3 STONES CARIBBEAN RESTAURANT
10244 ATLANTIC BLVD
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 10/24/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-24 Admin Complaint
Food safety inspection conducted on 10/24/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ License expired 6-1-24
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near front counter, manager provided. 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. Cooked macaroni and cheese made previous day in reach in cooler.
Food safety inspection conducted on 8/29/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 6/12/2024
High Priority
7
Intermediate
3
Basic
5
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on shelf next to dry foods. Nicotine tobacco products stored next to clean equipments on prep table in kitchen area. Moved by manager. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water at 88F.
- 33-16-4:Basic - Open dumpster lid. In back area outside
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw oxtail thawing in bowl in kitchen at room temperature. Employee place raw oxtail under running water Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Operator has unused glass reach in cooler stored outside back door area Repeat Violation
- 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. 1 pan Collard greens (49-51F - Cooling); 1 pan yams (51-54F - Cooling); 1 pan yams (46-50F - Cooling), all items stored in double door glass reach in cooler in kitchen area and was stored overnight with lid and condensation with no additional preparation today as per employee. Stop sale issued. Employee discarded Repeat Violation Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2024.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep fish stored over cooked cabbage in double door glass reach in cooler. Raw prep chicken stored over unwashed produce and cooked foods in same cooler. Employee properly stored all items Corrected On-Site Repeat Violation Admin Complaint
- 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. Raw frozen prep chicken stored over frozen seafood in glass reach in freezer in kitchen area. Employee properly stored Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan Collard greens (49-51F - Cooling); 1 pan yams (51-54F - Cooling); 1 pan yams (46-50F - Cooling), all items stored in double door glass reach in cooler in kitchen area and was stored overnight with lid and condensation with no additional preparation today as per employee. Stop sale issued. Employee discarded Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantain (127-132F - Hot Holding); cooked cabbage (125-134F - Hot Holding), both items stored on grill area and place there after cooking approximately 30 mins ago. Discussed placing items on TIME but operator will reheat instead. Employee reheating. All items reheated over 165F. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on front line over 200ppm. Manager remade solution at proper level at 200 ppm Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1 pan Collard greens (49-51F - Cooling); 1 pan yams (51-54F - Cooling); 1 pan yams (46-50F - Cooling), all items stored in double door glass reach in cooler in kitchen area and was stored overnight with lid and condensation with no additional preparation today as per employee. Stop sale issued. Employee discarded
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand wash sinks in kitchen area with no paper towel. Manager provided Corrected On-Site
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Operator has multiple non-food grade brushes used for foods in clean equipment area
Food safety inspection conducted on 6/12/2024 revealed 15 total violations (7 high priority, 3 intermediate, 5 basic).
Inspection on 5/7/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/25/2024
High Priority
6
Intermediate
2
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles over steam table next to fire alarm and in triple sink area torn /exposed interior.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed containers on dish rack not inverted .
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap between rear exit door. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled beneath gas grill and triple sink.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double ovens beneath and next to gas grill soiled on bottom and sides. Repeat Violation
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Observed many miscellaneous items spread throughout shelving and storage areas that are unnecessary for restaurant operations.
- 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. 1 pan raw jerk chicken (46-48F - Cooling). Located in reach in refrigerated next to triple sink. Person in charge indicated food placed in cooler at 5am - temperature taken at 1:45pm. Person in charge removed and disposed of jerk chicken. **Corrective Action Taken** Repeat Violation Admin Complaint
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect between bar counter and liquor shelf and 1 near triple sink.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat salami and bread in glass sliding reach in cooler next to triple sink. Person in charge adjusted items to appropriate order. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 pan raw jerk chicken (46-48F - Cooling). Located in reach in refrigerated next to triple sink. Person in charge indicated food placed in cooler at 5am - temperature taken at 1:45pm. Person in charge removed and disposed of jerk chicken. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on sink bar sink on bar sink.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink located next to triple sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sinks behind bar counter and next to triple sink blocked by trash cans. Person in charge removed trash cans. Corrected On-Site
- 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. Person in charge unable to proof of training for single employee. Repeat Violation
Food safety inspection conducted on 1/25/2024 revealed 14 total violations (6 high priority, 2 intermediate, 6 basic).