3 Coins Diner

7410 N Nebraska Ave, Tampa, FL 33604 · Permanent Food Service · License 3904339

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 12, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 12 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 complaint inspection
2 high priority (fixed by the Oct 12 follow-up), 5 intermediate, 8 basic (2 repeats)
-31
Safety score69

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

Inspection history

2 inspections · 3 visits

Latest inspection

Oct72026

Complaint inspection

15 violations found · Inspector came back once

Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 3 Intermediate
- 6 Basic
What was still cited
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.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled with orange liquid on shelf over 3 compartment sink.
  More time given
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cold holding: cooked pasta 60°F, cooked lasagna 53°F, cooked cabbage 50°F, cooked gravy 48°F, cooked potatoes 55°F, per operator all items have been in walk in cooler over night and is unaware when items went out of temperature.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cold holding: cooked pasta 60°F, cooked lasagna 53°F, cooked cabbage 50°F, cooked gravy 48°F, cooked potatoes 55°F, per operator all items have been in walk in cooler over night and is unaware when items went out of temperature.
Intermediate5
- 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.
  Cooked beef and multiple items in reach in cooler.
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
- 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.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee dumped ice in Handwash sink on cooksline. Sponge and metal pan in Handwash sink on cooksline.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled with orange liquid on shelf over 3 compartment sink.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bulk oil on floor in kitchen.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee opened water bottle on shelf over reach in cooler.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Metal bowl in cooked potatoes on cooks line.
  Repeat violation
  Cutting board has cut marks and is no longer cleanable.
  Reach in cooler cutting boards.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave in kitchen.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Pipe leaking from underneath 3 compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Walls throughout kitchen.
  Floor soiled/has accumulation of debris.
  Floor throughout kitchen.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul152026C78Complaint inspection11 violations, 4 high priority No follow-up needed

First visitJul 15, 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:
- 4 High priority
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Raw salmon 1 bag in walk in
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.reach in cooler right side of kitchen entrance ambient air temperature 44°F coleslaw 45°F American cheese 51°F waffle batter 48°F mozzarella shredded 52°F mozzarella cheese 48°F manager added to all foods.
  All foods temp at 43°F except waffle batter. Walk in cooler lasagna 44°F manager added ice 2nd temp 43°F
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Steam table cook sausage 131°F sitting above unit. Manager moved inside hot well 2nd temp 165°F
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Chlorine red bucket cooks line above 100plus retested to 100ppm
  Fixed on the spot
Basic7
- 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.
  Raw salmon 1 bag in walk in
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Stored gravy in pot not covered in walk in cooler
  Repeat violation
  Food stored on floor.
  Oil case on floor in cooks line
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Raw potatoes in bucket on cooks line with a bowl no handle
  Equipment in poor repair.
  Walk in cooler door not fully closing.
- Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
  Cooked bacon on cloth on cooks line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine soiled
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.