TR3S HERMANOS
224 E CANAL ST S, Belle Glade FL 33430 · 561-449-3559
Last inspected Aug 19, 2026 · 11 visits since November 2023
NOV 24
FEB 25
AUG 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
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.
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.
Aug 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
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.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored on top of cooked ham. Operator fixed.
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.
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.
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.
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.
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.
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.
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.
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef crack raw shelled eggs then began to handle clean plate to plate cooked eggs; no hand wash. Chef changed plates and washed hands.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. At glass door reach in cooler: Raw bacon stored over cooked chicken. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: cooked beans (66F at 10:40am; 66F at 11:10am- Cooling) As per operator, cooling since 7am. At current rate of cooling product will not cool from 135F to 41F in a total of 6 hours. Stored in large quantity in a thick pot. Operator portioned in several small pans and placed to quick chill.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Container of medicine improperly stored. Observe medical next to sugar. Operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at walk-in pork raw (51F - Cold Holding); sausage (60F - Cold Holding); sour cream (51F - Cold Holding); beef raw (50F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (52F - Cold Holding); raw fish (54F - Cold Holding); cooked bean (47F - Cold Holding) overnight See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk-in; pork raw (51F - Cold Holding); sausage (60F - Cold Holding); sour cream (51F - Cold Holding); beef raw (50F - Cold Holding); raw chicken (50F - Cold Holding); raw chicken (52F - Cold Holding); raw fish (54F - Cold Holding); cooked bean (47F - Cold Holding) overnight See stop sale
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer at walk in cooler - raw ground beef not commercially packaged stored over precooked fries- operator removed and stored properly.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At clean dish rack- bowls not inverted- operator inverted.
Food stored on floor. At cookline - container of oil on floor- operator removed.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: raw chicken stored over raw steak. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooker: pico de gallo (60F at 11:15am; 58F at 11:55am- Cooling) As per operator, cooling since 20 mins. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Advised operator to quick chill.
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. Employee employed approximately 1 month. Employee complete form.
Single-service articles improperly stored. Box of single service cups and food storage boxes stored on floor at dry storage area. Operator stored properly.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Container of medicine improperly stored above prep table on kitchen area Operator removed
No soap provided at handwash sink on kitchen area. Operator provided
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. 4 pieces of tilapia. Operator removed from package
Jan 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Elizabeth Vital
Nov 28, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Elizabeth Vital
Nov 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili pork (45F at 2:00 pm; 47F at 4:00pm- Cooling) since 9am; scrambled eggs in hot sauce (49F at 2:00pm; 49F at 4:00pm- Cooling) since 9am; cooked sausage (45F at 1:50pm since 9am; 48F at 4:00pm- Cooling) Items did not cool to 41F within 6 hours. See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in cooler in deep freezer: Portioned raw ground beef stored over French fries. Not all commercially packaged. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: Raw bacon stored over open pack of mozzarella cheese. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At deep freezer in walk in cooler: Portioned raw ground beef stored over tilapia. Not all commercially packaged. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chili pork (45F at 2:00 pm; 47F at 4:00pm- Cooling) since 9am; scrambled eggs in hot sauce (49F at 2:00pm; 49F at 4:00pm- Cooling) since 9am; cooked sausage (45F at 1:50pm since 9am; 48F at 4:00pm- Cooling) Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler: cooked pork 50F- Cold Holding); cooked chicken (45F - Cold Holding); cooked shrimp (45F- Cold Holding) Not prepared or portioned today. As per operator, held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler:; shredded mozzarella (46F - Cold Holding); sour cream (49F - Cold Holding) Not prepped or portioned today As per operator items removed from the walk in cooler less than 4 hours ago. Operator moved to walk in cooler to quick chill. At walk in cooler: cooked pork 50F- Cold Holding); cooked chicken (45F - Cold Holding); cooked shrimp (45F- Cold Holding) Not prepared or portioned today. As per operator, held overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on stove top: sauce for enchilada (73F - Hot Holding) As per operator reheated 15 minutes ago. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler: red salsa (51F at 1:50; 51F at 2:29pm- Cooling) made at 10; At current rate of cooling, red salsa will not cool to 41F within 6 hours. Operator moved to freezer to quick chill.
Manager or person in charge lacking proof of food manager certification. Elizabeth Vital
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available for sanitizer at three-compartment sink.
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.