DirtyFLRestaurant Inspection Data

THREE GIRLS INC

With 7 documented inspections, THREE GIRLS INC in CAPE CORAL has achieved a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

3031 PINE ISLAND RD

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13597276

Met Inspection Standards
  • N/A:No Violations Were Observed

12/16/2025· 2mo ago

Visit ID: 13500576

Follow-up Inspection Required

1 high, 4 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (111F - Hot Holding); peppers (109F - Hot Holding) on front counter. Emailed owner Time As Public Health Form and the operator placed grilled onions on stove top to reheat. **Corrective Action Taken** Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a bag in handwashing sink. The operator discarded bag from handwashing sink. Corrected On-Site
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Repeat Violation Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed owner Time as Public Health form for onions and peppers. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed brats in stand up reach-in cooler not date marked.

8/21/2025· 6mo ago

Visit ID: 10909052

Met Inspection Standards

1 high, 2 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mixed vegetables (98F - Hot Holding); grilled onions (94F - Hot Holding). The operator placed mixed vegetables and grilled onions on stove top to reheat. See Reheating Temperatures. Corrected On-Site
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

2/25/2025· 1y ago

Visit ID: 8848487

Met Inspection Standards

2 int, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed stand up reach-in gasket torn.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

10/2/2024· 1y 5mo ago

Visit ID: 8848311

Follow-up Inspection Required

1 high

  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red onions (116F - Hot Holding); mixed vegetables (121F - Hot Holding); sour kratz (121F - Hot Holding) in prep area. The operator placed all items on stove top to reheat. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-10-02: Observed grilled onions 92F and mixed vegetables 88F beside cook line. The operator placed grilled onions and mixed vegetables back on stove top to reheat. Admin Complaint

8/2/2024· 1y 7mo ago

Visit ID: 8707441

Follow-up Inspection Required

1 high, 3 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red onions (116F - Hot Holding); mixed vegetables (121F - Hot Holding); sour kratz (121F - Hot Holding) in prep area. The operator placed all items on stove top to reheat. **Corrective Action Taken** Repeat Violation Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed out DBPR Form 5030-104 Bodily Fluids. Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing blocked by bag. The operator removed bag from handwashing sink. Corrected On-Site Warning
  • 11-26-1: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. Printed out DBPR Form 5030-103 Employee Reporting Form. **Corrective Action Taken** Repeat Violation Warning

8/25/2023· 2y 6mo ago

Visit ID: 8329737

Met Inspection Standards

1 high, 1 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage (118F - Hot Holding) in hot holding unit beside cook line. The operator is reheating on cook line. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time As Public Health Control Paperwork for sausages being held next to cook line under 135F. **Corrective Action Taken**