TR3S HERMANOS
224 E CANAL ST S · BELLE GLADE · Palm Beach County · FL 33430
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (52F at 11:40am- Cooling) cooling overnight in unit; green salsa (53F at 11:40am- Cooling); cooked beef (58F at 11:40am- Cooling) As per operator, all items cooling overnight in unit. Products did not cool from 135F to 41F within 6 hours. See stop sale. **Warning**
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked steak (82F at 11:20am – Cooling) As per operator, cooked and cooling since 8:30am. Product did not cool from 135F to 70 F in a total of 2 hours. See stop sale. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored on top of cooked ham. Operator fixed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 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. See stop sale. Commercially processed reduced oxygen packaged tilapia bearing a label indicating that it is to remain frozen until time of use, no longer frozen and not removed from reduced oxygen package; stored overnight. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked steak (82F at 11:20am – Cooling) As per operator, cooked and cooling since 8:30am. Product did not cool from 135F to 70 F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (52F at 11:40am- Cooling) cooling overnight in unit; green salsa (53F at 11:40am- Cooling); cooked beef (58F at 11:40am- Cooling) As per operator, all items cooling overnight in unit. Products did not cool from 135F to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler at front counter: red salsa (46F – Cold Holding); green salsa (45F – Cold Holding) At walk in cooler: cut watermelon (51F – Cold Holding); cooked chorizo (53F – Cold Holding); raw chicken (52F – Cold Holding); raw beef (51F – Cold Holding) As per operator, all products stored in units overnight. Not prepped or portioned today. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler at front counter: red salsa (46F – Cold Holding); green salsa (45F – Cold Holding) At walk in cooler: cut watermelon (51F – Cold Holding); cooked chorizo (53F – Cold Holding); raw chicken (52F – Cold Holding); raw beef (51F – Cold Holding) As per operator, all products stored in units overnight. Not prepped or portioned today. See stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep table: cooked beans (97F – Hot Holding) As per operator, stored since 9am. Operator discarded. **Corrected On-Site** **Warning**
Intermediate 2
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At prep counter: cooked steak (82F at 11:20am – Cooling) As per operator, cooked and cooling since 8:30am. Product did not cool from 135F to 70 F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: red salsa (52F at 11:40am- Cooling) cooling overnight in unit; green salsa (53F at 11:40am- Cooling); cooked beef (58F at 11:40am- Cooling) As per operator, all items cooling overnight in unit. Products did not cool from 135F to 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
11-26-1Intermediate – 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. Employees employed approximately 4 days. Advised operator to have forms completed. **Warning**
Basic 1
06-09-2Basic – 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. See stop sale. Commercially processed reduced oxygen packaged tilapia bearing a label indicating that it is to remain frozen until time of use, no longer frozen and not removed from reduced oxygen package; stored overnight. **Warning**
Inspector observations synchronized from DBPR on August 18, 2026 2:16 PM.
Violation category totals
2 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.