DirtyFLRestaurant Inspection Data

TROPICAL CREOLE RESTAURANT

With 12 documented inspections, TROPICAL CREOLE RESTAURANT in FORT MYERS has achieved a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 12 reports on file

3440 FOWLER ST UNIT C

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 12 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13635652

Met Inspection Standards

1 high, 1 int

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (74F - Cold Holding) in reach in cooler at front counter. Operator advised made and placed directly in unit 1 hour prior. Educated on proper cooling methods and operator will begin rapid cooling via ice bath or freezer prior to placing in reach in cooler. **Corrective Action Taken** - From follow-up inspection 2026-02-20: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked plantain (76F - Hot Holding) on cook line. The operator states he serves all within an hour or discards. Educated on time stamping and tracking, provided time as a public health control form via email. **Corrective Action Taken** - From follow-up inspection 2026-02-20: **Time Extended**

2/19/2026· 3w ago

Visit ID: 13600541

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach next to reach in cooler in dry storage area. The operator removed the dead roach. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach behind reach in cooler in dry storage area. The operator removed the live roach. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (74F - Cold Holding) in reach in cooler at front counter. Operator advised made and placed directly in unit 1 hour prior. Educated on proper cooling methods and operator will begin rapid cooling via ice bath or freezer prior to placing in reach in cooler. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked plantain (76F - Hot Holding) on cook line. The operator states he serves all within an hour or discards. Educated on time stamping and tracking, provided time as a public health control form via email. **Corrective Action Taken**

12/19/2025· 2mo ago

Visit ID: 13599656

Met Inspection Standards

1 high, 1 int

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license as of 12/1/25. Warning - From follow-up inspection 2025-12-19: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink near 3 compartment sink and exit door. Repeat Violation Warning - From follow-up inspection 2025-12-19: **Time Extended**

12/18/2025· 2mo ago

Visit ID: 13598364

Facility Temporarily Closed

4 high, 2 int

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license as of 12/1/25. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 100 - 150 droppings in dry storage in corner near door and shelving. Observed 2 droppings on top of container of uncooked rice. Observed 75-100 droppings under reach in cooler in dry storage area. Observed 50-75 droppings behind a file cabinet in dry storage near 3 compartment sink. Observed 25-50 droppings beneath vegetable oil bin. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding) in reach in cooler near cook line. The operator states this was cooked yesterday and held over night. The operator discarded the items. **Corrective Action Taken** 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. Observed cooked plantains (108F - Hot Holding) at front counter, operator states have been removed from heat for less than 2 hours. The operator began reheating them to above 135F while on site. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink and exit door. Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink near 3 compartment sink and exit door. Repeat Violation Warning

12/8/2025· 3mo ago

Visit ID: 10900655

Met Inspection Standards

1 high, 3 int, 6 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed torn gasket on upright reach in cooler.
  • 50-01-4:Basic - Hotel and Restaurant license decal not displayed on vending machine. License expired 12/01/25.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Educated operator on storing water at 135F or above. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Operator closed dumpster. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe underneath handwash sink next to three compartment sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with parsley. Operator switched to food grade. Corrected On-Site
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink next to three compartment sink.

3/5/2025· 1y ago

Visit ID: 10701401

Follow-up Inspection Required

1 high, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license as expired as of 12-01-2024. Admin Complaint

10/23/2024· 1y 4mo ago

Visit ID: 10701025

Met Inspection Standards

2 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic style ceiling tiles in back prep room and above front counter. Warning - From follow-up inspection 2024-10-23: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at front counter. Warning - From follow-up inspection 2024-10-23: **Time Extended**

10/22/2024· 1y 4mo ago

Visit ID: 8722438

Follow-up Inspection Required

2 high, 3 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic style ceiling tiles in back prep room and above front counter. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop in standing water at front counter. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall as soiled around vegetable oil vat. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed at least 6 small flying insects on 3 compartment sink and prep table in back prep room. Small flying insects are not landing on food. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat foods in roll top reach in cooler on cook line. Operator moved items for proper storage. Corrected On-Site Warning

10/22/2024· 1y 4mo ago

Visit ID: 8659964

Met Inspection Standards

1 high, 1 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in back prep room. - From follow-up inspection 2024-10-22: **Time Extended**
  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty water at front counter area. - From follow-up inspection 2024-10-22: **Time Extended**

4/23/2024· 1y 10mo ago

Visit ID: 8539705

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in back prep room.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee water bottle in reach in cooler above food served to customers.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils in dirty water at front counter area.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

11/1/2023· 2y 4mo ago

Visit ID: 8539554

Met Inspection Standards

1 high, 3 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation Warning - From follow-up inspection 2023-11-01: **Time Extended**
  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler in kitchen ambient temperature 71F. Warning - From follow-up inspection 2023-11-01: Observed stand up reach-in cooler in kitchen not being utilized.
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen. Warning - From follow-up inspection 2023-11-01: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 to 5 small flying insects in kitchen area. Warning - From follow-up inspection 2023-11-01: Observed only 1 to 3 small fly like insects in kitchen.

10/30/2023· 2y 4mo ago

Visit ID: 8344694

Follow-up Inspection Required

3 high, 2 int, 5 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation Warning
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler in kitchen ambient temperature 71F. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit across from cook line. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of black beans, rice and pinto beans not labeled in kitchen. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 to 5 small flying insects in kitchen area. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pork (73F - Cold Holding); black beans (71F - Cold Holding) in stand up reach-in cooler in kitchen. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork (73F - Cold Holding); black beans (71F - Cold Holding) in stand up reach-in cooler in kitchen. Observed raw red snapper (58F - Cold Holding) in stand up reach-in cooler in kitchen. The operator is moving raw red snapper into reach-in freezer. 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. Printed Out DBPR Form HR 5030-103. **Corrective Action Taken** Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.