Tropical Island Restaurant
126 W Boynton Beach Blvd, Boynton Beach, FL 33435 · Permanent Food Service · License 6022337
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 Sep 30 complaint inspection6 high priority (2 fixed by the Oct 1 follow-up, 4 fixed on the spot, 5 repeats), 1 intermediate (fixed on the spot), 2 basic-32
- Administrative complaint on Sep 30, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Same
More time given
- First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Observed shredded cabbage (46°F- Cold Holding) inside walk in cooler. Per operator not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to place product in freezer to quick chill
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
- Observed raw shell eggs (47°F - Cold Holding) inside walk in cooler. Per operator not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move to freezer to quick chill.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Observed Cooked pasta (114°F - Hot Holding) at steam table near walk in cooler. cooked fish (133°F - Hot Holding) ; ambient temperature in portion cups: turkey sauce (91°F - Hot Holding) Per operator, products out of temperature for approximately 2 hours. Advised operator to add to time control. Operator added time stamps for remaining 2 hours. Advised operator to fill out time control procedure.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
-Observed white rice reheating since 8:00 (92°F at 9:30, 112°F at 9:58 ) at current rate of reheating product will not reach 165°F within 2 hours. Operator placed back on stove and reheated to 186°F; rice and peas reheating since 8:00 (132°F - at 9:35 at 9:58 135°F reheating ) in steam table near hand washing sink. At current rate of reheating product will not reach 165°F within 2 hours. Operator placed back on stove to reheat to 165+F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over tortillas and garlic at walk in cooler. Operator stored products properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed okra stored and in direct contact with thank you to go bags at reach in cooler. Operator removed okra from to go bags.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Flip top cooler: sliced tomatoes cooling since 7:15 (61°F at 9:43 at 10:45 65°F - Cooling) inside flip top cooler. At current rate of cooling product will not reach 41°F within 4 hours. Advised operator to place product in freezer to quick chill. chopped lettuce cooling since 7:15 (78°F at 9:43 at 10:45 78°F - Cooling) At current rate of cooling product will not reach 41°F within 4 hours. Advised operator to place product in freezer to quick chill. Walk in cooler: piklez (shredded cabbage) cooling since 7:00 (56°F at 10:40; 53°F at 10:59 - Cooling); At current rate of cooling product will not reach 41°F within 4 hours. Operator placed products in freezer to quick chill.
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Canned food items stored on shelf that has an accumulation of rust and oil residue.
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Large burr mixer and strainer basket stored on shelf that has an accumulation of rust and food residue. Advised operator to clean and sanitize burr mixer, strainer basket, and shelf.
Earlier inspections 1
F19Routine inspection12 violations, 10 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Raw shell eggs 51°F, per operator not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to move product to another operable cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Plantain 118°F hot holding, goat 128°F hot holding. Per operator out of temperature for approximately 20 minutes.
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Table top warmer: Beef patties (79°F - hot holding); cod patties (79°F - hot holding) Per operator, products held in warmer overnight. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler: turkey (70°F - Cooling) at 9:34am; cooling since 8:45pm on 8/19 Observed in deep covered containers. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler: liquid eggs (51°F - Cold Holding) salad cooler: sliced tomatoes (65°F - Cold holding) cut lettuce (79°F - Cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down and or place products in freezer.
Repeat violationAdministrative complaint
Shell eggs not stored at an ambient air temperature of 45°F or less.
Walk in cooler: raw shell eggs (54°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down and or place products in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Table top warmer: Beef patties (79°F - hot holding); cod patties (79°F - hot holding) Per operator, products held in warmer overnight. See stop sale. on stove: chicken (128°F - Hot Holding); turkey (115°F - Hot Holding); djon djon rice (88°F - Hot Holding) Per operator, products out of temperature for approximately 30 minutes. Advised operator to reheat products to 165+F.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler: turkey (70°F - Cooling) at 9:34am; cooling since 8:45pm on 8/19 Observed in deep covered containers. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
lalo with pork (115°F - Reheating) at 9:17; reheating since 7:45 - 97°F at 9:40 ; mixed vegetables (carrot & cabbage) (81°F - Reheating) at 9:17; reheating since 7:45 - 90°F at 9:40 ; white rice (103°F - Reheating) at 9:19; reheating since 7:45 - 98°F at 9:40 At current rate of reheating products will not reach 165°F within 2 hours. Advised operator to place products back on stove to reheat to 165+F.
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Garbage bag covering and in direct contact with cooked okra on stove. Operator removed garbage bag.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Ibuprofen stored on top of to go containers. Operator stored medication properly.
Fixed on the spot
Toxic substance/chemical improperly stored.
Oven cleaner stored next to lemonade mix and tomato sauce at shelf over triple sink. Operator stored products properly.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hot water faucet handle inoperable by steam table.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.