TROPICAL GOURMET
1061 Mason Avenue
Daytona Beach, Florida, 32114
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 12/19/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 38-07-4:Basic - Lights in reach in cooler missing the proper shield. -exposed glass bulb in reach in cooler.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -white refrigerator. Repeat Violation
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -chlorine less than 50ppm, corrected to 50ppm Corrected On-Site
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -rice at 123°f and vegetables at 132°f at cookline. Cooked 2 hours prior. Advised operator to reheat and hot hold at a minimum of 135°f
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment or wiping cloths. -no chlorine test kit.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked beans.
Food safety inspection conducted on 12/19/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2024
High Priority
5
Intermediate
0
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. -1 dead roach in bathroom cabinet of ladies restroom. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container in a food preparation area.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-19-4:Basic - Food being washed in active dish sink
- 36-32-5:Basic - Hole in ceiling tile in hallway.
- 38-07-4:Basic - Lights in hallway missing the proper shield, sleeve coatings or covers.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in white refrigerator.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -Men's restroom
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- 29-11-4:Basic - Water leaking from pipe under handwash sink in ladies restroom.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine less than 50ppm
- 35A-02-6:High Priority - 7 Live, small flying insects in women's bathroom cabinet. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -grocery bag on top of cooked rice. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bowl of marinating raw chicken over cooked chicken in reach in cooler.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee grabbed pepper from fridge, didn't change gloves before cutting produce
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables at 120°f and fried chicken at 122°f. Operator cooked 1 hour prior. Turn heat up in warmer. **Corrective Action Taken**
Food safety inspection conducted on 8/29/2024 revealed 16 total violations (5 high priority, 0 intermediate, 11 basic).
Inspection on 7/17/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. -large cooler in kitchen not functioning due to power surge from lightning strike. Only storing vegetables at time of inspection.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease on floor by grease trap and floor soiled behind stove. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -warmer at front counter.
- 35A-02-6:High Priority - 1 Live, small flying insect in kitchen.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables at 122°f and stew chicken at 131°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
- 31B-03-4:Intermediate - No soap provided at handwash sink in ladies restroom. Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -ladies restroom.
Food safety inspection conducted on 7/17/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves.
- 36-73-4:Basic - Floor soiled/has accumulation of debris around grease trap and under three compartment sink.
- 08B-38-4:Basic - Food stored on floor, box of potatoes in kitchen.
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Corrected On-Site
Food safety inspection conducted on 3/27/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 2/19/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense sugar. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall above three compartment sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease: -lid to grease trap by 3 compartment sink.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked chicken at 90°f. Cooked 1 hour ago. Operator turned on oven to reheat to 165°f.
Food safety inspection conducted on 2/19/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 9/20/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled with grease, black mold like substance
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
Food safety inspection conducted on 9/20/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 8/2/2023
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris under three compartment sink. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler.
- 25-17-4:Basic - Single-service articles, soufflé cups, stored in a soiled container.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef at 132°f and chicken at 128°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, ladies restroom. Repeat Violation
Food safety inspection conducted on 8/2/2023 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).