Restaurant · Wake County, NC

Tropical Smoothie Cafe Nc24

Name: Tropical Smoothie Cafe Nc24
Address: 228 Crossroads Blvd, Wake County, NC

228 Crossroads Blvd

Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jun 5, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11 Using a handwashing sink - maintenance: Handwashing sink has lidsHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a handwashing sink - maintenance: Handwashing sink has lids; food covers stored inside. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf A handwashing sink may not be used for purposes other than handwashing. Pf Lids were removed.

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

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Walk-in Cooler is actively dripping condensation from overhead. Pans of cut mango stacked on at least two shelves under the dripping have pooled liquid on them. Store food in a clean; dry location; not exposed to contamination. Lids were removed and replaced with clean covers. Walk-in cooler needs to be rearranged to clear the shelves subject to drip.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting boards on two refrigerators have recipe wraps on them made of a film approved for food contact when in continuous and clean condition. When recipe films adhering to the cutting boards are in bad condition; peeling on the edges; cut; dirty or tattered on top surfaces; they shall be removed and discarded. The films are only appropriate if they are maintained in clean; smooth and cleanable condition. Today we discussed removal from the cutting boards and applying the recipe wraps to the walls visible to employees working at the refrigerator. . . Blender Covers are turning black; textured; deteriorating; not smooth & cleanable as required. Discard Blender Lids that can no longer be effectively cleaned. . . Turbo Air Refrigerator has broken front panel that is easily removed when the door is opened. Panel that door gaskets should seal to is not attached. The front panel to the left is a replacement piece; not part of the Turbo Air refrigerator. Center door easily stays open; not closing properly. Proper repair of the Turbo Air refrigerator is needed. 4-202.15 Can Opener is not clean; has accumulated metal shavings indicating the blade is not sharp and has deteriorating metal or paint on the long-portion that gets inserted into the table-mount. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. New can opener is needed.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Cleaning needed inside the walk-in cooler on attachments and shelves. Clean shelf in the center of the back kitchen.

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, Jun 5, 2026 · Original Source

1 - Inspection

Nov 20, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Make line refrigerator has unclean build up on the lid. Remove for cleaning of the lid as often as necessary to prevent build up.; 4-601.11 (A); Some rubbery blender lids have black build-up in areas. Use cleaning brushes to remove build-up during the cleaning process. Blender lids taken to the ware washing sink for cleaning. . Cutting Board is not clean. Take cutting board to the ware washing sink for cleaning and sanitizing at least every 4 hours. Cutting board was taken to the ware washing sink today for cleaning and sanitizing.

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 3-305.11 Walk-in Cooler is actively dripping and spitting water from overhead. Pans of washed strawberriesContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Walk-in Cooler is actively dripping and spitting water from overhead. Pans of washed strawberries; roasted bananas and mango are stored underneath with liquid pooled on lids and some liquid visible inside the pans of ready-to-eat fruit. Store food in a clean; dry location; not exposed to contamination. Contaminated fruit was discarded today. Walk-in cooler was rearranged to clear the shelves underneath the drippage.

In plain English

More about food not protected from contamination

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rinse sink faucet is in bad conditionCleaning 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) Rinse sink faucet is in bad condition; not secure and slimy. Sink has been leaking to the shelf underneath. Repair is needed. New faucet has been ordered and is scheduled for replacement when it arrives. . . Two refrigerator doors do not close properly with one gasket visibly out-of-place. . . Entrance to the walk-in cooler is damaged on the floor. Walk-in Cooler is in bad condition and is constantly dripping and spitting water from overhead onto stored and washed fruit. Repair of the walk-in cooler is needed. . . Rust and damage visible on shelves located in the center of the back kitchen.

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 20, 2025 · Original Source

1 - Inspection

Jun 30, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting board on one refrigerator has recipe wraps on it made of a film approved for food contact when in continuous and clean condition. When recipe films adhering to the cutting boards are in bad condition; peeling on the edges; cut; dirty or tattered on top surfaces; they shall be removed and discarded. The films are only appropriate if they are maintained in clean; smooth and cleanable condition. . . Cutting Board on another refrigerator has a green; soft film. Assure cutting boards are cleaned and sanitized at least every four hours at the ware washing sink. Scrape or scrub cutting surface to remove any deteriorating; difficult to clean surface. . . Ice Bin appears clean today despite the existence of wet black spongy material above stored ice. Scotsman Ice Systems model B948S is designed to have a polyurethane foam insulation between the wall and liner of the ice bin. Washable Liner is missing on both sides inside the ice bin. Scotsman Ice Bin should have a washable; nonabsorbent and smooth interior surface. . . . Some Blender Covers are textured; deteriorating; not smooth & cleanable as required. Discard Blender Lids that can no longer be effectively cleaned.

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, Jun 30, 2025 · Original Source

1 - Inspection

Nov 5, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Cut kale in flip top cooler at 60F. Corn and sweet potatoes in portion containers over fill line at 43-45F in second flip top cooler. Maintain TCS (Time/Temperature Controlled for Safety) foods in cold holding at 41F or less. Corn and sweet potatoes moved to bottom of make line cooler and cut kale voluntarily discarded during inspection. Three containers of kale in bottom of cooler. Manager stated cooler was out and service has been called for cooler; but items remained in cooler. EHS recommended TPHC for cut kale and other TCS items in this cooler until it is repaired.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); Core; Blenders placed into prep sink to be rinsed in-between uses and washing; rinsing and sanitizing. Handsink next to prep sink is missing splash guard to prevent splash from hand washing from contaminating blenders and lids. New paper towel dispenser added to wall and splash guard appears to have been removed. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move paper towel dispenser to the left and add a splash guard to the handsink.

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

Official record from Wake County Environmental Services, Nov 5, 2024 · Original Source

1 - Inspection

Mar 18, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Water at the handwashing sink reaches 84 degrees F after running for several minutes. Provide water at 100 degrees F for handwashing.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Small make line refrigerator has unclean build up on the lid. Remove for cleaning or effectively clean the lid in place as often as necessary to prevent build up.; 4-601.11 (A); Priority Foundation; Blender lids are deteriorating; textured with visible pink slime accumulated in corners. . Blenders have black growth. Blenders and lids shall be effectively cleaned and sanitized every four hours when used continuously. When blenders or lids can no longer be effectively cleaned; discard and replace. Blenders were taken to the soapy water today for cleaning and new blender components ordered. . . Cutting boards are not clean. Maintain sticker films in clean and cleanable condition. Take cutting boards to the ware washing sink for cleaning and sanitizing at least every 4 hours. Cutting board was taken to the ware washing sink today for cleaning and sanitizing.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting boards on the refrigerators have recipe wraps on them made of a film approved for food contact when in continuous and clean condition. The recipe films adhering to the cutting boards are in bad condition; peeling on the edges; cut; dirty and tattered on top surfaces. The films are only appropriate if they are maintained in clean; smooth and cleanable condition. . . The cutting board on the smallest refrigerator is also black. Replacement is needed.; 4-101.19; Core; Inside the ice bin; upper portions are constructed of wet black spongy material that is not clean and not cleanable. Scotsman Ice Systems model B948S is designed to have a polyurethane foam insulation between the wall and liner of the ice bin. Washable Liner is missing on both sides inside the ice bin. Repair to the Scotsman Ice Bin is needed to restore the washable; nonabsorbent and smooth interior surface.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Turbo Air Refrigerator handles have a lot of black build up. Maintain refrigerator handles 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

majorCode 5-103.11Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.11; Priority Foundation; Water supplied to the food preparation sink reaches a maximum of 86 degrees F. Water heater is not functioning properly and management is working towards a correction or replacement.

In plain English

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

More about other finding

minorCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting is low across the food prep table and sink. There are several Frito Lay and cup cardboard boxes on shelves above the work surfaces. Maintain 50 foot candles of light where food is prepared.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 18, 2024 · Original Source