TROPICAL SMOKEHOUSE
3815 S DIXIE HWY, West Palm Beach FL 33405 · 561-951-9516
Last inspected Dec 3, 2025 · 10 visits since August 2023
MAR 24
OCT 24
MAR 25
JUL 25
DEC 25
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately twelve live flies in cubbies at end of bar storing paperwork and glass liquor bottles in dining room of establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020001366 | Dec 17, 2019 | Jan 31, 2020 | $200 |
Inspection history
10 visits, newest first
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At front cook line, dirty standing water 80°F with in use utensils. Discussed with operator that water had to be 135°F. Operator discarded water.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw shell eggs stored over ready to eat food. In walk in cooler raw chicken stored over raw pork on rolling rack. Operator started to re arrange raw food during inspection.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator
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 to operator
Show the remaining 5 findings ▾
Current Hotel and Restaurant license not displayed. Current 2026 license not printed or posted. Discussed with operator that current license needs to be printed.
Cutting board has cut marks and is no longer cleanable. On cook line, cutting board ps have deep cut marks. Discussed with operator to possible replace cutting boards more frequently to prevent.
Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, plastic cups wet nesting. Discussed with operator to let items completely dry before stacking. Operator moved cups to properly dry.
Food stored on floor. In back prep area, buckets of homemade bbq sauce stored on floor. Discussed with operator moved items at least 6 inches from the floor.
No Heimlich maneuver/choking sign posted. Emailed to operator
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, #10 cans of jackfruit-dented
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked beans (51F - Cold Holding); marinated pork (48F - Cold Holding); sweet potatoes (50F - Cold Holding); cooked pasta (50F - Cold Holding); coleslaw (50F - Cold Holding); cheese sauce (48F- Cold Holding); fish dip (50F - Cold Holding); not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked beans (51F - Cold Holding); marinated pork (48F - Cold Holding); sweet potatoes (50F - Cold Holding); cooked pasta (50F - Cold Holding); coleslaw (50F - Cold Holding); cheese sauce (48F- Cold Holding); fish dip (50F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler over 24 hours. See stop sale. At front counter low boy, fish patties (46F - Cold Holding); shrimp patties (46F - Cold Holding); sliced tomatoes (50F - Cold Holding), not prepared or portioned today. Operator stated items held in unit for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed ice onto items to quick chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, cooked chicken (52F - Cooling)@11:58 since 10:00, 52F @1:07; cooked rice (64F - Cooling)@12:00 since 10:00, 62F @1:07. At the current rate, products will not reach 41F within 4 hours. Advised operator of cooling parameters. Operator placed items into walk in freezer to facilitate cooling.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 50 lb yellow rice 45 f-47 f cooling overnight,
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. 50 lb yellow rice 45 f-47 f cooling overnight,
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled dishes then handling clean dishes without washing hands. Explained.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked bacon ( labeled with cooking instructions) stored over cooked pork in walk in cooler. Manager rearranged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled jackfruit 111 f, as per manager less than 1 hour.it was reheated earlier. Manager put container in steam table. Second temperature 166 f at 1:51 pm,
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 50 lb yellow rice 45 f-47 f cooling overnight in tightly covered container.
Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler blocked by trash can. Manager removed the can.
Handwash sink used for purposes other than handwashing. Hand sink used as dump sink. Plastic container, raw ground beef in hand sink. Employee cleaned.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water by steam table. Water temperature 73 f. Manager dumped the water.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (52F - Cold Holding) reach in cooler drawer end of cook line. In unit over four hours. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French fries (64F - Cold Holding); under counter at front cook line. Out less than four hours. Operator placed item on TPHC. Form sent to operator on site. chicken (50F - Cold Holding); brisket empanadas (50F - Cold Holding) in bottom reach in cooler door at end of cook line. In unit less than four hours. Not prepped or portioned today. Placed back in walk in cooler to cool. raw beef (52F - Cold Holding) reach in cooler drawer end of cook line. In unit over four hours. Not prepped or portioned today.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table end of cook line
No handwashing sign provided at a hand sink used by food employees.
Wiping cloth sanitizing solution stored on the floor. On cook line
Mar 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (109F hot holding) in reach in drawers across from cook line. Reheated less than four hours ago for hot holding. Reheated to 165F.
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0) ran three times. Set up Triple Sink (Quaternary 200ppm)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ribs (109F hot holding) in reach in drawers across from cook line. Reheated less than four hours ago for hot holding. Reheated to 165F.
Handwash sink not accessible for employee use at all times. Container of raw meat on top of hand sink Removed
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) at Bar. Not in use during inspection.
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. Over prep area next to walk in cooler Discarded
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately twelve live flies in cubbies at end of bar storing paperwork and glass liquor bottles in dining room of establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Whole brisket (52-65F - Cooling) at 11:57 am to 52-62F at 12:25 pm since 9 am. At this rate, food will not cool to 41F within 6 hours. Food items wrapped in plastic wrap. Removed and placed in cooler.
No soap provided at handwash sink. Bar hand sink.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Hot sauces in case in dining room.
Wiping cloth sanitizing solution stored on the floor. End of cook line. Removed.
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.