Tropical Smoothie Cafe
11260 Panama City Beach Pkwy #101, Panama City Beach, FL 32407 · Permanent Food Service · License 1305419
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection2 high priority (fixed by the Aug 17 follow-up), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Food make cooler: Swiss cheese 46°F, smoked cheese 46°F, sliced tomatoes 48°F, hummus 48°F, cooked onions 46°F, chopped romaine 53°F, shredded mozzarella 45°F, shredded cheddar 46°F, at 10:15am, per manager items in cooler since Approximately 6:00am. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food make cooler: Swiss cheese 46°F, smoked cheese 46°F, sliced tomatoes 48°F, hummus 48°F, cooked onions 46°F, chopped romaine 53°F, shredded mozzarella 45°F, shredded cheddar 46°F, at 10:15am, per manager items in cooler since Approximately 6:00am. See stop sale
Intermediate1
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certification for Amber.
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.