Chamberlain's Good Thymes Family Restaurant

1413 Garden St, Titusville, FL 32796 · Permanent Food Service · License 1506162

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 22, 2026 (2 weeks ago)

What drove the grade

Live, small flying insects found.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 22 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot, 1 repeat), 9 basic (4 repeats); basic violations cost 12 at most
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct222026

Routine inspection

15 violations found

First visitOct 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 4 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw shell eggs on cook line at 50°F ambient. Per operator, they pulled it out 15 minutes prior. Operator put items back in reach in cooler
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed operator crack raw shell eggs then handle clean utensils.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: 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. First reading 0 ppm. Operator primed machine. New reading 100 ppm.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 small flying insect by dish machine area
  Repeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cinnamon bun and chocolate cake made in house 6 days prior not date marked. Milk opened two days prior not date marked. Operator date marked all
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Ice in a dish rack stored in Hand sink by dish machine. Operator removed
  Fixed on the spotRepeat violation
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Frozen bacon sitting to thaw on prep table. Operator placed them in reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed strawberries and grapes stored above butter and whipped spread on front counter make table. Operator removed
  Fixed on the spot
  Food stored on floor.
  Liquid margarine container stored on floor by kitchen entrance. Operator removed
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Knife between make table and prep table. Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go containers on front counter not inverted. Operator flipped them
  Fixed on the spotRepeat violation
- Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. in kitchen and prep area
  Repeat violation
Reporting only1
- Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
  For reporting purposes only. Grey fire extinguisher by kitchen entrance
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.