomatoes 40F, cheese 40F, Right make table: since 11am; Cut lettuce 44F, cut tomatoes 45F, cheese 44F, sour cream 44F at 12:45pm. Observed manager place food in right make table in ice bath. Re-temped at 12:55pm: cheese 43F, sour cream 43F, cut lettuce 43F, cut tomatoes 43F. **Time Extended**
14-74-7
95
Sep 13, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items in make table since 11am cold held above 41F at 11:15am. Cut tomatoes 46F, cheese 46F. Observed manager place food in walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sinks on Cooke line and at bar area.
31B-03-4
Basic - Cutting boards on cook line make tables has cut marks and is no longer cleanable.
14-09-4
Basic - Water draining onto floor surface from handwash sinks in back of kitchen across from and next to walk in cooler. Observed manager repair one sink and place bucket underneath the other to catching water. **Corrected On-Site**
29-03-4
70
Frequently Asked Questions
When was Midtown Caboose last inspected?
The most recent health inspection at Midtown Caboose on file is from Apr 22, 2026. The public record contains nine inspections in total.
What is the most common violation at Midtown Caboose?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Midtown Caboose.
How does Midtown Caboose compare to other restaurants in Tallahassee?
Midtown Caboose most recently scored 86 out of 100, which is about the same as the Tallahassee average of 88.
Has Midtown Caboose's inspection record improved over time?
Yes. Recent inspections at Midtown Caboose have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Midtown Caboose means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Midtown Caboose inspected?
Based on the inspection history on file, Midtown Caboose is inspected around two times per year on average.
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