TROPICAL SMOOTHIE CAFE

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes cut 47f cold holding , Tomatoes cut 47f, Spinach 48f cold holding ,Kale cut 48f cold holding ,Cut lettuce 49f cold holding , Swiss cheese 46f cold holding , pepper jack cheese,Sliced turkey 45f cold holding , Chicken diced 46f cold holding , Feta cheese 46f cold holding , Rice 47f cold holding ,Shredded specialty blend cheese 47f cold holding , Cheedar cheese 47f cold holding ,Mozzarella cheese shredded 47f cold holding , Cooler was left open during prep time, ambient cooler is 40f cold holding , advised to keep door shut and make sure door shuts properly. Check temperatures every two hours to make sure products come to proper temperature. All foods must be 41f cold holding or below at all times. Warning - From follow-up inspection 2025-09-18: Cheese 45f cold holding , turkey 44f cold holding, kale 45f cold holding , walk in cooler is ambient 39f it seems as if the defrost cycle is coming on in the am advised to see if they can get that moved to a time when no one is on site. Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-09-18: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomatoes cut 47f cold holding , Tomatoes cut 47f, Spinach 48f cold holding ,Kale cut 48f cold holding ,Cut lettuce 49f cold holding , Swiss cheese 46f cold holding , pepper jack cheese,Sliced turkey 45f cold holding , Chicken diced 46f cold holding , Feta cheese 46f cold holding , Rice 47f cold holding ,Shredded specialty blend cheese 47f cold holding , Cheedar cheese 47f cold holding ,Mozzarella cheese shredded 47f cold holding , Cooler was left open during prep time, ambient cooler is 40f cold holding , advised to keep door shut and make sure door shuts properly. Check temperatures every two hours to make sure products come to proper temperature. All foods must be 41f cold holding or below at all times. Warning

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kale Cut 61f cold holding , spinach 54f cold holding , yogurt 54f cold holding , Warning - From follow-up inspection 2024-10-25: Kale 51f cold holding , spinach 48f cold holding , yogurt 47f cold holding, employee states food was placed out their less than 2 hours ago advised to rapid chill Admin Complaint

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-25: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-25: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine - From follow-up inspection 2024-10-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on fruit cooler torn and falling off, cooler is not properly working ambient 53f cold holding , Do not store any potentially hazardous foods in cooler until it remains at 41f or below Warning - From follow-up inspection 2024-10-25: Ambient temperature 52f cold holding , Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. In walk in a cooler and freezer - From follow-up inspection 2024-10-25: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spinach Kale Yogurt Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kale Cut 61f cold holding , spinach 54f cold holding , yogurt 54f cold holding , Warning

Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink

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.

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine

Basic - Equipment in poor repair. Gaskets on fruit cooler torn and falling off, cooler is not properly working ambient 53f cold holding , Do not store any potentially hazardous foods in cooler until it remains at 41f or below Warning

Basic - Floor not cleaned when the least amount of food is exposed. In walk in a cooler and freezer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In fruit smoothie cooler