ROUTINE - STANDARD INSPECTION
Sep 30, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 30, 2026 · Original Source
Cincinnati, OH
Tropical Smoothie Cafe
214 Calhoun St
Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Tropical Smoothie Cafe last inspected?
- The most recent inspection on record was on Sep 30, 2026. The result listed by Cincinnati Health Department was “Approved - Violations Abated”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 12 inspections on record, from Oct 14, 2023 to Sep 30, 2026.
- Has Tropical Smoothie Cafe ever been closed by the health department?
- No closure appears in the 12 inspection records we hold for this business. The earliest is dated Oct 14, 2023.
The Full Inspection History
12 inspectionsROUTINE - STANDARD INSPECTION
Sep 23, 2026
Not In Compliance
12 recorded violations
notedCode 3.4(F)(1)(b)Food temperature
Official Wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s Notes
TCS foods were being held at temperatures >41° F. Operation observed to have prepped TCS items required for cold holding sitting out on counter. +COS
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 temperaturenotedCode 6.4(B)(1)Cleaning and sanitizing
Official Wording
6.4(B)(1) - Cleaning- Frequency and Restrictions
Inspector’s Notes
The physical facilities are not cleaned as often as necessary to keep them clean. Observed accumulation of dirt and grime on floors under shelves and under ice machine.
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 problemsnotedCode 4.1(Z)Food temperature
Official Wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s Notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. No thermometers observed in coolers under counters.
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 temperaturenotedCode 3701-21-22Other
Official Wording
3701-21-22 - Food Choking Standards
Inspector’s Notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees. No choking poster was observed available to the employees and public.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.0(H)(2)Water, plumbing, and sewage
Official Wording
5.0(H)(2) - Water capacity for peak hot water demand
Inspector’s Notes
Hot water generation and distribution systems are insufficient to meet the peak hot water demands throughout the facility. No hot water observed throughout the facility and at any hand sinks. Operation put in work order to get fixed.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. In use utensil observed being stored directly on table.
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 issuesnotedCode 7.1(A)Chemicals
Official Wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s Notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Chemicals observed stored over a food storage area. +COS
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 unsafelynotedCode 3.4(G)(1)Food temperature
Official Wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s Notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Date marking observed not present on all prepped TCS foods in cooler. +COS
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 temperaturenotedCode 4.5(A)(1)Contamination
Official Wording
4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
Inspector’s Notes
Food-contact surfaces were not clean to the sight and touch. Can opener blade was observed to have an accumulation of rust on blade and body. +COS
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 contaminationnotedCode 4.1(C)(1-4)Cleaning and sanitizing
Official Wording
4.1(C)(1-4) - Food Contact Surfaces Cleanability
Inspector’s Notes
Multiuse food-contact surfaces were not smooth or free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, space corners, or crevices. Scoop for sugar was observed to have the handle broken off. +COS
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 problemsnotedCode 6.4(F)Other
Official Wording
6.4(F) - Drying Mops
Inspector’s Notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mop observed not hanging to properly air dry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Working containers around operation were observed to not be labeled with their contents.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Sep 23, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
May 6, 2026
Approved - Minor Violations
6 recorded violations
notedCode 5.4(H)Other
Official Wording
5.4(H) - Toilet room receptacle - covered
Inspector’s Notes
There is no covered receptacle in women's/unisex bathroom.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 2.4(C)(18)Employee health and hygiene
Official Wording
2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
Inspector’s Notes
No/inadequate written procedures for response to vomiting/diarrheal events.
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 issuesnotedCode 6.4(F)Other
Official Wording
6.4(F) - Drying Mops
Inspector’s Notes
After use, mops are not placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mop observed not hanging to dry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.5(A)(2)(3)Food temperature
Official Wording
4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
Inspector’s Notes
The food contact surfaces of cooking equipment and pans and Nonfood contact surfaces of equipment are to be kept free of an accumulation of dust, dirt, food residue, and other debris. Rinse compartment of sink was observed to have dirty dishes placed in it.
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 temperaturenotedCode 3.2(D)Other
Official Wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s Notes
Working containers of food are not properly labeled. Working tub of sugar was observed not labeled.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(K)Equipment and utensils
Official Wording
3.2(K) - In-use utensils - between-use storage
Inspector’s Notes
In-use utensils are improperly stored. In use utensils observed sitting on dirty surfaces.
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 issuesOfficial record from Cincinnati Health Department, May 6, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 3, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 3, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 14, 2025
Approved - Minor Violations
2 recorded violations
notedCode 6.1(K)(2)Pests
Official Wording
6.1(K)(2) - Insect Control Devices - Design and Installation
Inspector’s Notes
Insect control devices are improperly located. Observed gnat trap above food prep sink, informed PIC of improper placement and moved to a location that would not contaminate food. +COS
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 7.1(A)Chemicals
Official Wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s Notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed Comet powdered bleach above the food prep sink. Informed PIC of proper storage and moved bleach. +COS
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 unsafelyOfficial record from Cincinnati Health Department, Apr 14, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Dec 11, 2024
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Dec 11, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Aug 27, 2024
Approved - Minor Violations
1 recorded violation
notedCode 6.3(C)(2)Other
Official Wording
6.3(C)(2) - Facilities: Employee accommodations: Location
Inspector’s Notes
Lockers or other suitable facilities are located in an area area where contamination of food, equipment, utensils, linens, or single-service or single-use articles can occur. Observed personal food container in reach in portion of food prep cooler. Either store foods in lockers or on bottom shelf away from food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Aug 27, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 11, 2024
Abated
3 recorded violations
notedCode 3717-1-04.8(E)(1)Contamination
Official Wording
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s Notes
"Violation has been abated"
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 contaminationnotedCode 3717-1-06.4(D)(1)Contamination
Official Wording
"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
Inspector’s Notes
"Violation has been abated"
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 contaminationnotedCode 3717-1-03.2(Q)Contamination
Official Wording
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s Notes
"Violation has been abated"
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 contaminationOfficial record from Cincinnati Health Department, Mar 11, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 28, 2024
Abated
3 recorded violations
notedCode 3717-1-07.1(A)Chemicals
Official Wording
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s Notes
"Violation has been abated"
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 unsafelynotedCode 3717-1-06.2(C)Handwashing
Official Wording
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s Notes
"Violation has been abated"
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.
More about handwashing problemsnotedCode 3717-1-02.3(A)Contamination
Official Wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s Notes
"Violation has been abated"
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 contaminationOfficial record from Cincinnati Health Department, Feb 28, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Feb 6, 2024
Not Abated
3 recorded violations
notedCode 3717-1-04.8(E)(1)Contamination
Official Wording
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s Notes
"Unable to locate a sleeve for the probe thermometer. The thermometer is a food contact surface and must be properly sanitized and stored when not in use. Provide the sleeve or storage container for all probe thermometers."
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 contaminationnotedCode 3717-1-03.2(Q)Contamination
Official Wording
"3717-1-03.2(Q) - Violation - Food Storage-preventing contamination form the premises Food items are not protected from contamination during storage."
Inspector’s Notes
"Food items must be stored at least six (6) inches above ground at all times. Observed bagged onions on the ground of the walk in cooler."
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 contaminationnotedCode 3717-1-06.4(D)(1)Contamination
Official Wording
"3717-1-06.4(D)(1) - Violation - Facilities: Ventilation systems: Cleaning Intake and exhaust air ducts are a source of contamination by dust, dirt, and other materials."
Inspector’s Notes
"Observed dust build up on the ceiling grate above the prep station/cooler. Clean the ceiling grate, ensure proper function of the HVAC system."
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 contaminationOfficial record from Cincinnati Health Department, Feb 6, 2024 · Original Source
COMPLAINT - COMPLAINT
Oct 31, 2023
CLOS-NO - No Violations Found
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Oct 31, 2023 · Original Source
ROUTINE - STANDARD INSPECTION
Oct 14, 2023
Not Abated
7 recorded violations
notedCode 3717-1-02.3(A)Contamination
Official Wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s Notes
"Observed personal beverages stored above food items intended for sale in the front block cooler. Store personal items away from below food and food equipment."
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 contaminationnotedCode 3717-1-04.8(E)(1)Contamination
Official Wording
"3717-1-04.8(E)(1) - Violation - Equipment, linens, single-service items-storage. Cleaned equipment or utensils, laundered linens, or single-service or single-use articles are not stored in a clean, dry location, protected from contamination."
Inspector’s Notes
"Violation has been abated"
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 contaminationnotedCode 3717-1-06.2(C)Handwashing
Official Wording
"3717-1-06.2(C) - Violation - Facilities-hand drying provision Handwashing lavatory had no, unapproved, or inoperable hand drying provision."
Inspector’s Notes
"Unable to locate hand towels at the hand sink. Ensure that the hand sink is stocked with all required amenities."
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.
More about handwashing problemsnotedCode 3717-1-07.0(B)Chemicals
Official Wording
"3717-1-07.0(B) - Violation - Poisonous/toxic material-working containers Working containers of poisonous/toxic materials are not labeled."
Inspector’s Notes
"Violation has been abated"
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 unsafelynotedCode 3717-1-07.1(A)Chemicals
Official Wording
"3717-1-07.1(A) - Violation - Poisonous/toxic material-storage separation Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles."
Inspector’s Notes
"OBSERVATION: Observed chemicals stored on top of the ice machine and next to the food prep sink. CORRECTIVE ACTION: Store chemicals away from / below food and food eqiupment. After use, store chemicals properly."
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 unsafelynotedCode 3717-1-04.2(G)(2)Food temperature
Official Wording
"3717-1-04.2(G)(2) - Violation - Food temperature measuring devices for thin foods. The operator does not have a readily accessible thermometer capable of accurately measuring the temperature in thin foods."
Inspector’s Notes
"Violation has been abated"
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 temperaturenotedCode 3717-1-05.1(O)(2)Handwashing
Official Wording
"3717-1-05.1(O)(2) - Violation - Using handwashing facility-Other purposes Handwashing facility is being used for purposes other than handwashing. "
Inspector’s Notes
"Violation has been abated"
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.
More about handwashing problemsOfficial record from Cincinnati Health Department, Oct 14, 2023 · Original Source
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