TIM’S CORNER RESTAURANT Inspection – October 1, 2026

High Priority 1

#9High Priority12A-13-4

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee prewashed dishes prior to sorting clean dishes from the completed dish machine cycle.

Intermediate 1

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Intermediate – Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -ham

Basic 8

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. -cup without handle used to dispense from bulk food bin

#3Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#4Basic14-11-5

Basic – Equipment in poor repair. aÂ¿Â¿some surface rust forming on can opener blade

#5Basic36-11-4

Basic – Floors not maintained durable. -cookline, laminate floor tile in disrepair

#6Basic33-23-4

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease on the ground and/or pad around grease receptacle.

#7Basic36-50-4

Basic – Unclean building components, attachments or fixtures. -exterior of sleeves of lights on the cook line -exterior of hood above cookline -electrical outlet behind stove -wire racks

#8Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. -sugar

Florida Food Watch