Tropical Smoothie Cafe
11900 Atlantic Blvd Ste 228, Jacksonville, FL 32225 · Permanent Food Service · License 2613454
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Sep 28 complaint inspection1 intermediate (fixed on the spot), 1 basic-3
- Safety score97
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 visitSep 28, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Thawing chia oats in handsink next to triple sink, moved
Fixed on the spot
Basic1
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitation bucket stored on prep table, moved to store correctly
Fixed on the spot
Earlier inspections 1
A94Routine inspection4 violations, 1 high priority No follow-up needed
- First visitJul 22, 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.
4 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.
Cupped Ranch, Cesar and roasted tomatoes sauce 47-50f in reach in cooler next to ovens, moved to cooler
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket on fruit cooler torn and hanging
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Bottom of reach in cooler with standing water
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed to operator
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.