Tim's Corner Restaurant
Last inspected: Mar 23, 2026
86
Score
Inspectors have visited Tim's Corner Restaurant 10 times, with records going back to 2022. On Mar 23, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
The pattern that stands out is “carbon dioxide/helium tanks not adequately secured”, which has been cited three times.
Among Port Orange restaurants, the typical score is 67; Tim's Corner Restaurant is comfortably above that bar. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2026-03-23: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -ice machine lid -wire racks next to ice machine inside cooler -sliding door to cooler out front **Warning** - From follow-up inspection 2026-03-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -cookline/prep area **Warning** - From follow-up inspection 2026-03-23: **Time Extended**
36-11-4
86
Jan 14, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Sep 11, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
45
Feb 20, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
41
Nov 20, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
47
Feb 29, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced ham, sliced cheese 44-45F. Manager stated cooler door opened frequently during rush and delivery. Stated temperatures taken under 40F 2 hours prior. Advised to monitor to ensure temperatures lower throughout unit.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked gravy 126-168F, manager stirred andnreheated to 165F for hot holding. **Corrected On-Site**
03B-01-6
Basic - Carbon dioxide/helium tanks not adequately secured. -side storage room **Corrected On-Site**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. -gasket ripped/torn at stand up cooler on cook line
14-11-5
Basic - Food stored on floor. -delivery placed cases of food on ground outside, advised to provide some kind of rack/space off ground for deliveries to tight quarters at location. -soda bib on floor inside side storage room
08B-38-4
61
Nov 2, 2023
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight build up on white splash guard inside machine
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. -inside storage closet near bathroom
51-11-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above hand sink in back
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -wiping cloth sanitizer bucket on prep table next , to can opener. **Corrected On-Site**
21-44-1
Basic - Stored bulk tea not covered. -on top of ice machine
08B-12-5
74
Feb 9, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked potatoes 105F in middle, deep plastic bucket from 2 hours prior stated operator. -advised to use shallow pans to cool potatoes rapidly
03D-01-5
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. -shredded cheese from walmart delivery, 1 hour prior 47F.
03A-21-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced american cheese
02C-03-5
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. **Corrected On-Site**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic buckets used for cooked potatoes during cooling process
03D-15-4
Intermediate - Probe thermometer not within the intended measuring range of use. -minimum range is 50F. Operator stated normal probe thermometer used on site is behind equipment
05-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch -prep cutting onions with wristband
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -section of wall behind hood
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. -inside small storage room
51-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -dish rack stored on floor between use **Corrected On-Site**
24-26-4
37
Jul 27, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -cook line **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
36-11-4
86
Jul 26, 2022
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Warning**
28-14-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Raw animal food in same container as ready-to-eat food. - sliced cheese on top of raw shell egg flat on cook line. Employee corrected on site **Corrected On-Site** **Warning**
08A-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw eggs 49F, cooked potatoes from prior day 45-47F inside stand up cooler on bottom shelf. Employee stated going in and out of cooler. Prepped and loaded less than 2 hours prior. Advised to monitor bottom shelf and ensure proper air flow throughout unit. -diced ham 48F, sliced cheese 48F, , shredded cheese 55F, cooked sausage 48F in top side of cooler across from grill. Employee stated lid left open. Next day callback inspection required to verify cold holding temperatures. -single service butter 65F,. **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ham **Warning**
02C-03-5
Intermediate - 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. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes, sausage **Warning**
02C-02-5
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -stand up cooler in back of kitchen **Warning**
05-11-4
Basic - Floors not maintained smooth and durable. -cook line **Warning**
36-11-4
Basic - No functional mop sink or curbed cleaning facility provided at establishment. -mop sink out back is not functional/plumbed in **Warning**
29-27-4
Basic - No hot running water at mop sink. -could not verify hot water at mop sink due to plumbing disrepair. **Warning**
27-10-4
Basic - Plumbing system in disrepair. -mop sink **Warning**
29-08-4
32
Frequently Asked Questions
When was Tim's Corner Restaurant last inspected?
The most recent health inspection at Tim's Corner Restaurant on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tim's Corner Restaurant?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited three times, more than any other issue at Tim's Corner Restaurant.
How does Tim's Corner Restaurant compare to other restaurants in Port Orange?
Tim's Corner Restaurant most recently scored 86 out of 100, which is higher than the Port Orange average of 67.
Has Tim's Corner Restaurant's inspection record improved over time?
Yes. Recent inspections at Tim's Corner Restaurant 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 Tim's Corner Restaurant 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 Tim's Corner Restaurant inspected?
Based on the inspection history on file, Tim's Corner Restaurant is inspected around three times per year on average.
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