Tropical Smokehouse

3815 S Dixie Hwy, West Palm Beach, FL 33405 · Permanent Food Service · License 6021918

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Dented/rusted cans present.High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
3 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic
-22
Complaint after follow-up on Oct 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score58

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

Inspection history

1 inspection · 2 visits

Oct272026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 28, 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.
3 violations still not corrected:
- 2 High priority
- 1 Intermediate
What was still cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  Observed dented number 10 can of corn on shelf.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked chicken thighs (54°F - Cold Holding); raw bacon (54°F - Cold Holding); yuca (53°F - Cold Holding); raw beef (49°F - Cold Holding) not prepped or portioned today stored in reach in cooler under expo counter.
  Observed sliced cheese 57 degrees. Not cut or portion today .
  Administrative complaint
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 3 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  Can of heavily dented corn stored at back prep table. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked chicken thighs (54°F - Cold Holding); raw bacon (54°F - Cold Holding); yuca (53°F - Cold Holding); raw beef (49°F - Cold Holding) not prepped or portioned today stored in reach in cooler under expo counter.
  Per operator, items were moved from walk in cooler less than 2 hours ago. Operator moved to neighboring cooler to chill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw whole shell eggs stored above containers of ready to eat mixed greens in walk in cooler. Operator reorganized.
  Fixed on the spot
Intermediate3
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink at front prep areas.
  Operator provided.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Cleaner not labeled at handwashing sink by dish machine.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm) at back prep table. Operator dumped solution and replaced low quaternary solution at triple sink dispenser.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin at back kitchen prep 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.
Stop sale: An order that the food can’t be sold or served.