TR3S HERMANOS
224 East Canal Street South
Florida, 33430
Palm Beach County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 4/25/2024
Inspection #: Visit ID: 8559160
- 06-09-1: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. 4 pieces of tilapia . Operator removed from package Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored above prep table on kitchen area Operator removed Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink on kitchen area. Operator provided Corrected On-Site
Inspection Date: 1/29/2024
Inspection #: Visit ID: 8560022
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Elizabeth Vital - From follow-up inspection 2023-11-28: **Time Extended** - From follow-up inspection 2024-01-29: No proof of food manager certification- Elizabeth Vital and Martin Vital. Admin Complaint
Inspection Date: 11/28/2023
Inspection #: Visit ID: 8558900
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Elizabeth Vital - From follow-up inspection 2023-11-28: **Time Extended**
Inspection Date: 11/27/2023
Inspection #: Visit ID: 8386366
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili pork (45F at 2:00 pm; 47F at 4:00pm- Cooling) since 9am; scrambled eggs in hot sauce (49F at 2:00pm; 49F at 4:00pm- Cooling) since 9am; cooked sausage (45F at 1:50pm since 9am; 48F at 4:00pm- Cooling) Items did not cool to 41F within 6 hours. See stop sale.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in cooler in deep freezer: Portioned raw ground beef stored over French fries. Not all commercially packaged. Operator stored properly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: Raw bacon stored over open pack of mozzarella cheese. Operator stored properly. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer in walk in cooler: Portioned raw ground beef stored over tilapia. Not all commercially packaged. Operator stored properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili pork (45F at 2:00 pm; 47F at 4:00pm- Cooling) since 9am; scrambled eggs in hot sauce (49F at 2:00pm; 49F at 4:00pm- Cooling) since 9am; cooked sausage (45F at 1:50pm since 9am; 48F at 4:00pm- Cooling) Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked pork 50F- Cold Holding); cooked chicken (45F - Cold Holding); cooked shrimp (45F- Cold Holding) Not prepared or portioned today. As per operator, held overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler:; shredded mozzarella (46F - Cold Holding); sour cream (49F - Cold Holding) Not prepped or portioned today As per operator items removed from the walk in cooler less than 4 hours ago. Operator moved to walk in cooler to quick chill. At walk in cooler: cooked pork 50F- Cold Holding); cooked chicken (45F - Cold Holding); cooked shrimp (45F- Cold Holding) Not prepared or portioned today. As per operator, held overnight. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on stove top: sauce for enchilada (73F - Hot Holding) As per operator reheated 15 minutes ago. Operator discarded. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: red salsa (51F at 1:50; 51F at 2:29pm- Cooling) made at 10; At current rate of cooling, red salsa will not cool to 41F within 6 hours. Operator moved to freezer to quick chill.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Elizabeth Vital
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available for sanitizer at three-compartment sink.