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Licensee
Name:
TROPICAL CUISINE
License Number:
SEA3917437
Rank:
Seating
License Expiration Date:
02/01/2024
Primary Status:
Delinquent
Secondary Status:
Active
Location Address:
9005 E ADAMO DR B TAMPA, FL 33619
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/22/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
7
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.
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
Ice machines at front counter and at kitchen. **Warning** - From follow-up inspection 2021-12-22: **Time Extended**
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks stored on storage shelves with clean cooking equipments at kitchen. **Warning** - From follow-up inspection 2021-12-22: **Time Extended**
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellphones stored on storage shelves with clean food equipments at kitchen. **Warning** - From follow-up inspection 2021-12-22: **Time Extended**
Basic - - From initial inspection : Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2021-12-22: **Time Extended**
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2021-12-22: **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken and raw beef stored over bread in walk-in cooler. **Warning** - From follow-up inspection 2021-12-22: Observed raw beef stored over macaroni salad and cheese in walk-in cooler. **Time Extended**
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee handled payment then returned to working with food without changing gloves. **Warning** - From follow-up inspection 2021-12-22: Observed employee handled payment then returned to working with food without changing gloves. **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Display case at front counter: Cold holding: shredded lettuce 61 F, macaroni salad 63 F, potato salad 63 F, sliced cheese 51 F, sliced turkey 45 F, sliced ham 43 F. Observed ice level is low, recommended to place more ice in display case. **Repeat Violation** **Warning** - From follow-up inspection 2021-12-22: Display case at front counter:
Cold holding: salad section - shredded lettuce 62 °F, macaroni salad 63 °F, potato salad 62° F;
Sandwich section: sliced cheese 53 °F, sliced ham 47 °F, tuna salad 48 °F. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2021-12-22: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2021-12-22: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No running hot and cold water at handwash sink.
On cook line. **Warning** - From follow-up inspection 2021-12-22: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked ground beef in walk-in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2021-12-22: **Time Extended**
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.
