Tropical Smoothie Café
1093 N Collier Blvd Ste 103, Marco Island, FL 34145 · Permanent Food Service · License 2103654
What drove the grade
No violations found
How the score was calculated
- Starting score100
- No deductions. Clean latest visit and nothing pending.
- Safety score100
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
A93Routine inspection3 violations, 1 high priority Warning issued
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the top of the make table cooler across from the cash register cut tomatoes (44°F - Cold Holding). Per operator the tomatoes have been in the cooler less than four hours. Operator adjusted the temperature of the cooler.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of training for any employees.
Basic1
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
The ice scoop for the ice machine is stored on a metal shelf that has chipped paint and rust. Operator moved the ice scoop to the triple sink and placed a pan for the storage of the ice scoop. After 20 minutes cut tomatoes 43°F cold holding.
Fixed on the spot
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.