Tom Sawyer Restaurant & Pastry Shop
Last inspected: Nov 12, 2025
35
Score
Tom Sawyer Restaurant & Pastry Shop appears in inspection records nine times, starting in 2022. The most recent report on file is from Nov 12, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 10 violations before.
When inspectors have written things up, “employee cracked raw shell eggs” has been the most frequent reason, cited two times.
Restaurants in Boca Raton average 74, so Tom Sawyer Restaurant & Pastry Shop trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Food Received at Proper Temperature
FL-12
35
Sep 12, 2025
Routine - Food
No violations found.
100
Sep 11, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
33
Dec 11, 2024
Routine - Food
4 critical violations. 6 major violations. 1 minor violation.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw cat fish over croissants Raw steaks over mozzarella sticks In Reach in freezer in prep area
08A-02-6
High Priority - 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. Dishwasher washing unclean dishes in triple sink and then handled clean cups from dishwasher Hands not washed in between
12A-13-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracking raw shell eggs with gloves and immediately handled pan handle to cook Gloves not changed and hands not washed in between
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cream of spinach (111F - Hot Holding); in steam table on cook line. Out less than four hours. Reheated to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket blocking hand sink at dish machine area
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer buckets in hand sink at dish machine area
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon platter on menu **Repeat Violation**
02B-01-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Standing water in bottom of reach-in-cooler. Reach in coolers across from cook line and next to steam table **Repeat Violation**
29-49-6
29
Jul 15, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
45
Oct 2, 2023
Routine - Food
4 critical violations. 7 major violations.
View 11 violations
High Priority - 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. Raw shell eggs Cheddar cheese Marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (50F - Cold Holding) on shelf at end of cook line. Operator states fries not prepped or portioned. Out of unit less than Four hours. Fries Placed in cooler **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut onions in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs with gloves and immediately began touching pan hands and plate out for immediate service. Gloves not changed hands not washed in between. Educated on site. **Corrective Action Taken**
12A-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles under dish machine
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Plastic bucket in hand sink at dish wash station
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Certified food manager arrived on site
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
27
Aug 9, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler on the cookline, pooled fresh cracked eggs stored over par cooked potatoes. Eggs moved to lower shelf **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. On the shelf in the dining room at the entrance to the kitchen, a spray bottle containing sanitizer was stored on the same shelf with wrapped silverware. The manager moved the bottle to the bottom shelf **Corrected On-Site**
41-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. An employee's cellphone was stored on the shelf with canned goods and coffee. The cellphone was removed **Corrected On-Site**
40-06-5
61
Jan 12, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Aug 29, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At hood vents.
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout kitchen, purses and cellphones stored on and over food and single service items. Items moved to be stored properly **Corrected On-Site**
40-06-5
78
Frequently Asked Questions
When was Tom Sawyer Restaurant & Pastry Shop last inspected?
The most recent health inspection at Tom Sawyer Restaurant & Pastry Shop on file is from Nov 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Tom Sawyer Restaurant & Pastry Shop?
Across the inspection record, “employee cracked raw shell eggs” has been cited two times, more than any other issue at Tom Sawyer Restaurant & Pastry Shop.
How does Tom Sawyer Restaurant & Pastry Shop compare to other restaurants in Boca Raton?
Tom Sawyer Restaurant & Pastry Shop most recently scored 35 out of 100, which is lower than the Boca Raton average of 74.
Has Tom Sawyer Restaurant & Pastry Shop's inspection record improved over time?
Yes. Recent inspections at Tom Sawyer Restaurant & Pastry Shop have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Tom Sawyer Restaurant & Pastry Shop means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tom Sawyer Restaurant & Pastry Shop inspected?
Based on the inspection history on file, Tom Sawyer Restaurant & Pastry Shop is inspected around three times per year on average.
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