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TROPICAL TASTE

5403 CHURCH AVENUE, Brooklyn, NY 11203 · Restaurant (Caribbean)

Inspection summary

TROPICAL TASTE has been inspected 9 times by NYC Department of Health and Mental Hygiene (DOHMH) since December 19, 2023. The most recent inspection, on July 13, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 9 times across 5 separate inspections, most recently on July 13, 2026. For example: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 2 separate inspections, most recently on February 1, 2024. For example: Evidence of rats or live rats in establishment's food or non-food areas.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on July 13, 2026. For example: Wash hands sign not posted near or above hand washing sink.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on February 1, 2024. For example: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 19, 2023. For example: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Administrative Miscellaneous / Initial Inspection

    1 infraction

    • 20-08: Failure to post or conspicuously post healthy eating information
      • Not Critical
  2. Cycle Inspection / Initial Inspection

    3 infractions

    • 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
      • Not Critical
    • 09E: Wash hands sign not posted near or above hand washing sink.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
  3. Cycle Inspection / Re-inspection

    2 infractions

    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
  4. Cycle Inspection / Initial Inspection

    2 infractions

    • 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
      • Not Critical
    • 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
      • Critical
  5. Administrative Miscellaneous / Initial Inspection

    1 infraction

    • 20-06: Current letter grade or Grade Pending card not posted
      • Not Critical
  6. Administrative Miscellaneous / Re-inspection

    1 infraction

    • 20-06: Current letter grade or Grade Pending card not posted
      • Not Critical
  7. Cycle Inspection / Re-inspection

    6 infractions

    • 04K: Evidence of rats or live rats in establishment's food or non-food areas.
      • Critical
    • 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
      • Not Critical
    • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
      • Not Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
      • Critical
    • 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
      • Critical
  8. Administrative Miscellaneous / Initial Inspection

    1 infraction

    • 20-06: Current letter grade or Grade Pending card not posted
      • Not Critical
  9. Cycle Inspection / Initial Inspection

    5 infractions

    • 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
      • Critical
    • 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
      • Critical
    • 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
      • Critical
    • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
      • Critical
    • 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
      • Critical

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