M & S BEST TROPICAL RESTAURANT INC

Name: M & S BEST TROPICAL RESTAURANT INC
Address: 3752 N ANDREWS AVE, OAKLAND PARK, FL, 33309, US
Rating: 0

3752 N ANDREWS AVE, OAKLAND PARK, FL 33309

License #1618282

0 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 3 findings · 1 critical

Routine - Food (follow-up)

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Quick take

M & S BEST TROPICAL RESTAURANT INC in OAKLAND PARK currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 106 total violations — 35 critical, 32 major, 39 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 13, 2024

The latest inspection on September 10, 2026 shows 3 observation rows: 1 critical, 2 major, and 0 minor.

Official recordInspection data quality

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Inspection coverage

73%

Inspector notes

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M & S BEST TROPICAL RESTAURANT INC has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Critical Major Minor

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Admin. complaint recommended
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
No chemical test kit available for the sanitizer in use; dishmachine maintenance issues, label residue on cleaned containers, lime scale buildup.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[14-11-5] Equipment in poor repair. Victory reach in cooler ambient temperature 60F and Gasket torn on reach in door.
[08B-38-4] Food stored on floor. Observed plastic containers of cooking oil,bag of dried black beans,bag of split peas stored on the floor in storage area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in freezer and coolers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw beef 36F thawed at three compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting inside mop bucket.
[02D-01-5] Working containers of food (sugar)removed from original container not identified by common name. Operator labeled
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (65-66F - Cooling ) stored in deep covered plastic container in reach in cooler.per operator prepared and cooked last night and held in cooler overnight night.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked pork in Atosa reach in cooler. Operator stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (65-66F - Cooling ) stored in deep covered plastic container in reach in cooler.per operator prepared and cooked last night and held in cooler overnight night. Observed cooked chicken (65-66F - Cold Holding) per operator held in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (65-66F - Cold Holding) per operator held in cooler overnight. See stop sale
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (65-66F - Cooling ) stored in deep covered plastic container in reach in cooler.per operator prepared and cooked last night and held in cooler overnight night.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Torn gaskets on victory reach in cooler.
[08B-38-4] Food stored on floor. Bag of cabbage stored on kitchen floor
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers.
[25-05-4] Single-service articles improperly stored. Observed single serve insulation cups stored on the floor in dining room
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Located by steam table
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw snapper stored over box of chopped spinach in victory reach in freezer. Not all commercially packaged. Operator stored correctly
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw snapper stored over cut plantain in victory reach in cooler. Operator stored correctly
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 2 live roach crawling on wall next to fire suppression system. Observed 1 live roach on wall underneath steam table. Operator killed cleaned and sanitized. Observed 1 live Roach crawling on the floor under table with microwave
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pikliz pc (48F - Cold Holding) stored inside hand washing sink at front counter it at room temperature. Per operator held out f temperature less than 2 hours. Employee placed in cooler for quick chill.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pikliz pc (48F - Cold Holding) stored inside hand washing sink at front counter. Employee removed
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Germond Celestin
[53A-05-6] 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/
[31B-03-4] No soap provided at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork per operator prepared more than 24 hours not date marked
[53B-05-5] 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.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on prep table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on pot and pan rack. Employee removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets and watch while preparing to go food shopping.
[14-11-5] Equipment in poor repair. Torn gaskets on victory reach in cooler.
[08B-38-4] Food stored on floor. Observed box of fish bits and cooking oil on floor in kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Victory reach in
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Observed box of styrofoam cups on dining room floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed box of fish bits 41F out at room temperature on the floor by three compartment sink.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in kitchen door and prepared to bag fish bits without washing hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect located at the rear kitchen door.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored on top of the boxes of spinach in victory reach in freezer.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in victory reach in Cooked chicken in deep covered plastic bus pan 95F-120F@ 3:00 cooling since 2:00 rechecked 86F-110F at this inadequate rate of cooling during time of inspection. Employee placed in reach in freezer to rapidly cool.
[53A-05-6] 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/ pic Germond Celestin
[05-08-4] No probe thermometer provided to measure temperature of food products. Could not locate
[31B-03-4] No soap provided at handwash sink. Employee provided.
[53B-05-5] 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.

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Observed torn gaskets on victory reach in cooler.
[08B-38-4] Food stored on floor. Observed plastic containers of cooking oil stored on kitchen floor.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In victory reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on victory reach in freezer soiled with grease, food debris, dirt, slime or dust.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed pork 42F sitting in three compartment sink.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (51-62F - Cooling) stored in covered deep plastic buckets per operator held in reach in cooler over 24 hours. See stop sale
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then engage in food preparation without washing hands.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shell eggs over raw plantains in atosa 2 door reach in.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over case of frozen spinach in victory reach in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (51-62F - Cooling) stored in covered deep plastic buckets per operator held in reach in cooler over 24 hours. Ambient temperature of cooler 62F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whole fish (62F - Cold Holding); pikliz (58F - Hot Holding) per operator held out of temperature less than 2 hours. Not portion or prepared today operator moved to another cooler. Ambient temperature of cooler 62F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish (127-130F - Hot Holding) in a pot sitting on prep table per operator held out of temperature less than 2 hours.operator placed on stove to reheat.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in three compartment sink.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (51-62F - Cooling) stored in covered deep plastic buckets per operator held in reach in cooler over 24 hours.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee drink on prep table.
[08B-38-4] Food stored on floor. Observed cooking oil on floor in kitchen. Operator moved.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in cooler #1.
[41-07-4] Container of medicine improperly stored. Observed bottle of medicine above prep table in kitchen. Operator removed.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes then handle raw onion at prep table in kitchen.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee tasting cooking foods then continued to cook and prepare cooked foods.
[01A-03-4] Food prepared in a private home. See stop sale. Observed mango strawberry juice and pineapple mango juice not labeled. As per operator, son makes at home.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed celery in a non food grade bag. Operator removed.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shelled eggs over raw plantains. Operator moved.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Food prepared in a private home. See stop sale. Observed mango strawberry juice and pineapple mango juice not labeled. As per operator, son makes at home.
[01B-02-5] 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. Observed cooked salt fish, raw cooked salt fish, cooked pork, cut cabbage, and legumes above 41F. As per operator prepared food was placed in cooler more than 25 hours prior. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked salt fish, raw cooked salt fish, cooked pork, cut cabbage, and legumes above 41F. As per operator prepared food was placed in cooler more than 25 hours prior. Operator discarded.
[11-26-1] 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. Observed no clean up plan for vomit/diarrhea.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked goat not date marked in cooler #1 not date marked. As per operator, placed in cooler 25 hours prior. Operator date marked.