TROPICAL ACRES STEAK HOUSE
2500 GRIFFIN RD, Fort Lauderdale FL 33312 · 954.989.2500
Last inspected Apr 13, 2026 · 7 visits since September 2023
JAN 24
FEB 25
APR 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cream of spinach date marked 1/31 in walk in cooler. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Reach-in cooler shelves with rust that has pitted the surface. Observed at 3 door low top, 2 door vertical on cook line
Feb 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lemons for beverages with bare hands, operator instructed employee to wash hands and put on gloves
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cream of spinach date marked 1/31 in walk in cooler. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb across from cook line with hose attached. Discussed with operator
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Glenn Johnson 1-28-21
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator unable to provide chlorine test kit at time of inspection
Spray bottle containing toxic substance not labeled. Observed spray bottle containing clear substance at service bar area not labeled. Operator labeled table cleaner
Reach-in cooler shelves with rust that has pitted the surface. Observed at 3 door low top, 2 door vertical on cook line
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the soda gun at the front of the bar is soiled.
No paper towels or mechanical hand drying device provided at handwash sink. At the sink between coolers 3 and 4. The dispenser was empty. An employee replaced the roll.
Spray bottle containing toxic substance not labeled. At the utility sink, a spray bottle of glass cleaner was not labeled. An employee labeled the bottle.
Bowl or other container with no handle used to dispense food. Inside the salt the rolling bin of sugar, a metal dish was stored inside and used to dispense the sugar. The dish was removed.
Equipment in poor repair. At the grill station, the cooler across from the broiler has a broken handle and torn gaskets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the grill station, in the torn gaskets of the cooler across from the broiler there is build up of food debris.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled. At the inside of the bar soda gun, inside of the nozzle is soiled. The owner cleaned and sanitized.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. The establishment is ROP macaroni and cheese
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is ROP macaroni and cheese.
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.
Bowl or other container with no handle used to dispense food. In the bin of sugar. The bowl was removed
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Dented can of cherry pie filling present on storage shelf in dry storage area. Operator removed to be credited by supplier. See stop sale
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw salmon inside reach in cooler in grill station next to dining room. Operator moved raw salmon to upper shelf and raw ground beef to lower shelf and stored correctly.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide any type of measuring device when using hot water as sanitizer in a dish machine.
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. Three new employees hired, employee reporting agreement not provided. Emailed reporting agreement form to manager.
No soap provided at handwash sink in prep station. Operator provided
Spray bottle containing toxic substance (degreaser)not labeled in prep area. Chef labeled
Bowl or other container with no handle used to dispense food. Two ounce soufflé cup inside container with mixture of salt and pepper in dry storage rack. Operator removed
Equipment in poor repair. Gasket torn or in disrepair in low big reach in cooler opposite grill in grill station next to dining room.
Stored food not covered. Pork fat not covered in walk in cooler #2. Operator covered.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.