Controversial Deerfield Beach Club Tropicante Food Inspector Results Are A Year Old Beach,Fl-Amid controversy for the trouble it generates,this week a BSO Deputy was involved in a shooting at the Tropicante.

From BSO PIO Veda Coleman-Wright-At approximately 3 o’clock this morning a deputy was in the area when he heard shots fired and responded to the above location. When he arrived, a suspect fired shots at him, and he returned fire. The suspects fled in a vehicle.

Gratefully, the deputy is going to be okay. He was taken to a nearby hospital to be checked out. It’s unknown if any of the suspects were injured. There was an adult male victim, who was shot by at least one of the suspects. He was found at the Tropicante Night Club, located at 4250 N. Dixie Hwy. in

Deerfield Beach. He was taken into surgery. His condition is not known at this time.

Deputies established a perimeter and are searching for the assailants in the area of North Dixie Highway and South Sample Road. Motorists are encouraged to avoid the area and seek alternate routes.

Anyone with information on the whereabouts of the armed suspect(s) is asked to call 911, or if you wish to remain anonymous, call Broward Crime Stoppers at (954) 493-TIPS (8477).


A quick search of The State of Floridas DBPR restaurant inspections we found the following on Tropicante.The most recent inspection online is almost a year ago.
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 4250 N DIXIE HWY

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/18/2016 Met Inspection Standards
During This Visit
More information about inspections.
0 7 4
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
32-12-4 Basic – Covered waste receptacle not provided in women’s bathroom.
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Makeup brush stored next to glasses at center bar. Brush moved and properly stored. **Corrected On-Site**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. In center bar and ladies restroom.
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. On exterior doors of beer coolers in center bar.
11-07-4 Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed employee health policy requirements and Big Five. Provided employee health responsibilities poster. **Corrected On-Site**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Utensils in handwash sink at cookline. Utensils removed. **Corrected On-Site**
27-16-4 Intermediate – Hot water not provided/shut off at employee handwash sink at center bar. Hot water valve turned on . Hot water provided. **Corrected On-Site**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In center bar.
05-08-4 Intermediate – No probe thermometer provided to measure temperature of food products.
16-34-4 Intermediate – No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
31B-03-4 Intermediate – No soap provided at handwash sink. In center bar.

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