OLD TOM'S SPORTS BAR RESTAURANT
9525 NORTH KENDALL DR · MIAMI · Dade County · FL 33176
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
35 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-10-4High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching her faces and then touching cooked chicken tender-at cook in line. Discussed and coached employee in proper methods. Employee discard chicken tender, and washed hands. **Corrective Action Taken**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over cooked pork ribs inside walk in cooler. Employee removed items, and placed them correctly. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground meat over raw steak stored inside walk in cooler. Employee removed items , and placed them correctly. **Corrected On-Site**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching raw burger, and then touching bread at cooking line. Discussed and coached employee in proper methods. Employee discard bread, and then washed hands. **Corrective Action Taken**
01B-02-5High 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. Observed cooked pasta (50F – Cold Holding); cut tomatoes (48F – Cold Holding). As per operator prepared the prior day. Operator discarded items.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F – Cold Holding); cut tomatoes (48F – Cold Holding). As per operator prepared the prior day. Operator discarded items.
Intermediate 7
11-27-4Intermediate – 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. Discussed with operator, and provided email handout.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled, located at preparation area. Observed slicer machine blades and guard soiled.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink, located near three compartment sink.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed, Lizbeth Sambrano, Saul Cardonne working for more than 2 months with no employee training.
11-26-1Intermediate – 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. Discussed with operator, and provided email forms.
31B-03-4Intermediate – No soap provided at handwash sink, located inside bar at front counter.
Basic 22
16-03-4Basic – Accumulation of debris inside warewashing machine.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler, and reach in freezer handles soiled throughout establishment.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled.
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored near dishwasher machine not inverted.
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed Commercially processed reduced oxygen packaged tuna and mahi fish stored inside walk in cooler. As per operator for less than 1 hour. Operator cut the packages. **Corrective Action Taken**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable, located at preparation area.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraints. Employee put on a-hair restraint. **Corrected On-Site**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
36-22-4Basic – Floor area(s) covered with standing water, located near dishwasher machine area.
36-73-4Basic – Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled with food and debris.
08B-38-4Basic – Food stored on floor. Observed cases of oil containers, and cases of ketchup stored on the floor, located at preparation area.
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system.
14-69-4Basic – Ice buildup in walk-in freezer, located at 2 floor.
10-20-4Basic – In-use tong stored on oven door handle between uses.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in standing water at 117 F, located at cooking line. Discussed and coached employee in proper methods. Employee discarded water, and cleaned and sanitized utensils. **Corrected On-Site**
22-08-4Basic – Interior of oven has accumulation of black substance/grease/food debris, located at cooking line.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Observed hood filter soiled. Observed beer walk in cooler fan guard soiled.
36-64-5Basic – Objectionable odors in kitchen areas of the establishment.
22-16-4Basic – Reach-in freezer interior have accumulation of soil residues, located at cooking line.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust, throughout kitchen areas.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Observed plastic bottles with sauces with no labels, located at cooking line.
Inspector observations synchronized from DBPR on October 13, 2026 3:00 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.