TROPIC GRILL

Name: TROPIC GRILL
Address: 9700 NW 25 ST A, DORAL, FL, 33172, US
Rating: 49.7

9700 NW 25 ST A, DORAL, FL 33172

License #2331442

🍽️ American ℹ️

49.7 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2025 · 13 findings · 2 critical

Routine - Food

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Minor

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Quick take

TROPIC GRILL in DORAL currently holds an InspectFL Health Score of 49.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 9, 2025. Across those visits, inspectors documented 90 total violations — 13 critical, 12 major, 65 minor.

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The latest inspection on September 9, 2025 shows 13 observation rows: 2 critical, 1 major, and 10 minor.

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Inspector notes

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TROPIC GRILL has a rough inspection history. Would you risk it?

F record

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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

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen prep area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mani and salmon portion thaw in ROP bag labeled indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[33-14-4] Dumpster overflowing garbage.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at rear door exit.
[36-17-5] Floor tiles missing and/or in disrepair. Observed serving plate tiles missing and disrepair at sandwich station area, dining room and kitchen entrance.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gaskets soiled at cook line
[33-16-4] Open dumpster lid.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout the kitchen and prep area.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed single chlorine sanitizer bucket at 0ppm, staff prepared new buckets retested 50ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed kitchen staff handling raw shell eggs and ready to eat food not washing hands in between, coached staff on proper handwashing and food handling procedures.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (108/111F - Hot Holding) at cook line, as per chef for less than an hour, chef placed it in the over to reheat.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed serving plate stored inside handwashing dink front window area.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed mahi and salmon portions thawing in commercially ROP bags, product still frozen. Staff removed product from the bags and were coached on proper thawing methods for ROP fish.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at reach-in cooler at cook line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed all throughout kitchen area.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed at different preparation tables at kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer bucket at 0ppm, coached staff how to correctly prepare sanitizer bucket, re-tested at 50ppm
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed vat front counter under handwashing sink, staff relocated it to a table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed several sauce containers not labeled at flip top reach-in cooler at kitchen line.
[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/

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Observed missing ceiling tile next to oven at kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with marks not longer cleanable at preparation table kitchen area across from flat top grill.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. phone Observed employee cellphone stored on rack at kitchen center isle preparation table. Employee removed the phone.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap under rear exit door at kitchen area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed not ambient thermometer at reach in cooler under kitchen preparation table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed oven interior soiled with old food debris. Observed rich in cooler gaskets soiled all throughout units at kitchen area.
[24-17-4] Silverware/utensils dried with a towel/cloth. Observed dishwasher personnel drying serving platers with a towel, staff was coached to properly air dried utensils, plates and others.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed cleaned and sanitized forks, spoons and knifes stored not handle first at center idled kitchen area. Staff removed utensils and placed the handle first.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors all throughout the kitchen and preparation area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies over coffee station/sandwich preparation area.
[08A-04-5] Raw animal food stored over or with unwashed produce.observed raw shell eggs over cooked beef and pasta at walk in cooler. Chef relocated raw shell eggs to bottom rack.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer bucket at 200ppm under counter kitchen table. Coached staff on proper sanitizer ppm range, staff prepared new bucket tested 100ppm
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer buckets, three compartment sink and dishwasher machine and not chemical test kit available. Manager provided a new test kit.
[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/. Observed not certified food manager present and more than four food handling employees present.

Disposition: Warning Issued
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler wither ambient temperature of 46F.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Operator placed cover at the women bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on prep table in front of the oven. Operator stored properly.
[14-38-4] Food storage container/container lid cracked or broken. Observed a container crack where bread is stored at the sandwich bar.
[33-19-4] Garbage on the ground and/or pad around dumpster. Observed glass, chip bags and plastic bottles around the dumpster.
[33-11-4] Missing drain plug at dumpster.
[35B-09-4] Observed screen in door torn at the back of the kitchen entrance.
[33-16-4] Open dumpster lid.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on top of prep tables, operator stored properly inside sanitizer bucket.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed floor behind ice machine soiled.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher- Cafe (Temperature 91); Dishwasher-Kitchen (Chlorine 0ppm) not able to sanitize equipment properly. Operator set up 3 compartment sink.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell egg (52F - ambient temperature ) stored on top of reach in cooler for less than 30 minutes, as per operator. Operator placed items inside walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chimichurry (45F - Cold Holding); raw shell eggs (46F - Cold Holding); cheddar cheese (45F - Cold Holding); heavy cream (45F - Cold Holding); raw chicken (46F - Cold Holding); ground beef (46F - Cold Holding); raw beef (45F - Cold Holding); milk (45F - Cold Holding); pork sauce (45F - Cold Holding) stored in the walk in cooler over night, as per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chimichurry (45F - Cold Holding); raw shell eggs (46F - Cold Holding); cheddar cheese (45F - Cold Holding); heavy cream (45F - Cold Holding); raw chicken (46F - Cold Holding); ground beef (46F - Cold Holding); raw beef (45F - Cold Holding); milk (45F - Cold Holding); pork sauce (45F - Cold Holding); empanadas de queso/carne/pollo (45F - Cold Holding) stored in the walk in cooler over night, as per operator. Observed Swiss cheese (45F - Cold Holding); slice ham (46F - Cold Holding) stored at the reach in cooler in the kitchen, as per operator placed 30 minutes ago. Operator placed items in the bottom of the reach in cooler.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed burgers, churrasco, eggs and palomilla steak not identified in the menu. Operator marked the menu.
[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/ Observed 6 employees engaging in food preparation with no manager on duty. Manager arrived during the inspection.
[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 new employee named Robinson, Jose, Edmir with no knowledge of their responsibility.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed croquettes (112F - Hot Holding); empanadas (108F - Hot Holding) at the cafeteria for less than 30 minutes, as per operator items do not last more than 1 to 2 hours. Gave form to operator.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employees with expired certificate on 5/23/23 names Dianelys, luz and Yudit.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. At the front counter.