TROPICAL SUSHI
6592 WEST ATLANTIC AVENUE, DELRAY BEACH 33446
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 6/5/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Hood filters soiled Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-05: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-30: **Time Extended** - From follow-up inspection 2024-06-05: 53 days **Time Extended**
Food safety inspection conducted on 6/5/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 5/30/2024
High Priority
2
Intermediate
3
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Buckets of sauces stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-05-30: Buckets of sauces stored on floor in walk in cooler. Operator moved to shelf **Time Extended** Corrected On-Site
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Hood filters soiled Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Triple sink tested at 400ppm Quat. Instructed operator to manual sanitize until dish machine is repaired Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon in cook line flip top cooler. Operator reorganized Corrected On-Site Warning - From follow-up inspection 2024-05-30: Raw chicken stored above raw salmon in cook line flip top cooler. Operator reorganized Admin Complaint Corrected On-Site
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-30: **Time Extended**
- 05-03-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometers provided measuring 100F+ Warning - From follow-up inspection 2024-05-30: Operator states proper probe thermometer on order **Time Extended** **Corrective Action Taken**
- 46-01-4:- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Exit path to hallway exit door blocked by cot - From follow-up inspection 2024-05-30:
Food safety inspection conducted on 5/30/2024 revealed 8 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 5/29/2024
High Priority
4
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Wine glasses stored directly next to hand wash sink at front sushi line exposed to splash. Operator removed Corrected On-Site Warning
- 08B-38-4:Basic - Food stored on floor. Buckets of sauces stored on floor in walk in cooler. Operator moved to shelf Corrected On-Site Repeat Violation Warning
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in Raw shrimp on cook line. Operator removed and replaced Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease. Hood filters soiled Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Triple sink tested at 400ppm Quat. Instructed operator to manual sanitize until dish machine is repaired Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw salmon in cook line flip top cooler. Operator reorganized Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top at sushi line: raw salmon (53F); raw tuna (53F); Krab stick (52F); raw hamachi (53F); cooked rice (52F); seaweed salad (53F); sushi display (50F); Krab stick (50F); cooked shrimp (56F); smoked salmon (51F); raw tuna (55F); cooked eel (57F); raw salmon (55F); all items being held in 2 door reach in cooler over night. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top at sushi line: raw salmon (53F); raw tuna (53F); Krab stick (52F); raw hamachi (53F); cooked rice (52F); seaweed salad (53F); sushi display (50F); Krab stick (50F); cooked shrimp (56F); smoked salmon (51F); raw tuna (55F); cooked eel (57F); raw salmon (55F); all items being held in 2 door reach in cooler over night. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. Not prepared or portioned today. See Stop Sale Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Probe thermometers provided measuring 100F+ Warning
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Exit path to hallway exit door blocked by cot
Food safety inspection conducted on 5/29/2024 revealed 12 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 4/12/2024
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 4/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/25/2024
High Priority
1
Intermediate
5
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at hallway back door Warning
- 08B-38-4:Basic - Food stored on floor. Case of raw beef stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site Warning
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken, raw shrimp stored above unwashed produce in walk in cooler. Operator reorganized Corrected On-Site Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Operator unable to provide at time of inspection Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items do not disclose that item contain raw animal foods. Consumer advisory posted on menu Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees Warning
- 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at sushi bar hand wash sink. Operator turned on hot water Corrected On-Site Warning
Food safety inspection conducted on 1/25/2024 revealed 9 total violations (1 high priority, 5 intermediate, 3 basic).