CHAMBERLAIN'S GOOD THYMES FAMILY RESTAURANT

Name: CHAMBERLAIN'S GOOD THYMES FAMILY RESTAURANT
Address: 1413 GARDEN ST, TITUSVILLE, FL, 32796, US
Rating: 31.2

1413 GARDEN ST, TITUSVILLE, FL 32796

License #1506162

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

31.2 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 31.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 61 total violations — 17 critical, 15 major, 29 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 12, 2026 shows 16 observation rows: 4 critical, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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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.

Disposition: Inspection Completed - No Further Action
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed cutting boards ice machine interior is soiled with black like substance
[02D-01-5] Working containers of food removed from original container not identified by common name. Several of food containers not labeled salt or sugar
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[24-14-4] Clean utensils stored between equipment and wall. Cutting knives are store between cooler and prep tables
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink use for filling up pot
[35A-02-7] Live, small flying insects found Observed 1 small flying insect in kitchen. Next announced routine inspection
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver chemical fire extinguisher
[32-17-4] Self-closing device on bathroom door disconnected/broken. Right side bathroom
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Product was not out for 4 hours
[01B-01-4] Dented/rusted cans present. See stop sale.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods vents are soiled and underneath shelves above hot pot is soiled
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed to go trays behind juice bar not inverted
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are soiled
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw eggs with gloves on. Cooked too the gloves off and discarded and grab new gloves to put on. Inspector reeducate the cooked to wash hands after cracking raw eggs. Cook properly wash hands

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[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
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters not protected on front counter. Operator covered.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hard boiled eggs stored in reach in cooler by service window dated 2/28
[35B-02-4] Insect control device installed over food preparation area. On shelf by clean utensils across from dish machine area
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over deli ham in reach in cooler by ice machine
[41-17-4] Spray bottle containing toxic substance not labeled. Couple chemical spray bottles unlabeled
[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.
[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. First reading 0 ppm. Operator primed machine, new reading 50 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 raw shell eggs, and then replaced gloves without washing hands. Inspector coached employee on hand washing procedure. Employee wash hands.
[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
[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-01-4] Dented/rusted cans present. See stop sale. 1 Dented can of cheddar cheese sauce stored on sauces rack
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders stored over raw beef steaks in reach in freezer. Operator removed

Disposition: 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
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[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
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom door is not self closing
[33-16-4] Open dumpster lid. Shared dumpster.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored above ready to eat mayonnaise and ranch sauce.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions.
[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
[25-05-4] Single-service articles improperly stored. Box of to go containers stored on floor in dry storage area. Operator picked it up
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food items stored in multiple cold holding units.
[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.
[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.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Milk container stored in reach in cooler date marked 9/24.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers and freezers interior soiled.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -All Cutting boards -Can opener in kitchen -Slicer in kitchen -ice chute in soda machine by restrooms soiled with black substance

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