TOMMY BAHAMAS CAFE & EMPORIUM
300 JOHN RINGLING BLVD, Sarasota FL 34236
Last inspected Jul 19, 2024 · 5 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 23
DEC 23
FEB 24
JUL 24
▼ IMPROVING
4 inspections trending up, 19 points better than where it started.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the left side of the cook line Feta cheese (60F - Cold Holding); Tuna (57F - Cold Holding); Cut melon (59F - Cold Holding); Hummus (61F - Cold Holding); Cheese cake (58F - Cold Holding); Cut tomatoes (55F - Cold Holding); Crab (58F - Cold Holding) Chef stated the items were stored in the reach in cooler for approximately 2.5 hours. Chef placed all the items in the walk in freezer.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter with time as a public health control mark stored in the 1st floor wait station area at room temperature, establishment has no written plan for time as a public health control. Manager filled out the time as a public health control form before the end of the inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Feb 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then placed gloves on and handled clean equipment without washing hands. The employee properly washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ahi tuna stored over whipped cream in the reach in cooler left side of the cook line. Employee placed the tuna below the whipped cream.
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 and the time removed from temperature control cannot be determined. See stop sale. Butter on time as a public health control stored at room temperature in the 2nd floor wait station area with no time mark. Manager stated the butter had been stored at room temperature for approximately 2 hours. Manager placed a time mark on the butter.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Floor area(s) covered with standing water. Standing water in the dishwasher area.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 9 cracked and broken raw shell eggs stored in walk-in cooler #2. Manager discarded the eggs.
Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
Floor area(s) covered with standing water. Standing water on the floors in the dishwasher area and walk-in cooler #1.
Time/temperature control for safety food thawed in an improper manner. Tuna thawing in standing water. Employee placed the tuna under running water.
Unclean building components, attachments or fixtures. Fan covers walk-in cooler #2 soiled.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing hands. Employee was informed and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mango salsa (55F - Cold Holding) stored on ice on the cook line. Manager stated the salsa had been stored on ice for approximately 2 hours. Manager placed the salsa in the reach in cooler. Sausage (53F - Cold Holding); stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the sausage had been stored in the reach in cooler for appropriately 3 hours. Manager placed the sausage in the bottom of the reach in cooler.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bottles of wine in the dry storage area. Chef removed the wine.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Emailed the form, Manager printed and reviewed the form with three employees then had them sign.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on cutting boards on the cook line. Chef removed the drinks.
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.