Tropical Restaurant

652 E 9 St, Hialeah, FL 33010 · Permanent Food Service · License 2312196

Official report

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out of 100

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Not rated yet

Latest visit: Sep 3, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

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Inspection history

1 inspection · 3 visits

Aug72026

Licensing inspection

40 violations found · Inspector came back 2 times

2nd follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 5 Basic
What was still cited
High priority1
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Observed accumulation of grease on the walls all around kitchen area.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 8, 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.
16 violations still not corrected:
- 1 High priority
- 2 Intermediate
- 13 Basic
What was still cited
High priority1
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  More time given
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  No container installed for catching grease from hood drip tray.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on the floor next to fryer at kitchen area.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  More time given
Official report, on the Florida DBPR website
First visitAug 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
40 violations found:
- 10 High priority
- 6 Intermediate
- 24 Basic
What the inspector cited
High priority10
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed approximately 1 flying insect landing on sliced ham and slice pork inside reach in cooler next to ice machine at front counter.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed no date marked on milk inside reach in cooler next to ice machine at front counter.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Sliced ham (52°F - Cold Holding); Sliced pork (52°F - Cold Holding) inside cold holding unit at front counter next to sandwich station. As per operator for less than 1 hour.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed Pork chops (125°F - Hot Holding) inside steam table at front counter. As per operator for less than 2 hours. Also observed Rice (122°F - Hot Holding); Chicken stew (114°F - Hot Holding) inside hold holding equipment next to oven at back kitchen area. As per operator for less than 2 hours. Also observed Cooked onions (103°F - Hot Holding) in shelf over stove in front of dishwasher machine at kitchen area. As per employee for less than 1 hour. Also observed Black beans (87°F - Hot Holding); Chicken Soup (91°F - Hot Holding) over preparation table in front of big oven at back kitchen area. As per operator for less than 2 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw pork and raw beef stored over cooked pork on shelf inside walk in cooler in front of three compartment sink at kitchen area. Also observed raw shell eggs stored over cooked beef on shelf inside walk in cooler in front of three compartment sink at kitchen area.
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw beef stored over raw pork on shelf inside walk in cooler in front of three compartment sink at kitchen area.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed at kitchen area.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 1 flying insect landing on sliced ham and slice pork inside reach in cooler next to ice machine at front counter. Also observed approximately 6 flying insects flying in back kitchen above preparation tables and clean equipments. Also observed 1 flying insect landing on clean metal container on shelf in front of big oven at kitchen area.
  Roach activity present as evidenced by live roaches found.
  Observed roach crawling on the floor under hand wash sink next to three compartment sink at kitchen area.
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment operating and serving customer without a license.
Intermediate6
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test kit available at the time of inspection.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled can opener on preparation tables next to seafood chest freezer at kitchen area.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed food debris inside hand wash sink at kitchen area.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed in front of pork belly hot holding unit at front counter.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle not identified in shelf located next to walk in cooler at back kitchen area.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan- Observed large shipping container stored behind property filled with restaurant equipment.
Basic24
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed sugar container not identified under counter next to ice cream unit at front counter.
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed no ambient thermometer inside walk in coolers at kitchen area.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed several food container stored on the floor inside walk in cooler in front of three compartment sink at kitchen area.
- 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.
  Observed sugar scoop handle touching sugar inside container at back storage shelf in front of walk in cooler at kitchen area.
  In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop stored over dirty container next to ice machine located next to break room at kitchen area.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed several employees engaged in food preparation with no hair restraint all around kitchen area.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed several grooved cutting boards on top of preparation tables all around kitchen area.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed walk in coolers shelves with accumulation of rust at kitchen area.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed inside reach in cooler at break room.
  No container installed for catching grease from hood drip tray.
  Observed no drip tray on hood systems all around kitchen area.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth on top of preparation tables all around kitchen area not stored in sanitizing solution.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave interior soiled over preparation grill at kitchen area. Also observed oven interior soiled next to dishwasher machine at kitchen area.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine interior soiled at front counter.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gasket soiled with mold like substance under toaster machines at front counter. Also observed three compartment sink nuzzle hole with accumulation of mold like substance at kitchen area.
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Observed clean spatulas between wall and three compartment sink in front of walk in cooler at kitchen area.
  Silverware/utensils stored upright with the food-contact surface up.
  Observed clean utensils stored upright inside container next to grill in front of dishwasher machine at kitchen area.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed several reuse single service under preparation table next to three compartment sink at kitchen area.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 1 dead roach under three compartment sink at kitchen area. Also observed approximately 3 dead roaches on trap under reach in freezer located in front of ice unit at kitchen area. Also observed approximately 1 dead roach under shelf located outside of office at break room area.
  Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
  Observed not screen on fan over the back door next to fryer at back kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed all around kitchen area.
  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Observed in the floor next to fryer at kitchen area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed grease accumulation on the walls all around kitchen area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling and vents soiled with accumulation of dust and grease all around kitchen area and back storage area. Also observed ceiling soiled with accumulation of grease over grill press at front counter.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Observed accumulation of grease when the walls all around kitchen area.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.