THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
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
Complaint Full 04/12/2023 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 		3 4 14
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
22-20-5    Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen and buffet line. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
36-34-5    Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
50-09-4    Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
14-09-4    Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
40-06-5    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. Employee phone on prep table in kitchen. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
35B-01-4    Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside at back door. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
21-04-4    Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board on prep table in kitchen. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
29-08-4    Basic - - From initial inspection : Basic - Plumbing system in disrepair at handwash sink near three compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
08B-12-5    Basic - - From initial inspection : Basic - Stored food not covered. Raw beef and raw chicken in walk in cooler. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
22-16-4    Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
29-11-4    Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle at handwash sink near ice machine in kitchen. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
42-01-4    Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
21-12-4    Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses on three compartment sink. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
02D-01-5    Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk flour not labeled. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
35A-02-6    High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in kitchen. **Warning** - From follow-up inspection 2023-04-12: 4 live flies in kitchen. **Admin Complaint**
01B-02-5    High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: ham 54 F, swiss cheese 56 F, pastrami 54 F, turkey 58 F, **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
03B-01-6    High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: shrimp 91 F, goat 105 F, chicken 101 F, operator put items in oven to bring back to temperature **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-12: Chicken 111 F, goat 109 F, shrimp 98 F, **Admin Complaint**
22-02-4    Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
31A-11-4    Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Clear containers in handwash sink near three compartment sink. **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
53B-01-5    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 2023-04-12: **Time Extended**
02C-02-5    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. Raw beef and raw chicken in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-12: **Time Extended**
New Search
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.