Restaurant · Wake County, NC

Tropical Smoothie

1028 Oberlin Rd

Last inspected Oct 12, 2026 · View Map ↗ · Compare ↗

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Score 96

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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 last inspected?: The most recent inspection on record was on Oct 12, 2026. The result listed by Wake County Environmental Services was “Score 96” (official score 96).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jan 30, 2024 to Oct 12, 2026.
Has Tropical Smoothie ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 30, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Oct 12, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOODHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E)After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: after washing hands; food employee turned off soiled faucet with bare hands; without using any type of clean barrier; re-contaminated hands and proceeded to prepare food. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that paper towel shall be use as a barrier to turn off soiled faucet to avoid hands to be re-contaminated; and food employee voluntarily washed hands again.

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

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: can opener; and container placed in clean dry area had accumulation and buildup. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed item in dirty dishes area.

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 3-304.12 (A) During pauses in food preparation or dispensingEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: in containers throughout the facility; scoop’s handles were touching the food item; such as; in banana container; granola; ice; and cheese. Make sure that handles are kept up; not touching the food item to avoid contamination of the food item. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: handwashing sink is coming out of the wall in the back. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: coolers gaskets; and in between lid and food containers inside cold hold units in the back had dry food debris accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: AC vents on top of dry storage / prep table area had dust accumulation. Make sure to keep vents clean to avoid contamination of food; and single-use items. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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, Oct 12, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

7 recorded violations

notedCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; PIC has a bodily fluid clean up kit but does not have a procedure for cleaning vomit and diarrhea. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS provided education and paperwork for the PIC at the end of the inspection.

In Plain English

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

More about other finding

notedCode 3-302.11(A)(8)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(8); Core; Observed unwashed box of tomatoes; strawberries; and blueberries above RTE (ready to eat) turkey and bacon in the walk in cooler. Separate ready-to-eat foods from washed/unwashed fruits and vegetables. EHS discussed with PIC who moved the tomatoes.

In Plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation; Can opener blade; vegetable dicer and slicer in the clean dish area stored soiled in clean dish area. Additioanlly; there was a thick; residual coating on the interior food prep sink basin in front area. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- The PIC placed all items at the three compartment sink to be washed; rinsed and sanitized before re-use/storage. Employee cleaned the front prep sink and sanitized at end of each 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

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Sliced tomato; shredded lettuce; and yogurt holding in small front flip top cooler above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- All TCS items cooled back to 41F within an hour. There was a piece of parchment paper on top of fans preventing the air from circulating. Do NOT place parchment paper on top of fans- this was done to maintain the cooler clean; but prevents good air flow.

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

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Missing labels on cinnamon; chia seeds; probiotics; and collagen. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 4-901.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11(A); Core; Multiple lexan pans noted wet-stacked. Air dry equipment and utensils after cleaning and sanitizing.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; The outside of cabinets; and dry storage shelving areas; shelving underneath blenders; area under front handsink; gaskets on refrigerators; and ice machine separator blade (nonfood contact portion); are unclean and accumulated with debris. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat; full points.

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 16, 2025 · Original Source

1 - Inspection

Jul 8, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode Observation: SpatulasCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: Spatulas; pizza cutter and other utensils in contact with temperature control safety foods accumulated with debris and had not been cleaned since facility opened at 9:00am. CDI: Utensils were removed from service and washed; rinsed and sanitized. Ensure that in use utensils are washed; rinsed and sanitized every 4 hours.4-602.11; Utensils if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P

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

criticalCode Observation: The additives being added to smoothies have warning labels on them for pregnant conditionOther

Official Wording

Food additives: approved & properly used

Inspector’s Notes

Observation: The additives being added to smoothies have warning labels on them for pregnant condition; no usage under 18 or if other health conditions relative to the heart; thyroid. There is not a disclosure to the public and these are not listed as GRAS (generally recognized as safe for the use as an additive to food products (smoothies). CDI: Operator discontinued use of these products until such time information is submitted for use; control and disclosure to the public (warning labels) 3-302.14; Priority; (A) FOOD shall be protected from contamination that may result from the addition of; as specified in sec. 3 202.12: (1) Unsafe or unAPPROVED FOOD or COLOR ADDITIVES; P

In Plain English

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

More about other finding

notedCode Observation: There ar not ambient air thermometers in the prep refrigerators. Ensure that all refrigeration is equipped with a thermometer for monitoring of equipment temperature. 4-204-112Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

Observation: There ar not ambient air thermometers in the prep refrigerators. Ensure that all refrigeration is equipped with a thermometer for monitoring of equipment temperature. 4-204-112;Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.

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

minorCode Observation: The non food contact surfaces of the can openerCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: The non food contact surfaces of the can opener; shelving areas; gaskets on refrigerators; interior upper wall of ice bin are unclean and accumulated with debris. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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: Floors are sticky and debris is accumulated under equipment. Increase cleaning frequency to maintain clean floors. 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Floors are sticky and debris is accumulated under equipment. Increase cleaning frequency to maintain clean floors. 6-501.12; Core;(A) 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, Jul 8, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

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; Food splash observed on the cabinets above the smoothie station. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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, Jan 30, 2024 · Original Source