Tropical Cafeteria
Last inspected: Feb 13, 2026
32
Score
Going back to 2022, Tropical Cafeteria has 11 inspections in the public record. The newest entry in the record is dated Feb 13, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly six violations before.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged six times.
That's lower than the typical Hialeah restaurant, which scores around 76. This restaurant has more on its record than most do.
11
Inspections
2
Critical latest
3
Major latest
11
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Glass stem/sensor thermometer in use with no shatterproof coating.
05-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen cooks.
12A-09-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handles with food debris.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on top of kitchen work tables.
40-06-5
Basic - Floor soiled/has accumulation of debris. Underneath kitchen oven, fryer, and stove top.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen oven accumulation of food debris inside.
22-08-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish, being thawed in standing water. Kitchen area.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
32
Sep 4, 2025
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 120 f beans 127 f pork 129 stem table Cook, Reheat the food to 165 f **Corrective Action Taken**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Kitchen workers
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Food debris throughout kitchen slicer. And Kitchen can opener.
22-02-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle, and kitchen shelves for Encrusted, food debris.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed Kitchen employee, eating in the food preparation area.
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee personal cell phones on top of food, preparation , area kitchen.
40-06-5
Basic - Floor soiled/has accumulation of debris. Clean underneath all kitchen equipment from food debris.
36-73-4
Basic - Stored food not covered. Observed most cooked foods in the walk in not covered.
08B-12-5
Basic - Utensils in poor condition. Observed Most kitchen pots, and pans with heavy encrusted grease throughout.
14-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
27
Apr 11, 2025
Routine - Food
No violations found.
100
Mar 31, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Martha Lopez, 11/26/2019. - From follow-up inspection 2025-03-31: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line. - From follow-up inspection 2025-03-31: Cutting board has cut marks and is no longer cleanable, located at cooking line. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. By the walk in cooler. - From follow-up inspection 2025-03-31: Exterior door has a gap at the threshold that opens to the outside. By the walk in cooler. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer, located at front counter, near the entrance. **Repeat Violation** - From follow-up inspection 2025-03-31: Ice buildup in reach-in freezer, located at front counter, near the entrance. **Time Extended**
14-69-4
78
Jan 27, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked malanga stored in walk in cooler. During the inspection employee removed items and placed them correctly.
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Martha Lopez, 11/26/2019.
53A-03-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located at front counter.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable, located at cooking line.
14-09-4
Basic - Equipment in poor repair. Observed ice machine not working properly, located at dry storage area.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. By the walk in cooler.
35B-01-4
Basic - Ice buildup in reach-in freezer, located at front counter, near the entrance. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses, located at cooking line.
10-20-4
Basic - Interior of omicrowave has accumulation of black substance/grease/food debris, located at cooking line.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2 standing reach in freezer interiors soiled, located at dry storage area.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
47
Sep 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-07-09: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended** - From follow-up inspection 2024-09-05: From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-07-09: Walk-in cooler shelves with rust that has pitted the surface. **Time Extended**
14-17-4
95
Jul 9, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
74
Jul 8, 2024
Routine - Food
3 major violations. 13 minor violations.
View 16 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin, located near the manager office.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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. Observed Dishwashers machine, located at front counter and back kitchen (Chlorine 0ppm). Operator set up Triple Sink (Chlorine 100ppm). **Warning**
16-55-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Ice buildup in chest-in freezer, located at front counter.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils stored in water at 99°F. Employee discarded water. **Corrective Action Taken**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris, located at cooking line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fans guard soiled. Observed hood system soiled.
23-03-4
Basic - Observed all cutting boards has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Reach-in cooler interior have accumulation of soil residues, located at front counter.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. During the routine inspection operator secured CO2 tanks. **Corrected On-Site**
51-11-4
39
Feb 20, 2024
Complaint Full
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Observed prescription medication on top of kitchen shelves. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener. observed kitchen slicer soiled. **Corrected On-Site**
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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.
11-07-5
Basic - Employee with no hair restraint while engaging in food preparation. Most kitchen employees.
13-03-4
Basic - Floor tiles missing and/or in disrepair. Repair were needed.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All kitchen shelves throughout.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Most kitchen cutting board throughout.
14-09-4
41
Sep 20, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs over raw bacon inside reach in cooler. Operator properly stored it. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Moro (116°F - Hot Holding) cooked chicken (122°F - Hot Holding); inside the steam table, for less than 4 hours as per operator. Operator increased steam table temperature. **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan, cooked beef inside walk in cooler, was cooked from more than 24 hours as per operator. Operator properly labeled it. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled.
23-03-4
61
Nov 29, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. 10-1-2022 **Corrected On-Site**
50-17-2
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. **Corrected On-Site**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener food debris.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Floor soiled/has accumulation of debris. Underneath kitchen fryers.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot box.
05-09-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed dusty kitchen wall around cooking area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
45
Frequently Asked Questions
When was Tropical Cafeteria last inspected?
The most recent health inspection at Tropical Cafeteria on file is from Feb 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Tropical Cafeteria?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited six times, more than any other issue at Tropical Cafeteria.
How does Tropical Cafeteria compare to other restaurants in Hialeah?
Tropical Cafeteria most recently scored 32 out of 100, which is lower than the Hialeah average of 76.
Has Tropical Cafeteria's inspection record improved over time?
No. Recent inspections at Tropical Cafeteria have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Tropical Cafeteria 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 Cafeteria inspected?
Based on the inspection history on file, Tropical Cafeteria is inspected around three times per year on average.
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