Tommy Bahama Marlin Bar
Last inspected: Jan 21, 2026
55
Score
The health department has logged eight inspections at Tommy Bahama Marlin Bar, the earliest from 2023. On Jan 21, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded two times.
That's lower than the typical Palm Beach Gardens restaurant, which scores around 81. On the whole, the file is mixed but not concerning.
8
Inspections
4
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
4 critical violations.
View 4 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw fish and without washing hands handled utensils to prepare and plate customers food, discussed with operator employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - 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 degrees Fahrenheit. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler plastic wrapped and soufflé cups of diced raw tuna (56F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous day, discussed with operator see stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding cabinet cooked chicken (128F - Hot Holding); cooked rice (129F - Hot Holding) per operator product Products prepared approximately 1-2 hours ago and hot held in unit, discussed with operator who moved products to stove and reheated to 165F+. **Corrected On-Site**
03B-01-6
55
Aug 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. New employees- operator printed form and signed during inspection **Corrected On-Site**
11-26-1
Basic - Wiping cloth sanitizing solution stored on the floor- at cook line; stored properly **Corrected On-Site**
21-38-4
86
Jan 28, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left cook line, went in walk-in cooler returned to cook line put gloves on, touched clean plate to start cooking foods ; tasks changed; no longer working with foods or clean utensils ; employee washed hands and changed gloves ; **Corrected On-Site**
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
22-02-4
78
Aug 29, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee refilled sanitizer buckets returned to cook line, put gloves on without washing hands and started working with food; Educated; employee washed hands and changed gloves **Corrected On-Site**
12A-07-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator fixed to 200 ppm. **Corrected On-Site**
21-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- water at 119 F on the stove top; water discarded; **Corrected On-Site**
10-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- at cook line; Advised to store properly
12B-07-4
74
Feb 21, 2024
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. rice (128F - Hot Holding) in hot box at cook line; operator turned up the heat knob to 165 F **Corrective Action Taken**
03B-01-6
86
Oct 12, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Emoted drink next to brownies at cook line; moved **Corrected On-Site**
12B-07-4
95
Jun 15, 2023
Food-Licensing Inspection
No violations found.
100
Jun 14, 2023
Food-Licensing Inspection
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Single door reach in - egg white over condensed milk - operator moved egg whites to lower shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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 degrees Fahrenheit. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - sliced tomatoes (64F - Cold Holding); small make table - portioned cooked chicken wings (53F - Cold Holding); portioned fried cauliflower (48F - Cold Holding) operator states states all held over 4 hours - see stop sale. **Warning**
03A-02-5
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions. Sanitizer Bucket (sink and surface 170/452ppm ); operator corrected Sanitizer Bucket (sink surface 272/704ppm) **Corrected On-Site** **Warning**
21-45-1
Basic - Ice bucket/shovel stored on floor between uses. Operator moved ice buckets to shelf. **Corrected On-Site** **Warning**
10-14-5
58
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 Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Tommy Bahama Marlin Bar?
Across the inspection record, “stop sale issued on time/temperature control” 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 Palm Beach Gardens?
Tommy Bahama Marlin Bar most recently scored 55 out of 100, which is lower than the Palm Beach Gardens average of 81.
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 two 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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