Tropical Smoothie Cafe FL008
10111 San Jose Blvd Ste 12, Jacksonville, FL 32257 · Permanent Food Service · License 2612413
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 Jul 15 complaint inspection1 high priority (fixed on the spot), 3 intermediate, 6 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 14, 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 visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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.
Yogurt base stacked in bowls above fill line at 45°F. Person in charge removed excess.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Establishment utilizes quatanery ammonium for sanitizing. Unable to provide correct test strips during inspection.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Green cutting board with heavy staining in clean dish storage area.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for one employee on site during inspection who has worked at establishment for 6 months.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed leak at fans in walk in cooler. Currently catching in catch bucket. Observed some water collected on top of lidded items.
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored over case of water on wire shelf. Person in charge moved to appropriate location.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed several pans wet nesting in clean dishware area.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Drain plug missing at dumpster.
Code 35, Insects, rodents, pests and animals: Dead insects on premises.
Observed large amount of dead ants on the floor at hole in wall where pipe meets water heater. Person in charge began cleaning.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Observed hole in wall around pipe leasing to water heater. Also, gaps around piping in riser room at ceiling. Also, ceiling tiles at front counter area are porous tiles.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.