Timeout Deli & Grill

What the inspector found on Oct. 23, 2026

• High Priority Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee at grill cracking raw eggs into bowl then mixing and putting raw eggs on grill and then touching spatula and switching tasks to flip pancakes and cook sausage with no hand wash or glove change in between. Spoke to operator about proper hand washing procedures.
• High Priority Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in reach in freezer, raw beef wrapped in plastic wrap next to ready to eat corn beef hash wrapped in parchment paper.
• Intermediate No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked potatoes on cart by grill, operator states he leaves them on cart for morning rush. No written procedures available for use of time. Operator added cooked potatoes to time paperwork using current time frames. Fixed during the inspection.
• Basic Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee items on prep table by office with food being prepped for use.
• Basic Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice build up on multiple food items in reach in freezer as well as on shelves.
• Basic Reuse of single-service or single-use articles. Observed throughout kitchen, single service bread bags being reused to store food items.
• Basic Time/temperature control for safety food thawed in an improper manner. Observed on triple sink a bag of frozen sliced ham and a bag of frozen cooked chicken inside metal bowls in standing water to thaw.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.