Good Thyme
Last inspected: Aug 11, 2025
67
Score
Inspectors have visited Good Thyme seven times, with records going back to 2022. Inspectors last stopped by on Aug 11, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Restaurants in Lakeland average 85, so Good Thyme trails the local norm. The inspection history reads as standard for a restaurant of this size.
7
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Aug 11, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on the cook line removed headphones with gloves on and Congo make sandwiches. I informed the manager to have her remove the gloves, wash her hands and put on a new pair of gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 45F. Cook line.
03A-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employees have wiping cloths on their belt loops loops on their pans and pant pockets. The towels was removed fro off their clothes and placed in the soiled towel bucket. **Corrective Action Taken**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on the prep table next to the slicer as you enter the door from the patio. The beverage was removed. **Corrective Action Taken**
12B-07-4
67
Feb 11, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. February 1, 2025
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a knife at the hand washing sink on the front line. The manager informed the employee to only wash hands at a hand washing sink. The knife was taken to the 3 compartment sink to be washed, rinsed, and sanitized. **Corrective Action Taken**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
70
Aug 15, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 47F inside the walk in cooler. The product was put on ice. **Corrective Action Taken**
03A-02-5
Basic - Soiled dry wiping cloth in use. Employee had a wiping cloth hanging their clothes. The cloth was removed. **Corrected On-Site**
21-10-4
82
Jan 26, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled in the kitchen area. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dishwasher apron on the shelf with clean utensils.
40-06-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under white cutting board on the prep table across from the cook line.
21-04-4
86
Aug 10, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
78
Feb 20, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler: Pickled carrots- 1-13, pickled red onion 2-3, pickled jalapeños 12-17.
02C-01-5
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
Intermediate - Approved variance not maintained at the food establishment. Establishment makes house made yogurt onsite that goes outside of food code parameters.
03G-56-1
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 - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Hot brined Pickled red onions, hot brined pickled carrots, hot brined pickled jalapeños, all exceeding 7 day shelf life.
03G-42-1
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
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
47
Nov 4, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - Cutting board has cut marks and is no longer cleanable on cook line
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas and tongs in water at 70f on cook line
10-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Cloth used as a food-contact surface. Observed towel on cooked rice in make line
21-05-5
82
Frequently Asked Questions
When was Good Thyme last inspected?
The most recent health inspection at Good Thyme on file is from Aug 11, 2025. The public record contains seven inspections in total.
What is the most common violation at Good Thyme?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Good Thyme.
How does Good Thyme compare to other restaurants in Lakeland?
Good Thyme most recently scored 67 out of 100, which is lower than the Lakeland average of 85.
Has Good Thyme's inspection record improved over time?
Results have been roughly steady. Inspections at Good Thyme have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Good Thyme means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Good Thyme inspected?
Based on the inspection history on file, Good Thyme is inspected around three times per year on average.
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