3 Bananas
11 S Lake St, Crescent City, FL 32112 · Permanent Food Service · License 6400772
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 basic (1 repeat)-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 visitAug 17, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 5 filets of fish inside sealed vacuum packaged bags, bearing instructions to fully remove from bag, fully thawed. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed small reach in cooler on cook line: fish (47°F - Cold Holding); beef (49°F - Cold Holding) cook stated cooler in temperature at 11. Person in charge called service and they immediately arrived to find filter heavily soiled. Person in charge had staff add ice to product.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed over the counter medication and vitamins stored above reach in cooler cooler in kitchen. Discussed with person in charge. Person in charge had employee remove product from above reach in cooler.
Fixed on the spot
Basic4
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. Observed 5 filets of fish inside sealed vacuum packaged bags, bearing instructions to fully remove from bag, fully thawed. See stop sale.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up in deep freezers.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed deep freezer gaskets soiled with black/green mold like substance. Observed plastic walk-in cooler door flaps soiled with black/green mold like substance.
Code 36, Floors, walls, ceilings and ventilation: Walls and ceilings soiled with accumulated grease, food debris, and/or dust.
Observed walls and ceiling in walk-in cooler soiled with black/green mold like substance.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.