M & S Best Tropical Restaurant INC
3752 N Andrews Ave, Oakland Park, FL 33309 · Permanent Food Service · License 1618282
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection6 high priority (4 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 3 basic-36
- Administrative complaint on Sep 9, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score44
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 visitSep 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2 door stainless steel: pickliz 56°F, cooked turkey 63°F. Items prepared yesterday and stored in unit overnight. Items not prepared or portioned today. See Stop Sale
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
Next unannounced
More time given
Basic1
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
- First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
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. 2 door stainless: cooked pork (47°F - Cold Holding); cooked rice and beans (49°F - Cold Holding); cooked turkey (48°F); pickliz (48°F). Operator states items have been in unit overnight. Items not prepared or portioned today.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
2 door stainless: cooked pork (47°F - Cold Holding); cooked rice and beans (49°F - Cold Holding); cooked turkey (48°F); pickliz (48°F). Operator states items have been in unit overnight. Items not prepared or portioned today. See Stop Sale
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. cooked plantains (116°F - Hot Holding).
Being held on top of stove with no temperature control. Operator states plantains were cooked 2 hours ago. Operator reheated to 165°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw goat stored above unwashed bananas in 2 door stainless reach in cooler. Operator reorganized
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handling soiled dishes and conducting ware washing and then proceed to handle bagged produce without washing hands. Instructed employee to wash hands after handling soiled surfaces, prior to food handling
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing by washing and rinsing with no sanitize step. Instructed operator to set up three compartment sink and sanitize wares. Three compartment sink set up at 100ppm chlorine and operator sanitized wares
Fixed on the spot
Intermediate3
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived at time of inspection
Fixed on the spot
No person in charge present during hours of operation.
CFM arrived at time of inspection. Discussed with operator
Fixed on the spot
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 3 expired
Basic3
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating in kitchen. Instructed employee to eat in dining area
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
Observed on cook line
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.