Three Sisters Restaurant and Lounge
1601 SE Hwy 19, Crystal River, FL 34429 · Permanent Food Service · License 1901235
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 6 complaint inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- First visitOct 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter 46°F; soup 46°F In produce cooler. Operator moved to freezer to rapidly chill.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary and chlorine test kit unavailable
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade heavily soiled
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sponge in hand wash sink at front line. Employee removed.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk flour/seasoning containers in back prep area
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Under 150ppm at bucket in server station
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of grease/food debris.
Top shelf of cook line, microwave to the left
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled.
Cabinet under soda machine in server station
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups in wait station
Earlier inspections 1
Licensing inspection26 violations, 7 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Basic3
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in produce walk in cooler in kitchen.
More time given
Ceiling in dry storage area shows damage or is in disrepair.
More time given
Floors in multiple area around kitchen, dish machine, bar and server area heavily soiled.
More time given
- 1st follow-up visitAug 19, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
More time given
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
More time given
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Plans have not been submitted or approved
More time given
Basic5
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in produce walk in cooler in kitchen.
More time given
Ceiling in dry storage area shows damage or is in disrepair.
More time given
Floors in multiple area around kitchen, dish machine, bar and server area heavily soiled.
More time given
- First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked spaghetti Prepared grits Tuna filets
Stop Sale issued due to food not being in a wholesome, sound condition.
6 reduced oxygen packages containing raw tuna that has been fully thawed
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In produce walk in cooler, fan unit blowing out air temping 60°F. See stop sale. prepared grits (65°F - Cold Holding); cooked spaghetti (64°F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table at cook line. Operator stated items were placed in steam table approximately 1 hour prior to inspection. Operator. Moved items to reheat to minimum temperature of 165°F to begin hot holding again. collard greens (103°F - Hot Holding); green beans with bacon (110°F - Hot Holding); macaroni and cheese (109°F - Hot Holding)
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Server dropped off soiled dishes then handled plated food to serve without washing hands
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies on trash can in front line area 1 live fly on cutting board in prep area. Operator removed to be washed and sanitized. 15 live flies in corner of bar area next to ice bin landing on drain lines
Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment is open and serving food to the general public
Intermediate6
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Multiple plastic containers on dish rack pitted/melted
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine and quaternary test strips
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board in oyster prep area soiled in deep groves
Code 31, Handwash sinks and supplies: Hand wash sink in server area missing soap
Hand wash sink at the end of cook line, missing paper towels also Hand wash sink in prep area missing hand wash sign Hand wash sink in bar area missing soap and paper towels Operator had employee stock sinks
Fixed on the spot
Code 41, Chemicals and toxic substances: Multiple spray bottles containing toxic substance not labeled in dish machine and kitchen area.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Ice machine added outside side exit of the bar near the restrooms
Basic13
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Walk in cooler and produce walk in cooler
Code 06, Food properly thawed: 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. 6 reduced oxygen packages containing raw tuna that has been fully thawed
Code 08, Food protection and cross-contamination: Unprotected ice machine in a nonsecure area.
Ice machine stored outside of bar area with no lock. Operator added pad lock and secured the machine.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages in multiple areas of the kitchen
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Employee preparing food in cook line area
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Pans with no handle stored in bulk flour containers
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Multiple pans on clean dish rack
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets soiled on multiple reach in coolers in cook line area
Code 33, Garbage and refuse: Open dumpster lid.
Code 35, Insects, rodents, pests and animals: Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
Perimeter walls around bar area open to make open air bar seating outside the building. Air curtains are present but are inefficiently preventing flying insects from entering the establishment.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in produce walk in cooler in kitchen.
Ceiling in dry storage area shows damage or is in disrepair.
Floors in multiple area around kitchen, dish machine, bar and server area heavily soiled.
Walls soiled under dish machine and multiple areas around kitchen Ceiling tiles in kitchen have accumulated grease stains
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.