TROPICAL OASIS RESTAURANT
20737 NW 2 AVE #39, Miami Gardens FL 33169
Last inspected Jan 2, 2025 · 6 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
APR 24
JUL 24
JAN 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/22. Operator paid license during the inspection confirmation number 238537302.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024041165 | Apr 2, 2024 | Feb 3, 2025 | $160 |
Inspection history
6 visits, newest first
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
What the inspector wrote — 16 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed water with 110F with utensils. Operator removed water.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed all food storage shelves with rust.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Show the remaining 12 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Leo with an expired certificate.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing with no hot water. As per operator, water heater is leaking and will be repaired soon. Operator turned on water heater.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom.
Bowl or other container with no handle used to dispense food. Observed scoop handle touching the rice.
Current Hotel and Restaurant license not displayed. Observed license posted 10/1/2021.
Cutting board has cut marks and is no longer cleanable. On the prep table.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. By the wearwashing area.
Ice buildup in walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) stored under the steam table. Operator remade.
Working containers of food removed from original container not identified by common name. Observed flour, rice and corn starch containers with no name label. Operated placed names.
Jul 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed salt fish and ackee (114F - Hot Holding) stored on the steam table for less than 30 minutes, as per operator. Operator reheated item and added more water to the steam table.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed all shelves in the kitchen and dry storage area with rust.
Handwash sink used for purposes other than handwashing. Observed operator placing bucket inside the handwashing sink to get water and fill up the steam table.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Leonardo and Nelson with an expired certificate.
Ceiling tile missing. On top of the walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in the kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 53F.
Current Hotel and Restaurant license not displayed. Observed license displayed 10/1/21.
Cutting board has cut marks and is no longer cleanable. Throughout the kitchen.
Floor tiles missing and/or in disrepair. Throughout the kitchen.
Hole in or other damage to wall. Observed wall by the bathrooms with a hole.
No handwashing sign provided at a hand sink used by food employees. In the kitchen.
Observed all walk in freezer shelves soiled.
Observed scoop handle touching the sugar.
Walk-in freezer shelves with rust that has pitted the surface.
Jul 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority3 Intermediate16 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed brown stew chicken (47F - Cooling); cooked cabbage (45F - Cooling); white rice (45F - Cooling) stored in the walk in cooler over night as per operator.
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. Observed brown stew chicken (47F - Cooling); cooked cabbage (45F - Cooling); white rice (45F - Cooling) stored in the walk in cooler over night as per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed salt fish and ackee (114F - Hot Holding) stored on the steam table for less than 30 minutes, as per operator. Operator reheated item and added more water to the steam table.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed all shelves in the kitchen and dry storage area with rust.
Handwash sink used for purposes other than handwashing. Observed operator placing bucket inside the handwashing sink to get water and fill up the steam table.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Leonardo and Nelson with an expired certificate.
Cardboard used to line nonfood-contact shelves. Observed soiled cardboard used as lining on the bottom shelves of the prep table.
Ceiling tile missing. On top of the walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in the kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 53F.
Current Hotel and Restaurant license not displayed. Observed license displayed 10/1/21.
Cutting board has cut marks and is no longer cleanable. Throughout the kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout the kitchen.
Hole in or other damage to wall. Observed wall by the bathrooms with a hole.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water by the handwashing sink.
No handwashing sign provided at a hand sink used by food employees. In the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover with accumulation of dust and air curtains by the entrance of the door with mold like substance.
Observed all walk in freezer shelves soiled.
Observed scoop handle touching the sugar.
Walk-in freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in the walk in cooler soiled.
Apr 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (53F - Cold Holding); rice and peas (54F - Cold Holding); picklz (52F - Cold Holding) stored inside the walk in cooler over night, as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (53F - Cold Holding); rice and peas (54F - Cold Holding); picklz (52F - Cold Holding) stored inside the walk in cooler over night, as per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed all shelves in the kitchen soiled.
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. Observed employee named Taffari hired 2 weeks ago with no knowledge of her responsibilities.
Ceiling tile missing. Observed ceiling tile missing on top the walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling vents not leveled properly with the ceiling.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with accumulated dust in the kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 55F, not able to keep food cold.
Cutting board has cut marks and is no longer cleanable. Observed all cutting boards in the kitchen with heavy cut marks.
Floor tiles missing and/or in disrepair. Throughout the kitchen.
Floors not maintained smooth and durable. Throughout the kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the kitchen handwashing sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall by the 3 compartment sink, inside the walk in cooler, walk in freezer and the cookline soiled.
Wet mop not stored in a manner to allow the mop to dry.
Worn, torn and/or soiled floors/carpeting. Observed floor soiled by the cookline and under 3 compartment sink.
Apr 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white rice (53F - Cold Holding); rice and peas (54F - Cold Holding); picklz (52F - Cold Holding) stored inside the walk in cooler over night, as per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (53F - Cold Holding); rice and peas (54F - Cold Holding); picklz (52F - Cold Holding) stored inside the walk in cooler over night, as per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Jamaican patty mild beef (104F - Hot Holding); Jamaican patty jerk chicken (112F - Hot Holding) at the front counter hot holding box 3 hours before inspection, operator reheated items to jerk chicken patty (179F - Reheating); mild beef patty (183F - Hot Holding). Observed fried chicken (127F - Hot Holding) in the hot holding box 1.30 hours before inspection. Operator reheated items to fried chicken (168F - Reheating).
Food-contact surface soiled with food debris, mold-like substance or slime. Observed all shelves in the kitchen soiled.
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. Observed employee named Taffari hired 2 weeks ago with no knowledge of her responsibilities.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed black containers with marinated chicken and oxtail with no date marking, as per operator prepared 2 days ago.
Ceiling tile missing. Observed ceiling tile missing on top the walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling vents not leveled properly with the ceiling.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents with accumulated dust in the kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 55F, not able to keep food cold.
Cutting board has cut marks and is no longer cleanable. Observed all cutting boards in the kitchen with heavy cut marks.
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout the kitchen.
Floors not maintained smooth and durable. Throughout the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons and tongs stored in standing water in the kitchen. Operator removed water.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the kitchen handwashing sink.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall by the 3 compartment sink, inside the walk in cooler, walk in freezer and the cookline soiled.
Wet mop not stored in a manner to allow the mop to dry.
Worn, torn and/or soiled floors/carpeting. Observed floor soiled by the cookline and under 3 compartment sink.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate14 Basic
Show 24 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoons, tongs, and spatulas inside a container with standing water of 76F. Operator removed water.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired on 10/01/22. Operator paid license during the inspection confirmation number 238537302.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (51F - Cold Holding); curry goat (50F - Cold Holding) stored in the walk in cooler overnight, as per operator. Operator threw away food items. Observed butter (56F - Cold Holding)stored on top of the prep table, taken out one hour before inspection, advised operator to place inside walk in freezer for rapid cooling. Also discussed time as a public health control as an option.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (129F - Hot Holding) in the hot holding box, operator reheated item fried chicken (174F - Reheating). Observed beef patty (112F - Hot Holding) at the front counter hot box, placed 2 hours before inspection. Operator reheated item beef patty (173F - Reheating).
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed containers of marinade chicken in the walk in cooler prepped on Saturday, as per operator, with no date marking.
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. Emailed form to operator.
Handwash sink used for purposes other than handwashing. Observed employee getting water from hand washing sink to place inside a cooking dish and washing
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. Emailed form to operator.
Observed no chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed JR Rodney SafeStaff certification expired on 3/20/23.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom.
Covered waste receptacle not provided in women's bathroom.
Dead roaches on premises. Observed 4 dead roaches in the dry storage room where 2 deep reach in freezer are stored.
Equipment in poor repair. Observed walk in cooler with ambient temperature of 51F. Operator is aware not to place any food items inside the unit until walk in cooler is fixed. Observed walk in cooler gaskets torn.
Exterior door has a gap at the threshold that opens to the outside in the back exit door.
Floor tiles missing and/or in disrepair. Throughout the whole kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in the kitchen.
Observed all shelves in the kitchen heavy soiled.
Observed entrance door to the kitchen in disrepair.
Observed wet mop not stored in a manner to allow the mop to dry by the three compartment sink, operator stored correctly.
Single-service articles improperly stored. Observed case of to go container stored on the floor in the hallway by the bathrooms.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Inside the walk in freezer.
Working containers of food removed from original container not identified by common name. Observed containers of corn starch and flour with no name label.
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.