Restaurant · Wake County, NC

Tropical Smoothie Cafe

Name: Tropical Smoothie Cafe
Address: 3101 Edwards Mill Rd, Wake County, NC

3101 Edwards Mill Rd

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jul 15, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: PIC was unable to produce instructions or information for cleanup and disinfection after a bodily fluid eventOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: PIC was unable to produce instructions or information for cleanup and disinfection after a bodily fluid event; CDI: Educated PIC; staffing and provided written instructions for staff when cleaning up after a bodily fluid spill. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode Observation: The surface of the cutting boards are heavily scored and can no longer be effectively sanitized. ReplaceCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The surface of the cutting boards are heavily scored and can no longer be effectively sanitized. Replace; repair cutting boards. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The surface of the shelving unit in the walk in refrigerator is peeling/oxidizing. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling area around ventilation ducts have dust buildup. Physical facilities shall be cleaned at a frequent necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 15, 2026 · Original Source

1 - Inspection

Sep 5, 2025

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: The prep refrigerators for production do not have an affixed thermometer interior in the warmest part of the unit to monitor air temperature. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode Observation: Staff are not wearing beard restraints and/or hairnet with visor to cover hair during production tasks. Ensure that staff are coveirng hair during production tasks to prevent physical contamination. 2-402.11 Effectiveness - Hair Restraints (C) FOOD EMPLOYEES shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff are not wearing beard restraints and/or hairnet with visor to cover hair during production tasks. Ensure that staff are coveirng hair during production tasks to prevent physical contamination. 2-402.11 Effectiveness - Hair Restraints (C) FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode Observation: The surface of the cutting boards are heavily scored and can no onger be effectively sanitized. ReplaceCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The surface of the cutting boards are heavily scored and can no onger be effectively sanitized. Replace; repair cutting boards. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The lid on the mixer crumbling (silicone top); Plastic 1/3 pans are cracked; The ends of the cutting board on the rear prep refrigerator chipped/no longer cleanable; The skin sleeve on the cutting boards with menu directions is peeling; bubbling creating areas where debris can accumulate and no longer cleanable. (*Advised staff to place wax coated deli paper over boards sleeve to prevent cross contamination points during production) 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. Observation: the gasket on the left door of the mid prep refrigerator is torn. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode Observation: Hand sinks ar enot maintained cleaned. Ensure that hand sinks are cleaned regularly. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Hand sinks ar enot maintained cleaned. Ensure that hand sinks are cleaned regularly. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 5, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12 Hand Drying Provision (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf); Upon EHS entrance; dispenser at handwashing sink was not supplying paper towels. All handwashing sinks shall be equipped with paper towels. CDI- Paper towels were provided.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C); Large container of food ingredient was found with no label. All fine food ingredients in unoriginal containers shall be labeled with their common name.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Quat sanitizer bucket holding wet wiping cloths was at a concentration less than 200ppm. wet wiping cloth was found being stored on a pre table. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.12 Cutting Surfaces (C)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces (C); Cutting boards stored in the back shelving have deep scratches and discoloration. Cutting surfaces with deep scratches and scoring shall be resurfaced or replaced to allow for effective cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling in restroom; ventilation cover in restroom; and wall behind ice machine have dust buildup. Physical facilities shall be cleaned at a frequent necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 12, 2025 · Original Source

1 - Inspection

Nov 12, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was being stored above customer food in the walk-in cooler. Employees may drink from a closed beverage if it is stored in an area that does not pose potential contamination of food or clean equipment.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Cut cabbage and sliced/opened deli meat were found with no date marking. After being prepared; ready to eat potentially hazardous shall be dated to indicate when they must be discarded within a 7 day period. CDI- Food was dated as needed.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C); Large container of white food ingredients were found with no label. Food ingredients that are not easily identifiable shall be labeled with their common name if they are in working containers.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); The handwashing sink in the restroom has split caulking and needs to be re-caulked. Equipment shall be maintained in a state of good repair. Re-caulk handwashing sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Prep bottom coolers had brown/black residue building behind the doors. Non food contact surfaces shall be maintained free of soil residue and other debris. Employees began cleaning these cooler surfaces during the inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 12, 2024 · Original Source

1 - Inspection

Feb 28, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Sanitizer bucket stored with single-use lids inside cabinet storage. Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-use items. CDI: Sanitizer moved.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Flooring underneath equipment is in need of thorough cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 28, 2024 · Original Source