TROPICAL ISLAND RESTAURANT
126 W BOYNTON BEACH BLVD · BOYNTON BEACH · Palm Beach County · FL 33435
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 4
22-42-4High Priority – 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. **Corrected On-Site**
03A-02-5High Priority – 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. **Corrective Action Taken**
03E-02-5High Priority – 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. **Corrective Action Taken**
03B-01-6High Priority – 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. **Corrective Action Taken**
Intermediate 4
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks. **Corrected On-Site**
53B-13-5Intermediate – 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.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By entrance to kitchen.
Basic 1
35B-02-4Basic – Insect control device installed over food preparation area. Bug light over chicken base and cooking oil at dry storage rack. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 12, 2026 10:20 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.