DirtyFLRestaurant Inspection Data

TROPICAL GOURMET

Food safety records indicate TROPICAL GOURMET in DAYTONA BEACH has 12 inspections with a 2.2/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 12 reports on file

1061 Mason Avenue
Daytona Beach, Florida, 32114
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 12 health inspection reports

All Inspection Reports

3/24/2026· 3w ago

Visit ID: 10876498

Met Inspection Standards

2 high, 6 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in kitchen soiled with grease/debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-05-4:Basic - Soiled paper towels and cardboard lining food-contact shelves.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -jerk chicken between 53°f and 58°f in reach in cooler. Taken from the steam table and placed in reach in cooler last night.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -jerk chicken between 53°f and 58°f in reach in cooler. Taken from the steam table and placed in reach in cooler last night.

10/14/2025· 6mo ago

Visit ID: 13547475

Met Inspection Standards

5 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-10-14: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris around mop sink. Warning - From follow-up inspection 2025-10-14: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning - From follow-up inspection 2025-10-14: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. -shelving unit in kitchen. Warning - From follow-up inspection 2025-10-14: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2025-10-14: **Time Extended**

10/13/2025· 6mo ago

Visit ID: 13545856

Follow-up Inspection Required

2 high, 5 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris around mop sink. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. -shelving unit in kitchen. Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored over unwashed produce in reach in cooler. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 128°f, chicken 126°f, beef 120°f, Mac cheese 128°f, cabbage 121°f in steam table. In steam table 2 hours. Operator began reheating process. Warning

6/18/2025· 10mo ago

Visit ID: 10861531

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.
  • 36-32-5:Basic - Ceiling/ceiling tile shows water damage in kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris by three compartment sink.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

12/19/2024· 1y 3mo ago

Visit ID: 10742799

Met Inspection Standards

2 high, 2 int, 3 basic

  • 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.

9/18/2024· 1y 7mo ago

Visit ID: 8892775

Met Inspection Standards
  • N/A:No Violations Were Observed

8/29/2024· 1y 7mo ago

Visit ID: 8874041

Met Inspection Standards

5 high, 11 basic

  • 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**

7/17/2024· 1y 9mo ago

Visit ID: 8830410

Met Inspection Standards

2 high, 2 int, 3 basic

  • 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.

3/27/2024· 2y ago

Visit ID: 8639463

Met Inspection Standards

1 int, 3 basic

  • 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

2/19/2024· 2y 1mo ago

Visit ID: 8461988

Met Inspection Standards

1 high, 4 basic

  • 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.

9/20/2023· 2y 6mo ago

Visit ID: 8503441

Follow-up Inspection Required

1 high, 3 basic

  • 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

8/2/2023· 2y 8mo ago

Visit ID: 8387707

Follow-up Inspection Required

2 high, 1 int, 6 basic

  • 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