Tropical Smoothie Cafe

Year by year

Inspections

1. Mar 3, 2026 Routine · 2 priority, 1 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     PRIORITY: Roasted tomato salsa is cold held at 51°F in the finish cooler. Cups from the previous batch were placed on top of another full Cambro of cups. The cups were over the fill line of the container and the lid to the cooler was open. An employee moved the top layers of cups to the bottom of the cooler during the inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     PRIORITY: Blender cups used with time/temperature controlled for safety food are not cleaned and sanitized every 4 hours. Blender cups are rinsed but not sanitized between use. Employees said they sanitize them at the end of each day. The employees sanitized the blender cups during the inspection.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Core

     PERSONAL CLEANLINESS - JEWELRY

     Employees noted wearing bracelets while working with food.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

2. Mar 13, 2025 Routine · 3 priority, 1 priority foundation, 3 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after returning from the restroom. Education was provided.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     WIPING CLOTHS - SPONGE USE - LIMITATION

     Sponge noted being used to wipe down food contact surfaces. Education was provided at the time of the inspection.

     Correction: Discontinue use of sponge on food contact surfaces.

     Code 4-101.16

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Cutting boards, pizza cutter, knives, banana slicer used with time/temperature controlled for safety food is not cleaned every 4 hours. Replacements will be provided to ensure that utensils and equipment is cleaned and sanitized at least every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     WATER AVAILABLE - UNDER PRESSURE

     Water located at handwashing station in the warewashing area is not under pressure.

     Correction: Provide water under pressure to all fixtures, equipment, and nonfood equipment in the facility.

     Code 5-103.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Employees were observed nesting blender pitchers, potentially contaminating the inside food contact surface of the other blender pictchers.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting boards were noted with excessive scoring at the time of the inspection.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The floor of the walk in cooler is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

3. Jul 10, 2024 Pre-inspection Follow Up · No items found

   No violations cited.

4. Mar 28, 2024 Pre-inspection · 1 priority, 1 priority foundation
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Kay quat sanitizer is dispensing at a concentration of 500 ppm at the 3 compartment sink. The owner will call EcoLab to adjust the chemical and dilute the chemical as needed while monitoring with test strips to ensure the proper concentration.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring Kay AntiMicrobial Fruit and Veggie Treatment concentration. The active ingredient is lactic acid and the proper range of the chemical is 1061-1391 ppm per the manufacturers label.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116