3 COINS DINER
7410 N NEBRASKA AVE · TAMPA · Hillsborough County · FL 33604
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-20-4High Priority – Employee washed hands with no soap. Employee washed hands without using soap.
01B-07-4High Priority – Food with mold-like growth. See stop sale. Cooked beef has mold inside refrigerator by back door.
35A-02-7High Priority – Live, small flying insects found. 1 fly in cooks line.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used shelled eggs continued to work with other food without changing gloves or wash hands.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. tuna salad (51F – Cold Holding); salsa (50F – Cold Holding); boiled eggs (50F – Cold Holding); raw ground beef (51F – Cold Holding); raw beef steak (50F – Cold Holding); ; sour cream (51F – Cold Holding); bacon (52F – Cold Holding); raw pork chops (57F – Cold Holding); chicken salad (52F – Cold Holding); liquid eggs (54F – Cold Holding); Cole slaw (52F – Cold Holding) Inside reach in cooler on cooks line. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna salad (51F – Cold Holding); salsa (50F – Cold Holding); boiled eggs (50F – Cold Holding); raw ground beef (51F – Cold Holding); raw beef steak (50F – Cold Holding); ; sour cream (51F – Cold Holding); bacon (52F – Cold Holding); raw pork chops (57F – Cold Holding); chicken salad (52F – Cold Holding); liquid eggs (54F – Cold Holding); Cole slaw (52F – Cold Holding)
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam table on cooks line has stains and is no longer cleanable.
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53B-13-5Intermediate – 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. No certificate for some employee stating that it was forgotten at home.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All held longer then 24 hours with no date markings inside reach in cooler on cooks line: Chicken salad, tuna salad, salsa, boiled eggs, cooked sausage cut deli ham,
Basic 13
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead fly inside freezer on front line.
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Door handles on reach in cooler on cooks line are soiled.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cooks line have buildup of dust.
14-11-5Basic – Equipment in poor repair. Gaskets inside reach in cooler on cooks line are torn. Walk in cooler door does not close completely door does not seal closed.
36-22-4Basic – Floor area(s) covered with standing water. Standing water on floor under 3 compartment.
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside small ice cream freezer on front line.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Cloth stored underneath cutting board on cooks line.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line is soiled.
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside refrigerator.
21-10-4Basic – Soiled dry wiping cloth in use. Soiled dry cloth used to wipe down cutting board in reach in cooler. Soiled dry cloth stored in cutting board.
08B-12-5Basic – Stored food not covered. Raw beef stored inside freezer on cooks line sitting on shelves ( not in storage container).
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Water leaking from line inside refrigerator in back kitchen area into a pan.
Inspector observations synchronized from DBPR on August 11, 2026 7:51 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.