Tropical Gourmet

1061 Mason Ave, Daytona Beach, FL 32117 · Permanent Food Service · License 7405844

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Food with mold-like growth.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
3 high priority (no follow-up needed), 8 basic (2 repeats)
-19
Safety score81

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

Inspection history

1 inspection · 1 visit

Sep242026

Routine inspection

11 violations found

First visitSep 24, 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.
11 violations found:
- 3 High priority
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. -chicken soup in refrigerator with mold.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -cooked cabbage at 91°f in steam table. In steam table 2.5 hours. Operator moved to stove for reheating.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  -nonfood-grade containers used to store four,sugar, rice, peas.
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -refrigerators in back hallway.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior microwave soiled.
  Reach-in cooler/freezer interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
  -shelf unit in kitchen soiled with food debris.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean utensils stored next to handwash/food preparation sink exposed to splash.
  -
- Code 32, Restrooms: Bathroom facility not clean.
  -ladies restroom.
- Code 36, Floors, walls, ceilings and ventilation: Floors soiled/has accumulation of debris by mop sink behind stove and around grease trap.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.