TROPICAL ISLAND RESTAURANT

Name: TROPICAL ISLAND RESTAURANT
Address: 126 W BOYNTON BEACH BLVD, BOYNTON BEACH, FL, 33435, US
Rating: 86.2

126 W BOYNTON BEACH BLVD, BOYNTON BEACH, FL 33435

License #6022337

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.2 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

TROPICAL ISLAND RESTAURANT in BOYNTON BEACH currently holds an InspectFL Health Score of 86.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 13 total violations — 4 critical, 5 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 16, 2026 shows 9 observation rows: 4 critical, 4 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*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: Inspection Completed - No Further Action
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks.
[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.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer.
[35B-02-4] Insect control device installed over food preparation area. Bug light over chicken base and cooking oil at dry storage rack.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. steam table by fryer: white rice (77F - Reheating) at 9:05; reheating since 7:30 - 85F at 9:26 ; djon djon rice (78F - Reheating) at 9:05; reheating since 7:30 - 85F at 9:26 At current rate of heating product will not reach 165F within 2 hours. Operator placed products back on stove to reheat to 165+F.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By entrance to kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boiled eggs (81F - Hot Holding); boiled plantain (104F - Hot Holding) Observed resting in pans on top of steam table. Per operator, out of temperature for approximately 30 minutes. Operator began reheating items to reach 165+F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter: pikliz (cut cabbage) (62F - Cold Holding) Observed in portion cups at ambient temperature. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to use time control. Operator placed time stamp for remaining 3.5 hours. Time control procedure emailed to operator.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse