DirtyFLRestaurant Inspection Data

TROPICAL SMOKEHOUSE

3815 South Dixie Highway
West Palm Beach, Florida, 33405
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: 3622542

Inspection Date: 7/9/2025

Inspection #: 3622542

Inspection Date: 3/12/2025

Inspection #: Visit ID: 8992497

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water by steam table. Water temperature 73 f. Manager dumped the water. Corrected On-Site
  • 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. 50 lb yellow rice 45 f-47 f cooling overnight,
  • 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. 50 lb yellow rice 45 f-47 f cooling overnight,
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled dishes then handling clean dishes without washing hands. Explained.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked bacon ( labeled with cooking instructions) stored over cooked pork in walk in cooler. Manager rearranged. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled jackfruit 111 f, as per manager less than 1 hour .it was reheated earlier. Manager put container in steam table. Second temperature 166 f at 1:51 pm, Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 50 lb yellow rice 45 f-47 f cooling overnight in tightly covered container.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler blocked by trash can. Manager removed the can. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink. Plastic container, raw ground beef in hand sink . Employee cleaned. Corrected On-Site

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8992063

  • N/A:No Violations Were Observed

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8721027

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table end of cook line Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cook line 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. raw beef (52F - Cold Holding) reach in cooler drawer end of cook line. In unit over four hours. Not prepped or portioned today. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (64F - Cold Holding); under counter at front cook line. Out less than four hours. Operator placed item on TPHC. Form sent to operator on site. chicken (50F - Cold Holding); brisket empanadas (50F - Cold Holding) in bottom reach in cooler door at end of cook line. In unit less than four hours. Not prepped or portioned today. Placed back in walk in cooler to cool. raw beef (52F - Cold Holding) reach in cooler drawer end of cook line. In unit over four hours. Not prepped or portioned today. Warning

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8626364

  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (109F hot holding) in reach in drawers across from cook line. Reheated less than four hours ago for hot holding. Reheated to 165F. **Corrective Action Taken** Warning - From follow-up inspection 2024-03-13: Collard greens 126 f hot holding black beans 156 f, ( half chicken 137 f in the drawer ) brisket 145 f hot holding. Admin Complaint

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8473430

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) at Bar. Not in use during inspection. Warning
  • 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. Over prep area next to walk in cooler Discarded Corrected On-Site Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0) ran three times. Set up Triple Sink (Quaternary 200ppm) **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. ribs (109F hot holding) in reach in drawers across from cook line. Reheated less than four hours ago for hot holding. Reheated to 165F. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container of raw meat on top of hand sink Removed Warning

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8473060

  • N/A:No Violations Were Observed

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8343049

  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Hot sauces in case in dining room. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. End of cook line. Removed. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately twelve live flies in cubbies at end of bar storing paperwork and glass liquor bottles in dining room of establishment. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Whole brisket (52-65F - Cooling) at 11:57 am to 52-62F at 12:25 pm since 9 am. At this rate, food will not cool to 41F within 6 hours. Food items wrapped in plastic wrap. Removed and placed in cooler. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar hand sink. Corrected On-Site Warning