Tommy Bahama Marlin Bar
Last inspected: Feb 20, 2026
64
Score
Tommy Bahama Marlin Bar has been inspected nine times since 2022. The most recent visit was on Feb 20, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded two times in the inspection record.
Restaurants in Fort Lauderdale average 80, so Tommy Bahama Marlin Bar trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
64
Oct 28, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
55
Mar 21, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar(Chlorine 0ppm). Operator added solution and primed unit. Chlorine 0ppm. Advised operator to use main dish machine until bar unit is properly sanitizing. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-21: Dishwasher - bar(Chlorine 0ppm) **Admin Complaint**
22-41-4
86
Mar 13, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip tops - upper rails - corn salsa (50-52F); cheese (50-52F). Per operator items placed in unit less than an hour ago. Operator moved items to walk in to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee entered kitchen and began working with food, without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher - bar(Chlorine 0ppm). Operator added solution and primed unit. Chlorine 0ppm. Advised operator to use main dish machine until bar unit is properly sanitizing. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. **Warning**
22-02-4
Intermediate - 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. **Warning**
11-26-1
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Cookline - Sanitizer Bucket (Eco Lab 0ppm). Operator remade solution with chlorine 100ppm. **Corrected On-Site** **Repeat Violation** **Warning**
21-45-1
50
Nov 14, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Hands Clean and Properly Washed
FL-08
67
May 28, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Single-service articles not stored inverted or protected from contamination at cook line. Opera inverted. **Corrected On-Site**
25-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. Operator corrected created a label. **Corrected On-Site**
31B-04-4
74
Feb 12, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ready to eat Cooked chicken stored in front of raw shrimp in cookline drawer. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. **Corrected On-Site**
11-27-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline - operator stored properly. **Corrected On-Site**
21-38-4
Basic - Food stored on floor. Case of banana leaves stored on floor in walk in cooler. Operator stored properly. **Corrected On-Site**
08B-38-4
70
Jun 26, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham, marinara sauce and pooled eggs date marked 6/14/2023.
01B-24-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit, water 94°. Operator turned on heat source. **Corrective Action Taken**
10-05-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation, ham, marinara sauce and pooled eggs marked 6/14/2023. (See stop Sale)
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made buttermilk dressing 67°. In squeeze bottle on pan on top off reach in cooler. Only the bottom of the bottle touching cold source. Operator moved to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, near dish machine. Operator replaced. **Corrected On-Site**
31B-05-4
50
Nov 7, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In ALTO SHAM - grilled chicken (129-133F - Hot Holding). Per manager in 7nit less than 2 hrs. Chicken moved to stove to reheat above 165F for proper hot holding. **Corrective Action Taken**
03B-01-6
86
Frequently Asked Questions
When was Tommy Bahama Marlin Bar last inspected?
The most recent health inspection at Tommy Bahama Marlin Bar on file is from Feb 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Tommy Bahama Marlin Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Tommy Bahama Marlin Bar.
How does Tommy Bahama Marlin Bar compare to other restaurants in Fort Lauderdale?
Tommy Bahama Marlin Bar most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Tommy Bahama Marlin Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Tommy Bahama Marlin Bar have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tommy Bahama Marlin Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tommy Bahama Marlin Bar inspected?
Based on the inspection history on file, Tommy Bahama Marlin Bar is inspected around three times per year on average.
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