Tommy Bahamas Tropical Cafe and Emporium
Last inspected: Mar 2, 2026
90
Score
Tommy Bahamas Tropical Cafe and Emporium appears in inspection records nine times, starting in 2022. The latest inspection on file is from Mar 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged four times.
Among Florida restaurants, the typical score is 72; Tommy Bahamas Tropical Cafe and Emporium is comfortably above that bar. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Reach in cooler- ambient 47F. Do not use until repaired or food can be held at 41F or below.
14-11-5
90
Sep 30, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of both ice machines.
22-20-5
95
Feb 18, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
64
Jul 3, 2024
Complaint Full
No violations found.
100
Jul 2, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler Coconut shrimp 44F ( overnight). See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At fry station- raw coconut shrimp 55F, raw chicken 63F, lobster spring roll 56F. (11:30-2:00)Ambient 63F. All items placed in walk in freezer to reduce temperatures. Walk in cooler Coconut shrimp 44F ( overnight). See stop sale. **Warning**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable in left side of make line near ice cream freezer.
14-09-4
70
Jan 4, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area. **Repeat Violation**
36-34-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing-- shrimp 54F (2:30-3:00). Employee placed shrimp in walk in cooler. **Corrective Action Taken** **Repeat Violation**
06-06-5
Basic - Ice buildup in reach walk-in freezer on floor near entry. **Repeat Violation**
14-69-4
Basic - Multiple Cutting boards have cut marks and are no longer cleanable. **Repeat Violation**
14-09-4
82
Aug 8, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in ware wash area soiled with black mold like substance and condensation.
36-34-5
Basic - Cloth used as a food-contact surface under ketchup pump at expo. Manger removed cloth. **Corrected On-Site**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer on shelves, walls and floor. **Repeat Violation**
14-69-4
Basic - Standing water in walk in beer cooler near door. **Repeat Violation**
36-22-4
78
Dec 19, 2022
Routine - Food
8 minor violations.
View 8 violations
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- diced tuna 31F no running water. Employee placed tuna under running water.
06-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Exterior door frame to cooler rusted, cove molding rusted.
14-10-4
Basic - Floor area(s) covered with standing water in walk in cooler.
36-22-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- shrimp 65F in standing water ( 11:00-11:30 ). Employee placed shrimp in walk in cooler. **Corrective Action Taken**
06-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in walk in freezer floor, ceiling and shelves.
14-69-4
Basic - Stored food not covered. Beef bones not covered open walk in freezer.
08B-12-5
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under water. Thawing- shrimp 65F. Employee placed shrimp in walk in cooler. **Corrective Action Taken** **Repeat Violation**
06-03-5
67
Aug 5, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawed- shrimp 64F ( 1 hour ). Make bar- house made blue cheese dressing 51F, marinara 47F, salsa 44/45F ( 2 hours ). Manage salsa 44/45F, corn salsa 44/45F ( less than 4 hours ).
03A-02-5
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. Dish machine chlorine 0 ppm. Manager is setting up 3 compartment sink for manual washing. **Corrective Action Taken** **Repeat Violation**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in sink at bar. Manager removed bucket. **Corrective Action Taken**
31A-11-4
Basic - Floor soiled/has accumulation of debris. Floors through out kitchen, ware washing area, hand sinks, and prep area heavily soiled with black build up and on Cove moldings.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees in bar. **Repeat Violation**
31B-04-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Thawed- shrimp 64F ( 1 hour ). Manager placed shrimp on ice. **Corrective Action Taken**
06-03-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple cloths through out kitchen stored on prep tables, cook line and in prep areas.
21-09-4
55
Frequently Asked Questions
When was Tommy Bahamas Tropical Cafe and Emporium last inspected?
The most recent health inspection at Tommy Bahamas Tropical Cafe and Emporium on file is from Mar 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Tommy Bahamas Tropical Cafe and Emporium?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Tommy Bahamas Tropical Cafe and Emporium.
Has Tommy Bahamas Tropical Cafe and Emporium's inspection record improved over time?
Results have been roughly steady. Inspections at Tommy Bahamas Tropical Cafe and Emporium have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Tommy Bahamas Tropical Cafe and Emporium means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Tommy Bahamas Tropical Cafe and Emporium inspected?
Based on the inspection history on file, Tommy Bahamas Tropical Cafe and Emporium is inspected around three times per year on average.
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