MARISCOS LAS 3 SIRENAS
27862 S DIXIE HWY, Homestead FL 33032
Last inspected Jan 28, 2025 · 4 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
FEB 24
AUG 24
JAN 25
— STEADY
4 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored above diced garlic inside reach in cooler at cook line. Employee stored properly during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (126F - Hot Holding); fish broth (125F - Hot Holding) on steamer at cook line, as per employee less than 2 hours, employee increase temperature on steamer. And proceeds to reheat food
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); employee discarded solution and replaced with a new one.Sanitizer Bucket (Chlorine 100ppm)
Clam/mussel/oyster tags not marked with last date served.
Show the remaining 8 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp container not date marked on walk in cooler, as per employee over 24 hours.
Bowl or other container with no handle used to dispense food. Observed on cooked yellow rice container, employee removed bowl during inspection.
Dishmachine has no data plate/operating specifications. Observed no chlorine test strips available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on cutting board at cook line, employee removed drink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container by 3 compartment sink. Employee removed scoop from container during inspection.
Open dumpster lid.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed by 3 compartment sink area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw pork stored above unwashed lettuce case at walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked beans at walk in cooler.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +300ppm); Sanitizer Bucket (Chlorine 100ppm)
Clam/mussel/oyster tags not marked with last date served. Observed some tags missing date.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen area.
No soap provided at handwash sink. Observed at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook shrimp not date marked inside walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled vents throughout kitchen.
Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
Food stored on floor. Observed fish broth containers stored on walk in cooler floor.
Open dumpster lid.
Plumbing system in disrepair. Observed cold water handle broken at HWS next to fryers at kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of units under grill and stove at kitchen area. Also on unit under flat grill.
Stored food not covered. Observed cooked beans and cooked shrimp not covered at walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed imitation crab (frozen) cases on top of white chest freezer at preparation area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed several wc at kitchen area.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw steak stored above unwashed oranges in shelves at walk in cooler. Employee stored properly during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); cooked octopus (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour, employee add ice bags during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish broth (121F - Hot Holding) in warmer at cook line, as per employee less than 30 minutes, employee reheated during inspection.
Clam/mussel/oyster tags not marked with last date served. Observed last day marked on 11/20/2023.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled drawers under grill.
Handwash sink does not have enough water pressure to properly wash hands. Observed at the bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line, employee restocked during inspection.
Faucet/handle missing at plumbing fixture. Observed missing handle in HWS at cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw calamari stored above cut veggies in reach in cooler in kitchen area. Employee rearranged properly during inspection.
Clam/mussel/oyster tags not marked with last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
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. Provided form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not date marked, as per employee over 24 hours. Employee dated during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the bar area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in men's bathroom.
Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container, employee removed during inspection.
Hole in or other damage to wall. Observed 2 holes in wall behind ice machine.
In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler in kitchen area, employee removed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in drawers under flat grill.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
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.