Tropical Creole Restaurant
3440 Fowler St Unit C, Fort Myers, FL 33901 · Permanent Food Service · License 4606684
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection2 high priority (fixed by the Sep 25 follow-up, 1 repeat), 4 intermediate (1 repeat), 9 basic (2 repeats)-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink near 4 compartment sink.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink in employee bathroom.
More time given
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed plantains (103°F - Hot Holding) on cook line.
Repeat violation
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 1 small, flying insect in dining room. Observed approximately 2-4 small, flying insects in kitchen. Observed approximately 10-15 small, flying insects in dry storage area.
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Emailed copy of employee health reporting agreement.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed a copy during inspection.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink near 4 compartment sink.
Repeat violation
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic water bottles stored on floor behind front counter.
Repeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Observed cut eggplant stored with food to be served to the public. The operator relocated item.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed tongs in standing water - 79°F at front counter.
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed sports drink in reach in freezer near kitchen entrance. Operator relocated item.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed gasket at reach in cooler in kitchen torn. Observed reach in cooler in dry storage area not functional.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink in employee bathroom.
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Observed rear door open during inspection.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed license expired 12/1/24 displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed a copy during inspection.
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.