Midtown Table
5016 Gate Pkwy Suite 6, Jacksonville, FL 32256 · Permanent Food Service · License 2615795
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-15
- Administrative complaint on Jul 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler / make table at end of prep line opposite grill. Following items : Butter 50°. Mozzarella 49°. Ricotta 48°. Cut tomato 48°. Dairy 48°. Clams 45°. Per Person In Charge. Items placed about 1 pm. Moved by manager to another cooler. Pizza at frontline made about 45 mins hr before at 80°. Moved by manager.
Fixed on the spotAdministrative complaint
Cooked poultry not reaching a minimum internal temperature of 165°F.
Chicken cooked to 155°. Cook recooked chicken. 170°.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment has no written plan for food item held on Time Temperature Controlled for Safety. ( only has blank ,incomplete form )
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soiled soda nozzle at bar. cleaned by manager
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Ice scoop handle touching ice. Bar. Moved by manager.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: 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. Reach in cooler / make table at end of prep line opposite grill. Foods at 45-50°.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water at base of reach in cooler / make table opposite grill.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.