TR3S Hermanos
224 E Canal St S, Belle Glade, FL 33430 · Permanent Food Service · License 6022631
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection7 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 1 basic-46
- Administrative complaint on Aug 17, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score34
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
At reach in cooler: bottled sour cream (52°F - Cold Holding) Stored overnight in unit. Not prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler: bottled sour cream (52°F - Cold Holding) Stored overnight in unit. Not prepped or portioned today. See stop sale.
Administrative complaint
- First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. At prep counter: cooked steak (82°F at 11:20am - Cooling) As per operator, cooked and cooling since 8:30am. Product did not cool from 135°F to 70°F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler: red salsa (52°F at 11:40am- Cooling) cooling overnight in unit; green salsa (53°F at 11:40am- Cooling); cooked beef (58°F at 11:40am- Cooling) As per operator, all items cooling overnight in unit. Products did not cool from 135°F to 41°F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. At glass door reach in cooler at front counter: red salsa (46°F - Cold Holding); green salsa (45°F - Cold Holding) At walk in cooler: cut watermelon (51°F - Cold Holding); cooked chorizo (53°F - Cold Holding); raw chicken (52°F - Cold Holding); raw beef (51°F - Cold Holding) As per operator, all products stored in units overnight. Not prepped or portioned today. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
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. See stop sale. Commercially processed reduced oxygen packaged tilapia bearing a label indicating that it is to remain frozen until time of use, no longer frozen and not removed from reduced oxygen package; stored overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At glass door reach in cooler at front counter: red salsa (46°F - Cold Holding); green salsa (45°F - Cold Holding) At walk in cooler: cut watermelon (51°F - Cold Holding); cooked chorizo (53°F - Cold Holding); raw chicken (52°F - Cold Holding); raw beef (51°F - Cold Holding) As per operator, all products stored in units overnight. Not prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At prep table: cooked beans (97°F - Hot Holding) As per operator, stored since 9am. Operator discarded.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
At prep counter: cooked steak (82°F at 11:20am - Cooling) As per operator, cooked and cooling since 8:30am. Product did not cool from 135°F to 70°F in a total of 2 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk in cooler: red salsa (52°F at 11:40am- Cooling) cooling overnight in unit; green salsa (53°F at 11:40am- Cooling); cooked beef (58°F at 11:40am- Cooling) As per operator, all items cooling overnight in unit. Products did not cool from 135°F to 41°F within 6 hours. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs stored on top of cooked ham. Operator fixed.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours. At prep counter: cooked steak (82°F at 11:20am - Cooling) As per operator, cooked and cooling since 8:30am. Product did not cool from 135°F to 70°F in a total of 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler: red salsa (52°F at 11:40am- Cooling) cooling overnight in unit; green salsa (53°F at 11:40am- Cooling); cooked beef (58°F at 11:40am- Cooling) As per operator, all items cooling overnight in unit. Products did not cool from 135°F to 41°F within 6 hours. See stop sale.
Repeat violationAdministrative complaint
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.
Employees employed approximately 4 days. Advised operator to have forms completed.
Basic1
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.
See stop sale. Commercially processed reduced oxygen packaged tilapia bearing a label indicating that it is to remain frozen until time of use, no longer frozen and not removed from reduced oxygen package; stored overnight.
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.
- Stop sale
- An order that the food can’t be sold or served.