DirtyFLRestaurant Inspection Data

TROPI SHACK

TROPI SHACK in ORANGE CITY has 6 health inspections on record with an overall food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

2000 Volusia Avenue
Florida, 32763
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 6 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13468826

Met Inspection Standards

2 int, 2 basic

  • 36-34-5:Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 PPM Chlorine. Corrected On-Site
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Operator repaired.
  • 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/ Food manager arrived during inspection. Repeat Violation

7/22/2025· 7mo ago

Visit ID: 10912591

Met Inspection Standards

1 high, 3 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle placed on top f freezer chest. Operator removed , Corrected On-Site
  • 14-69-4:Basic - Ice buildup storage area in freezer chest.
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of pills stored in storage shelf with canned food. Operator removed . Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs at front counter low boy unit, opened 3 days ago. Operator updated Corrected On-Site
  • 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/
  • 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. Carmen , Nirsa l

1/23/2025· 1y 1mo ago

Visit ID: 8851698

Met Inspection Standards

2 int, 2 basic

  • 08B-32-4:Basic - Food being prepared outside. Pressure cooker plugged in outside cooking pork. Operator relocated to inside establishment. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in kitchen glass door reach in cooler.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for employee bathroom . Operator restocked. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christy T 1-19-2025.

8/6/2024· 1y 7mo ago

Visit ID: 8719591

Met Inspection Standards

2 high, 1 int, 4 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-32-5:Basic - Food preparation area ,ceiling tile shows damage or is in disrepair.
  • 36-27-5:Basic - Food preparation area wall, soiled with accumulated grease, food debris, and/or dust.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.See Stop Sale Report
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 48-49 , placed overnight ,in storage are reach in cooler . Operator instructed to discard. **Corrective Action Taken**
  • 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.cole slaw and potato salad n front counter reach in cooler , prepared 3 days ago. Corrected On-Site

1/25/2024· 2y 1mo ago

Visit ID: 8463299

Met Inspection Standards

2 int, 6 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 36-32-5:Basic - Kitchen ceiling tile shows damage or is in disrepair.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in front counter , hot holding unit. Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. 0 ppm. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Caramel Issued Future Legal Action form HR 5022-097. Opened 48 hours ago not date marked at front counter low boy unit. Corrected On-Site Repeat Violation
  • 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.

8/3/2023· 2y 7mo ago

Visit ID: 8341422

Met Inspection Standards

1 high, 1 int, 4 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.p, by slicer.
  • 08B-38-4:Basic - Food stored on floor. Bucket of Pickle stored on storage area floor.
  • 36-24-5:Basic - Hole in or other damage to wall.p by slicer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in front counter hot holding unit.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage area reach in cooler Stacked sliced turkey (45F - Cold Holding); stacked Cuban sandwiches (44F - Cold Holding)/1 hour . Operator reduced amount and placed in another cold holding unit, Corrective Action Taken** **Corrective Action Taken** Repeat Violation
  • 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. Reach in cooler Cuban sandwiches prepared 24 hours ago. Corrected On-Site