Time to Eat Diner
Last inspected: Feb 10, 2026
82
Score
The health department has logged nine inspections at Time to Eat Diner, the earliest from 2022. On Feb 10, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly eight violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Restaurants in Tequesta average 76, so Time to Eat Diner is doing better than most peers. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and eggs Florentine, containing poached eggs. Eggs Nova containing smoked salmon. The Lox and AVO. Lox Bagel. Not identified as being under cooked on Menu. A consumer advisory has to be added to Menu. **Warning** - From follow-up inspection 2026-02-10: Menu not changed . **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-02-10: No employee training provided. **Time Extended**
53B-01-5
82
Feb 9, 2026
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - touched soiled personal cell phone then handled clean equipment placed pooled eggs on ice,without washing hands. Cook went to wash his hands. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator set up fresh solution at 200ppm. **Corrected On-Site** **Warning**
22-43-4
High Priority - Single-use gloves not changed after eating and before washing hands. Cook washed hands without soap gloves on. Cook took gloves off and washed his hands properly. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper on cook line, as per operator removed from freezer yesterday. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 53F, pooled 30 minutes ago, left out next to grill. Hash browns 62F, removed from cold holding 30 minutes ago and placed on shelf above grill. Operator placed pooled eggs on ice. At the end of inspection pooled eggs are 42F. Operator placed hash browns on grill for cooking 166F. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Cook washed hands in a sink other than an approved handwash sink in prep sink, after drinking without soap or paper towels and then proceeded to plate poached eggs. Cook went to hand sink and washed his hands properly. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes 9:50 cooked 30 minutes ago (104F-110F - Cooling); potatoes 10:20 (88F-99F - Cooling); Cooling at room temperature on prep table in prep area. At this rate potatoes will not reach 70F within 2 hours. Cook placed potatoes in walk in cooler. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict and eggs Florentine, containing poached eggs. Eggs Nova containing smoked salmon. The Lox and AVO. Lox Bagel. Not identified as being under cooked on Menu. A consumer advisory has to be added to Menu. **Warning**
02B-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory and operator placed on wall. **Corrected On-Site** **Warning**
02B-02-5
Basic - Turkey breast stored on floor in walk in freezer. Operator placed on a shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee personal vacuum Packaged Mahi Mahi not properly identified and segregated from food to be served to the public in walk in cooler. Cook identified fish properly. **Corrected On-Site** **Warning**
08B-49-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper on cook line, as per operator removed from freezer yesterday. See stop sale. **Warning**
06-09-1
25
Nov 12, 2025
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by dessert case.
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink by dessert case.
31B-03-4
82
Nov 14, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
39
Jul 18, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
No Discharge from Eyes, Nose, and Mouth
FL-07
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
41
Mar 6, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F, corned beef 53°F,meat loaf 61. Cheese 56°F,chicken 51°F, sausage 53°F, in drawers under grill. Food have not been cooked or prepped today and stored in drawers over night. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50°F, corned beef 53°F,meat loaf 61. Cheese 56°F,chicken 51°F, sausage 53°F, in drawers under grill. Foods have not been cooked or prepped today and stored in drawers over night. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Home fries (90°F - Hot Holding); sausage (89°F - Hot Holding) cooked at 7:30 today, less than 2 hours ago. Cook reheated both items to 170°F-180°F for further hot holding. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hash browns cooked 8:00 at 9:00 (109°F - Cooling); hash brown 9:35 (98°F - Cooling) left out, next to grill at room temperature for too long. At this rate hash browns will not reach 70°F within 2 hours. Cook placed hash browns in walk in freezer for rapid cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Bagel and Lox, and Salmon Benny, containing raw salmon not identified. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon and coleslaw in walk in cooler #2 not date marked. Prepared more than 24 hours ago. **Warning**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, sliding glass door cooler. **Warning**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at 87°F on cook line. Cook heated water above 180°F. **Corrected On-Site** **Warning**
10-07-4
43
Sep 13, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
52
Mar 29, 2023
Routine - Food
11 critical violations. 2 major violations. 5 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged over fish commercially packaged Raw beef not commercially packaged over Mac and cheese commercially packaged- all in walk-in freezer; Operator stored properly **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on top diced tomatoes in reach in cooler at cook line; operator stored proper **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed when damaged or soiled. Operator educated ; employee washed hands and changed gloves; **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. brown gravy (62F - Cold Holding); in walk-in cooler ; food not prepared or portioned today ; food out of temperature for more than four hours; See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (41-44F - Cold Holding); in top part of reach in cooler #1 at cook line ; as per operator food not prepared or portioned today ; food overstocked;food out of temperature for approximately 2 hours; operator removed divided and stored on the bottom of cooler; CAT brown gravy (62F - Cold Holding); in walk-in cooler ; food not prepared or portioned today ; food out of temperature for more than four hours; See Stop Sale. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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 - raw shell eggs; pooled eggs; butter; hollandaise sauce; sausage gravy - at cook line; as per operator foods on 4 hour plan since 8:00 am; operator time marked foods; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. gravy (107-140F - Hot Holding)in steam table at cook line; food not covered and not stirred; food out of temperature for 1 hour; food stirred; **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored- fryer cleaner stored with cooking wine at cook line; Operator stored properly **Corrected On-Site**
41-10-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked sausage (45F - Cooling); cooked peppers (45F - Cooling); grits (44F - Cooling) in walk-in cooler; as per operator foods cooked yesterday and stored covered in big plastic containers; foods never reached 41° F within 6 hours; See Stop Sale
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked sausage (45F - Cooling); cooked peppers (45F - Cooling); grits (44F - Cooling) in walk-in cooler; as per operator cooked yesterday and stored covered in big plastic containers; food never reached 41° F within 6 hours; See Stop Sale
01B-36-5
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. Dishwasher (Chlorine 0ppm); operator switched to three compartment sink; **Corrective Action Taken**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 45-51F - Cooling)at 9:30 to 49 F at 11:00 since 8:00; In reach drawers at cook line; at this rate Food will not reach 41° F within 4 hours; Food overstocked; Operator divided container and moved to different cooler; sliced turkey (44-45F - Cooling) at 10:30 to 45 at 11:00 since 7:30 rice in walk-in cooler; food covered during cooling process; at this rate Food will not reach 41° F or below within 4 hours; Food moved to walk-in freezer to rapidly cool; **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink by ice maker in the back of the kitchen
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all cooler at cook line; **Repeat Violation**
22-16-4
Basic - Opened employee beverage container in a glass cold holding unit at cook line with food to be served to customers. Operator removed **Corrected On-Site**
12B-13-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- above dishwasher; reach in freezer; dean drying dish rack at the back of the kitchen
38-07-4
Basic - Ice scoop handle in contact with ice at servers area Operator removed **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Food stored on floor- bickers of kraut on the floor in walk-in cooler; oil on the floor at cook line; operator stored properly ; **Corrected On-Site**
08B-38-4
12
Oct 25, 2022
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Frequently Asked Questions
When was Time to Eat Diner last inspected?
The most recent health inspection at Time to Eat Diner on file is from Feb 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Time to Eat Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Time to Eat Diner.
How does Time to Eat Diner compare to other restaurants in Tequesta?
Time to Eat Diner most recently scored 82 out of 100, which is higher than the Tequesta average of 76.
Has Time to Eat Diner's inspection record improved over time?
Yes. Recent inspections at Time to Eat Diner have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Time to Eat Diner 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 Time to Eat Diner inspected?
Based on the inspection history on file, Time to Eat Diner is inspected around three times per year on average.
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