THREE SISTERS RESTAURANT AND LOUNGE Inspection – October 6, 2026

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 46F; soup 46F In produce cooler. Operator moved to freezer to rapidly chill. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Sponge in hand wash sink at front line. Employee removed. **Corrected On-Site**

Corrected On-Site

#9Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary and chlorine test kit unavailable

Basic 5

#1Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Cups in wait station

#2Basic22-08-4

Basic – Interior of microwave has accumulation of grease/food debris. Top shelf of cook line, microwave to the left

#3Basic23-03-4

Basic – Nonfood-contact surface soiled. Cabinet under soda machine in server station

#4Basic21-08-4

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Under 150ppm at bucket in server station

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Bulk flour/seasoning containers in back prep area

Florida Food Watch