Tropical Smoothie Cafe Franchisee

1500 Apalachee Pkwy, Tallahassee, FL 32301 · Permanent Food Service · License 4702717

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Jul 11, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 complaint inspection
2 high priority (fixed on the spot), 1 intermediate, 7 basic
-16
Extension granted on Jul 10, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Jul92026

Complaint inspection

10 violations found · Inspector came back 2 times

2nd follow-up visitJul 11, 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
1st follow-up visitJul 10, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Ambient temp for reach-in cooler 55f and flashing warning for high temps. Mixed TCS processed fruit 54f, pesto 55f, hummus 54f, jerk sauce 54f. Went through and removed non TCS foods from reach in cooler with operator. See Stop Sale.
  More time given
Official report, on the Florida DBPR website
First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Sliced turkey 53f, corn salsa 54f, thawed fruit 54f, shredded cheese 54f. Per operator accidentally left open during prep. Re-temped at 1235 pm, sliced turkey 52f, corn salsa 51f, thawed fruit 51f, shredded cheese 52f. Had operator move TCS items to another cold hold location.
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Sliced turkey 53f, corn salsa 54f, thawed fruit 54f, shredded cheese 54f. Per operator accidentally left open during prep. Re-temped at 1235 pm, sliced turkey 52f, corn salsa 51f, thawed fruit 51f, shredded cheese 52f. Had operator move TCS items to another cold hold location.
  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.
Basic7
- Code 10, In-use utensils properly stored: In-use ice scoop stored on unprotected on top of ice machine.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
  Old food/labels stuck to clean dishware/utensils.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in coolers interior have accumulation of soil residues and liquid on bottom of interior.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.