EMMY'S TIME OUT TAVERN
2069 OLD NEW YORK AVE, Deland FL 32720 · 386.734.0756
Last inspected Aug 13, 2026 · 7 visits since September 2023
SEP 24
MAR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Evidence of feeding stray/wild animals - food/water bowls provided outside. Empty cans of cat food outside at rear of restaurant.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar freezer chest gasket spiked with grime,
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured. Operator secured,
Hole in or other damage to kitchen wall.
Kitchen floor tiles missing and/or in disrepair.
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler roast (48-54F - Cooling ) placed overnight. Operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. meat in gravy (98F - Cooling )/3 hours.
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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food preparation holding unit potatoes (90F - Hot Holding)/2 hours. Operator instructed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar Soda gun and holster soiled with grime. -Can opener blade on food preparation table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad in walk in cooler not date marked. Operator chose to discard.
Hole in or other damage to bottom of wall, by mop sink.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait Station reach in cooler butter (47F - Cold Holding)/ overnight; sour cream (48F - Cold Holding); Operator instructed to discard.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun holster soiled with grime.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top of can of cabbage in storage area. operator relocated,
Ice buildup in bar freezer chest and wait station,reach-in freezer.
Kitchen and food preparation area, tiles missing and/or in disrepair.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in wait station, cold holding unit.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top. Cooked vegetable 89F, cooked onions 89F. 30 minutes.Operator instructed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler ceiling, soiled with old like substance and rust, -Can opener blade, in food preparation area, soiled with grime. -Bar soda gun and holster soiled with grime. Complied.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on food preparation table top.
Floors not maintained smooth and durable.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored against bar wall.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Incorrect date placed on shredded cabbage reach in cooler at wait station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced potatoes on tray at food preparation sliced potatoes (76F - Cold Holding for 1 hour, Operator placed in walk in cooler, -Butter 45F / placed overnight in wait station reach in cooler. Operator placed in another unit and reduced amount if food in unit.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Chlorine 200 ppm.
No paper towels or mechanical hand drying device provided at food preparation area, handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cell hone on food storage shelf.
Kitchen and food preparation area, floor tiles missing and/or in disrepair.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Storage area On racks cooling, sliced potatoes 79F fir two hours. Operator placed in walk in cooler.
Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter45F at wait station reach in cooler., on bottom shelf, overnight, operator placed in reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sliced potatoes stored in hot box, in storage area for 35 minutes. Operator up instructed to reheat,
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Wait station
Exterior door has a gap at the threshold that opens to the outside., rear food preparation area.
Food employee with no hair restraint while engaging in food preparation.
Ice buildup in bar freezer chest.
In-use tongs stored on equipment door handle between uses.
Kitchen Floor tiles missing and/or in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler ceiling soiled.
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons stored in walk in cooler above sour cream.
Wash ware area wall soiled with accumulated grease, food debris, and/or dust.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.