Tropical Smoothie Cafe
4960 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5811743
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic (2 repeats)-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 13, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shredded lettuce and sliced tomatoes stored in small make table in kitchen at 53°F. Operator moved them to another make table to cool down.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Missing for Serena C.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes and strawberries stored above ready to eat chicken in reach in cooler. Operator removed
Fixed on the spot
Food stored in a location that is exposed to splash/dust.
Wrapped cookies stored under paper towel dispenser by hand sink on front counter. Operator removed
Fixed on the spotRepeat violation
Food not stored at least 6 inches off of the floor.
Boxes of chocolate seasoning store on the floor on front counter. Operator removed
Fixed on the spotRepeat violation
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.