TROPICAL ISLAND RESTAURANT
126 W BOYNTON BEACH BLVD, Boynton Beach FL 33435 · 561 369 4205
Last inspected Aug 21, 2026 · 9 visits since December 2023
OCT 24
MAR 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license expired 12.1.24. License was renewed during the inspection transaction number 246054863.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024070377 | Oct 3, 2024 | Mar 17, 2025 | $700 |
| 2--2023071983 | Dec 4, 2023 | May 16, 2024 | $200 |
Inspection history
9 visits, newest first
Aug 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down and or place products in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmer: Beef patties (79F - hot holding); cod patties (79F - hot holding) Per operator, products held in warmer overnight. See stop sale. on stove: chicken (128F - Hot Holding); turkey (115F - Hot Holding); djon djon rice (88F - Hot Holding) Per operator, products out of temperature for approximately 30 minutes. Advised operator to reheat products to 165+F.
Aug 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 10 high priority.
10 High priority1 Intermediate1 Basic
Show 12 findings ▾
Container of medicine improperly stored. Ibuprofen stored on top of to go containers. Operator stored medication properly.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: turkey (70F - Cooling) at 9:34am; cooling since 8:45pm on 8/19 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: turkey (70F - Cooling) at 9:34am; cooling since 8:45pm on 8/19 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Nonfood-grade bags used in direct contact with food. Garbage bag covering and in direct contact with cooked okra on stove. Operator removed garbage bag.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Walk in cooler: raw shell eggs (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down and or place products in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmer: Beef patties (79F - hot holding); cod patties (79F - hot holding) Per operator, products held in warmer overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: liquid eggs (51F - Cold Holding) salad cooler: sliced tomatoes (65F - Cold holding) cut lettuce (79F - Cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to ice down and or place products in freezer.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. lalo with pork (115F - Reheating) at 9:17; reheating since 7:45 - 97F at 9:40; mixed vegetables (carrot and cabbage) (81F - Reheating) at 9:17; reheating since 7:45 - 90F at 9:40; white rice (103F - Reheating) at 9:19; reheating since 7:45 - 98F at 9:40 At current rate of reheating products will not reach 165F within 2 hours. Advised operator to place products back on stove to reheat to 165+F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top warmer: Beef patties (79F - hot holding); cod patties (79F - hot holding) Per operator, products held in warmer overnight. See stop sale. on stove: chicken (128F - Hot Holding); turkey (115F - Hot Holding); djon djon rice (88F - Hot Holding) Per operator, products out of temperature for approximately 30 minutes. Advised operator to reheat products to 165+F.
Toxic substance/chemical improperly stored. Oven cleaner stored next to lemonade mix and tomato sauce at shelf over triple sink. Operator stored products properly.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Not available at time of inspection.
Plumbing system in disrepair. Hot water faucet handle inoperable by steam table.
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pikliz (cut cabbage) (62F - Cold Holding) Observed in portion cups at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. steam table by fryer: white rice (77F - Reheating) at 9:05; reheating since 7:30 - 85F at 9:26; djon djon rice (78F - Reheating) at 9:05; reheating since 7:30 - 85F at 9:26 At current rate of heating product will not reach 165F within 2 hours. Operator placed products back on stove to reheat to 165+F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled eggs (81F - Hot Holding); boiled plantain (104F - Hot Holding) Observed resting in pans on top of steam table. Per operator, out of temperature for approximately 30 minutes. Operator began reheating items to reach 165+F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By entrance to kitchen.
Insect control device installed over food preparation area. Bug light over chicken base and cooking oil at dry storage rack.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato sauce 8:40am (120F - Cooling); tomato sauce 9:20 (110F - Cooling) cooling at room temperature since one hour. Operator placed in reach in cooler.
Ice buildup in walk-in freezer on the floor.
Raw beef stored on floor in walk in freezer.
Working containers of flour and sugar removed from original container not identified by common name in dry storage area. Operator labeled.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Nonfood-grade to bags used in direct contact with raw pork in walk in cooler. Operator removed bags.
Operating with an expired Division of Hotels and Restaurants license expired 12.1.24. License was renewed during the inspection transaction number 246054863.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken and beef, then went to cook line to stir beef that is cooking, without changing gloves and washing hands. Cook went to wash her hands and put on a new pair of gloves.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice 8:15 reheating since 8:00 (90F-102F - Reheating); rice 9:00 (102F-110F - Reheating) in steam table, at this rate rice will not reach 165F within 2 hours. Recommended to reheat smaller batches at the time or to reheat rice on stove to 165F for 15 seconds and then place in steam table for hot holding above 135F.
Food-contact surface soiled with food debris, mold-like substance or slime. Sugar and flour scoops in dirty container. Operator placed scoops and container in dish area.
No paper towels or mechanical hand drying device provided at handwash sink on cook line and at entrance to kitchen. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef stew in walk in cooler cooked more than 24 hours ago has no date mark. Operator date marked.
Box of plantains stored on floor in back kitchen. Operator placed plantains on a crate.
Floor soiled/has accumulation of debris in walk in freezer.
Time/temperature control for safety food thawed in an improper manner pork thawing in standing water in triple sink.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 50F-52F, cooked pork 47F-50F, cooked yesterday in walk in cooler. Items are in deep, covered and stacked containers. See stop sale
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 50F-52F, cooked pork 47F-50F, cooked yesterday in walk in cooler. Items are in deep, covered and stacked containers.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
Employee personal food not properly identified and segregated from food to be served to the public. In glass door cooler across fryers. Operator segregated and labeled.
Single-service portion cups improperly stored, on floor in dry storage area. To go containers stored on floor across ice machine. All items were placed on shelf's.
Sugar storage container lid cracked in back storage area.
Time/temperature control for safety food thawed in an improper manner. Beef and pork thawing in standing water in triple sink next to mob sink. Operator moved meats to trash container.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - looked rice (71F - Cold Holding); held overnight and more than 6 hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - fresh shell eggs over fresh onions.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - looked rice (71F - Cold Holding); held overnight and more than 6 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - cooked chicken (63F - Cooling) 9:45am heat cooling since 7am recheck 10:30 62F held in covered deep pan - operator moved into freezer.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Jacques Cadet - 12/12/2018 ServSafe.
No paper towels or mechanical hand drying device provided at handwash sink. At all kitchen hand sinks.
No soap provided at handwash sink. Missing at 3 compartment sink hand sink.
Food not stored at least 6 inches off of the floor. Walk in freezer - bag of meats stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Can sitting in bin of dry beans.
Time/temperature control for safety food thawed in an improper manner. Fresh fish sitting in bucket of water. Bags of meat sitting in 3 compartment sink.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Hot plate utilized to cooked eggs with oils.
Dec 4, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food warmer - turkey (97F - Hot Holding); pork (97F - Hot Holding); chicken (97F - Hot Holding) operator states held under 2 hours, moved to stove for reheat. Reheat - turkey (165F - Reheating); Chicken (165F - Reheating); pork (165F - Reheating).
Hole in or other damage to wall - Back kitchen wall.
Dec 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table - Cut lettuce 43F-51F - Cold Holding) operator stared held in an overfilled container under 4 hours - operator split and moved to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food warmer - turkey (97F - Hot Holding); pork (97F - Hot Holding); chicken (97F - Hot Holding) operator states held under 2 hours, moved to stove for reheat. Reheat - turkey (165F - Reheating); Chicken (165F - Reheating); pork (165F - Reheating).
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed and emailed to operator.
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/ certified food manager arrived during inspection.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. operator did not provide proof of employee training.
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. Reviewed and emailed to operator. Corrective action taken.
Food not stored at least 6 inches off of the floor. Walk in freezer - case of meat on floor - operator moved 6 inches off the floor.
Hole in or other damage to wall - Back kitchen wall.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic scoop with no handle inside both sugar and flour bin - operator removed.
Working containers of food removed from original container not identified by common name. Sugar and flour bins not label - operator labeled.
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.