TOMMY BAHAMA'S (TB866)
126 SOUNDINGS AVE STE L2 130, Jupiter FL 33477 · 404.653.1460
Last inspected Nov 13, 2025 · 6 visits since October 2023
FEB 24
JUL 24
NOV 24
AUG 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018061449 | Nov 28, 2018 | Dec 21, 2018 | $400 |
Inspection history
6 visits, newest first
Nov 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
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;
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;
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;
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
Show the remaining 2 findings ▾
Mussels tags not marked with last date served- educated and advised to mark with the last date served
No soap provided at handwash sink at prep area by walk-in cooler; Operator provided
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- at cook line- water discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- on prep table by walk-in cooler; operator discarded
In-use utensil stored in standing water less than 135 degrees Fahrenheit- in water at 129 F at cook line; Discarded
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
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
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
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
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
No paper towels provided at handwash sink. At hand washing sink at cook line; operator replaced 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. Operator had employee sign during inspection
Ambient air thermometer not located in the warmest part of the cold holding unit- walk-in cooler Moved by the door
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.
Clean utensils stored between equipment and wall. Knives stored in between coolers at cook line; operator removed
Wiping cloth sink and surface sanitizing solution not at proper minimum strength. Sanitizer Bucket: sink and surface(300); fixed to 700 ppm
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line
Equipment and utensils not properly air-dried - wet nesting- on the rack at dishwashing area; educated operator on proper air drying
In-use utensil stored in standing water less than 135 degrees Fahrenheit- multiple spatulas in water at 72 F at cook line; operator removed
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling tile missing by dishwasher area/ rack with clean dishes
Cleaned and sanitized equipment or utensils not properly stored- stored on the rack under exposed insulation from ceiling; Advised to store properly
Oct 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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;
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
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;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
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.