MARISCOS LAS 3 SIRENAS
South Dixie Highway
Homestead, Florida, 33030
Miami-Dade County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
3
Intermediate
2
Basic
7
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on cooked yellow rice container, employee removed bowl during inspection. Corrected On-Site
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Observed no chlorine test strips available.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on cutting board at cook line, employee removed drink. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container by 3 compartment sink. Employee removed scoop from container during inspection. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 38-02-4:Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed by 3 compartment sink area.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored above diced garlic inside reach in cooler at cook line. Employee stored properly during inspection. Corrected On-Site
- 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 yellow rice (126F - Hot Holding); fish broth (125F - Hot Holding) on steamer at cook line, as per employee less than 2 hours, employee increase temperature on steamer. And proceeds to reheat food**Corrective Action Taken** Corrected On-Site
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); employee discarded solution and replaced with a new one.Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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 cooked shrimp container not date marked on walk in cooler, as per employee over 24 hours.
Food safety inspection conducted on 1/28/2025 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 8/9/2024
High Priority
3
Intermediate
5
Basic
9
Total
17
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents throughout kitchen.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed fish broth containers stored on walk in cooler floor. Corrected On-Site
- 33-16-4:Basic - Open dumpster lid.
- 29-08-4:Basic - Plumbing system in disrepair. Observed cold water handle broken at HWS next to fryers at kitchen area. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of units under grill and stove at kitchen area. Also on unit under flat grill. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed cooked beans and cooked shrimp not covered at walk in cooler. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed imitation crab (frozen) cases on top of white chest freezer at preparation area. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wc at kitchen area.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored above unwashed lettuce case at walk in cooler. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked beans at walk in cooler.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +300ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some tags missing date. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at kitchen area. Corrected On-Site
- 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 cook shrimp not date marked inside walk in cooler. Corrected On-Site
Food safety inspection conducted on 8/9/2024 revealed 17 total violations (3 high priority, 5 intermediate, 9 basic).
Inspection on 2/26/2024
High Priority
3
Intermediate
4
Basic
2
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed missing handle in HWS at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored above unwashed oranges in shelves at walk in cooler. Employee stored properly during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); cooked octopus (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour, employee add ice bags during inspection. **Corrective Action Taken**
- 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 fish broth (121F - Hot Holding) in warmer at cook line, as per employee less than 30 minutes, employee reheated during inspection.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed last day marked on 11/20/2023.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled drawers under grill.
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at the bar area.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line, employee restocked during inspection. Corrected On-Site
Food safety inspection conducted on 2/26/2024 revealed 9 total violations (3 high priority, 4 intermediate, 2 basic).
Inspection on 7/7/2023
High Priority
1
Intermediate
4
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the bar area.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in men's bathroom.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container, employee removed during inspection. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Observed 2 holes in wall behind ice machine.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 33-16-4:Basic - Open dumpster lid.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler in kitchen area, employee removed during inspection. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in drawers under flat grill.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw calamari stored above cut veggies in reach in cooler in kitchen area. Employee rearranged properly during inspection. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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. Provided form during inspection.
- 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. Provided form during inspection.
- 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 cooked shrimp not date marked, as per employee over 24 hours. Employee dated during inspection. Corrected On-Site
Food safety inspection conducted on 7/7/2023 revealed 15 total violations (1 high priority, 4 intermediate, 10 basic).