3 Tequila's
12355 Hagen Ranch Rd 607 & 608, Boynton Beach, FL 33437 · Permanent Food Service · License 6023165
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection2 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 5 basic-22
- Safety score78
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 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Cook entered Cookline after performing other tasks in prep area, put on gloves and began to prepare and order without first washing hands. Reviewed proper procedures and employee washed hands.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Prep area - Sanitizer Bucket (Chlorine over 200ppm). Operator made new solution. Chlorine 100ppm.
Fixed on the spot
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.
Walk in cooler - chicken broth per operator prepared 4 days ago. Operator date marked.
Fixed on the spotRepeat violation
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Walk in cooler - Pico-salsa (57-59°F - cooling) ambient cooking 1.5 hours at 2:40pm at 3:5pm 54-58°F. At this rate, proper ambient cooling will not occur. Observed item install plastic covered container. Review proper cooling. Operator began breaking item down to place into smaller containers.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed Cookline employee filling container from hand washing sink. Reviewed proper use of hand sinks.
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handwashing sink at bar removed, as per plans on OnBase.
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Walk in cooler - unwashed vegetables stored over ready to eat prepared vegetables.
Food stored on floor.
Cookline - Plastic container of liquid margarine stored on floor at grill. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Walk in cooler - small bowl in container of canned tomato paste. Operator removed.
Fixed on the spot
Walk-in cooler shelves with rust that has pitted the surface.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.