3 GUYS CARIBBEAN RESTAURANT

Name: 3 GUYS CARIBBEAN RESTAURANT
Address: 3503 E HILLSBOROUGH AVE STE A, TAMPA, FL, 33610, US
Rating: 10.7

3503 E HILLSBOROUGH AVE STE A, TAMPA, FL 33610

License #3918540

🌴 Cuban/Caribbean ℹ️

10.7 Grade F / 100

Failing Health Score

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Latest inspection

May 28, 2026 · 8 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

3 GUYS CARIBBEAN RESTAURANT in TAMPA currently holds an InspectFL Health Score of 10.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on May 28, 2026. Across those visits, inspectors documented 149 total violations — 13 critical, 37 major, 99 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on May 28, 2026 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

149

Coverage note

Inspector notes linked where available

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Community pulse

Would you eat here?

3 GUYS CARIBBEAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored on prep table in kitchen. Removed.
[08B-47-4] Food not stored at least 6 inches off of the floor. A bag of jasmine rice and multiple cases of plastic bottled sodas stored on floor next to kitchen entrance at dining area.
[36-24-5] Hole in or other damage to wall. Next to office and restroom at back area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle soup, cooked chicken and other cooked food not date marked stored in large reach-in cooler.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-47-4] Food not stored at least 6 inches off of the floor. 2 cases of fry oils stored on floor. Operator moved to shelf.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease and dust.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employees opened drinks stored in reach-in coolers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs and raw fishes stored over picked shredded cabbage and shredded cheese in reach-in cooler.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Ary Jean, expired on 02/18/2025.
[31A-09-4] Handwash sink not accessible for employee use at all times. A large pot stored in handwash sink at kitchen. Operator removed pot from handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen. Operator provided.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, cooked beef and various cooked food with old date marks in large reach-in cooler.

Disposition: Warning Issued
[29-20-5] Standing water or not draining water in handwash sink. Back kitchen area
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present.
[16-46-4] Old labels stuck to food containers after cleaning.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches underneath 3 compartment sink 4 dead roaches in kitchen near stove 4 dead roaches in dry storage area 2 dead roaches in utility room 1 dead roach in restroom. Operator cleaned dead roaches and sanitized the inspections in area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on prep table.
[08B-38-4] Food stored on floor. In dry storage
[36-62-4] Light not functioning. In dry storage area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front kitchen area
[27-10-4] No hot running water at hand sink in front kitchen area only cold running water
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Floor soiled/has accumulation of debris. Behind cooking equipment and in between reach-in-coolers
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[11-27-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Front kitchen area
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water was shut off at employee handwash sink. In back kitchen area due to pipe leaking and not draining.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Underneath shelves and cooking equipment in kitchen area
[36-17-5] Floor tiles missing and/or in disrepair.
[08B-38-4] Food stored on floor. Boxes of cooking oil on floor in kitchen area
[29-20-5] Hand sink very slow draining water in back kitchen area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
[16-46-4] Old labels stuck to food containers after cleaning.
[33-16-4] Open dumpster lid.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers underneath prep table
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 51 F and cut pickled cabbage 61 F. Manager placing in reach-in-cooler
[51-16-7] 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/. Observed new steam table added to front kitchen area not on approved Plan Review plans.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrong dates left on food containers in reach-in-cooler
[31B-05-4] Soap dispenser at handwash sink not working/unable to dispense paper towels. In back kitchen area

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic container stored in hand sink on cooksline.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Back kitchen areas
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. 1 dead roach behind reach-in-cooler on cooksline back plate 6 dead roaches chest freezer 3 dead roaches by cords under computer in office 1 dead roach underneath storage table in office 3 dead roaches by bin in storage shelving 1 dead roach roach sack by reach-in-freezer dry storage 7 dead roaches dead roaches in chemical storage room 3 dead roaches underneath reach-in-freezer in prep area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage container in a cold holding unit with food to be served to customers. In dry storage are
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Reach-in-cooler in dry storage
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items sitting on cutting boards in kitchen area
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair. Back kitchen area
[08B-47-4] Food not stored at least 6 inches off of the floor. Case of bottled water on floor in front kitchen area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In dry storage are
[29-08-4] Plumbing system in disrepair. At mop sink pipe under sink disconnect Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water at hand sink on cooksline
[36-27-5] Wall and pipes connected to walls soiled with accumulated grease, food debris, and/or dust underneath cooking equipment on cooksline
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked turkey 50 lbs and 30 lbs both sitting out at room temperature from night before per Owner/Manager cooked between 9pm and 12am per owner. (Sitting out at room temperature) Temp checked at 11:20 am day of Cooked turkey drums 75 F outside 72 F inside Cooked turkey drums 66 F outside 73 F inside
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 flying insects in dry storage
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked vegetable. Reach-in-cooler on cooksline
[35A-23-4] Roach excrement and/or droppings present. Roach excrement on 3 compartment sink pipes and door frame to chemical storage room
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked turkey drums 75 F outside 72 F inside Cooked turkey drums 66 F outside 73 F inside. (Sitting out at room temperature overnight).
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On hose in back kitchen outside
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Large slicer.
[52-01-4] Identity of food or food product misrepresented. Establishment advertising red snapper on the menu and currently only has lane snapper in the establishment. Operator states that is the only fish they have. Lane Snapper (Lutjanus synagris) is not listed on the FDA Seafood List as an approved vernacular/market name for Red snapper (Lutjanus Campechanus).

Disposition: Emergency order recommended
[31B-03-4] No soap provided at handwash sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored on prep steam table.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Large pots of raw pork, fish and beef stored on floor in kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on top of stove.
[12A-20-4] Employee washed hands with no soap. Observed operator prepping raw meat and rinsing hands in 3 compartment sink without using soap.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen
[35A-05-4] Roach activity present as evidenced by live roaches found. 5 live roaches underneath prep steam table, 6 live roaches underneath prep table and 3 live roaches underneath 3 compartment sink.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed operator prepping raw meat and rinsing hands in 3 compartment sink without using soap.
[11-27-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[11-26-1] 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.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. State approved employee training books provided. The certificates are not completed for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider