TOMMY BAHAMA MARLIN BAR
3101 PGA BLVD SPC J205, Palm Beach Gardens FL 33410 · 561-909-1886
Last inspected Jan 21, 2026 · 6 visits since October 2023
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (128F - Hot Holding) in hot box at cook line; operator turned up the heat knob to 165 F
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and without washing hands handled utensils to prepare and plate customers food, discussed with operator employee washed hands.
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. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet cooked chicken (128F - Hot Holding); cooked rice (129F - Hot Holding) per operator product Products prepared approximately 1-2 hours ago and hot held in unit, discussed with operator who moved products to stove and reheated to 165F+.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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. New employees- operator printed form and signed during inspection
Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line, went in walk-in cooler returned to cook line put gloves on, touched clean plate to start cooking foods; tasks changed; no longer working with foods or clean utensils; employee washed hands and changed gloves;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee refilled sanitizer buckets returned to cook line, put gloves on without washing hands and started working with food; Educated; employee washed hands and changed gloves
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line; Advised to store properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 119 F on the stove top; water discarded;
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator fixed to 200 ppm.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (128F - Hot Holding) in hot box at cook line; operator turned up the heat knob to 165 F
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Emoted drink next to brownies at cook line; moved
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.