Tropical Island Restaurant, 1600 N Federal Hwy #16-18, Boynton Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: TROPICAL ISLAND RESTAURANT
Type: Permanent Food Service
Address: 1600 N Federal Hwy #16-18, Boynton Beach, FL 33435
License #: 6019191
Total inspections: 12
Last inspection: 08/13/2014

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Inspection findings

Inspection Date

Type

Disposition

  • No Violations Were Observed
08/13/2014Complaint FullCall Back - Complied
  • Basic - Ceiling tile missing.
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - No handwashing sign provided at a hand sink used by food employees. MENS BATHROOM
  • Intermediate - Manager lacking proof of food manager certification.
6/5/2014Complaint FullInspection Completed - No Further Action
  • Basic - Wood food-contact surface not properly sealed. Mortar and pestle . **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef with pork on prep table at 61, PIC put back in walk in cooler until ready to heat. Corrective action taken. **Warning** On 3/11/14 2 pans of chicken at 74° at cook line shelf next to prep table.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw Eggs over lettuce. **Warning** On 3/11/2014 Raw fish over veggies.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Repeat Violation** **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, cooked veggies, pasta and all TCS foods in walk in cooler. **Repeat Violation** **Warning**
3/11/2014Complaint FullCall Back - Admin. complaint recommended
  • Basic - Build-up of grease on nonfood-contact surface. Under and inside fryer at cook line. **Warning**
  • Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
  • Basic - Ceiling tile in disrepair. Above walk in cooler and hood . **Warning**
  • Basic - Equipment in poor repair. Microwave with hole in back. **Warning**
  • Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. On top of drop in freezer. **Warning**
  • Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Along back cook line wall and around to dish washing area. **Warning**
  • Basic - Floor tiles cracked, broken or in disrepair. Kitchen. **Warning**
  • Basic - Food-contact surface not smooth and easily cleanable. Panel used as food prep area. **Warning**
  • Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
  • Basic - Large range in kitchen, unused equipment/supplies present. **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Walk in cooler. **Warning**
  • Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door. **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
  • Basic - Wood food-contact surface not properly sealed. Mortar and pestle . **Warning**
  • High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
  • High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce at 64° on prep table, PIC put in walk in cooler. Corrective action taken. **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef with pork on prep table at 61°, PIC put back in walk in cooler until ready to heat. Corrective action taken. **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw Eggs over lettuce. **Warning**
  • High Priority - Rodent activity present as evidenced by rodent droppings found. 7 dried droppings behind shelf in SW corner of kitchen and 3 dried behind drop in freezer. PIC cleaned up. Monthly pest control confirmed by statements. Last service on 12/13/2013. Control devices with same date empty. **Warning**
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Repeat Violation** **Warning**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, cooked veggies, pasta and all TCS foods in walk in cooler. **Repeat Violation** **Warning**
1/6/2014Complaint FullWarning Issued
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
  • Basic - Interior of refrigerator in disrepair/has exposed insulation. Drop in freezer. **Repeat Violation**
  • Basic - Walk-in cooler shelves soiled with encrusted food debris.
  • Basic - Walk-in cooler/walk-in freezer floor soiled.
  • Basic - Wall in disrepair. Men's restroom.
  • High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Oven with table cloth as a cover to prep food. PIC will replace with a cutting board or clean and sanitizable surface.
  • High Priority - Raw animal food stored over cooked food. Fish over cooked chicken, walk in. **Corrected On-Site**
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken marinating on kitchen table at 69°, PIC put back in walk in cooler until ready to cook. **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. PIC has bleach.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
  • Intermediate - No soap provided at handwash sink. **Repeat Violation**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No dates in walk in cooler on all TCS FOODS. **Repeat Violation**
7/30/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Case/container/bag of food stored on floor in dry storage area.
  • Basic - Hole in wall. At HAND-WASHING SINK
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach in freezer.
  • Basic - Raw animal food stored above unwashed produce. Fish over carrots.
  • Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. **Corrected On-Site**
  • High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. rice at 110?,PIC heated to 139? **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Live flies in kitchen.
  • High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over chicken.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All PHF foods in walk in .
3/27/2013Routine - FoodInspection Completed - No Further Action
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
  • Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine strips
  • Critical - Observed food stored on floor. Storeroom
  • Critical - Observed raw animal food stored over cooked food. Eggs over beef,walkin **Corrected On-Site**
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw Fish over conch **Corrected On-Site**
  • Observed wall in disrepair. Near prep table
  • Wet wiping cloth not stored in sanitizing solution between uses.
12/4/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
  • No copy of latest inspection report.
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner produced some certifications, all will be updated by next unannounced inspection. Corrected On Site.
  • Critical - Observed bathroom facility in disrepair. urinal out of order.
  • Critical - Observed dead roaches on premises. 1 under 3 comp sink and 2 behind reachin cooler. PIC cleaned up. Corrected On Site.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
  • Observed employee with no hair restraint. Corrected On Site.
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. cutting boards.
  • Critical - Observed food stored on floor. corn and coconuts,walkin . Corrected On Site.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards.
  • Critical - Observed handwash sink used for purposes other than handwashing. large bowl in sink.
  • Observed hole in ceiling. over walkin .
  • Observed unnecessary items on the premise. in storeroom ,tire, waterheater,old equipment .
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef oxtails at 112 ,PIC heated on stove to 171 degrees. Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all phfoods in walkin cooler. Repeat Violation.
5/9/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. back door to kitchen .
11/8/2011Routine - FoodCall Back - Complied
  • Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitizer being used at 3 comp sink.
  • Critical - Hand sink missing soap and paper towels in food preparation room or area.
  • NO wash solution being used while washing at 3 comp sink.
  • Critical - Observed 8 small flying insects in dish washing area. This violation must be corrected by : 11/8/2011.
  • Observed build-up of grease on nonfood-contact surface. at outside mopsink
  • Critical - Observed dead roaches on premises. 1 dead at north end of cookline on floor.PIC cleaned up. Corrected On Site.
  • Observed employee with no hair restraint.
  • Observed food debris accumulated on kitchen floor. throughout kitchen , storeroom and crevices.
  • Critical - Observed food stored on floor. bags of beans in storeroom .
  • Critical - Observed food stored on floor. bucket of sauce on kitchen floor. Corrected On Site.
  • Observed grease accumulated under cooking equipment. heavy build up
  • Observed heavy debris accumulated on floor. at front counter.
  • Observed leaking pipe at plumbing fixture. pipe at 3 comp sink.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken at 70 degrees, PIC states it is left out until customer orders then its fried, PIC put in walkin cooler. Corrected On Site.
  • Critical - Observed roach activity as evidenced by live roaches found, 2 live american roachs on kitchen floor. This violation must be corrected by : 11/8/2011.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. 40 dry dropping in bottom of bin used to store bags of rice and flour. Employee cleaned out. 2 traps in area, both empty. Corrected On Site.
  • Critical - Observed rodent activity as evidenced by rodent droppings found. 15 dry droppings in mens restroom. 2 glue traps set, both empty. This violation must be corrected by : 11/8/2011.
  • Critical - Observed rodent activity as evidenced by rodent droppings found.25 dry droppings on floor and in crevice at side storeroom off kitchen . This violation must be corrected by : 11/8/2011.
  • Critical - Observed screen in door torn/in poor repair. back door to kitchen .
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef ,fish, pork and all phf foods in walkin cooler. Repeat Violation.
11/7/2011Routine - FoodWarning Issued
  • Critical - Handwash sink not accessible for employee use at all times. tub in sink, Corrected On Site.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelf made of bare wood for pots
  • Observed attached equipment soiled with accumulated dust. fan shrouds ,walkin cooler.
  • Observed build-up of grease on nonfood-contact surface. hoods at cookline
  • Observed build-up of grease on nonfood-contact surface. side of fryer and cookline
  • Critical - Observed food being cooled by nonapproved method. covered large container in walkin cooler discussed with PIC and uncovered . Corrected On Site.
  • Critical - Observed potentially hazardous food thawed at room temperature. meat in container at room temperature , cooked, Corrected On Site.
  • Critical - Observed potentially hazardous food thawed in standing water. fish in bus tub of water , Corrected On Site.
  • Critical - Observed raw animal food stored over ready-to-eat food. eggs over spinach ,walkin cooler , Corrected On Site. Repeat Violation.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. spinach and phfoods in steam table,moved to oven, Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no dates in walkin cooler, Repeat Violation.
  • Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. spinach in steam table at 91 degrees , put in oven 15 minute left. Corrected On Site.
5/23/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Covered waste receptacle not provided in women's bathroom.
  • Critical - Hand wash sink lacking proper hand drying provisions. mens and womens restrooms Corrected On Site.
  • Critical - No conspicuously located thermometer in holding unit. reachin cooler at front counter
  • Critical - Observed encrusted material on can opener. rusted , Corrected On Site.
  • Critical - Observed food stored on floor. box of fish in kitchen , Corrected On Site.
  • Observed garbage on the ground and/or pad around grease container.
  • Observed garbage on the ground at side of building.
  • Observed hole in wall. behind steam table .
  • Observed hole in wall. in storeroom
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over RTE Corrected On Site.
  • Observed nonfood-contact equipment in poor repair, tables inback corrided and holes for pot storage
  • Observed residue build-up on nonfood-contact surface. inside oven
  • Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef and items at steamtable out of temperature , reheated and cooled, Corrected On Site.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. numerous items in walkin cooler
3/29/2011Routine - FoodInspection Completed - No Further Action

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