Old Tom's Sports Bar Restaurant

9525 North Kendall Dr, Miami, FL 33176 · Permanent Food Service · License 2337408

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 17, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 complaint inspection
5 high priority (4 no follow-up needed, 1 fixed on the spot, 3 repeats), 12 basic (8 repeats); basic violations cost 12 at most
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug172026

Complaint inspection

17 violations found

First visitAug 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
- 5 High priority
- 12 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: 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°F. Observed raw mahi (47°F - Cold Holding); cooked pork (47°F - Cold Holding) inside reach in cooler across cook line. As per operator for over 4 hours.
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw mahi (47°F - Cold Holding); cooked pork (47°F - Cold Holding) inside reach in cooler across cook line. As per operator for over 4 hours.
  Repeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked peppers and onions (73°F - Hot Holding) on prep table across cook line, as per operator for 2 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over butter inside reach in cooler across stove top. Operator relocated products for proper storage.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Observed non food grade paper towel lining container of washed mushrooms inside walk in cooler.
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed box of raw chicken stored on floor in upstairs walk in freezer.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed ice scoop handle in contact with ice in bar.
  In-use tongs stored on equipment door handle between uses.
  Observed tongs on oven door handle.
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler across cook line with ambient temperature 52°F.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in cooler drawers heavily soiled with old food debris at grill drawer.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled at cook line area.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Observed heavy grease buildup on reach in cooler handles at grill.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed heavy standing water in bottom of grill drawer reach in cooler.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor underneath hand sink near dish area.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling vent dusty in kitchen area.
  Repeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.