TOM SAWYER RESTAURANT & PASTRY SHOP
1759 NW 2 AVE, Boca Raton FL 33432 · 561.368.4634
Last inspected Jul 16, 2026 · 9 visits since August 2023
JUL 24
DEC 24
SEP 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 2 live roaches in kitchen crawling on floor next to oven. Advised Operator to eliminate live roaches, clean/sanitize area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067597 | Sep 11, 2025 | Dec 4, 2025 | $800 |
| 2--2023058081 | Oct 2, 2023 | Jan 22, 2024 | $200 |
| 2--2019040577 | May 6, 2019 | Sep 17, 2019 | $300 |
| 2--2019010771 | Feb 19, 2019 | Apr 3, 2019 | $800 |
Inspection history
9 visits, newest first
Jul 16, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 14 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
14 High priority4 Intermediate2 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen/establishment to rear exit door and then handled clean equipment, clean utensils and prepared beverages/food for customers without washing hands. Advised Operator of proper hand washing requirements.
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 handled soil dishes while washing/rinsing then handled clean/sanitized dishes while removing from dishwasher and placing to dry/store without washing hands. Advised Operator of proper handwashing requirements.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched face (mouth/nose/forehead) and hair while scratching/rubbing/repositioning then continued handling clean equipment, clean utensils and preparing food/drinks for customers without washing hands. Advised Operator of proper hand washing requirements.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched cellphones, garbage can, picked trash up off floor then continued handling clean equipment, clean dishes and preparing food/drinks for customers without washing hands. Advised Operator of proper hand washing requirements.
Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. At wait station/expo line double sliding glass door reach in cooler; milk (46F - Cold Holding); sour cream (46F - Cold Holding); cream cheese (47F - Cold Holding); coleslaw (49F - Cold Holding); butter (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. Stop sale explained/communicated to Operator who acknowledged and then communicated to servers that items must be discarded. Items continued to be served to customers after stop sale issued/communicated to staff.
Roach activity present as evidenced by live roaches found. Approximately 2 live roaches in kitchen crawling on floor next to oven. Advised Operator to eliminate live roaches, clean/sanitize area.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from customers table and then picked up plated food, prepared beverages and toasted bread for customers without washing hands. Advised Operator of proper hand washing requirements.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (butter and ultra pasteurized half and half) re-served to customers. Butter and ultra pasteurized half and half remained on customers table after one customer ate/left through new customers being seated at same table. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station/expo line double sliding glass door reach in cooler; milk (46F - Cold Holding); sour cream (46F - Cold Holding); cream cheese (47F - Cold Holding); coleslaw (49F - Cold Holding); butter (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale.
Time/temperature control for safety food (butter and ultra pasteurized half and half) re-served to customers. Butter and ultra pasteurized half and half remained on customers table after one customer ate/left through new customers being seated at same table. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station/expo line double sliding glass door reach in cooler; milk (46F - Cold Holding); sour cream (46F - Cold Holding); cream cheese (47F - Cold Holding); coleslaw (49F - Cold Holding); butter (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. At wait station ice bath; ultra pasteurized half and half (50F - Cold Holding). At cook line flip top cooler; diced ham (45F - Cold Holding); sliced cheese (51F - Cold Holding). Operator stated items not prepared/portioned today, held for less than 4 hours, added ice/moved to walk-in.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; cooked potatoes/eggs/batter/cheese/cooked onions (TPHC). Operator stated items held using 4 hour time control option, held less than 4 hours, no time marking. Advised Operator to apply appropriate time marking and discard products no later than a total of 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked sausage (120F - Hot Holding); cooked spinach dip (121F - Hot Holding). Operator stated sausage cooked and cooked spinach dip reheated prior to being held for less than 4 hours, reheated to 165F+, to be held at 135F or above.
Toxic substance/chemical improperly stored. At dry storage area; rubber cement stored over/with oats and coffee. Operator moved rubber cement.
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (approximately 28 hours) not properly date marked after opening. Operator applied appropriate date mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top; cut tomatoes (48F - Ambient Cooling 9:20/48F 10:10);cut sausage (60F - Ambient Cooling 9:20/55F 10:10). Operator stated tomatoes and sausage cut at 8:00am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
No paper towels or mechanical hand drying device provided at hand wash sink in ware-washing area. Operator provided paper towels.
Soap dispenser at cook line hand wash sink not working/unable to dispense soap. Operator placed additional working soap dispenser at sink.
Accumulation of black/green mold-like substance and hair (attached to chute shield not in contact with ice) in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Dead roaches on premises. Approximately 3 dead roaches in kitchen on floor under hand washing sink. Advised Operator to remove dead roaches, clean/sanitize area.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter; (50F - Cold Holding) on the counter for breakfast. Manager returned butter to reach in cooler at wait station
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Outside mop sink has no hose Bibb vacuum breaker on hose Bibb
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Manager filled paper towels
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.
No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen. Manager filled soap
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Employee labeled bottles
Carbon dioxide/helium tanks not adequately secured. Tanks not secured in waiter station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open and used bottle of water on cutting board on cook line. Manager discarded bottle of water
In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and steam table. Cook removed to dishwasher
No Heimlich maneuver/choking sign posted.
Standing water in bottom of reach-in-cooler. Standing water in two door reach in cooler on cook line in front of grill.
Unwashed fruits/vegetables stored with ready-to-eat food. Cut avocado and other avocados with stickers on cook line, cook removed stickers and washed before cutting, discarded cut avocado.
Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled. Manager labeled.
Sep 12, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
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. Dishwasher (Chlorine 0ppm). Advised Operator to set up triple sink to manually sanitize dishes.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then handled ready to eat cheese and bread without washing hands. Discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth and then handled clean utensils to prepare pancakes and touched French toast while preparing without washing hands. Discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; opened bag of raw comminuted beef stored over cooked potatoes. Operator moved raw comminuted beef to bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over pasteurized liquid eggs. Operator moved raw shell eggs.
Roach activity present as evidenced by live roaches found. Approximately 10 live roaches in kitchen inside paper towel dispenser at cook line hand wash sink. 2 live roaches in kitchen crawling on wall behind prep table. 1 live roach on expo window. Approximately 20 live roaches on floor at expo window service area. Advised Operator to eliminate live roaches, clean and sanitize areas.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top; cut tomatoes (57F - Ambient Cooling 9:00/57F 9:40); cut lettuce (57F - Ambient Cooling/57F 9:40). Operator stated cooling for 30 minutes in overfilled pan on make top, at this rate will not reach 41F within 4 hours, moved overfilled portion to reach in cooler to facilitate faster cooling.
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/ 6 employees present and engaged in food preparation/handling no certified food service manager on duty. Arrived during inspection.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate1 Basic
Show 11 findings ▾
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
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
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
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
Handwash sink not accessible for employee use at all times. Mop bucket blocking hand sink at dish machine area
Handwash sink used for purposes other than handwashing. Sanitizer buckets in hand sink at dish machine area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon platter on menu
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/
No paper towels or mechanical hand drying device provided at handwash sink.
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.
Standing water in bottom of reach-in-cooler. Reach in coolers across from cook line and next to steam table
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
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
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
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Smoked salmon
No paper towels or mechanical hand drying device provided at handwash sink. Dish machine habdsink
No soap provided at handwash sink. Dish machine hand sink
Spray bottle containing toxic substance not labeled. Degreaser at dish wash area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers
Old labels stuck to food containers after cleaning. Plastic container on drying rack
Standing water in bottom of reach-in-cooler. Flip top on cook line
Oct 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority7 Intermediate0 Basic
Show 11 findings ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut onions in walk in cooler Removed
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
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
Handwash sink used for purposes other than handwashing. Plastic bucket in hand sink at dish wash station
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Spray bottle containing toxic substance not labeled. Two spray bottles under dish machine
Aug 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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
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
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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
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.