Tommy Bahama Marlin Bar
3101 PGA Blvd Spc J205, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6022699
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (2 repeats), 1 intermediate, 1 basic-20
- Administrative complaint on Oct 30Counts in full until a follow-up finds the problems fixed-20
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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. At cook line chili butter (87°F - Cold Holding) per operator product removed from cooler and held at room temperature until added to dishes and served, discussed time as a public health control with operator and emailed form. product held out of temp for unknown amount of time see stop sale.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line chili butter (87°F - Cold Holding) per operator product removed from cooler and held at room temperature until added to dishes and served, discussed time as a public health control with operator and emailed form. product held out of temp for unknown amount of time see stop sale.
Repeat violationAdministrative complaint
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Discussed with operator.
Basic1
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
At cook line cell phone and headphones stored with seasonings and dishes, discussed with operator who removed items.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.