DirtyFLRestaurant Inspection Data

TOM SAWYER RESTAURANT & PASTRY SHOP

1759 NW 2 AVE

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/11/2024

Inspection #: Visit ID: 8829398

  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in coolers across from cook line and next to steam table Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloves and immediately handled pan handle to cook Gloves not changed and hands not washed in between
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher washing unclean dishes in triple sink and then handled clean cups from dishwasher Hands not washed in between
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw cat fish over croissants Raw steaks over mozzarella sticks In Reach in freezer in prep area
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cream of spinach (111F - Hot Holding); in steam table on cook line. Out less than four hours. Reheated to 165F **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket blocking hand sink at dish machine area
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer buckets in hand sink at dish machine area
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon platter on menu Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 53B-13-5: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.

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8777265

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic container on drying rack
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Flip top on cook line Corrected On-Site
  • 03F-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 Corrected On-Site
  • 11-27-4: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. Emailed to operator
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Smoked salmon Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish machine habdsink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Dish machine hand sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser at dish wash area Corrected On-Site Repeat Violation

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8468366

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and immediately began touching pan hands and plate out for immediate service. Gloves not changed hands not washed in between. Educated on site. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut onions in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (50F - Cold Holding) on shelf at end of cook line. Operator states fries not prepped or portioned. Out of unit less than Four hours. Fries Placed in cooler Corrected On-Site
  • 03F-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 Cheddar cheese Marked Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Plastic bucket in hand sink at dish wash station
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Certified food manager arrived on site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles under dish machine

Inspection Date: 8/9/2023

Inspection #: Visit ID: 8375794

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. An employee's cellphone was stored on the shelf with canned goods and coffee. The cellphone was removed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the cookline, pooled fresh cracked eggs stored over par cooked potatoes. Eggs moved to lower shelf Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On the shelf in the dining room at the entrance to the kitchen, a spray bottle containing sanitizer was stored on the same shelf with wrapped silverware. The manager moved the bottle to the bottom shelf Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.