Tropical Smokehouse
Last inspected: Dec 3, 2025
47
Score
The health department has logged 12 inspections at Tropical Smokehouse, the earliest from 2022. On Dec 3, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Looking across the full record, “food being cooled by nonapproved method as evidenced” is the recurring theme, flagged three times.
Restaurants in West Palm Beach average 79, so Tropical Smokehouse trails the local norm. There are enough flags in the record to merit a second thought.
12
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - 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. **Corrected On-Site**
10-05-5
High Priority - 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. **Corrective Action Taken**
08A-20-5
Intermediate - 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
11-07-5
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. Emailed to operator
11-27-4
Basic - 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.
14-09-4
Basic - Current Hotel and Restaurant license not displayed. Current 2026 license not printed or posted. Discussed with operator that current license needs to be printed.
50-09-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
51-13-4
Basic - 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.
08B-38-4
Basic - 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. **Corrected On-Site**
24-08-4
47
Jul 10, 2025
Routine - Food
No violations found.
100
Jul 9, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - 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. **Warning**
03A-02-5
High Priority - 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. **Warning**
01B-02-5
High Priority - Dented/rusted cans present. See stop sale. At dry storage, #10 cans of jackfruit-dented **Warning**
01B-01-4
Intermediate - 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. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
58
Mar 12, 2025
Routine - Food
5 critical violations. 3 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. 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, **Corrected On-Site**
03B-01-6
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
12A-13-4
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. 50 lb yellow rice 45 f-47 f cooling overnight,
01B-36-5
High Priority - 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,
03D-02-5
Intermediate - 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.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by walk in cooler blocked by trash can. Manager removed the can. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink used as dump sink. Plastic container, raw ground beef in hand sink . Employee cleaned. **Corrected On-Site**
31A-11-4
Basic - 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. **Corrected On-Site**
10-07-4
33
Oct 2, 2024
Routine - Food
No violations found.
100
Oct 1, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - 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. **Warning**
01B-02-5
High Priority - 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. **Warning**
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
31B-04-4
Basic - 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 **Warning**
40-06-5
Basic - Wiping cloth sanitizing solution stored on the floor. On cook line **Warning**
21-38-4
64
Mar 13, 2024
Routine - Food
1 critical violation.
View 1 violation
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. ribs (109F hot holding) in reach in drawers across from cook line. Reheated less than four hours ago for hot holding. Reheated to 165F. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-13: Collard greens 126 f hot holding black beans 156 f, ( half chicken 137 f in the drawer ) brisket 145 f hot holding. **Admin Complaint**
03B-01-6
86
Mar 6, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - 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) **Corrective Action Taken** **Warning**
22-57-6
High Priority - 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. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Container of raw meat on top of hand sink Removed **Warning**
31A-09-4
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. Over prep area next to walk in cooler Discarded **Corrected On-Site** **Warning**
12B-12-5
Basic - 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. **Warning**
16-55-4
61
Aug 16, 2023
Routine - Food
No violations found.
100
Aug 15, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - 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. **Warning**
35A-02-6
Intermediate - No soap provided at handwash sink. Bar hand sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - 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. **Warning**
03D-15-4
Basic - 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. **Warning**
02D-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. End of cook line. Removed. **Corrected On-Site** **Warning**
21-38-4
64
Jan 25, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
45
Sep 7, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over cookies in walk in freezer not commercially packaged. Operator stored properly. **Corrected On-Site**
08A-02-6
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 - Spray bottle containing toxic substance not labeled. Spray bottle containing soap and water not labeled at bar.
41-17-4
Basic - Wiping cloth sanitizing solution stored on the floor-at bar.
21-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm). Remade Sanitizer Bucket (Quaternary 200ppm).
21-08-4
Basic - 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. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. A label is not required on food products placed in a wrapper, carry-out box, or other nondurable container for the purpose of protecting the food during service to and receipt by the customer. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product-sauces/mustard sold for retail in dining room.
02D-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line-90F.
10-07-4
Basic - Food stored on floor. Box of alligator stored on floor in walk in freezer. Container of tea stored on floor at bar.
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup as scoop in seasoning container over hand sink.
14-01-5
52
Frequently Asked Questions
When was Tropical Smokehouse last inspected?
The most recent health inspection at Tropical Smokehouse on file is from Dec 3, 2025. The public record contains 12 inspections in total.
What is the most common violation at Tropical Smokehouse?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited three times, more than any other issue at Tropical Smokehouse.
How does Tropical Smokehouse compare to other restaurants in West Palm Beach?
Tropical Smokehouse most recently scored 47 out of 100, which is lower than the West Palm Beach average of 79.
Has Tropical Smokehouse's inspection record improved over time?
Results have been roughly steady. Inspections at Tropical Smokehouse have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tropical Smokehouse 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 Smokehouse inspected?
Based on the inspection history on file, Tropical Smokehouse is inspected around four times per year on average.
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