3 Sisters Speak Ez
Last inspected: Apr 16, 2026
47
Score
The health department has logged 10 inspections at 3 Sisters Speak Ez, the earliest from 2022. The latest inspection on file is from Apr 16, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around seven violations each.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
3 Sisters Speak Ez's latest score of 47 falls below the Kissimmee average of 78. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked chicken in reach-in cooler near ware washing area. -Raw fish over cooked wings in reach-in cooler on cooks line. Operator rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottles with blue substance identified as sanitizer at bar, sushi station and cooks line without label. **Repeat Violation**
41-17-4
Basic - Ceiling tile missing. Ceiling tiles missing and damage In back room near second bar.
36-36-4
Basic - Floors not maintained smooth and durable. Throughout kitchen. **Repeat Violation**
36-11-4
Basic - Food stored on floor. -Cooking oil stored on floor at kitchen entrance. -Bucket of soy sauce used to hold kitchen door open. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer at second bar.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of both ice-machine.
10-12-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in freezer in office.
14-36-5
Basic - Standing water in bottom of reach-in-cooler. Beer cooler at bar.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet on cooks line. Bucket stored in sink to catch water. **Repeat Violation**
29-11-4
47
Oct 31, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
29
Apr 18, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout kitchen. - From follow-up inspection 2025-04-18: **Time Extended**
36-11-4
95
Apr 7, 2025
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 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. Dishmachine sanitizing at 0PPM. Tested 3 times. Advised operator to discontinue using Dishmachine and setup triple sink. **Repeat Violation**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink next to Dishmachine blocked with plastic bowl. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.
22-02-4
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. New employees not informed of their employee health reporting responsibility. Filled form during inspection.
11-26-1
Intermediate - No soap provided at handwash sink. Handwash sink on cooks line.
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwash sink next to dishmachine.
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line.
14-09-4
Basic - Floors not maintained smooth and durable. Throughout kitchen.
36-11-4
Basic - Food stored on floor. Cooking oil stored on floor at kitchen entrance.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cooks line soiled with food debris.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Sugar no label in bulk container on dry storage shelf.
02D-01-5
39
Aug 21, 2024
Routine - Food
4 critical violations. 2 major violations. 3 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. Sushi rice, without process waiver, temping at 109f.
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over rte chicken and other rte proteins. **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Tested at 0 ppm 3 times. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice holding at 107f from last night.
03D-01-5
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants.
03G-42-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Ripped/worn tin foil used as shelf cover. Cookline.
14-20-4
39
May 7, 2024
Routine - Food
No violations found.
100
Feb 23, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice pilaf holding at 49f. Advised rapid chill to 41 or colder.
03A-02-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi and maki rolls.
02B-04-5
Intermediate - No soap provided at handwash sink. Sink at dishwasher area. **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not within the intended measuring range of use. Thermometer on cookline is from 50-500f. Must be 0-220f
05-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Long board at cookline.
14-09-4
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. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Raw steak thawing in 3 bin sink. No running water.
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers stored on prep line.
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. sushi area.
29-11-4
Basic - Ripped/worn tin foil used as shelf cover. Throughout kitchen.
14-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sauce slip between handwash sink and cooler.
23-03-4
43
Jul 18, 2023
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. Operator made current during the inspection. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade moderately soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar handwash sink with sushi cabinet slide doors stored in basin.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area closest to train tracks.
31B-02-4
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.
11-26-1
Intermediate - 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. Several new employees with no proof.
53B-13-5
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
25-25-4
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. Advised to slit packages open once removed from freezer. Thaw under refrigeration.**Corrected On-Site** **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Most cutting boards throughout kitchen. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen.
40-06-5
Basic - Equipment in poor repair. Bar back reach in cooler with ripped gasket! Sushi bar gaskets ripped.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Bar back area.
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Portable fan in sushi bar heavily soiled with dust.
23-03-4
35
Mar 8, 2023
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Encrusted material on can opener blade.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Attached to reach in cooler **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - all reach in cooler gaskets
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind soda rack
36-27-5
74
Dec 22, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm- 200ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps over peeled onions **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi area: 4 doors drawers reach in cooler: ; salmon (49F - Cold Holding); crap (49F - Cold Holding); krap (49F - Cold Holding); tuna (49F - Cold Holding); shrimps (51F - Cold Holding); lobster (51F - Cold Holding); cream cheese (49F - Cold Holding) All food wrapped and triple containers in drawers overnight. See stop sale. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area: 4 doors drawers reach in cooler: ; salmon (49F - Cold Holding); crap (49F - Cold Holding); krap (49F - Cold Holding); tuna (49F - Cold Holding); shrimps (51F - Cold Holding); lobster (51F - Cold Holding); cream cheese (49F - Cold Holding) All food wrapped and triple containers in drawers overnight. See stop sale. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sushi reach in cooler glass doors stored inside hand wash sink sushi area.
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above prep table at kitchen.
36-34-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm-200ppm **Corrected On-Site**
21-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooked employee
13-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Attached to reach in cooler at line **Repeat Violation**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
39
Frequently Asked Questions
When was 3 Sisters Speak Ez last inspected?
The most recent health inspection at 3 Sisters Speak Ez on file is from Apr 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at 3 Sisters Speak Ez?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at 3 Sisters Speak Ez.
How does 3 Sisters Speak Ez compare to other restaurants in Kissimmee?
3 Sisters Speak Ez most recently scored 47 out of 100, which is lower than the Kissimmee average of 78.
Has 3 Sisters Speak Ez's inspection record improved over time?
Results have been roughly steady. Inspections at 3 Sisters Speak Ez have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at 3 Sisters Speak Ez 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 3 Sisters Speak Ez inspected?
Based on the inspection history on file, 3 Sisters Speak Ez is inspected around three times per year on average.
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