3 SONS BREWING CO LLC
236 N FEDERAL HIGHWAY UNIT 104, Dania Beach FL 33004 · 954 601 3833
Last inspected Jan 20, 2026 · 6 visits since November 2023
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. December 1, 2025
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Current Hotel and Restaurant license not displayed. Old license not displayed. Operator printed out current license.
Food stored on floor. In walk in cooler, thawing meat stored on floor. Operator moved meat to shelf.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed at pizza station employee removed pizza from oven and then garnished pizza with bare hands. Spoke to chef to explain to cook proper food handling procedures.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler container of pico de gallo labeled 07-27-2025. Per operator food prepared 7 days prior to the inspection. Operator voluntarily discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Left flip top blue cheese (51F - Cold Holding); Cooked onions (55F- Cold holding ). Per operator food not prepared or portioned today. Food left in unit for approximately 3.5 hours. Operator placed food in reach in freezer to quick chill. Blue cheese -(42F Cold holding); Cooked onions (26F Cold holding).
In-use tongs stored on equipment door handle between uses. In kitchen tongs hanging on oven handle. Operator removed during inspection.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line bottom flip top cooler employee beverage amongst food items. Employee removed.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. December 1, 2025
Spray bottle containing toxic substance not labeled. Bar area- spray bottle containing sanitizer, employee labeled.
Single-service articles improperly stored. Knives, forks and spoons not inverted in cook line, employee removed to be washed, sanitized and stored inverted
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched ready to eat bread with bare hands while making sandwich for customer. Operator discarded bread, put gloves on and remade customer order.
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. Raw Yellow fin tuna thawing inside walk in cooler, operator removed from packaging.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator; Operator printed and posted during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station-; Blue cheese crumbles (45F - Cold Holding); Cooked onions (44F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Shelf under prep table in kitchen with rust that has pitted the surface.
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.