DirtyFLRestaurant Inspection Data

TOMMY BAHAMA'S (TB866)

TOMMY BAHAMA'S (TB866) located in JUPITER has undergone 6 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

126 SOUNDINGS AVE STE L2 130

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/13/2025

Inspection #: Visit ID: 13572421

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting on gloves to start working with foods without washing hands first; educated employee washed hands; Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (43-49F - Cold Holding); in drawers at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice ; **Corrective Action Taken**
  • 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- cut tomatoes at cook line; operator dated; Corrected On-Site
  • 02C-03-5: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. Milk opened 48 hours prior not dated in glass door cooler; operator dated Corrected On-Site
  • 01C-03-4:Intermediate - Mussels tags not marked with last date served- educated and advised to mark with the last date served
  • 31B-03-4:Intermediate - No soap provided at handwash sink at prep area by walk-in cooler; Operator provided Corrected On-Site

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10905892

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table by walk-in cooler; operator discarded Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 129 F at cook line; Discarded Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line- water discarded Corrected On-Site

Inspection Date: 11/22/2024

Inspection #: Visit ID: 8828027

  • 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit- walk-in cooler Moved by the door
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent located above clean dishes in dishwashing area rusted.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Knives stored in between coolers at cook line; operator removed Corrected On-Site
  • 21-07-4:Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Sanitizer Bucket: sink and surface(300); fixed to 700 ppm Corrected On-Site
  • 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. Employee touched garbage can to move to different location, touched container of taco shells without changing gloves and washing hands; employee washed hands Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rae sea bass commercially packaged stored above cooked pork belly not commercially packaged Stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler French toast batter contains raw cracked shell eggs stored over sauce bottles; operator moved batter to bottom shelf. Caesar dressing containing raw yolk over sauces in walk-in cooler; stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top across from fry station pork belly (51F - Cold Holding); per operator product not portioned or prepared today out of temperature for approximately 30 mins; operator placed ice bag to rapid chill. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line Repeat Violation
  • 31B-02-4:Intermediate - No paper towels provided at handwash sink. At hand washing sink at cook line; operator replaced paper towels Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employee sign during inspection Corrected On-Site

Inspection Date: 7/12/2024

Inspection #: Visit ID: 8784332

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting- on the rack at dishwashing area; educated operator on proper air drying
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- multiple spatulas in water at 72 F at cook line; operator removed Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8521132

  • 36-36-4:Basic - Ceiling tile missing by dishwasher area/ rack with clean dishes
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored- stored on the rack under exposed insulation from ceiling; Advised to store properly
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 10/9/2023

Inspection #: Visit ID: 8382788

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. breaded shrimp (49F - Cold Holding); stuffed crepes (49F - Cold Holding); in cooler next to fryer; foods out of temperature for approximately 1 hour; foods not prepared or portioned today; foods brought from walk in cooler at 10:00 Foods moved back to walk-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- all foods in cooler at cook line by sautéed station - operator time marked 10:00 am to 2 pm Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken stock (57F - Hot Holding) next to steam table at cook line; as per operator food out of temperature for 30 minutes; food added on the TPHC form; Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line