Village Timeout
Last inspected: Jan 12, 2026
100
Score
Going back to 2022, Village Timeout has nine inspections in the public record. The most recent visit was on Jan 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
That puts the facility ahead of the local pack: the average Cocoa restaurant scores 82. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Both salad station and line cook station has standing water on the bottom of reach in cooler. Operator had employee clean out the reach in cooler **Corrective Action Taken** - From follow-up inspection 2025-08-06: **Time Extended**
29-49-6
95
Aug 5, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
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. 0ppm, sanitizer bucket was empty, replace sanitizer bucket an retest 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in cook line cooler had raw steak over cooked shredded chicken.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. line cooler flip top food been in cooler overnight cooked rice ; (61F - Cold Holding); cooked meatloaf (61F - Cold Holding); raw steak (58F - Cold Holding) stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. line cooler flip top food been in cooler overnight cooked rice ; (61F - Cold Holding); cooked meatloaf (61F - Cold Holding); raw steak (58F - Cold Holding) stop sale **Warning**
03A-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. line cooler flip top food been in cooler overnight cooked rice ; (61F - Cold Holding); cooked meatloaf (61F - Cold Holding); raw steak (58F - Cold Holding) stop sale
14-74-7
Basic - Standing water in bottom of reach-in-cooler. Both salad station and line cook station has standing water on the bottom of reach in cooler. Operator had employee clean out the reach in cooler **Corrective Action Taken**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Made in house Mac and cheese stored in styrofoam cup not labeled. Operator labeled the styrofoam cup **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in flour manager on duty discard to the cup **Corrected On-Site**
14-01-5
45
Jan 28, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to pizza station. Operator refill paper towel dispenser **Corrected On-Site**
31B-02-4
Basic - Observed ice machine in dish wash area interior is soiled
22-20-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
82
Sep 3, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Covered waste receptacle not provided in women's bathroom. Observed in back of the house employees unisex bathroom not having a cover for waste. Receptacle.
32-12-5
Basic - Observed in kitchen microwave interior is soiled. Operator **Corrected On-Site**
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
86
Jan 5, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Observed hose at mop sink is touching the bottom of the sink. Operator corrected **Corrected On-Site**
29-37-4
Basic - Observed at wait station drink dispenser back splash area is soiled. Operator corrected **Corrected On-Site**
14-24-4
Basic - Observed back door left side has a small gap
35B-01-4
78
Jul 5, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage, item double panned on make table, cold holding at 44-47° F. Placed in reach in freezer to rapid chill. Cut cabbage retemped from placed in walk in freezer 41° **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled pork product in hot well without lid, top layer 117-122; 170-177 bottom. Operator stirred /rotated product for more uniform temp of 164° and lid added to keep product hot. **Corrected On-Site**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly on prep room. Destroyed and area sanitized by manager **Corrected On-Site**
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid, sanitizer, corrected labeled. Blue dish soap storedon prep table, removed **Corrected On-Site**
41-17-4
Intermediate - 31-A Handwash sink used for purposes other than handwashing. Prep room hand wash sink used to hold sink drain stoppers, and lid to food storage container
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Grilled aha tuna offered as a protein for salad not noted as served uncooked/raw. Menus were being corrected while inspection was taking place. **Corrective Action Taken** **Repeat Violation**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector of the ice machine soiled with pink mold like substance.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over the mop sink, ceiling tile broken. **Repeat Violation**
36-32-5
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. Raw tuna fully thawed in reach in cooler packaging not opened during thawing process, corrective action taken to open under running water.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding needs reattached to wall under clean dish rack in back storage room.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. Fees are current for location but only expired licenses posted.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Make table cooks line
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sign for handwash I sink in sink under drain stoppers and lid stored in hand wash sink. **Corrected On-Site**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler make table with standing water in bottom.
22-16-4
32
Jan 25, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
33
Jul 25, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shaved steak shingles store in same pan are ahi tuna served rare/ undercooked.
08A-08-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener, corrected Deflector of the ice machine soiled with black mold like spots.
22-02-4
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. Laura W. Expired 2-14-22
53B-14-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Single bucket of sant bucket stored on the floor, corrected
21-44-1
67
Frequently Asked Questions
When was Village Timeout last inspected?
The most recent health inspection at Village Timeout on file is from Jan 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Village Timeout?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Village Timeout.
How does Village Timeout compare to other restaurants in Cocoa?
Village Timeout most recently scored 100 out of 100, which is higher than the Cocoa average of 82.
Has Village Timeout's inspection record improved over time?
Results have been roughly steady. Inspections at Village Timeout have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Village Timeout 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 Village Timeout inspected?
Based on the inspection history on file, Village Timeout is inspected around three times per year on average.
Nearby Restaurants