DirtyFLRestaurant Inspection Data

3 SONS BREWING CO LLC

3 SONS BREWING CO LLC maintains a 2.9/5 food safety rating based on 5 health department inspections in DANIA BEACH. Recent inspections indicate some food safety concerns.

236 N FEDERAL HIGHWAY UNIT 104

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/6/2025

Inspection #: Visit ID: 10915084

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In kitchen tongs hanging on oven handle. Operator removed during inspection. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line bottom flip top cooler employee beverage amongst food items. Employee removed. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at pizza station employee removed pizza from oven and then garnished pizza with bare hands. Spoke to chef to explain to cook proper food handling procedures.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler container of pico de gallo labeled 07-27-2025. Per operator food prepared 7 days prior to the inspection. Operator voluntarily discarded. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Left flip top blue cheese (51F - Cold Holding); Cooked onions (55F- Cold holding ). Per operator food not prepared or portioned today. Food left in unit for approximately 3.5 hours. Operator placed food in reach in freezer to quick chill. Blue cheese -(42F Cold holding); Cooked onions (26F Cold holding). Corrected On-Site

Inspection Date: 2/5/2025

Inspection #: Visit ID: 8988970

  • 25-05-4:Basic - Single-service articles improperly stored. Knives, forks and spoons not inverted in cook line, employee removed to be washed, sanitized and stored inverted Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2025
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar area- spray bottle containing sanitizer, employee labeled. Corrected On-Site

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8773565

  • 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. Raw Yellow fin tuna thawing inside walk in cooler, operator removed from packaging. Corrected On-Site
  • 09-20-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched ready to eat bread with bare hands while making sandwich for customer . Operator discarded bread , put gloves on and remade customer order. Corrected On-Site

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8547198

  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator; Operator printed and posted during inspection. Corrected On-Site

Inspection Date: 11/7/2023

Inspection #: Visit ID: 8372492

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. Corrected On-Site
  • 14-33-4:Basic - Shelf under prep table in kitchen with rust that has pitted the surface.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station- ; Blue cheese crumbles (45F - Cold Holding); Cooked onions (44F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill. **Corrective Action Taken**