Tropical Island Restaurant
Last inspected: Mar 16, 2026
35
Score
Going back to 2023, Tropical Island Restaurant has eight inspections in the public record. The newest entry in the record is dated Mar 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly six violations before.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
Compared to other Boynton Beach restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
4
Critical latest
4
Major latest
1
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled eggs (81F - Hot Holding); boiled plantain (104F - Hot Holding) Observed resting in pans on top of steam table. Per operator, out of temperature for approximately 30 minutes. Operator began reheating items to reach 165+F. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. steam table by fryer: white rice (77F - Reheating) at 9:05; reheating since 7:30 - 85F at 9:26 ; djon djon rice (78F - Reheating) at 9:05; reheating since 7:30 - 85F at 9:26 At current rate of heating product will not reach 165F within 2 hours. Operator placed products back on stove to reheat to 165+F. **Corrective Action Taken**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pikliz (cut cabbage) (62F - Cold Holding) Observed in portion cups at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator. **Corrective Action Taken**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site**
22-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By entrance to kitchen.
27-16-4
Basic - Insect control device installed over food preparation area. Bug light over chicken base and cooking oil at dry storage rack. **Corrected On-Site**
35B-02-4
35
Nov 5, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato sauce 8:40am (120F - Cooling); tomato sauce 9:20 (110F - Cooling) cooling at room temperature since one hour. Operator placed in reach in cooler. **Corrective Action Taken**
03D-15-4
Basic - Working containers of flour and sugar removed from original container not identified by common name in dry storage area. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Raw beef stored on floor in walk in freezer.
08B-38-4
Basic - Ice buildup in walk-in freezer on the floor.
14-69-4
78
Mar 5, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Oct 3, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 50F-52F, cooked pork 47F-50F, cooked yesterday in walk in cooler. Items are in deep, covered and stacked containers . See stop sale **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - 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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 50F-52F, cooked pork 47F-50F, cooked yesterday in walk in cooler. Items are in deep, covered and stacked containers .
01B-36-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef and pork thawing in standing water in triple sink next to mob sink. Operator moved meats to trash container. **Repeat Violation** **Admin Complaint**
06-01-5
Basic - Sugar storage container lid cracked in back storage area.
14-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door cooler across fryers. Operator segregated and labeled. **Corrected On-Site**
08B-49-4
Basic - Single-service portion cups improperly stored, on floor in dry storage area. To go containers stored on floor across ice machine. All items were placed on shelf's. **Corrected On-Site**
25-05-4
55
Apr 1, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
37
Dec 4, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food warmer - turkey (97F - Hot Holding); pork (97F - Hot Holding); chicken (97F - Hot Holding) operator states held under 2 hours, moved to stove for reheat. Reheat - turkey (165F - Reheating); Chicken (165F - Reheating); pork (165F - Reheating). **Corrected On-Site** **Warning** - From follow-up inspection 2023-12-04: Cooked turkey- 121F-134F hot holding, operator states held under 2 hours - operator moved to stove to reheat, repeat violation. **Admin Complaint** **Corrective Action Taken**
03B-01-6
Basic - - From initial inspection : Basic - Hole in or other damage to wall - Back kitchen wall. **Warning** - From follow-up inspection 2023-12-04: **Time Extended**
36-24-5
82
Dec 1, 2023
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table - Cut lettuce 43F-51F - Cold Holding) operator stared held in an overfilled container under 4 hours - operator split and moved to cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Food warmer - turkey (97F - Hot Holding); pork (97F - Hot Holding); chicken (97F - Hot Holding) operator states held under 2 hours, moved to stove for reheat. Reheat - turkey (165F - Reheating); Chicken (165F - Reheating); pork (165F - Reheating). **Corrected On-Site** **Warning**
03B-01-6
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. Reviewed and emailed to operator. **Warning**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ certified food manager arrived during inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. operator did not provide proof of employee training. **Warning**
53B-01-5
Intermediate - 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. Reviewed and emailed to operator. Corrective action taken. **Warning**
11-26-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic scoop with no handle inside both sugar and flour bin - operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Hole in or other damage to wall - Back kitchen wall. **Warning**
36-24-5
Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - case of meat on floor - operator moved 6 inches off the floor. **Corrected On-Site** **Warning**
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour bins not label - operator labeled. **Corrected On-Site** **Warning**
02D-01-5
37
Mar 14, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Tropical Island Restaurant last inspected?
The most recent health inspection at Tropical Island Restaurant on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Tropical Island Restaurant?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Tropical Island Restaurant.
How does Tropical Island Restaurant compare to other restaurants in Boynton Beach?
Tropical Island Restaurant most recently scored 35 out of 100, which is lower than the Boynton Beach average of 79.
Has Tropical Island Restaurant's inspection record improved over time?
No. Recent inspections at Tropical Island Restaurant have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Tropical Island Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Tropical Island Restaurant inspected?
Based on the inspection history on file, Tropical Island Restaurant is inspected around three times per year on average.
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