Tommy Bahama Marlin Bar
1840 Sawgrass Mills Cir #4100, Sunrise, FL 33323 · Permanent Food Service · License 1626163
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F, aPrepped and portioned yesterday.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F, aPrepped and portioned yesterday.
Cookline across from grill. Items moved.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, Guacamole with cut tomatoes 48°F, cut tomatoes 45°F.
Mole salsa 48°F. Items placed in sandwich box prior to reaching 41°F, at the 4 hour mark still over temperature, items moved to freezer.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface stained with food debris.
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses, on cook line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.