MIDTOWN TABLE
5016 GATE PKWY SUITE 6 · JACKSONVILLE · Duval County · FL 32256
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – 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.
01B-36-5High Priority – 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.
09-01-4High 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. 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. **Corrective Action Taken**
01B-24-5High Priority – 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.
03A-02-5High Priority – 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 4
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Items stored in hand wash sink on cook line. Person in charge removed. **Corrected On-Site**
03F-10-5Intermediate – 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. **Corrected On-Site**
03G-50-1Intermediate – 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. **Repeat Violation** **Warning**
53B-14-5Intermediate – 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.
Basic 2
12B-07-4Basic – 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. **Corrected On-Site**
40-06-5Basic – 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. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 12, 2026 10:07 PM.
Violation category totals
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.