Las 3 Princesas

4327 Hwy 17, Arcadia, FL 34266 · Permanent Food Service · License 2400333

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 2 repeats), 4 intermediate (3 fixed on the spot), 5 basic (2 repeats)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

11 violations found

First visitSep 17, 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.
11 violations found:
- 2 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chorizo over romaine lettuce and mozzarella cheese in reach in cooler towards front of kitchen and flats of raw hard shell eggs over drinks in reach in cooler in dining area, operator moved chorizo and eggs to bottom shelf.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed 3 bags of cooked yellow rice not in food grade bags in the reach in cooler in the kitchen.
  Repeat violation
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed a container of cooked chicken and a container of carnitas per owner made yesterday morning and not date marked, operator date marked.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
  Observed apples in basket in dining area not wrapped.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand washing sink in kitchen, operator replaced.
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed four employees and no certified food manager here, by end of inspection a certified food manager came in.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bags of rice and bag of cornmeal on floor in dry storage area, operator moved to shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tongs hanging on door handle of oven in the kitchen, employee moved.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl with no handle in bag of cornmeal in dry storage, operator removed.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employees cell phone on shelf next to spices in kitchen, owner moved phone.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  Repeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.