Friday, May 25, 2012 ~ 3:47:37 AM
Bookmark, Share & Add this page to:
Expand this BoxMembership Information

Midtown Restaurant

Midtown Restaurant
24 S Babcock St
Melbourne, FL 32901
(321)452-0164
(321)956-6685

Click to Show Larger Map
Map of Area Around Midtown Restaurant
Get Directions to Midtown Restaurant 24 S Babcock St, Melbourne, FL 32901
Directions From:

Driving To:
Simply enter your starting location into the box labeled “Directions From:” box above.
Property & Structure Photos from 24 S Babcock St


Click to Show Contents
No (0) Emergency Closure Orders Since October 2008
Click to Show Contents
No (0) Disciplinary Activity Orders Since January 2007
Click to Show Contents
No (0) Food Misrepresentation Cases Since March 2006
Click to Hide Contents
4 Food Service Inspections Since July 1, 2011
Inspection For: MIDTOWN RESTAURANT
License Number: 1505381
License ID: 4328923
Inspection Visit ID: 4542547
Inspection Date: Tuesday, April 03, 2012
Inspection Number: 2131796
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0
Total Number of Violations: 0

Inspection For: MIDTOWN RESTAURANT
License Number: 1505381
License ID: 4328923
Inspection Visit ID: 4392634
Inspection Date: Tuesday, January 31, 2012
Inspection Number: 2131796
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 5
Total Number of Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Gravy not held at 135 degrees Fahrenheit or above. Found at 105 recommend to reheat to 165F Corrected On Site. Reheated above 165F
03B-03-1 Critical. Grits not held at 135 degrees Fahrenheit or above. Found at 109F in steam table. Recommend to reheat to 165F. Reheated above 165F Corrected On Site.
08A-26-1 Critical. Observed raw whole shell eggs stored over sliced deli meats in RIC. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-53-1 Can opener blade not kept sharp - observed heavy rust build up on blade
16-03-1 Critical. Observed light accumulation of debris in warewashing machine and associated equipment.
22-19-1 Critical. Observed interior of microwave moderatly soiled.
22-24-1 Critical. Observed light buildup of slime on soda dispensing nozzles.
23-06-1 Observed heavy build-up of food debris, dust or dirt on exterior surface of cook line equipment.
29-18-1 Drain cover(s) missing. Front line covered with a plate.
36-13-1 Observed heavy grease accumulated under cooking equipment.
51-18-1 No copy of latest inspection report.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification.

Inspection For: MIDTOWN RESTAURANT
License Number: 1505381
License ID: 4328923
Inspection Visit ID: 4452168
Inspection Date: Thursday, September 01, 2011
Inspection Number: 2131797
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 2
Total Number of Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed cook line cutting board badly grooved/pitted and no longer cleanable. New on order
14-51-1 Violation: 14-51-1Observed nonfood-grade containers used for food storage. Green container for sugar

Inspection For: MIDTOWN RESTAURANT
License Number: 1505381
License ID: 4328923
Inspection Visit ID: 4392635
Inspection Date: Wednesday, August 31, 2011
Inspection Number: 2131797
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 6
Total Number of Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ALL OPENED BODIES OF DELI MEATS IN THE WALKIN COOLER
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHF IN COOK LINE RIC RANGING 45F TO 47F. Recommend rapid chill. Repeat Violation. 01/25/11
04-01-1 Critical. Cook line RIC incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature 49F. This violation must be corrected by : 08/31/2011.
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. +10 degrees
08A-26-1 Critical. Observed raw chicken stored over ready-to-eat food in cook line RIC. Repeat Violation. 01/25/11
12B-07-1 Critical. Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
13-03-1 Observed employee with no hair restraint.
14-37-1 Observed cook line cutting board badly grooved/pitted and no longer cleanable.
14-51-1 Observed nonfood-grade containers used for food storage. Green container for sugar
18-04-1 Observed old labels stuck to food containers after cleaning.
25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched. Front counter
29-18-1 Drain cover(s) missing. For dishmachine
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Cook line. Corrected On Site.
41A-10-1 Critical. Observed toxic item improperly stored. Corrected On Site.
41B-09-1 Critical. Insecticide/rodenticide use not in compliance with regulations. Can of raid

Click to Hide Contents
3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: MIDTOWN RESTAURANT
License Number: 1505381
License ID: 4328923
Inspection Visit ID: 4266020
Inspection Date: Thursday, June 09, 2011
Inspection Number: 2051757
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Total Number of Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-31-1 Observed cup used as a scoop
14-51-1 Observed nonfood-grade containers used for food storage. Green containers for flour and panco
29-18-1 Drain cover(s) missing. In front of hot water tank

Inspection For: MIDTOWN RESTAURANT
License Number: 1505381
License ID: 4328923
Inspection Visit ID: 4178000
Inspection Date: Friday, March 25, 2011
Inspection Number: 2035446
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Total Number of Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
10-04-1 Violation: 10-04-1In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging from stove handle. Properly stored

Inspection For: MIDTOWN RESTAURANT
License Number: 1505381
License ID: 4328923
Inspection Visit ID: 4169519
Inspection Date: Tuesday, January 25, 2011
Inspection Number: 2035446
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 9
Total Number of Violations: 20
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs stored with cracks or broken shells. Corrected On Site. Discarded eggs.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash on ice bath on cook line found at 53F. Recommend rapid chill. Corrected On Site. Put in freezer to chill quickly.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chest freezer. Upstairs
08A-26-1 Critical. Observed flat of eggs stored on top of cheese,diced vegitables in RIC. Corrected On Site. Removed
08A-26-1 Critical. Observed baggies of raw philly meat stored over opened bag of precooked sausage Corrected On Site. Properly stored.
10-04-1 In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging from stove handle
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When cracking eggs,changing gloves. Corrected On Site. Washed hands between changing gloves.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. Corrected On Site.
14-35-1 Observed ripped/worn tin foil used as shelf cover. Cook line shelves
14-37-1 Observed cook line cutting boards badly grooved/pitted and no longer cleanable. Recommend resurfacing
14-53-1 Can opener blade not kept sharp - observed heavy rust build up on blade.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Cook line Corrected On Site.
22-19-1 Critical. Observed interior of microwave soiled.
23-06-1 Observed build-up of food debris on stove
24-04-1 Observed unused place settings left on table with seated customers reused for other customers.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Plates and baskets on cook line.
25-04-1 Observed single-service items stored on floor. Drybstorage upstairs.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Cook line
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Cook line. Corrected On Site.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employee's on site no manager.

Click to Show Contents
No (0) Food Service Inspections for July 1, 2009 - June 30, 2010
Click to Show Contents
No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
Click to Show Contents
No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
Click to Show Contents
No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Midtown Restaurant, Melbourne may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Midtown Restaurant, Melbourne.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Midtown Restaurant, Melbourne may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


Current Weather Conditions In Melbourne, Florida.