Toms Market
Last inspected: Nov 6, 2025
78
Score
The health department has logged five inspections at Toms Market, the earliest from 2023. The most recent visit was on Nov 6, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around four violations per visit lately, up from roughly two violations before.
Across the inspection history, “food properly labeled” is the issue that surfaces most often, recorded two times.
The city-wide average sits at 90, which Toms Market's 78 doesn't quite reach. The record reflects steady performance over time.
5
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Nov 6, 2025
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
Food label missing or inaccurate
Inspector notes: Various foods packaged in the food establishment are lacking accurate labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients (including sub-ingredients), allergens, the quantity of the contents, and the business name/address. Establishment has made progress in creating an accurate labeling system.
3-602.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment does have an active FMC. Employee(s) are to register in, and successfully complete, an approved course in food safety management.
2-102.12(A)
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Floor and wall junctures not properly coved or sealed
Inspector notes: Sections of the floor and wall junctures in the meat room do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
78
Oct 23, 2025
Food Complaint
2 major violations.
View 2 violations
Person in charge not controlling unsafe operations
Inspector notes: Management/person in charge was not knowledgeable of proper labeling procedures. The person in charge must demonstrate to the health department knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this Code.
2-103.11
Food label missing or inaccurate
Inspector notes: Various foods packaged in the food establishment are lacking proper labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients including sub-ingredients, allergen information, the quantity of the contents, and the business name/address. Proper labeling and allergen information discussed with management. Foods have been pulled from shelf until proper labels are created. Resources provided.
3-602.11
82
Nov 14, 2024
Re-Inspection
1 critical violation. 1 minor violation.
View 2 violations
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of deli display case observed at 45 degrees F. Products in this case observed with temperatures of 44 - 45 degrees F. Deli meats and cheeses had been out of this case for cleaning approximately 2 hours prior to inspection. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All deli meats and cheeses were moved to the walk-in cooler and service call placed. TCS foods are not to be stored in this case until it is maintaining consistent temperatures at/below 41 degrees F.
3-501.16(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employees are in the process of taking an approved food safety management course.
2-102.12
82
Oct 30, 2024
Routine
2 critical violations. 3 major violations. 2 minor violations. 4 corrected on site.
View 7 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 0 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 200 - 400 ppm. Service call placed and sanitizer concentration was corrected prior to the end of inspection.
4-501.114
Hot or cold food held at improper temperature
Inspector notes: Ambient temperature of the baked goods grab n go unit observed at 43 degrees F. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Foods were moved to a properly functioning unit. Service call was placed during inspection. TCS foods are not to be stored in this unit until it is serviced and maintaining a consistent temperature at/below 41 degrees F.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Spray bottles used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP crab meat observed thawing in the deli/prepared foods walk-in cooler in its original ROP packaging. ROP foods must be removed from ROP packaging when thawing so that oxygen can enter for food safety. Crab meat observed with a temperature of 37 degrees F and was removed from packaging during inspection.
3-501.13
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Employees are in the process of taking an approved food safety management course at this time.
2-102.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the receiving area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
50
Jul 17, 2023
Routine
1 critical violation. 5 minor violations.
View 6 violations
Equipment material allows contamination or unsafe migration
Inspector notes: Meat display case is not in good repair. A piece of tape is holding down a sharp metal edge. Metal edge must be properly repaired using materials that are smooth, durable, and easily cleanable.
4-101.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: A section of the flooring in the meat room is in poor repair. The physical facilities must be maintained in good repair.
6-201.11
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards in the meat room are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Soap dispenser located in the bakery area is not in good repair. It is no longer attached to the wall and must be properly repaired/replaced.
4-501.11
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The outside dumpster is not covered. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.
5-501.113
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in an area of the meat room as well as the kitchen/deli/prepared foods sink areas do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
67
Frequently Asked Questions
When was Toms Market last inspected?
The most recent health inspection at Toms Market on file is from Nov 6, 2025. The public record contains five inspections in total.
What is the most common violation at Toms Market?
Across the inspection record, “food properly labeled” has been cited two times, more than any other issue at Toms Market.
How does Toms Market compare to other restaurants in Warren?
Toms Market most recently scored 78 out of 100, which is lower than the Warren average of 90.
Has Toms Market's inspection record improved over time?
No. Recent inspections at Toms Market have averaged around four violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Toms Market 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 Toms Market inspected?
Based on the inspection history on file, Toms Market is inspected around two times per year on average.
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