Great service. Delicious food. Short wait time. I had the jerk chicken and mushroom rice. I ordered the large and it lasted me for three meals

Fantastic place. Food was delicious and the service was even better. The portions were large and the facility was very clean and tidy. I would definitely return and get the fried goat

Excellent place!! Clean. Helpful staff, clean restrooms. Plenty of parking, AND THEY HAVE COLD BEER!

I grew up in Boynton Beach. Tropical Island was never my first option for island or Hatian Food. because of the reputation that the restaurant had before when it was in the old location up the Street I decided to try this restaurant for the first time since his new location has been open for about a year or two. Surprisingly, when I walked in the restaurant was clean and up-to-date, the staff was super nice and greeted me initially when I came in the door with a friendly Hello! I checked out the scenery, of course, and noticed that in the new location the kitchen was open and you can see the staff preparing the food. Once I got to the register, I explained it was my first time there at this new location. The staff quickly gave me a rundown of the menu and dinner options available to me. One of the staff members also explained the difference between the two meat choices I was interested in. impatiently waited for me to make the final decision on which dinner plate I was interested in ordering. After paying , my food came out and about 10my food came out in about 10 minutes tops. The cashier opened the plate containing my food to show me how hot, fresh, and tasty looking my food was. Lastly, He secured my food with a plastic bag and handed me all of the items I purchased. I thought to myself what took me so long to actually come to this restaurant. It was such a great experience. I love the grow of the restaurant Customer Service different from the past experiences. I have had with this restaurant when it was in the location overall the experience was great and the price for one large plate of Griot was only $15. You cant beat that with a fat stick lol! Cheers to growth!

Chicken stew, mac n cheese and black rice is so delicious , I'll always eat hear! Every time it's so fresh.

A flavorful Haitian spot in that specific area. I usually go for the turkey meal with the sauce and Haitian fried goat . Sometimes it's a bit of a wait but i always like to order over the phone in advance so i can just grab and go . Never really had any issues with my food since I've been visiting here . It's hard to find good Haitian or Caribbean spots . I noticed Miami has more variety. But this spot is not bad at all. They elevated from their previous spot they've been at for yearss and have done a great job in presenting this one . Congrats ! Proud of them :)

Stopped by after church; ordered the brown stew and the fried pork chunks. Both served with rice & pigeon peas, sweet plantains, and salad. Did not realize it was Haitian food till after perusing the website (there were no menus posted as we arrived during grand opening week). I'd had Jamaican brown stew and this tasted a bit different, but delicious! My friend loved the fried pork chunk meal.

The new Tropical Island Restaurant in Boynton Beach. So after I heard that Tropical Island had been rebuilt from the ground up, I had to go see it for myself. Owner Jean spent $3M on a modern fast-casual that is still takeout-oriented but now has a HUGE kitchen where they can cook many more kinds of dishes, not just Haitian cuisine. He intends to offer food from all over the Caribbean once he gets the place up to speed, and also he's applied for a full alcohol license. The dining room is simple but clean; it's very much an order at the counter and pick up your food kind of place. He has indoor and covered outdoor patio seating. The beverage cooler has soft drinks from all over the Caribbean, including a beer called Prestige, made in Holland by Heineken but using a Haitian formulation, which is very good; it reminds me of Red Stripe (it's 1 percent ABV stronger, 5.6%) and goes well with the spicy island food. I had every intention of ordering like a normal human being, but as soon as Jean saw Rachel and me, the gig was up; he immediately recognized us and decided we would have the menu grand tour. You're in for a serious treat if you have never had Haitian food. We had two kinds of chicken, the curry chicken and the jerk chicken, entirely different from the Jamaican type. Both are roasted/grilled and then flash-fried, but they are seasoned differently. It should be noted that everything served at this place is aggressively seasoned; they don't serve bland anything, so be prepared for that, and it doesn't taste anything like Cuban or Puerto Rican, or even Jamaican food. The curry chicken (a dry, roasted style similar to the jerk, it's not a stew) is served with a curry sauce on the side, and the jerk comes with a jerk sauce -- both are spicy, but not ridiculously so. If you want hotter stuff on the side, ask, and you will get it. In addition to the sauces accompanying the dishes, we also had a "hot sauce," a brown concoction with jerk-style spices that was very good and hot but not ridiculous. We also had "Tasso," deep-fried chunks of marinated seasoned stew beef that fall apart in your mouth. It's a similar dish to the "griot" fried pork chunks (my Haitian usual) but beef. It's delicious. Veg: We had "Lalo," a (very) seasoned spinach and jute leaf stew that had pork chunks in it -- it's similar to the Jamaican callaloo but has a much stronger flavor to it, and it is flavored with "Epis" which a green herb seasoning base similar to a sofrito. This can also be prepared with chicken on request; blue crab is a popular way of having it, and he's working on sourcing it. We also had "Legume," a mixed vegetable stew with eggplant, and other things, including tomato paste which gives it a red color, like a Caribbean ratatouille. It's excellent. Also, we had two different types of Pickliz, the all-important finely chopped cabbage and carrots that are fermented in habanero pepper vinegar. The one he called "commercial" pickliz was damn hot, the cabbage is swimming in a pool of bright orange-colored vinegar, and you smell the habanero/scotch bonnet the second it is within inches of your nose; it utterly reeks of it; it's like a punch in the face. It looks like coleslaw, but you should not eat it like coleslaw; you want to use it sparingly on bites of meat to give it extra zing. The Tasso also came with an onion pickliz that was very spicy. We were also treated to the "real" pickliz, which Brian would probably classify as a 4 on his heat scale, made with ghost peppers, and after I tasted it, I thought I would die. I took a picture of it next to the "commercial" one, and you can clearly see the color difference. You need to ask for that one special. In terms of starches, you are going to get fried plantain (tostones) and also several kinds of rice. There's white rice, seasoned peas and rice, and also "diri djon djon", black mushroom rice, and my favorite of the three. And you get a lot of it, so expect to take food home. If you are up in the Boynton area and you want to try something quite different from your normal stuff up in that area definitely hit Tropical Island up, especially if you like spicy stuff.