3 SISTERS SPEAK EZ

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked chicken in reach-in cooler near ware washing area. -Raw fish over cooked wings in reach-in cooler on cooks line. Operator rearranged. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles with blue substance identified as sanitizer at bar, sushi station and cooks line without label. Repeat Violation

Basic - Ceiling tile missing. Ceiling tiles missing and damage In back room near second bar.

Basic - Floors not maintained smooth and durable. Throughout kitchen. Repeat Violation

Basic - Food stored on floor. -Cooking oil stored on floor at kitchen entrance. -Bucket of soy sauce used to hold kitchen door open. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer at second bar.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of both ice-machine.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in freezer in office.

Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar.

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet on cooks line. Bucket stored in sink to catch water. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in reach-in cooler not thawed per package recommendation.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two-way splitter added vacuum breaker on chemical line instead of water hose line. Operator rearranged. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink at bar used to dump ice. Educated operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at ware-washing area. Operated added paper towel. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At sushi station.

Intermediate - Spray bottle containing toxic substance not labeled. -Blue substance in spray bottle at sushi station no label. -Blue and pink substance at entrance to bar. Operator labeled as sanitizer. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging near mop sink.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, cellphone and bag on counter next to drinks at bar. Operator moved to storage area. Corrected On-Site

Basic - Floors not maintained smooth and durable. Throughout kitchen. Repeat Violation

Basic - Food stored on floor. -Cooking oil stored on floor at kitchen entrance. -Soda syrup stored on floor at back of kitchen. -Bucket of soy sauce used to hold kitchen door open. -Two buckets of pickled ginger at sushi station. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle. Corrected On-Site Repeat Violation

Basic - Light not functioning. One light burnt out under hood on cooks line.

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon not thawed per package recommendation.

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet on cooks line.

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout kitchen. - From follow-up inspection 2025-04-18: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice holding at 107f from last night.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Tested at 0 ppm 3 times. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over rte chicken and other rte proteins. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice, without process waiver, temping at 109f.

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Cookline.

High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. Operator made current during the inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade moderately soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar handwash sink with sushi cabinet slide doors stored in basin.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area closest to train tracks.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several new employees with no proof.

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised to slit packages open once removed from freezer. Thaw under refrigeration.Corrected On-Site Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Most cutting boards throughout kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen.

Basic - Equipment in poor repair. Bar back reach in cooler with ripped gasket! Sushi bar gaskets ripped.

Basic - In-use ice scoop stored on soiled surface between uses. Bar back area.

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan in sushi bar heavily soiled with dust.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Encrusted material on can opener blade.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cutting board has cut marks and is no longer cleanable. Attached to reach in cooler Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - all reach in cooler gaskets

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind soda rack

High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm- 200ppm Corrected On-Site - From follow-up inspection 2022-12-27: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation - From follow-up inspection 2022-12-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Attached to reach in cooler at line Repeat Violation - From follow-up inspection 2022-12-27: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm-200ppm Corrected On-Site - From follow-up inspection 2022-12-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation - From follow-up inspection 2022-05-11: Time Extended

Basic - - From initial inspection : Basic - Light not functioning.in prep area - From follow-up inspection 2022-05-11: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm

Intermediate - Handwash sink used for purposes other than handwashing. Stored glass shelves of sushi fridge in sushi area.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need. Chlorine test strips for dishwasher machine

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine at back area bar storage.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. In bar, in waiters station

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep area

Basic - Current Hotel and Restaurant license not displayed. 4/21 Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. All Cutting boards

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in prep table.

Basic - Food not stored at least 6 inches off of the floor. Onions bag, case of water bottles

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around water device filters. Behind 3 bay sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. In kitchen floor next to fans.

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Coleslaw in cooler back area dated 4/13 and sliced tomatoes 44° dated 4/9. Both food discarded. Corrected On-Site - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Cutting board(s) stained/soiled and has cut marks. White cutting board attached to reach in cooler front of cook line, greens cutting boards in kitchen and sushi prep area. - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Interior of reach-in cooler / freezer soiled with accumulation of food residue. - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Person in charge lacking proof of food manager certification. Person in charge at the time of callback inspection is Chef Chris Kroeger. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Curtis, per manager he is waiting for the results Repeat Violation** Repeat Violation - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: No currently certified food service manager on duty with four or more employees engaged in food preparation. Observed five employees engaged in food preparation at the time of callback inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to fryers and in bar area. - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Flour Corrected On-Site - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice 41° in back cooler - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of food debris/soil residue on handwash sink next to fryers. - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. Under flat top and between fryers. - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above reach in cooler cook line and storage room where coolers are. - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 4/21 - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Using to repair hole in the wall above soda station - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Sushi prep employee - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers and freezers - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler front of cook line and display cooler at sushi counter. - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher and in bar behind ice bin. - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended

Basic - - From initial inspection : Basic - Water leaking from faucet at 3 bay sink in bar. Repeat Violation - From follow-up inspection 2021-06-21: Time Extended - From follow-up inspection 2021-07-21: Time Extended