3 Guys Caribbean Restaurant
3503 E Hillsborough Ave Ste A, Tampa, FL 33610 · Permanent Food Service · License 3918540
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection4 intermediate, 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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 prepared items not date marked in reach in coolers at time of inspection
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed kitchen utensils in hand wash sink by triple sink at time of inspection
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink by triple sink at time of inspection
Soap dispenser at handwash sink not working/unable to dispense soap.
Observed hand wash soap dispenser light blinking and unable to dispense soap at time of inspection
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed exhaust hood filters are soiled with old grease at time of inspection
Buildup of food debris/soil residue on equipment door handles.
Observed reach in cooler door handles are soiled at time of inspection
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.