Three Birds Tavern
Last inspected: Mar 5, 2026
61
Score
Three Birds Tavern has been inspected 17 times since 2022. Inspectors last stopped by on Mar 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around 16 violations to closer to 12 violations per visit over the last few inspections.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing nine times across the record.
The city-wide average sits at 77, which Three Birds Tavern's 61 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
17
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from fryers at 1:45 PM. cooked broccoli (50F - Cold Holding) cut tomato (51F - Cold Holding) cooked chicken wings (51F - Cold Holding) Managers placed items on baking sheet and placed into walk-in cooler to bring down temperature. Rechecked temperature at 2:25PM: cooked broccoli (46F - Cold Holding) cut tomato (46F - Cold Holding) cooked chicken wings (43F - Cold Holding) **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shredded pork in walk-in cooler not date marked. Operator properly dated. **Corrected On-Site**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired. Manager advised 3-10-26 all employees scheduled for training.
53B-05-5
Basic - Equipment in poor repair. Torn gasket on reach-in cooler at salad prep area. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors soiled under cook line and at front bar.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk-in freezer
14-69-4
61
Sep 26, 2025
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in coolers on East side of kitchen soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach-in cooler gasket across from cook-line and walk-in cooler gasket torn in poor repair **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled under cook-line. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Exploded uneven concrete floor inside walk-in cooler **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double stacked oven in West side of kitchen soiled with burnt debris. **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on stand alone reach-in cooler soiled. Soda dispenser exterior soiled. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-26: **Time Extended**
23-03-4
74
Sep 25, 2025
Routine - Food
7 critical violations. 3 major violations. 14 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Inside stand alone reach-in cooler on West side of kitchen: Mashed potato - 56F Shredded pork - 56F Items were prepared 9-22 where they remained after production. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Inside stand alone reach-in cooler on West side of kitchen: Mashed potato - 56F Shredded pork - 56F Items were prepared 9-22 where they remained after production. **Warning**
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw comminuted beef stored in same hotel pan as commercially packaged ham. Manager relocated items. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. (1) rodent dropping in basement dry storage along West wall. Employee cleaned and sanitized area. **Corrected On-Site** **Repeat Violation** **Warning**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. (8) 6oz portions of grouper thawed inside ROP packaging inside walk-in cooler. Instructions to removed from packaging not followed. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Chicken salad prepared 9-24 did not reach 41F in 4 hours. Temperature recorded was 52F. Located inside stand alone reach-in cooler in center of East side of kitchen. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Chicken salad prepared 9-24 did not reach 41F in 4 hours. Temperature recorded was 52F. Located inside stand alone reach-in cooler in center of East side of kitchen. **Warning**
03D-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener soiled on East side of kitchen. Manager removed and placed to dishwasher area for cleaning. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during inspection. Discussed with manager a CFM needs to be present with four or more employees working. **Corrective Action Taken** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at front bar handwash sink **Repeat Violation** **Warning**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance and hair. **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in coolers on East side of kitchen soiled. **Repeat Violation** **Warning**
23-24-4
Basic - Dead roaches on premises. (1) dead roach in basement dry storage along West wall. Employee cleaned and sanitized area. **Corrected On-Site** **Repeat Violation** **Warning**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on plastic and metal pans next to drink wait station. **Repeat Violation** **Warning**
24-08-4
Basic - Equipment in poor repair. Reach-in cooler gasket across from cook-line and walk-in cooler gasket torn in poor repair **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor soiled under cook-line. **Repeat Violation** **Warning**
36-73-4
Basic - Floors not maintained smooth and durable. Exploded uneven concrete floor inside walk-in cooler **Warning**
36-11-4
Basic - Food stored on floor. Cooking oil stored on floor. Manager corrected **Corrected On-Site** **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double stacked oven in West side of kitchen soiled with burnt debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on stand alone reach-in cooler soiled. Soda dispenser exterior soiled. **Repeat Violation** **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning next to drink wait station. **Repeat Violation** **Warning**
16-46-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear basement door left open upon arrival. Employee closed during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
35B-05-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking at outside front hand-wash sink. **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Container with white granular substance stored unlabled. Manager corrected and labeled with "flour" **Corrected On-Site** **Warning**
02D-01-5
13
Jul 24, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Handles to reach-in cooler in kitchen with build up of debris. - From follow-up inspection 2025-07-24: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic cups in drink station. - From follow-up inspection 2025-07-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavy accumulation of grease underneath fryers on cook-line. - From follow-up inspection 2025-07-24: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Walk-in cooler has concrete floor that is not smooth and easily cleanable. - From follow-up inspection 2025-07-24: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of prep table in wait area/drink station with visible debris. Gaskets on reach-in coolers in kitchen soiled with mold like debris. **Repeat Violation** - From follow-up inspection 2025-07-24: **Time Extended**
23-03-4
78
Jul 23, 2025
Routine - Food
9 critical violations. 5 major violations. 11 minor violations.
View 25 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked chicken observed coming off the cook-line at 132F. Manager advised employees to discard and recook new chicken. New chicken at 165F. **Corrective Action Taken**
03C-44-5
High Priority - Roach activity present as evidenced by (2) live roaches found. (1) live roach in dry storage area in basement (1) live roach underneath drink fountain at server station.
35A-05-4
High Priority - Rodent activity present as evidenced by (9) rodent droppings found. (6) rodent droppings in dry storage area in basement. (3) rodent droppings under ice bin at front bar
35A-04-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. (3) cracked eggs in walk-in cooler
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. (8) portions of commercial packaged salmon thawed inside ROP packaging.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler underneath flat top grill: raw chicken (45F - Cold Holding) raw shrimp (45F - Cold Holding) raw fish (45F - Cold Holding) Inside small reach-in cooler in front of dry storage prep table in kitchen. hummus (47F - Cold Holding) raw chicken wings (47F) Manager had items placed on ice. Retemps taken as follows: raw chicken (43F - Cold Holding) raw shrimp (41F - Cold Holding) raw fish (41F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Hummus and chicken wings stored in small reach-in cooler at 47F in kitchen. Prepared the previous evening.
01B-38-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Hummus and chicken wings stored in small reach-in cooler at 47F in kitchen. Prepared the previous evening.
03D-07-5
High Priority - Toxic substance/chemical improperly stored. Bleach stored in front of heavy cream inside walk-in cooler.
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener observed soiled. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee provided during inspection. **Corrected On-Site**
31B-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food. Chicken on cook-line observed not reaching minimum cooking temperature. Item not checked using thermometer.
05-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jalapeño cheese sauce not date marked in reach-in cooler on cook-line.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer stored at front bar. Employee corrected and wrote common name. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Old labels stuck to food containers after cleaning. Old labels on metal pans after cleaning.
16-46-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door to the basement left open during operating hours. Evidence of vermin present.
35B-05-4
Basic - (11) Dead roaches on premises. (6) dead roaches on sticky trap in basement liquor storage, located on trap under air handler. (2) dead roaches in liquor dry storage. (1) dead roach in dry storage area in basement, on shelf across from walk-in cooler. (1) dead roach next to cooking oil containment units in basement (1) dead roach under dump sink at front bar
35A-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with black mold like substance and hair.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles to reach-in cooler in kitchen with build up of debris.
23-24-4
Basic - 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. (8) portions of commercial packaged salmon thawed inside ROP packaging.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on plastic cups in drink station.
24-08-4
Basic - Floor area(s) covered with standing water. Walk-in cooler with standing water.
36-22-4
Basic - Floor soiled/has accumulation of debris. Heavy accumulation of grease underneath fryers on cook-line.
36-73-4
Basic - Floors not constructed to be easily cleanable. Walk-in cooler has concrete floor that is not smooth and easily cleanable.
36-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of prep table in wait area/drink station with visible debris. Gaskets on reach-in coolers in kitchen soiled with mold like debris. **Repeat Violation**
23-03-4
9
Mar 27, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork roast at 9:00pm on 03-26-2025. cooked pork roast (73F - Cooling) did not reach 41f within 6 hours in walk-in cooler.
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. Two 5lb cans of artichokes are dented at seam.
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up soiled food from the floor then touch single-serve gloves without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork roast at 9:00pm on 03-26-2025. cooked pork roast (73F - Cooling) did not reach 41f within 6 hours in walk-in cooler. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From sliding door cooler and cooler next to steam table on cooks line at 11:26am. Operator placed ice on items. Rechecked at 12:20pm a. raw grouper (50F - Cold Holding) 40f b. sliced ham (51F - Cold Holding) 40f c. cooked beans (47F - Cold Holding); 38f d. raw beef patty (47F - Cold Holding) 40f e. chicken salad (49F - Cold Holding) 43f **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pork roast at 9:00pm on 03-26-2025. Cooked pork roast (73F - Cooling) did not reach 41f within 6 hours in walk-in cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line stained with red substance. Can opener soiled with debris buildup.
22-02-4
Intermediate - Spray bottle above three-compartment sink containing sanitizer toxic substance not labeled. Employee labeled spray bottle sanitizer. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal phone stored on shelf with clean plates in prep area. Employee removed phone. **Corrective Action Taken**
40-06-5
Basic - Floor tile cracked on cooks line.
36-17-5
Basic - Food stored on floor. Bag of ice stored on floor in walk-in freezer. Operator removed ice from floor. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice in ice bin in warewashing area. Operator removed scoop. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs food contact surfaces stored on shelf on cooks line is exposed to contamination. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauge needle did not move from 80f during operation.
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors in kitchen.
23-03-4
Basic - Standing water in bottom of reach-in-cooler in expo area.
29-49-6
22
Jan 22, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-01-22: **Time Extended**
24-08-4
95
Jan 21, 2025
Complaint Full
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open bag of raw meat hanging over shelf above pan with bread on speed rack in walk in cooler Smoked ham in same container as raw beef in walk in cooler
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 40 rodent droppings behind oven on cooks line 50 rodent droppings in corner of kitchen under prep table 10 rodent droppings on sheets trays used to store food in dry storage 2 rodent droppings on chemical shelf in dry storage 1 dropping on bag in box shelf in dry storage 2 droppings under soda station in server area of kitchen 5 droppings behind cabinet near pos station by dish area 35 rodent droppings under inside bar 5 droppings under outside bar
35A-04-4
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Bait on a to go container lid under prep table in kitchen. Bait on a to go container lid under liquor cabinet at inside bar
41-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mahi online from 10 am temped at 2pm (47F - Cold Holding) **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mahi online from 10 am temped at 2pm (47F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bags of bleu cheese stored in a plastic lexan covered in a mold like substance
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cooks line
31B-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
35
Nov 5, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12# cod and 7# mahi 53f in cooks line drawer from previous night
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
74
May 21, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Cutting boards stained on cook line Soda nozzle soiled at outside bar. **Warning** - From follow-up inspection 2024-05-21: Cutting boards stained on cook line. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles on service cart on deck not labeled **Warning** - From follow-up inspection 2024-05-21: Spray bottles on service cart on deck not labeled that it contains sanitizer. **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Overkitchen **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment at bars **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket, staff hung **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-21: **Time Extended**
42-01-4
64
Mar 21, 2024
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
32
Nov 28, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. One #10 can tomato chunks, and one #can coconut milk dented on shelf with undamaged food
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. **Corrected On-Site**
08A-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Damaged/spoiled/recalled food not properly segregated. One #10 can tomato chunks, and one #can coconut milk dented on shelf with undamaged food
08B-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
58
Jun 21, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Frozee machine added to outdoor bar. Dish machine replaced sink at indoor bar. Three compartment sink at outdoor bar. No warewashing observed at time of inspection. Discussed with operator to removed faucet **Warning** - From follow-up inspection 2023-04-20: **Time Extended** - From follow-up inspection 2023-06-21: Plans not submitted. **Admin Complaint**
51-16-7
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of customer/employee men's restroom ran for 2 minutes 80 degrees F **Warning** - From follow-up inspection 2023-04-20: **Time Extended** - From follow-up inspection 2023-06-21: Hand wash sinks in men bathroom no hot water 5 minutes. **Admin Complaint**
27-16-4
82
Apr 20, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked raw shell egg in single door reach-in cooler of cook line **Warning** - From follow-up inspection 2023-04-20: Cracked raw shell egg in single door reach-in cooler of cook line. Operator discarded **Time Extended**
01B-14-4
High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked potatoes in same container with raw beef on lid of container in reach-in cooler of cook line Operator voluntarily discarded potatoes **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-20: Raw comminuted meat over whole-muscle intact pork in walk-in cooler. Discussed proper food storage **Time Extended**
08A-08-5
Intermediate - - From initial inspection : Intermediate - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Frozee machine added to outdoor bar. Dish machine replaced sink at indoor bar. Three compartment sink at outdoor bar. No warewashing observed at time of inspection. Discussed with operator to removed faucet **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of customer/employee men's restroom ran for 2 minutes 80 degrees F **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Damaged/spoiled/recalled food not properly segregated. Cracked raw shell egg in single door reach-in cooler of cook line. Operator discarded **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-20: Cracked raw shell egg in single door reach-in cooler of cook line. Operator discarded **Time Extended** **Corrective Action Taken**
08B-20-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Cracked wall tiles in upstairs kitchen Cracked floor tiles at indoor bar **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection ovens on cook line **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink of indoor bar **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water reach-in cooler of expo window **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
29-49-6
47
Apr 18, 2023
Routine - Food
7 critical violations. 7 major violations. 10 minor violations.
View 24 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Technician serviced machine. 100ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on downstairs dry storage area **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored in same container as ready-to-eat food. Cooked potatoes in same container with raw beef on lid of container in reach-in cooler of cook line Operator voluntarily discarded potatoes **Corrected On-Site** **Warning**
08A-08-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on shelving next to soda bag in the boxes in downstairs dry storage area next to walk-in cooler that is on separate floor from kitchen 1 rodent dropping near rear exit on stairway to downstairs dry storage area on a separate floor from kitchen. Operator discarded droppings then cleaned and sanitized the area **Corrective Action Taken** **Admin Complaint**
35A-04-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked raw shell egg in single door reach-in cooler of cook line **Warning**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach-in cooler next to stove on cook line: raw shrimp (48F - Cold Holding); raw salmon (46F - Cold Holding); raw shell eggs (53F - Cold Holding); gravy (44F - Cold Holding). Operator stated foods were brought up to cooler less than 4 hours ago. Operator placed foods on ice Tall double door reach-in cooler of expo: bourbon butter (47F - Cold Holding). Per operator it may have been left out during service. Operator moved to walk-in freezer. Indoor bar: half and half creamer (49F - Cold Holding). Ambient temperature at 39-44 degrees F. Operator iced creamer **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove shelf: clarified butter (89F - Hot Holding). Operator began reheating in pan **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened peeled boiled eggs not dated from 2 days ago. Employee dated **Corrected On-Site** **Warning**
02C-03-5
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line Can opener blade soiled **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink of outdoor bar **Warning**
31B-02-4
Intermediate - 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Frozee machine added to outdoor bar. Dish machine replaced sink at indoor bar. Three compartment sink at outdoor bar. No warewashing observed at time of inspection. Discussed with operator to removed faucet **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Handwash sink of outdoor bar **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of customer/employee men's restroom ran for 2 minutes 80 degrees F **Warning**
27-16-4
Basic - 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. Raw grouper thawed in vacuum sealed package with statement that reads to removed from packaging when thawing. Operator sliced open packages **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler of cook line **Warning**
14-09-4
Basic - Dead roaches on premises. 1 dead roach in dish pit area. 1 dead roach in liquor storage room downstairs on a separate floor from kitchen Operator discarded roaches then cleaned and sanitized the area **Corrective Action Taken** **Admin Complaint**
35A-03-4
Basic - Hole in or other damage to wall. Cracked wall tiles in upstairs kitchen Cracked floor tiles at indoor bar **Warning**
36-24-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle of cook line **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Convection ovens on cook line **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink of indoor bar **Warning**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Standing water reach-in cooler of expo window **Warning**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Container of flour with no label at end of cook line **Warning**
02D-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. Cracked raw shell egg in single door reach-in cooler of cook line. Operator discarded **Corrective Action Taken** **Warning**
08B-20-4
11
Feb 13, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in indoor bar area **Repeat Violation** **Warning**
35A-02-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings on liquor room floor of downstairs basement area that is closed off from other storage areas by door. 2 rodent droppings on floor under coffee station 1 rodent dropping on floor of bar area Employees discarded droppings then cleaned and sanitized the area **Corrective Action Taken** **Repeat Violation** **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cooked onions 68 degrees F. Discussed using time as a public health control **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: mashed potatoes 115 degrees F. Employee reheated to 165 degrees F for 15 seconds **Warning**
03B-01-6
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in cooler of cook line. **Warning**
22-02-4
Basic - Dead roaches on premises. 3 dead roaches in downstairs storage room. 1 dead roach upstairs on floor near server's station **Warning**
35A-03-4
Basic - Food stored on floor. Bag of carrots on floor of walk-in cooler. Discussed proper food storage **Repeat Violation** **Warning**
08B-38-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open during inspection **Warning**
35B-05-4
39
Dec 13, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line **Repeat Violation** **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 out of 4 food handlers. **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler of cook line **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In dish machine area tiles are missing Wall tiles chipped **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler of cook line. **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Stored food not covered. Cooked potatoes in walk-in cooler. Discussed proper storage **Warning** - From follow-up inspection 2022-12-13: **Time Extended**
08B-12-5
67
Frequently Asked Questions
When was Three Birds Tavern last inspected?
The most recent health inspection at Three Birds Tavern on file is from Mar 5, 2026. The public record contains 17 inspections in total.
What is the most common violation at Three Birds Tavern?
Across the inspection record, “food-contact surface soiled with food debris” has been cited nine times, more than any other issue at Three Birds Tavern.
How does Three Birds Tavern compare to other restaurants in St. Petersburg?
Three Birds Tavern most recently scored 61 out of 100, which is lower than the St. Petersburg average of 77.
Has Three Birds Tavern's inspection record improved over time?
Yes. Recent inspections at Three Birds Tavern have averaged around 12 violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Three Birds Tavern means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Three Birds Tavern inspected?
Based on the inspection history on file, Three Birds Tavern is inspected around five times per year on average.
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