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Licensee
Name: TROPICAL CAFETERIA License Number: SEA2312196
Rank: Seating License Expiration Date: 10/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 652 EAST 9 ST
HIALEAH, FL 33010-4552

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/07/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
7 5 16
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Plate in sugar, operator removed it **Corrected On-Site**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Milk in crates not 6 inches off the floor
36-57-4    Basic - Ceiling fan had accumulation of dust/debris. Wall extractor and around it is soiled
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. By wall behind stove
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
36-71-4    Basic - Floor drains/drain covers heavily soiled.
36-73-4    Basic - Floor soiled/has accumulation of debris. Throughout kitchen
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. Hole on floor by warmer
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment By friers
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
14-70-4    Basic - Ice buildup in walk-in freezer. And reach in freezer with ice cream
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
35B-04-4    Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door has a screen, not solid door.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.
14-20-4    Basic - Ripped/worn tin foil used as food-contact shelf cover.
08B-13-4    Basic - Stored food not covered in walk-in cooler. Ham in walk in cooler, pork in walk in freezer **Corrected On-Site**
22-41-4    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. 0 ppm
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. three milk dessert (52°F - Cold Holding); rice with milk (52°F - Cold Holding) in dining area cooler. Held overnight.
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. croquette (100°F - Hot Holding) in warmer by front counter. Discard at 2 pm
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over ready to eat
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 12 live roaches by gap under a built in oven on the wall, one under other oven next to reach in cooler, one by reach in cooler in kitchen.
29-37-4    High Priority - Spray hose at dish sink lower than flood rim of sink.
29-42-4    High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Warmer by front counter (potato strings)
22-63-4    Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Orange juicer
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-60-4    Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Grinder on table is soiled
45-02-4    Portable fire extinguisher gauge in red zone. For reporting purposes only. In hood system
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.