LOS TRES POTRILLOS

The restaurant is buying shellfish (like oysters, clams, or mussels) from unverified suppliers and not keeping the required paperwork that proves the seafood is safe to eat.

Code 03B

The restaurant was storing perishable foods like fish, eggs, or other items that need to stay cold at temperatures warm enough for dangerous bacteria to grow.

Code 02G

The cutting boards, knives, or other surfaces that touch your food aren't being properly washed, rinsed, and sanitized between uses, which means bacteria from one food could end up on another.

Code 06D

The restaurant's food was spoiled, mixed with harmful bacteria, or improperly handled in a way that could make you sick, and wasn't thrown out like it should have been.

Code 04H