Mariscos Las 3 Sirenas
Last inspected: Jan 28, 2025
37
Score
Going back to 2022, Mariscos Las 3 Sirenas has five inspections in the public record. The most recent report on file is from Jan 28, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around 10 violations to closer to 12 violations.
When inspectors have written things up, “clam/mussel/oyster tags not marked” has been the most frequent reason, cited four times.
Compared to other Homestead restaurants (averaging 70), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
3
Critical latest
2
Major latest
7
Minor latest
Inspection History
Jan 28, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored above diced garlic inside reach in cooler at cook line. Employee stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); employee discarded solution and replaced with a new one.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed yellow rice (126F - Hot Holding); fish broth (125F - Hot Holding) on steamer at cook line, as per employee less than 2 hours, employee increase temperature on steamer. And proceeds to reheat food**Corrective Action Taken** **Corrected On-Site**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp container not date marked on walk in cooler, as per employee over 24 hours.
02C-02-5
Basic - Dishmachine has no data plate/operating specifications. Observed no chlorine test strips available.
16-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on cutting board at cook line, employee removed drink. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container by 3 compartment sink. Employee removed scoop from container during inspection. **Corrected On-Site**
10-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Observed by 3 compartment sink area.
38-02-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed on cooked yellow rice container, employee removed bowl during inspection. **Corrected On-Site**
14-01-5
37
Aug 9, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
25
Feb 26, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fish broth (121F - Hot Holding) in warmer at cook line, as per employee less than 30 minutes, employee reheated during inspection.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); cooked octopus (47F - Cold Holding) in reach in cooler at cook line, as per employee less than 1 hour, employee add ice bags during inspection. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored above unwashed oranges in shelves at walk in cooler. Employee stored properly during inspection. **Corrected On-Site**
08A-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed last day marked on 11/20/2023.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled drawers under grill.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed at the bar area.
27-19-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line, employee restocked during inspection. **Corrected On-Site**
31B-02-4
Basic - Faucet/handle missing at plumbing fixture. Observed missing handle in HWS at cook line.
29-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
39
Jul 7, 2023
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw calamari stored above cut veggies in reach in cooler in kitchen area. Employee rearranged properly during inspection. **Corrected On-Site**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.
11-27-4
Intermediate - 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. Provided form during inspection.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked shrimp not date marked, as per employee over 24 hours. Employee dated during inspection. **Corrected On-Site**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside sugar container, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed in men's bathroom.
32-04-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
10-20-4
Basic - Hole in or other damage to wall. Observed 2 holes in wall behind ice machine.
36-24-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at the bar area.
22-20-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.
21-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in drawers under flat grill.
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler in kitchen area, employee removed during inspection. **Corrected On-Site**
12B-13-4
Basic - Open dumpster lid.
33-16-4
35
Sep 16, 2022
Routine - Food
2 critical violations. 7 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (94F - Hot Holding); seafood broth (121F - Hot Holding); beans (167F - Reheating); seafood broth (166F - Reheating)
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored above cooked shrimp in shelves inside walk in cooler. Employee rearranged properly during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on can opener blade in kitchen area.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can in front hand wash sink in kitchen area. Employee removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in kitchen area. Also in bar area. Employee restocked during inspection.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed in hand wash sink in kitchen area. Also at the bar area. Employee restocked during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared beans not date marked inside walk in cooler. As per employee food was prepared on 09/14/22. Employee labeled during inspection l **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in ice machine in kitchen area. Also in bar area.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in units in kitchen area
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
36-34-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in kitchen area. **Repeat Violation**
35B-08-4
Basic - Food stored on floor. Observed cooking oil containers stored on floor next to 3 compartment sink. Employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed between reach in coolers in kitchen area. **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen area.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed in kitchen area l **Repeat Violation**
21-04-4
Basic - Single-service articles improperly stored. Observed a case of Togo cups stored on floor on hallway.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs and flour containers not labeled with common name. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
21
Frequently Asked Questions
When was Mariscos Las 3 Sirenas last inspected?
The most recent health inspection at Mariscos Las 3 Sirenas on file is from Jan 28, 2025. The public record contains five inspections in total.
What is the most common violation at Mariscos Las 3 Sirenas?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited four times, more than any other issue at Mariscos Las 3 Sirenas.
How does Mariscos Las 3 Sirenas compare to other restaurants in Homestead?
Mariscos Las 3 Sirenas most recently scored 37 out of 100, which is lower than the Homestead average of 70.
Has Mariscos Las 3 Sirenas' inspection record improved over time?
No. Recent inspections at Mariscos Las 3 Sirenas have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mariscos Las 3 Sirenas means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mariscos Las 3 Sirenas inspected?
Based on the inspection history on file, Mariscos Las 3 Sirenas is inspected around two times per year on average.
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