TROPICAL POKE CAFE
13714 LITTLE RD, Hudson FL 34667
Last inspected Dec 16, 2025 · 9 visits since July 2023
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.
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2021020259 | Jan 21, 2021 | Jun 24, 2021 | $200 |
Inspection history
9 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 5 recorded.
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Lia K.
No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR 5030-105 poster. The operator posted.
No copy of latest inspection report available.
Nonfood-contact surface is soiled with food debris. The rim of the rice warmer is coated with old, dried rice.
The floor behind the long freezer in the back is soiled and has an accumulation of debris.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chicken (62F - Cold Holding); Steak (62F - Cold Holding); Shrimp (57F - Cold Holding); Krab (52F - Cold Holding); Krab Salad (51F - Cold Holding); Cut Tomatoes (62F - Cold Holding); Seaweed Salad (54F - Cold Holding); Fish Roe (54F - Cold Holding); Cut Tomatoes (56F - Cold Holding) in assembly line reach-in cooler at time of inspection. Operator states items has been in cooler since 11 AM. Operator moved to walk-in cooler. As a repeat violation the importance of following proper procedure pertaining to this violation was discussed with the operator.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Salmon (50F - Cold Holding); Squid Salad (47F - Cold Holding); Imitation Krab (45F - Cold Holding); Chicken (47F - Cold Holding); Steak (50F - Cold Holding); Shredded Chicken (48F - Cold Holding); Sliced Cheese - Colby Jack, Swiss, Mozzarella (46F - Cold Holding); Corn (47F - Cold Holding) in front line cooler. Operator stated items had been in cooler for less than 4 hours. Operator moved to walk-in cooler for rapid cooling.
Handwash sink for employees disconnected to the left of the three compartment sink. Operator stated sink is being used in a pending repair.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food stored on floor. Observed water jugs stored on floor next to water dispensing machine in seating area. Operator moved and stored off of floor.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored in container above ready-to-eat sauces in walk-in cooler. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw Scallops (50F - Cold Holding); Raw Tuna (50F - Cold Holding); Raw Salmon (50F - Cold Holding); Fish Roe (45F - Cold Holding) in front reach-in cooler on assembly line. Operator stated the cooler is in a defrost cycle. Discussed importance of temperature of all time/temperature control for safety foods remaining 41F or below with no fluctuation in cold holding equipment. Operator placed items in reach-in freezer for rapid cooling.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee with no hair restraint while engaging in food preparation while preparing food on make line.
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.