Los Tres Potrillos
82-11 ROOSEVELT AVENUE, 11372
Mexican
7188031401
NScore: 36
Last inspected: March 10, 2026
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
March 10, 2026
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 36
02CHot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
04KEvidence of rats or live rats in establishment's food or non-food areas.
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
09BThawing procedure improper.
09EWash hands sign not posted near or above hand washing sink.
10BAnti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
19-05Providing single-use plastic stirrers or single-use plastic splash sticks.
19-10Failure to display required signage about plastic straw availability
July 5, 2024
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 33
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.