CHAMBERLAIN'S GOOD THYMES FAMILY RESTAURANT

Name: CHAMBERLAIN'S GOOD THYMES FAMILY RESTAURANT
Address: 1413 GARDEN ST, TITUSVILLE, FL, 32796, US
Rating: 63.6

1413 GARDEN ST, TITUSVILLE, FL 32796

License #1506162

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.6 Grade F / 100

Failing Health Score

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Quick take

CHAMBERLAIN'S GOOD THYMES FAMILY RESTAURANT in TITUSVILLE currently holds an InspectFL Health Score of 63.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 36 total violations — 8 critical, 12 major, 16 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs stored by grill at 52F for 1 hour. Pancake batter stored at make table at 64F for 1 hour. Cooked potatoes stored on make table at 68F for 30 minutes. Operator placed all items on time and completed time as public health control form during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine to test dish machine
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Across kitchen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatos and brown gravy prepared onsite more than 24 hours prior not date marked Prepared deserts in front display cooler not date marked
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Hard boiled eggs stored in reach in cooler by service window dated 2/28
[41-17-4] Spray bottle containing toxic substance not labeled. Couple chemical spray bottles unlabeled
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over deli ham in reach in cooler by ice machine
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs, and then replaced gloves without washing hands. Inspector coached employee on hand washing procedure. Employee wash hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not protected on front counter. Operator covered.
[35B-02-4] Insect control device installed over food preparation area. On shelf by clean utensils across from dish machine area

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw Swai fish stored overnight in reach in cooler under make table at 48F
[35A-02-7] Live, small flying insects found 4 small flies in dishmachine area 1 small fly in mop sink room 1 small fly in dry storage area by sweet tea reach in cooler
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine Chlorine at 0 ppm. Operator primed it. New reading 100 ppm.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs, then handled cheese without washing hands. Inspector coached cook to wash hands.
[25-05-4] Single-service articles improperly stored. Box of to go containers stored on floor in dry storage area. Operator picked it up
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored above ready to eat mayonnaise and ranch sauce.
[11-26-1] 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. Operator had employees on shift sign.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom door is not self closing
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes stored on make table for 1 hour at 59F. Real butter stick stored on make table for 3 hours at 60F. Operator placed them back in cooler. New reading for cooked potatoes 36F, and new reading for butter at 39F. COS Raw fish stored in reach in cooler under make table at 48F. Operator discarded.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup in Glassdoor reach in cooler in kitchen and apple crisp dessert in dining room cooler prepared on site and not date marked.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of grill and fryers in kitchen -Gaskets soiled all through cold holding units -Exterior of soda machine nozzles by restrooms -fan above sliced dusty -hand sink by three compartment sink
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on dry rack. Operator flipped them
[33-16-4] Open dumpster lid. Shared dumpster.
[53B-13-5] 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. Only 1 certificate available.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.

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