Tropical Smoothie Cafe (FL-318)
11345 US Hwy S 301 Ste 101, Riverview, FL 33578 · Permanent Food Service · License 3919229
What drove the grade
Food-contact surface soiled with food debris, mold-like substance or slime.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 intermediate, 5 basic (2 repeats)-13
- Safety score87
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 visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board.
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.
Basic5
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Tongs handle in kale.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee prepping food with no hair restraint.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer and reach in freezer.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water at the bottom of smoothie cooler.
Repeat violation
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Back door blocked with boxes.
Repeat violation
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.