The Table
Last inspected: Mar 31, 2026
64
Score
Inspectors have visited The Table 17 times, with records going back to 2022. The most recent report on file is from Mar 31, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around 11 violations each.
When inspectors have written things up, “ice buildup in upper level bar reach-in freezer” has been the most frequent reason, cited five times.
The city-wide average sits at 73, which The Table's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
17
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-03-24: **Time Extended** - From follow-up inspection 2026-03-31: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers and flat top soiled with grease. - under flat top basket soiled with grease and grime. **Warning** - From follow-up inspection 2026-03-24: **Time Extended** - From follow-up inspection 2026-03-31: **Admin Complaint**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of cook line Pole cooler. **Warning** - From follow-up inspection 2026-03-24: **Time Extended** - From follow-up inspection 2026-03-31: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Storage area wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2026-03-24: **Time Extended** - From follow-up inspection 2026-03-31: **Admin Complaint**
36-27-5
Basic - - From initial inspection : Basic - Upstairs closet carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2026-03-24: **Time Extended** - From follow-up inspection 2026-03-31: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Water leaking from ac vent in kitchen into a bucket. **Warning** - From follow-up inspection 2026-03-24: **Time Extended** - From follow-up inspection 2026-03-31: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Kitchen Pole expo table door unhinges from door. **Warning** - From follow-up inspection 2026-03-24: **Time Extended** - From follow-up inspection 2026-03-31: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Pipes over head soiled with food debris , grease and grime **Warning** - From follow-up inspection 2026-03-24: **Time Extended** - From follow-up inspection 2026-03-31: **Admin Complaint**
36-34-5
64
Mar 24, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
52
Mar 17, 2026
Routine - Food
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream dressing at salad station, date marked 3-5 . Cheese past 7 days at salad station, operator instructed to discard. **Corrective Action Taken** **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. See report **Warning**
01B-29-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand sink. **Warning**
31A-09-4
Intermediate - No paper towels provided at kitchen , and wash ware area. handwash sink. **Warning**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage cup on salad station station counter top. **Warning**
12B-07-4
Basic - Equipment in poor repair. Kitchen Pole expo table door unhinges from door. **Warning**
14-11-5
Basic - Floor area(s) covered with wash ware area standing water, by hand sink. **Warning**
36-22-4
Basic - Food stored on floor. Boxes of food on walk in cooler floor, and walk in freezer . **Warning**
08B-38-4
Basic - Ice buildup in upper level bar reach-in freezer . **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed , **Corrected On-Site** **Warning**
10-20-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Pipes over head soiled with food debris , grease and grime **Warning**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers and flat top soiled with grease. - under flat top basket soiled with grease and grime. **Warning**
23-03-4
Basic - Standing water in bottom of cook line Pole cooler. **Warning**
29-49-6
Basic - Storage area wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Upstairs closet carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Water leaking from ac vent in kitchen into a bucket. **Warning**
29-11-4
29
Dec 1, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler meat loaf (44F - Cooling );placed overnight. Operator removed wrapping. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-13: No food cooling. **Time Extended** - From follow-up inspection 2025-12-01: Walk in cooler Gravy 45F cooling from overnight Mash potatoes cooking from overnight 45F operator placed in ice l **Admin Complaint** **Corrective Action Taken**
03D-02-5
Intermediate - - From initial inspection : Intermediate - No chemical quat and heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Display counter relocated upstairs and host area downstairs has food is being prepared there, used for omelette bar. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-01: **Admin Complaint**
51-16-7
Basic - - From initial inspection : Basic - Adjacent to cook lline , wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured.Upstair's closet **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling and pipes soiled in kitchen area, with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cook line floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in bar reach-in freezer chest. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers sides and under flat top soiled with grease and grime. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Cook line North pole make table unit, stand water. **Warning** - From follow-up inspection 2025-11-13: **Time Extended** - From follow-up inspection 2025-12-01: **Time Extended**
29-49-6
50
Nov 13, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler meat loaf (44F - Cooling );placed overnight. Operator removed wrapping. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-13: No food cooling. **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Display counter relocated upstairs and host area downstairs has food is being prepared there, used for omelette bar. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - No chemical quat and heat test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Adjacent to cook lline , wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured.Upstair's closet **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling and pipes soiled in kitchen area, with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in bar reach-in freezer chest. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers sides and under flat top soiled with grease and grime. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Cook line North pole make table unit, stand water. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Cook line floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2025-11-13: **Time Extended**
36-73-4
50
Sep 12, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
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
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
27
May 21, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower level dining room area , tables soiled with food debris.
23-03-4
95
Jan 22, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - grit 107F 2.5 hours. See stop sale **Warning** - From follow-up inspection 2025-01-22: No foods reheated. **Time Extended**
03E-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris or residue. - cutting boards at cookline -downstair barsoda gun holster soiled with grime, operator cleaned soda gun**Corrective Action Taken** **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn in walk in cooler. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - dish machine area **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - below flat grill - back side of fryers - shelves where plates are stored in expediting area -fan soiled with grease and grime in Wash ware area, Operator removed fan and plastic shelf covering, **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall, ceiling, and attached equipment (suspended AC/water lines, breaker box) soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2025-01-22: **Time Extended**
36-27-5
58
Jan 13, 2025
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - grits 01/04; mushroom salsa, 01/06; risotto, 01/06; sweet potato 01/06; pico 01/04; quinoa 12/31; sancho 01/03; housemate Caesar 12/24, 01/06; Diablo butter 01/04; **Warning**
01B-24-5
High Priority - Roach activity present as evidenced by live roaches found. - 1 on the wall near hand sink close to storage room. Operator killed and discarded **Corrected On-Site** **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - grit 107F 2.5 hours. See stop sale **Warning**
03E-02-5
Intermediate - Food-contact surface soiled with food debris or residue. - cutting boards at cookline -downstair barsoda gun holster soiled with grime, operator cleaned soda gun**Corrective Action Taken** **Corrective Action Taken** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at kitchen and wash ware areas hand wash sinks. **Warning**
31B-02-4
Intermediate - No soap provided at kitchen and wash ware area handwash sinks. operator restocked . **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - hand sink near cookline, 72F. **Warning**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jackets, purse on shelf near/above food and equipment **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment in poor repair. Gasket torn in walk in cooler. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris and grease. -Cookline. - cheese station area floor soiled with food debris. **Warning**
36-73-4
Basic - Hole in or other damage to wall. - dish machine area **Warning**
36-24-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. - back prep area **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - below flat grill - back side of fryers - shelves where plates are stored in expediting area -fan soiled with grease and grime in Wash ware area, Operator removed fan and plastic shelf covering, **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation.unwashed lettuce over sliced cheese, in kitchen make table. Operator relocated. **Corrected On-Site** **Warning**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. - ground beef thawing in standing water **Warning**
06-01-5
Basic - Unprotected ice machine in a customer/nonsecure area. **Warning**
08B-62-4
Basic - Wall, ceiling, and attached equipment (suspended AC/water lines, breaker box) soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
19
Jul 11, 2024
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
47
Jan 19, 2024
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over container of boiled eggs in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese station Brie 47F for 1.5 minutes .Filled above fill lines operator placed under unit and reduced amount, cooked chicken (47F - Cold Holding)/2 hours ; operator instructed to refrigerate. Placed on top of container. , put under refrigerated,
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at kitchen handwash sink. **Corrected On-Site**
31B-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. Milk opened 7/days ago in bar triple glass door . Operator updated, **Corrected On-Site**
02C-03-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance,in food storage area, Dry food storage ceiling with mold like substance . **Repeat Violation**
36-34-5
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - No handwashing sign provided at upstairs bar hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled with food debris for four bins.
23-03-4
43
Sep 25, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Storage area ceiling tile shows damage or is in disrepair. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-09-25: Property manager on site, , looking to repair. **Time Extended**
36-32-5
95
Sep 22, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make tables cubed chicken (76F - Cooling)/15 minutes ; 2nd cooling 52F ; cut lettuce (49F - Cold Holding); goat cheese (49F - Cold Holding) chick peas (52F -Cold Holding); cream cheese 52F - Cold Holding); sliced cheese (52F - Cold Holding); (52F - Cold Holding)/ placed 2 hours . Operator placed ice. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: Cookline make table Corn salad 46F, pico de gallo 45F, cream 52F, Food preparation area No TCS Cookline No TCS . operator discarded, **Time Extended** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture, at cookline hot water handle missing, **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
29-09-4
Basic - - From initial inspection : Basic - Storage area ceiling tile shows damage or is in disrepair. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
36-32-5
74
Sep 21, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
41
Jun 15, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Feb 6, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched face and then handled food. Educated operator.
12A-10-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food employee handled cellphone and did not change gloves but continued to handle food.
12A-09-4
Intermediate - No soap provided at bar handwash sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board stained with food debris,
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Bar ceiling /ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
43
Sep 22, 2022
Food-Licensing Inspection
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station créme brûlée (46F- Cold Holding); cheese cake (47F - Cold Holding), placed overnight. Operator discarded, **Corrected On-Site**
03A-02-5
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. Menu states seared scallops. Cook stated they are fully cooked. Menu was updated. **Corrected On-Site**
02B-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quinoa n make table not datemarked, operator updated 9-19. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled Degreaser not labeled .. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris, -soda gun soiled with food debris, operator COS
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at cookline handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at cookline handwash sink. **Corrected On-Site**
31B-03-4
Basic - Employee eating in a food preparation or other restricted area. Food worker drinking coffee in kitchen, Operator educated employee, **Corrective Action Taken**
12B-02-4
Basic - Wait station TRUE Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wash ware ceiling /ceiling tile shows damage or is in disrepair.
36-32-5
35
Frequently Asked Questions
When was The Table last inspected?
The most recent health inspection at The Table on file is from Mar 31, 2026. The public record contains 17 inspections in total.
What is the most common violation at The Table?
Across the inspection record, “ice buildup in upper level bar reach-in freezer” has been cited five times, more than any other issue at The Table.
How does The Table compare to other restaurants in DeLand?
The Table most recently scored 64 out of 100, which is lower than the DeLand average of 73.
Has The Table's inspection record improved over time?
Results have been roughly steady. Inspections at The Table have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Table means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Table inspected?
Based on the inspection history on file, The Table is inspected around five times per year on average.
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