TROPICAL CUISINE

Name: TROPICAL CUISINE
Address: 3405 E HILLSBOROUGH AVE, TAMPA, FL, 33610, US
Rating: 2.1

3405 E HILLSBOROUGH AVE, TAMPA, FL 33610

License #3918267

🌴 Cuban/Caribbean ℹ️

2.1 Grade F / 100

Failing Health Score

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Latest inspection

May 7, 2026 · 10 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TROPICAL CUISINE in TAMPA currently holds an InspectFL Health Score of 2.1 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 May 7, 2026. Across those visits, inspectors documented 160 total violations — 17 critical, 37 major, 106 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 7, 2026 shows 10 observation rows: no critical rows, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

160

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

TROPICAL CUISINE 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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler handle is soiled at time of inspection.
[36-36-4] Ceiling tile missing. Observed hole and water damage to ceiling in front of back door at time of inspection.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled in kitchen around equipment at time of inspection.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop handle in ice at time of inspection.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in bulk dried rice at time of inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment are soiled at time of inspection.
[33-16-4] Open dumpster lid. Observed dumpster lid open at time of inspection.
[36-50-4] Unclean building components, attachments or fixtures. Hoods soiled at time of inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled wall behind burners on cooks line at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.

Disposition: Emergency order recommended
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed womens bathroom door open. Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed womens and mens bathroom door not self-closing.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water damage above 3 compartment sink. Observed hole in ceiling in womens bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with mold-like substance in dry food storage area. Observed AC vents throughout kitchen soiled with dust and mold-like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on hotel pans across from 3 compartment sink underneath prep table.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor throughout main kitchen soiled with an accumulation of debris.
[08B-47-4] Walk in cooler locked at the time of callback.
[36-24-5] Hole in or other damage to wall. Observed damage to lower wall near exit door in dry food storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in dry food storage area soiled with grease and old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed stoved, flat top grill and fryers soiled with grease and old food debris
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with an accumulation of grease in kitchen next to stove equipment.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not allowed to dry near kitchen entrance.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen across from stove.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 70 rodent droppings found in hallway closet next to kitchen door. Observed approximately 50 rodent droppings in closet inside of kitchen. Observed approximately 25 rodent droppings in dry food storage area inside of kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-10-4] Equipment drain line draining into handwash sink. Observed condensation hose connected to AC draining into Hand washing sink in back kitchen near 3 compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot in handwashing sink in back kitchen near 3 compartment sink. Employee removed
[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.
[31B-03-4] No soap provided at handwash sink. Observed no soap at Hand washing sink behind front counter, Hand washing sink in kitchen next to 3 compartment sink.
[53B-13-5] 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. Missing employee trainings for 5 employees, operator presented 1.
[02C-02-5] Walk in cooler locked at the time of inspection.

Disposition: Met Inspection Standards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen across from stove.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-10-4] Equipment drain line draining into handwash sink. Observed condensation hose connected to AC draining into Hand washing sink in back kitchen near 3 compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot in handwashing sink in back kitchen near 3 compartment sink. Employee removed
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed womens bathroom door open. Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed womens and mens bathroom door not self-closing.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water damage above 3 compartment sink. Observed hole in ceiling in womens bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with mold-like substance in dry food storage area. Observed AC vents throughout kitchen soiled with dust and mold-like substance.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on hotel pans across from 3 compartment sink underneath prep table.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor throughout main kitchen soiled with an accumulation of debris.
[08B-47-4] Walk in cooler locked at the time of callback.
[36-24-5] Hole in or other damage to wall. Observed damage to lower wall near exit door in dry food storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in dry food storage area soiled with grease and old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed stoved, flat top grill and fryers soiled with grease and old food debris
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with an accumulation of grease in kitchen next to stove equipment.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not allowed to dry near kitchen entrance.
[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.
[31B-03-4] No soap provided at handwash sink. Observed no soap at Hand washing sink behind front counter, Hand washing sink in kitchen next to 3 compartment sink.
[53B-13-5] 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. Missing employee trainings for 5 employees, operator presented 1.
[02C-02-5] Walk in cooler locked at the time of inspection.

Disposition: Emergency order recommended
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach in mens bathroom next to kitchen door. Observed 3 live roaches inside dry food storage area inside kitchen.
[35A-02-7] Live, small flying insects found. Observed 1 fly in kitchen area.
[35A-09-4] Presence of insects, rodents, or other pests. Observed approximately 10 dead maggots behind trash can in mens bathroom next to kitchen door.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Observed womens bathroom door open. Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed womens and mens bathroom door not self-closing.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining the shelves next to hot box in kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water damage above 3 compartment sink. Observed hole in ceiling in womens bathroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with mold-like substance in dry food storage area. Observed AC vents throughout kitchen soiled with dust and mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pot lids on shelf next to hot box not inverted.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on hotel pans across from 3 compartment sink underneath prep table.
[36-22-4] Floor area(s) covered with standing water. Observed standing water inside of closet next to 3 compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor throughout main kitchen soiled with an accumulation of debris.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed lettuce, broccoli, and milk not stored at least 6 inches off the floor inside of walk in cooler.
[36-24-5] Hole in or other damage to wall. Observed damage to lower wall near exit door in dry food storage area.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop in contact with ice inside of ice machine inside of kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in dry food storage area soiled with grease and old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease. Observed stoved, flat top grill and fryers soiled with grease and old food debris
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled with an accumulation of grease in kitchen next to stove equipment.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not allowed to dry near kitchen entrance.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table in kitchen across from stove.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of rice, beans unlabeled in kitchen. Observed spices above hot box in kitchen not labeled.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee serve food then cash out on register before returning to serve food again without washing hands in between glove changes.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed Employee washing dishes with soap and water only no sanitizer.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 70 rodent droppings found in hallway closet next to kitchen door. Observed approximately 50 rodent droppings in closet inside of kitchen. Observed approximately 25 rodent droppings in dry food storage area inside of kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (65F - Cold Holding); sliced white cheese (64F - Cold Holding) located in sandwich cooler next to drink cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (127F - Hot Holding) yuca (100F - Hot Holding); cooked potatoes (127F - Hot Holding)
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-10-4] Equipment drain line draining into handwash sink. Observed condensation hose connected to AC draining into Hand washing sink in back kitchen near 3 compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot in handwashing sink in back kitchen near 3 compartment sink. Employee removed
[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.
[31B-03-4] No soap provided at handwash sink. Observed no soap at Hand washing sink behind front counter, Hand washing sink in kitchen next to 3 compartment sink.
[53B-13-5] 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. Missing employee trainings for 5 employees, operator presented 1.
[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 no date marking on food items in walk in cooler.

Disposition: Warning Issued
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[35B-05-4] Outer openings not protected during operation.
[29-03-4] Water draining onto floor surface. In Walk-In-Cooler from leaking air conditioning unit.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. On floor at open back door of establishment
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large whirs bucket on cooks line with yellow lid not labeled
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Both mens and womens restroom
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[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.
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed operator eating while serving on the buffet line.
[36-73-4] Floor soiled/has accumulation of debris. Underneath cooking equipment
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
[33-16-4] Open dumpster lid.
[35B-05-4] Outer openings not protected during operation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle with toxic chemicals stored on top of large ice machine
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded cheese in glass reach-in-cooler in dry storage
[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 5 employees working and no Certified Food Manager on duty Mairelys Delgado Person In Charge
[53B-13-5] 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. New employees per Owner/Manager
[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 food in walk-in-cooler

Disposition: Met Inspection Standards
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shelled eggs 48. Placing in walk-in-freezer
[14-01-5] Bowl or other container with no handle used to dispense food.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of buffet reach-in-cooler and large ice machine
[12B-12-5] 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.
[12B-01-4] Employee eating while preparing food.
[10-08-5] Ice scoop handle in contact with ice.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
[33-16-4] Open dumpster lid.
[35B-05-4] Outer openings not protected during operation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name.
[11-27-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils stored in hand sink in front kitchen area
[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.
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk-in-cooler