TROPICAL GOURMET
1061 MASON AVE, Daytona Beach FL 32117 · 386.255.2256
Last inspected Mar 24, 2026 · 12 visits since August 2023
SEP 24
DEC 24
JUN 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 22 points off where it started.
7 Live, small flying insects in women's bathroom cabinet.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022015424 | Mar 21, 2022 | Dec 22, 2022 | $400 |
Inspection history
12 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -jerk chicken between 53°f and 58°f in reach in cooler. Taken from the steam table and placed in reach in cooler last night.
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. -jerk chicken between 53°f and 58°f in reach in cooler. Taken from the steam table and placed in reach in cooler last night.
Ice buildup in reach-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit.
Show the remaining 4 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire shelving in kitchen soiled with grease/debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Soiled paper towels and cardboard lining food-contact shelves.
Wet mop not stored in a manner to allow the mop to dry.
Oct 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris around mop sink.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris. -shelving unit in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues.
Oct 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over or with unwashed produce. -raw shell eggs stored over unwashed produce in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 128°f, chicken 126°f, beef 120°f, Mac cheese 128°f, cabbage 121°f in steam table. In steam table 2 hours. Operator began reheating process.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris around mop sink.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris. -shelving unit in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues.
Jun 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Spray bottle containing toxic substance not labeled.
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tile shows water damage in kitchen.
Floor soiled/has accumulation of debris by three compartment sink.
Reach-in cooler interior/shelves have accumulation of soil residues.
Dec 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -chlorine less than 50ppm, corrected to 50ppm
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -rice at 123°f and vegetables at 132°f at cookline. Cooked 2 hours prior. Advised operator to reheat and hot hold at a minimum of 135°f
No chemical test kit provided when using sanitizer at three-compartment or wiping cloths. -no chlorine test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked beans.
Exterior door has a gap at the threshold that opens to the outside.
Lights in reach in cooler missing the proper shield. -exposed glass bulb in reach in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. -white refrigerator.
Sep 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate11 Basic
Show 16 findings ▾
7 Live, small flying insects in women's bathroom cabinet.
Nonfood-grade bags used in direct contact with food. -grocery bag on top of cooked rice.
Raw animal food stored over/not properly separated from ready-to-eat food. -bowl of marinating raw chicken over cooked chicken in reach in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee grabbed pepper from fridge, didn't change gloves before cutting produce
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables at 120°f and fried chicken at 122°f. Operator cooked 1 hour prior. Turn heat up in warmer.
Dead roaches on premises. -1 dead roach in bathroom cabinet of ladies restroom.
Employee beverage container in a food preparation area.
Exterior door has a gap at the threshold that opens to the outside.
Food being washed in active dish sink
Hole in ceiling tile in hallway.
Lights in hallway missing the proper shield, sleeve coatings or covers.
No conspicuously located ambient air temperature thermometer in white refrigerator.
No handwashing sign provided at a hand sink used by food employees. -Men's restroom
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Water leaking from pipe under handwash sink in ladies restroom.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine less than 50ppm
Jul 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
1 Live, small flying insect in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables at 122°f and stew chicken at 131°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
No soap provided at handwash sink in ladies restroom.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -ladies restroom.
Equipment in poor repair. -large cooler in kitchen not functioning due to power surge from lightning strike. Only storing vegetables at time of inspection.
Floor soiled/has accumulation of debris. -grease on floor by grease trap and floor soiled behind stove.
No conspicuously located ambient air temperature thermometer in holding unit. -warmer at front counter.
Mar 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No soap provided at handwash sink in kitchen.
Cardboard used to line food-contact shelves.
Floor soiled/has accumulation of debris around grease trap and under three compartment sink.
Food stored on floor, box of potatoes in kitchen.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked chicken at 90°f. Cooked 1 hour ago. Operator turned on oven to reheat to 165°f.
Bowl or other container with no handle used to dispense sugar.
Hole in or other damage to wall above three compartment sink.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease: -lid to grease trap by 3 compartment sink.
Sep 20, 2023Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled with grease, black mold like substance
Aug 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef at 132°f and chicken at 128°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, ladies restroom.
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.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris under three compartment sink.
Ice buildup in reach-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler.
Single-service articles, soufflé cups, stored in a soiled container.
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.