Midtown Table
Last inspected: Mar 18, 2026
29
Score
Going back to 2022, Midtown Table has 14 inspections in the public record. Midtown Table was last inspected on Mar 18, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “food stored in ice used for drinks”, which has been cited two times.
That's lower than the typical Jacksonville restaurant, which scores around 74. The pattern in the record is worth a careful look.
14
Inspections
3
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
29
Nov 5, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-11-05: Coleslaw, American cheese 50-56F in unlided maketop across from fryers at 50, 56F. Person in charge states has new cooler ordered due to be delivered tomorrow. Will hold on time until unit is holding 41F or below. **Admin Complaint** **Corrective Action Taken**
03A-02-5
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 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. **Warning** - From follow-up inspection 2025-11-05: Person in charge working with PJ to get vacuum sealing approved. Person in charge pulled items during callback. **Time Extended**
03G-50-1
78
Sep 4, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
45
Jul 7, 2025
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
74
Feb 12, 2025
Routine - Food
2 minor violations.
View 2 violations
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**
36-34-5
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**
14-71-4
90
Feb 11, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Food stored in ice used for drinks. See stop sale. Observed wine bottle stored in drink ice at bar.
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed wine bottle stored in drink ice at bar.
01B-13-4
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**
03A-02-5
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**
16-46-4
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.
36-34-5
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**
14-71-4
55
Jul 9, 2024
Routine - Food
No violations found.
100
Jul 8, 2024
Routine - Food
1 critical violation.
View 1 violation
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**
01B-24-5
86
May 7, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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**
01B-24-5
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**
03G-42-1
78
Mar 7, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
29
Jan 4, 2024
Routine - Food
1 major violation.
View 1 violation
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**
03G-50-1
90
Oct 30, 2023
Routine - Food
8 critical violations. 4 major violations. 3 minor violations.
View 15 violations
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**
22-41-4
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.
09-01-4
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**
08B-56-4
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**
01D-01-5
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.
08A-05-6
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-24-5
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.
01B-13-4
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**
03F-02-5
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.
01C-03-4
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**
02B-04-5
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.
16-37-1
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**
03G-50-1
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.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign by hand wash sink by soda dispenser.
31B-04-4
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**
25-22-4
17
May 12, 2023
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler two cracked raw shell eggs in cardboard flat on the bottom shelf. Operator removed and discarded the cracked eggs. **Corrected On-Site**
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler at the end of the cook line closest to the host stand, hummus (51F - Cold Holding) in a plastic container sitting inside of metal container being blocked from direct cooling. Operator removed the hummus from the main cook line and told employee to discard the product. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at the end of the cook line closest to the host stand, hummus (51F - Cold Holding) in a plastic container sitting inside of metal container being blocked from direct cooling. Operator removed the hummus from the main cook line and told employee to discard the product. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line by the fryers has food residue staining. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the dish machine.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, prepared container of chowder from two days before with no product date marking. Operator placed date marker on the container. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. On the storage shelf closest to the three compartment sink, chemical spray bottle of bleach with no product labeling. Operator had employee label the chemical spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 does not have approved HACCP plan and uses a reduced oxygen packaging procedure for raw meats including fish and also a cook chill packaging for meatballs. Inspector provided HAACP Template. **Corrective Action Taken**
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the reach in cooler opposite the fryers.
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ceiling of the bulk ice bin has mold like substance spots. Operator began to wipe down the ice bin. **Corrective Action Taken**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored next to clean plates at the server pass through expo line. Employees relocated the beverages. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf by the entrance to the cook line, clean plastic containers stacked while wet. Operator asked employee to unstack the containers. **Corrective Action Taken**
24-08-4
Basic - Old labels stuck to food containers after cleaning. On the storage shelf by the entrance to the cook line, clean plastic containers with old blue labels attached. Operator asked employee to remove the labels. **Corrective Action Taken**
16-46-4
27
Dec 1, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp in walk-in-cooler nearest ice machine. Operator removed raw shrimp to properly store. **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of half and half in bar area opened more than 24:hours not date marked. Bartender date marked half and half **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler at cook line across from ice cream machine and pizza oven soiled/ stained. Also, green portable cutting board on cook line soiled. **Repeat Violation**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of stove. Operator removed tongs to properly store **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler near manager office soiled **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Box of sleeved single service lids stored on floor in dry food storage area. **Repeat Violation**
25-05-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple bowls on clean storage shelf in prep area not inverted
24-05-4
52
Frequently Asked Questions
When was Midtown Table last inspected?
The most recent health inspection at Midtown Table on file is from Mar 18, 2026. The public record contains 14 inspections in total.
What is the most common violation at Midtown Table?
Across the inspection record, “food stored in ice used for drinks” has been cited two times, more than any other issue at Midtown Table.
How does Midtown Table compare to other restaurants in Jacksonville?
Midtown Table most recently scored 29 out of 100, which is lower than the Jacksonville average of 74.
Has Midtown Table's inspection record improved over time?
Results have been roughly steady. Inspections at Midtown Table have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Midtown Table means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Midtown Table inspected?
Based on the inspection history on file, Midtown Table is inspected around four times per year on average.
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