Tropical Smoothie Cafe
27001 US 19 N #2089A, Clearwater, FL 33761 · Permanent Food Service · License 6215959
What drove the grade
Employee rubbed hands together for less than 10-15 seconds while washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 5 complaint inspection5 high priority (4 fixed by the Aug 6 follow-up, 1 fixed on the spot), 1 intermediate, 8 basic (1 repeat)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
No food thawing at time of inspection
More time given
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
After touching face with both hands employee rinsed hands for less than 10 seconds before touching clean equipment.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched hair then touched clean equipment with no handwashing before touching wash.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee accepted paper currency at cash register, made change and placed bills in tip container. No handwashing before touching clean equipment and preparing a smoothie.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
Blender used to make smoothies containing TCS ingredients only washed at the end of the day per shift lead. Discussed that the blenders need to be washed rinsed and sanitized a minimum of every 4 hours.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
2 spray bottles of chemical stored next to bacon and above wraps. Operator moved chemical during inspection to gain compliance.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Black mold like substance observed on and around filtered water nozzle behind front counter. Discussed the need to keep the nozzle clean and sanitized.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles and shakers containing food removed from its original container not labeled with common name.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Cooked diced chicken being thawed on the counter at room temperature. Product still mostly frozen.
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Ice scoop holder
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On prep table with prepared foods. Discussed the need to keep employees beverages away from clean equipment and food in establishment.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
3 employees with no hair restraint. 2 have pony tails and 1 employee had no restraint of any kind. Discuss the need to wear a hair restraint while involved in food preparation..
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in soiled containers.
Serving utensils stored in food containers that contain food debris at the bottom. Ice scoop holder has a wet white substance at the bottom. Operator removed from wall to be washed
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles stored on a soiled surface.
Disposable lids stored under sink in a wet area that contains a mold like substance. Operator removed lids during inspection and discarded.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Water leaking under sink behind front counter.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.