Tropical Creole Restaurant
Last inspected: Feb 19, 2026
64
Score
Tropical Creole Restaurant, located at 3440 Fowler St Unit C in Fort Myers, FL, underwent a moderate risk inspection on February 19, 2026. This inspection identified two critical violations, one major violation, and one minor violation, including issues with roach activity and cold holding temperatures for a time/temperature control for safety food. While this inspection indicated several issues, the facility's inspection history shows a pattern of mostly low-risk outcomes across its nine scored inspections.
9
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
64
Dec 18, 2025
Complaint Full
4 critical violations. 2 major violations.
45
Dec 8, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
47
Mar 5, 2025
Routine - Food
1 critical violation. 2 minor violations.
78
Oct 23, 2024
Routine - Food
2 minor violations.
90
Oct 22, 2024
Routine - Food
1 critical violation. 1 minor violation.
82
Nov 1, 2023
Routine - Food
1 critical violation. 3 minor violations.
74
May 31, 2023
Routine - Food
1 major violation. 2 minor violations.
78
Mar 10, 2023
Routine - Food
6 major violations. 6 minor violations.
41
Violations — Feb 19, 2026 Inspection
Basic - Dead roaches on premises. Observed 1 dead roach next to reach in cooler in dry storage area. The operator removed the dead roach. **Corrected On-Site**
35A-03-4
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach behind reach in cooler in dry storage area. The operator removed the live roach. **Corrected On-Site**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (74F - Cold Holding) in reach in cooler at front counter. Operator advised made and placed directly in unit 1 hour prior. Educated on proper cooling methods and operator will begin rapid cooling via ice bath or freezer prior to placing in reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked plantain (76F - Hot Holding) on cook line. The operator states he serves all within an hour or discards. Educated on time stamping and tracking, provided time as a public health control form via email. **Corrective Action Taken**
03F-10-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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