Dulce Tropical Restaurant & Cafe
2301 NE 16 St Unit 102, Pompano Beach, FL 33062 · Permanent Food Service · License 1621742
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 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 due to food not being in a wholesome, sound condition.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In coolers in kitchen , several prepared foods stored past 7 days. Cooked onions prepared 8/4 in flip top lower cooler, (14 days). House made cream sauce in reach in cooler, dated 8/7, (15 days). Cooked beef in reach in cooler, dated 8/7 , (12 days). Foods were discarded. See Stop Sale.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
In coolers in kitchen , several prepared foods stored past 7 days. Cooked onions prepared 8/4 in flip top lower cooler, (14 days). House made cream sauce in reach in cooler, dated 8/7, (15 days). Cooked beef in reach in cooler, dated 8/7 , (12 days). Foods were discarded. See Stop Sale.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Gallons of oil stored on floor in dry storage room.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.