3 SISTERS SPEAK EZ
226 Broadway Avenue
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/18/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout kitchen. - From follow-up inspection 2025-04-18: **Time Extended**
Food safety inspection conducted on 4/18/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/7/2025
High Priority
1
Intermediate
5
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line.
- 36-11-4:Basic - Floors not maintained smooth and durable. Throughout kitchen.
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor at kitchen entrance.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cooks line soiled with food debris.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar no label in bulk container on dry storage shelf.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0PPM. Tested 3 times. Advised operator to discontinue using Dishmachine and setup triple sink. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to Dishmachine blocked with plastic bowl. Corrected On-Site
- 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. New employees not informed of their employee health reporting responsibility. Filled form during inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink on cooks line.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to dishmachine.
Food safety inspection conducted on 4/7/2025 revealed 12 total violations (1 high priority, 5 intermediate, 6 basic).
Inspection on 8/21/2024
High Priority
4
Intermediate
2
Basic
3
Total
9
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.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Cookline.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice holding at 107f from last night.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Tested at 0 ppm 3 times. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over rte chicken and other rte proteins. 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. Sushi rice, without process waiver, temping at 109f.
- 03G-42-2:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
Food safety inspection conducted on 8/21/2024 revealed 9 total violations (4 high priority, 2 intermediate, 3 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 2/23/2024
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Long board at cookline.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sauce slip between handwash sink and cooler.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Throughout kitchen.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw steak thawing in 3 bin sink. No running water.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers stored on prep line.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. sushi area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pilaf holding at 49f. Advised rapid chill to 41 or colder.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi and maki rolls.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink at dishwasher area. Corrected On-Site
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer on cookline is from 50-500f. Must be 0-220f
Food safety inspection conducted on 2/23/2024 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 7/18/2023
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 25-25-4:Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
- 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. Advised to slit packages open once removed from freezer. Thaw under refrigeration.Corrected On-Site Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Most cutting boards throughout kitchen. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen.
- 14-11-5:Basic - Equipment in poor repair. Bar back reach in cooler with ripped gasket! Sushi bar gaskets ripped.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Bar back area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan in sushi bar heavily soiled with dust.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. Operator made current during the inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade moderately soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar handwash sink with sushi cabinet slide doors stored in basin.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area closest to train tracks.
- 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.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several new employees with no proof.
Food safety inspection conducted on 7/18/2023 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).