One, Two, Three BBQ
7751 W 28 Ave Suite # 1, Hialeah, FL 33016 · Permanent Food Service · License 2332121
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection1 high priority (1 repeat), 2 intermediate, 4 basic-18
- Safety score82
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 visitOct 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed tostones in thank you bag stored in the walk in freezer.
Repeat violation
Intermediate2
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 desserts prepared onsite not properly date marked.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for Jose Naveda, ArlenFlores, Juan Dominguez, Philip Coward expired on 05/18/2026
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed Ajiaco not covered inside of the walk in freezer, observed beef, marinated chicken stored on kitchen reach in cooler not covered.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer/cooler and/or walk-in freezer.
Observed ice buildup inside of the front counter reach in cooler
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Kitchen area.
Hole in or other damage to wall.
Observed holes on the wall under the three compartment sink.
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.