3 Sisters Speak EZ

226 Broadway, Kissimmee, FL 34741 · Permanent Food Service · License 5911137

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic (3 repeats)
-17
Safety score83

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

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

8 violations found

First visitOct 13, 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.
8 violations found:
- 1 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw beef patties over, cooked pork, flatbread, cakes and other ready to eat items not all packed in reach-in freezer near ware washing area. Operator rearranged.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Butter held on cooks line. Provided form.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Three new hires not informed of their reporting responsibility. Provided form, filled during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  White cutting board on cooks line.
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In glass display cooler at sushi station.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -Buckets of soy sauce and picked ginger on floor at bar.
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leaking faucet on cooks line. Bucket stored in sink to catch water.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Throughout kitchen.
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.