Tropical Gourmet
Last inspected: Mar 24, 2026
55
Score
Public records show 14 inspections at Tropical Gourmet stretching back to 2022. The newest entry in the record is dated Mar 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to six violations.
Looking across the full record, “exterior door has a gap at the threshold that opens” is the recurring theme, flagged six times.
Tropical Gourmet's latest score of 55 falls below the Daytona Beach average of 71. On the whole, the file is mixed but not concerning.
14
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
55
Oct 14, 2025
Complaint Full
5 minor violations.
View 5 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
78
Oct 13, 2025
Complaint Full
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. -raw shell eggs stored over unwashed produce in reach in cooler. **Warning**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Rice 128°f, chicken 126°f, beef 120°f, Mac cheese 128°f, cabbage 121°f in steam table. In steam table 2 hours. Operator began reheating process. **Warning**
03B-01-6
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris around mop sink. **Warning**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris. -shelving unit in kitchen. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
58
Jun 18, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Dec 19, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -chlorine less than 50ppm, corrected to 50ppm **Corrected On-Site**
22-42-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -rice at 123°f and vegetables at 132°f at cookline. Cooked 2 hours prior. Advised operator to reheat and hot hold at a minimum of 135°f
03B-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment or wiping cloths. -no chlorine test kit.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked beans.
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Lights in reach in cooler missing the proper shield. -exposed glass bulb in reach in cooler.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -white refrigerator. **Repeat Violation**
05-09-4
52
Sep 18, 2024
Complaint Full
No violations found.
100
Aug 29, 2024
Complaint Full
5 critical violations. 11 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. -grocery bag on top of cooked rice. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -bowl of marinating raw chicken over cooked chicken in reach in cooler.
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee grabbed pepper from fridge, didn't change gloves before cutting produce
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked vegetables at 120°f and fried chicken at 122°f. Operator cooked 1 hour prior. Turn heat up in warmer. **Corrective Action Taken**
03B-01-6
High Priority - 7 Live, small flying insects in women's bathroom cabinet. **Corrected On-Site**
35A-02-6
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Water leaking from pipe under handwash sink in ladies restroom.
29-11-4
Basic - Dead roaches on premises. -1 dead roach in bathroom cabinet of ladies restroom. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container in a food preparation area.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food being washed in active dish sink
08B-19-4
Basic - Hole in ceiling tile in hallway.
36-32-5
Basic - Lights in hallway missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in white refrigerator.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Men's restroom
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine less than 50ppm
21-07-4
27
Jul 17, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Sewage and Wastewater Properly Disposed
FL-27
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Mar 27, 2024
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
78
Feb 19, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Baked chicken at 90°f. Cooked 1 hour ago. Operator turned on oven to reheat to 165°f.
03B-01-6
Basic - Bowl or other container with no handle used to dispense sugar. **Corrected On-Site**
14-01-5
Basic - Hole in or other damage to wall above three compartment sink.
36-24-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease: -lid to grease trap by 3 compartment sink.
23-03-4
70
Sep 20, 2023
Complaint Partial
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Aug 2, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef at 132°f and chicken at 128°f. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink, ladies restroom. **Repeat Violation**
27-16-4
Basic - 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.
12B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris under three compartment sink. **Corrected On-Site**
36-73-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, reach in cooler.
05-09-4
Basic - Single-service articles, soufflé cups, stored in a soiled container.
25-17-4
50
Mar 22, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Bowl of raw chicken stored on top of container of cooked beef in reach in cooler. **Repeat Violation**
08A-05-6
Intermediate - 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.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in ladies restroom.
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled debris, dirt: mop sink.
23-03-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Bowl or other container with no handle used to dispense cooked beans in reach in cooler.
14-01-5
52
Nov 7, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - 1 Live, small flying insects in kitchen, food preparation area.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food, covering hot rice.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored over ready to eat foods in refrigerator.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Ceiling/ceiling tile show water damage in kitchen.
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - 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.
12B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, refrigerator.
05-09-4
43
Frequently Asked Questions
When was Tropical Gourmet last inspected?
The most recent health inspection at Tropical Gourmet on file is from Mar 24, 2026. The public record contains 14 inspections in total.
What is the most common violation at Tropical Gourmet?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited six times, more than any other issue at Tropical Gourmet.
How does Tropical Gourmet compare to other restaurants in Daytona Beach?
Tropical Gourmet most recently scored 55 out of 100, which is lower than the Daytona Beach average of 71.
Has Tropical Gourmet's inspection record improved over time?
No. Recent inspections at Tropical Gourmet have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tropical Gourmet means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Tropical Gourmet inspected?
Based on the inspection history on file, Tropical Gourmet is inspected around four times per year on average.
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