Tropical Beach Cafe
2891 Collins Ave, Miami Beach, FL 33140 · Permanent Food Service · License 2327171
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 4 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw chicken in Thank you carry out bag inside the reach in cooler. Owner changed the bag immediately.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing. observed a container inside the hand sink.
Employee moved it .
Fixed on the spotRepeat violation
Basic4
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed spoon handle touching the rice, Employee corrected.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee coffee cup over a plate inside the kitchen. Employee discarded the coffee and washed the plate immediately.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
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.