Emmy's Time Out Tavern
Last inspected: Jan 15, 2026
86
Score
Inspectors have visited Emmy's Time Out Tavern eight times, with records going back to 2022. Emmy's Time Out Tavern was last inspected on Jan 15, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly nine violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average DeLand restaurant scores 73. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 minor violations.
View 2 violations
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
86
Aug 8, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
43
Mar 13, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait Station reach in cooler butter (47F - Cold Holding)/ overnight ; sour cream (48F - Cold Holding); Operator instructed to discard. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun holster soiled with grime.
22-02-4
Basic - No conspicuously located ambient air temperature thermometer in wait station, cold holding unit.
05-09-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Kitchen and food preparation area, tiles missing and/or in disrepair.
36-17-5
Basic - Ice buildup in bar freezer chest and wait station ,reach-in freezer .
14-69-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top of can of cabbage in storage area. operator relocated, **Corrected On-Site**
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
58
Sep 6, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top . Cooked vegetable 89F , cooked onions 89F . 30 minutes .Operator instructed to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler ceiling , soiled with old like substance and rust, -Can opener blade , in food preparation area, soiled with grime. -Bar soda gun and holster soiled with grime. Complied .
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on food preparation table top. **Corrected On-Site**
12B-07-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored against bar wall. **Corrected On-Site**
10-17-4
55
Mar 14, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
47
Sep 15, 2023
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023. **Corrected On-Site** **Admin Complaint**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Storage area On racks cooling, sliced potatoes 79F fir two hours. Operator placed in walk in cooler. **Corrective Action Taken**
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced potatoes stored in hot box, in storage area for 35 minutes. Operator up instructed to reheat, **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter45F at wait station reach in cooler., on bottom shelf, overnight, operator placed in reach in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Wait station **Corrected On-Site**
05-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside., rear food preparation area.
35B-01-4
Basic - Ice buildup in bar freezer chest.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Kitchen Floor tiles missing and/or in disrepair.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler ceiling soiled.
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored in walk in cooler above sour cream. **Corrected On-Site**
08B-17-4
Basic - Wash ware area wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Food employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
32
Mar 10, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline makeline raw chicken (45F - Cold Holding)/1 hour, operator placed ice. -wait station reach in cooler Butter pats 44F/ 1 hour. Operator placed ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2-25 butter datemarked in cookline makeline .
02C-01-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Pan of cat food under storage shed. **Corrected On-Site**
35A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade soiled with encrusted dirt,
22-02-4
Intermediate - 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.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Basic - Bowl or other container with no handle used to dispense food. Small plate used dispense sliced potatoes. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling is in disrepair, at food preparation area. Opening noted.
36-32-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Box of can goods on storage area floor,
08B-38-4
Basic - Kitchen floor tiles missing and/or in disrepair.
36-17-5
Basic - No handwashing sign provided at bar hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Washware wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Food preparation sink, leaking unto floor.
29-11-4
23
Dec 1, 2022
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station and tables butter (50F - Cold Holding)/10 minutes. Opera returned .
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs in walk in cooker stored over sliced cooked potatoes. **Corrected On-Site**
08A-05-6
High Priority - 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. 10 ppm. 100 ppm **Corrected On-Site**
22-41-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee bar handwash sink.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Food preparation area cutting board is soiled with food debris.
22-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense onions in kitchen..
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hoshizaki reach in freezer
23-24-4
Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs.
08B-22-4
Basic - Kitchen make line shelves with rust that has pitted the surface.
14-33-4
Basic - Kitchen/washware area tiles missing and/or in disrepair.
36-17-5
32
Frequently Asked Questions
When was Emmy's Time Out Tavern last inspected?
The most recent health inspection at Emmy's Time Out Tavern on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Emmy's Time Out Tavern?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Emmy's Time Out Tavern.
How does Emmy's Time Out Tavern compare to other restaurants in DeLand?
Emmy's Time Out Tavern most recently scored 86 out of 100, which is higher than the DeLand average of 73.
Has Emmy's Time Out Tavern's inspection record improved over time?
Yes. Recent inspections at Emmy's Time Out Tavern have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Emmy's Time Out Tavern means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Emmy's Time Out Tavern inspected?
Based on the inspection history on file, Emmy's Time Out Tavern is inspected around three times per year on average.
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