Aroma Tropical

18710 SW 107 Ave #33, Cutler Bay, FL 33157 · Permanent Food Service · License 2331270

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 2 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
2 high priority (no follow-up needed, 1 repeat), 1 basic (1 repeat)
-10
Safety score90

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

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

3 violations found

First visitAug 20, 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.
3 violations found:
- 2 High priority
- 1 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed beans (46°F - Cooling)inside the reach in cooler. As per operator food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hour
  Repeat violation
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed beans (46°F - Cooling)inside the reach in cooler. As per operator food began the cooling process on the previous day and never reached 41° F . Food has been out of temperature control for more than 4 hour
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed throughout the kitchen area.
  Repeat violation
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.