3 SISTERS SPEAK EZ
226 BROADWAY, Kissimmee FL 34741
Last inspected Apr 16, 2026 · 8 visits since July 2023
FEB 24
AUG 24
APR 25
OCT 25
APR 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021041548 | Jul 21, 2021 | Sep 23, 2021 | $160 |
Inspection history
8 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked chicken in reach-in cooler near ware washing area. -Raw fish over cooked wings in reach-in cooler on cooks line. Operator rearranged.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.
Spray bottle containing toxic substance not labeled. Several spray bottles with blue substance identified as sanitizer at bar, sushi station and cooks line without label.
Ceiling tile missing. Ceiling tiles missing and damage In back room near second bar.
Show the remaining 7 findings ▾
Floors not maintained smooth and durable. Throughout kitchen.
Food stored on floor. -Cooking oil stored on floor at kitchen entrance. -Bucket of soy sauce used to hold kitchen door open.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer at second bar.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of both ice-machine.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in freezer in office.
Standing water in bottom of reach-in-cooler. Beer cooler at bar.
Water leaking from pipe and/or faucet/handle. Leaking faucet on cooks line. Bucket stored in sink to catch water.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in reach-in cooler not thawed per package recommendation.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two-way splitter added vacuum breaker on chemical line instead of water hose line. Operator rearranged.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.
Handwash sink used for purposes other than handwashing. Observed handwashing sink at bar used to dump ice. Educated operator.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at ware-washing area. Operated added paper towel.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At sushi station.
Spray bottle containing toxic substance not labeled. -Blue substance in spray bottle at sushi station no label. -Blue and pink substance at entrance to bar. Operator labeled as sanitizer.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile hanging near mop sink.
Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, cellphone and bag on counter next to drinks at bar. Operator moved to storage area.
Floors not maintained smooth and durable. Throughout kitchen.
Food stored on floor. -Cooking oil stored on floor at kitchen entrance. -Soda syrup stored on floor at back of kitchen. -Bucket of soy sauce used to hold kitchen door open. -Two buckets of pickled ginger at sushi station.
In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle.
Light not functioning. One light burnt out under hood on cooks line.
Time/temperature control for safety food thawed in an improper manner. Salmon not thawed per package recommendation.
Water leaking from pipe and/or faucet/handle. Leaking faucet on cooks line.
Apr 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floors not maintained smooth and durable. Throughout kitchen.
Apr 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.
Handwash sink not accessible for employee use at all times. Handwashing sink next to Dishmachine blocked with plastic bowl.
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.
No soap provided at handwash sink. Handwash sink on cooks line.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to dishmachine.
Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line.
Floors not maintained smooth and durable. Throughout kitchen.
Food stored on floor. Cooking oil stored on floor at kitchen entrance.
In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cooks line soiled with food debris.
Working containers of food removed from original container not identified by common name. Sugar no label in bulk container on dry storage shelf.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
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.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over rte chicken and other rte proteins.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use wet wiping cloth/towel used under cutting board.
Ripped/worn tin foil used as shelf cover. Cookline.
May 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
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.
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.
No soap provided at handwash sink. Sink at dishwasher area.
Probe thermometer not within the intended measuring range of use. Thermometer on cookline is from 50-500f. Must be 0-220f
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.
Cutting board has cut marks and is no longer cleanable. Long board at cookline.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sauce slip between handwash sink and cooler.
Ripped/worn tin foil used as shelf cover. Throughout kitchen.
Time/temperature control for safety food thawed in an improper manner. Raw steak thawing in 3 bin sink. No running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers stored on prep line.
Water leaking from pipe and/or faucet/handle. sushi area.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate8 Basic
Show 14 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade moderately soiled.
Handwash sink used for purposes other than handwashing. Sushi bar handwash sink with sushi cabinet slide doors stored in basin.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area closest to train tracks.
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.
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.
Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
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.
Cutting board has cut marks and is no longer cleanable. Most cutting boards throughout kitchen.
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.
Equipment in poor repair. Bar back reach in cooler with ripped gasket! Sushi bar gaskets ripped.
In-use ice scoop stored on soiled surface between uses. Bar back area.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan in sushi bar heavily soiled with dust.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.