TOM SAWYER RESTAURANT & PASTRY SHOP

Name: TOM SAWYER RESTAURANT & PASTRY SHOP
Address: 1759 NW 2 AVE, BOCA RATON, FL, 33432, US
Rating: 65

1759 NW 2 AVE, BOCA RATON, FL 33432

License #6006344

☕ Café/Breakfast ℹ️

65 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 7 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TOM SAWYER RESTAURANT & PASTRY SHOP in BOCA RATON currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 27 total violations — 18 critical, 5 major, 4 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 16, 2026

The latest inspection on September 16, 2026 shows 7 observation rows: 4 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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TOM SAWYER RESTAURANT & PASTRY SHOP has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table where food preparation is being done in kitchen. Operator removed
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee crack shell eggs then stirred grits and gravy without washing hands, informed operator of proper handwashing employee then washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee brought dirty dishes into kitchen then started putting away clean without washing hands. informed operator of proper handwashing employee then washed hands.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at the mop sink out side.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station; cream cheese (45F - Cold Holding) operator states out of temperature for approximately 30 minutes. Operator moved to ice bath and further in reach in to quick chill. Not prepared or portioned today.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hashbrowns prepared at 9:10 (110F at 9:20 105 at 9:50- Cooling) item sitting out on prep table. At current rate item will not reach 70F within 2 hours. Operator moved to walk in cooler to quick chill.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored over restaurant food in multiple coolers. Operator removed.

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At cook line; cooked potatoes/eggs/batter/cheese/cooked onions (TPHC). Operator stated items held using 4 hour time control option, held less than 4 hours, no time marking. Advised Operator to apply appropriate time marking and discard products no later than a total of 4 hours.
[07-08-5] Time/temperature control for safety food (butter and ultra pasteurized half and half) re-served to customers. Butter and ultra pasteurized half and half remained on customers table after one customer ate/left through new customers being seated at same table. See stop sale.
[12A-13-4] 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. Employee handled soil dishes while washing/rinsing then handled clean/sanitized dishes while removing from dishwasher and placing to dry/store without washing hands. Advised Operator of proper handwashing requirements.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server removed soiled dishes from customers table and then picked up plated food, prepared beverages and toasted bread for customers without washing hands. Advised Operator of proper hand washing requirements.
[31B-06-4] Soap dispenser at cook line hand wash sink not working/unable to dispense soap. Operator placed additional working soap dispenser at sink.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 2 live roaches in kitchen crawling on floor next to oven. Advised Operator to eliminate live roaches, clean/sanitize area.
[22-20-5] Accumulation of black/green mold-like substance and hair (attached to chute shield not in contact with ice) in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (approximately 28 hours) not properly date marked after opening. Operator applied appropriate date mark.
[01B-02-5] 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. At wait station/expo line double sliding glass door reach in cooler; milk (46F - Cold Holding); sour cream (46F - Cold Holding); cream cheese (47F - Cold Holding); coleslaw (49F - Cold Holding); butter (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale.
[01B-06-4] Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. At wait station/expo line double sliding glass door reach in cooler; milk (46F - Cold Holding); sour cream (46F - Cold Holding); cream cheese (47F - Cold Holding); coleslaw (49F - Cold Holding); butter (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. Stop sale explained/communicated to Operator who acknowledged and then communicated to servers that items must be discarded. Items continued to be served to customers after stop sale issued/communicated to staff.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food (butter and ultra pasteurized half and half) re-served to customers. Butter and ultra pasteurized half and half remained on customers table after one customer ate/left through new customers being seated at same table. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked sausage (120F - Hot Holding); cooked spinach dip (121F - Hot Holding). Operator stated sausage cooked and cooked spinach dip reheated prior to being held for less than 4 hours, reheated to 165F+, to be held at 135F or above.
[41-10-4] Toxic substance/chemical improperly stored. At dry storage area; rubber cement stored over/with oats and coffee. Operator moved rubber cement.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched face (mouth/nose/forehead) and hair while scratching/rubbing/repositioning then continued handling clean equipment, clean utensils and preparing food/drinks for customers without washing hands. Advised Operator of proper hand washing requirements.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station/expo line double sliding glass door reach in cooler; milk (46F - Cold Holding); sour cream (46F - Cold Holding); cream cheese (47F - Cold Holding); coleslaw (49F - Cold Holding); butter (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler overnight/more than 4 hours. See stop sale. At wait station ice bath; ultra pasteurized half and half (50F - Cold Holding). At cook line flip top cooler; diced ham (45F - Cold Holding); sliced cheese (51F - Cold Holding). Operator stated items not prepared/portioned today, held for less than 4 hours, added ice/moved to walk-in.
[35A-03-4] Dead roaches on premises. Approximately 3 dead roaches in kitchen on floor under hand washing sink. Advised Operator to remove dead roaches, clean/sanitize area.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top; cut tomatoes (48F - Ambient Cooling 9:20/48F 10:10);cut sausage (60F - Ambient Cooling 9:20/55F 10:10). Operator stated tomatoes and sausage cut at 8:00am, at this rate will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen/establishment to rear exit door and then handled clean equipment, clean utensils and prepared beverages/food for customers without washing hands. Advised Operator of proper hand washing requirements.
[31B-02-4] No paper towels or mechanical hand drying device provided at hand wash sink in ware-washing area. Operator provided paper towels.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees touched cellphones, garbage can, picked trash up off floor then continued handling clean equipment, clean dishes and preparing food/drinks for customers without washing hands. Advised Operator of proper hand washing requirements.