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Good Thymes Country Cafe

Good Thymes Country Cafe
1413 Garden St
Titusville, FL 32796
(321)362-2761

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: CHAMBERLAIN'S GOOD THYMES FAMILY RESTAURANT
License Number: 1506162
License ID: 5913694
Inspection Visit ID: 5442144
Inspection Date: Tuesday, October 21, 2014
Inspection Number: 2435454
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.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: CHAMBERLAIN'S GOOD THYMES FAMILY RESTAURANT
License Number: 1506162
License ID: 5913694
Inspection Visit ID: 5361288
Inspection Date: Friday, October 17, 2014
Inspection Number: 2435454
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.
Total Number of Violations: 8
Number of High Priority Violations: 5
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. Tubs of oil on floor next to HWS and freezer chest **Corrected On-Site**
38-12-4 Basic.Light shield for lights in food preparation, food storage or warewashing area missing end caps. Lights over cook line
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White RIC in storeroom found cooked chicken tenders at 50° prepared on 10/15, sliced ham at 50°. Hotdogs at 50°, **Corrected On-Site**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Cooked chicken tenders found in white RIC located in storeroom prepared on 10/15 found at 50°. Operator discarded into trash **Corrected On-Site**
08A-01-4 High Priority.Raw animal food stored over cooked food. In RIC located in storeroom found raw shell eggs stored over cooked chicken tenders **Corrected On-Site**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Grill cook cracked eggs to scramble and then handled RTE foods and clean plates
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Behind baine Marie on hot line
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. White 2 door freezer/cooler in storeroom found operating at ambient temp 55°.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Good Thymes Country Cafe in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Good Thymes Country Cafe.

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.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Good Thymes Country Cafe may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could 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 "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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