Tropical Tastebuds

499 NE 167 St, North Miami Beach, FL 33162 · Permanent Food Service · License 2328274

A
Grade A
Safety score 91 of 100
Latest visit: Jul 31, 2026

What drove the grade

No probe thermometer provided to measure temperature of food products.Intermediate · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 31 routine inspection
    2 intermediate (1 fixed on the spot), 3 basic (1 repeat)
    -9
  • Safety score91

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitJul 31, 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.

    5 violations found:

    • 2 Intermediate
    • 3 Basic
    What the inspector cited

    Intermediate2

    • Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.

    • Code 31, Handwash sinks and supplies: No soap provided at handwash sink.

      Operator placed soap.

      Fixed on the spot

    Basic3

    • 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 a plastic container with no handle in side the rice maker. Operator removed.

      Fixed on the spot

    • Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.

      Repeat violation

    • Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.

      Observed wall by handwashing sink soiled.

    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.

Most cited

Thermometers provided and accurate1
In-use utensils properly stored1
Handwash sinks and supplies1
Insects, rodents, pests and animals1
Floors, walls, ceilings and ventilation1