Tropical Smoothie Cafe
3304 NW Federal Hwy, Jensen Beach, FL 34957 · Permanent Food Service · License 5301512
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink at front counter
How the score was calculated
- Starting score100
- Violations at the Sep 4 routine 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
Routine inspection
- First visitSep 4, 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: No paper towels or mechanical hand drying device provided at handwash sink at front counter
Operator provided
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Earlier inspections 1
A96Complaint inspection4 violations No follow-up needed
- First visitJul 27, 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
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Teaspoon measure handle in direct contact with salt in storage container.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Portion cup as scoop in salt container.
Food storage container/container lid cracked or broken.
Food storage container cracked on drying rack.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee food over diced fruits for customers.
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.