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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 06/07/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 11 26
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
16-03-4    Basic - Accumulation of debris inside warewashing machine.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen area.
24-07-4    Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board on the floor, ice scoops on a soiled surface.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
35B-08-4    Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
08B-31-4    Basic - Food stored in undrained ice. Raw eggs stored in ice water.
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle.
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
14-70-4    Basic - Ice buildup in reach in freezer.
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket with standing water at 89°f at cook line area.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
35B-02-4    Basic - Insect control device installed over food preparation area.
22-04-4    Basic - Lime scale build-up inside ice machine.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.
33-16-4    Basic - Open dumpster lid.
35B-07-4    Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Back door air curtain not functioning or operating.
33-27-4    Basic - Outdoor refuse area not curbed and graded to drain.
35B-04-4    Basic - Outer openings of establishment cannot be properly sealed when not in operation. Holes on metal back door to the outside.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Spray nozzle in 3 compartment sink.
21-13-4    Basic - Soiled wet wiping cloth placed in use with fresh solution.
36-50-4    Basic - Unclean building components, attachments or fixtures. Rack use to hang cooking equipment in kitchen area.
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler and walk in freezer floor .
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
14-06-4    Basic - Wood food-contact surface not properly sealed. Dry food storage shelves with soil deposits not sealed.
29-44-4    High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3 compartment sink faucet.
03D-02-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked boliche meat at 52°f, cooked chicken at 50°f cooling from the previous day stored inside the walk in cooler.
01B-37-4    High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked boliche meat at 52°f, cooked chicken at 50°f cooling from the previous day stored inside the walk in cooler.
10-05-4    High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Bucket with soiled water by cooking area.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked flan desserts at 46°f, raw beef steaks at 46°f, empanadas at 50°f store inside walk in cooler .
08A-01-4    High Priority - Raw animal food stored over cooked food. Stored inside walk in cooler raw or over smoked ham .
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink faucet, 3 compartment sink and hand sink faucets with hose bibs.
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-22-4    Intermediate - Encrusted material on can opener blade.
31A-07-4    Intermediate - Handwash sink missing in warewashing or food preparation area bar area, ice scooping taking place in this area.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
03D-16-4    Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pre cooked beef and chicken empanadas, rice pudding , flan desserts.
22-05-4    Intermediate - Several Cutting board(s) stained/soiled.
22-07-4    Intermediate - Slicer blade guard, band saw, and meat grinder soiled with old food debris.
22-18-4    Intermediate - Soil residue in food storage containers. Dry food storage containers.
14-76-6    Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Walk in cooler fan not working ambient temperature inside 47°f.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.