Department of FoodieDepartment of FoodieCasual locale with a live DJ serving up classic Caribbean plates and drinks.
From Google Maps reviews.
I had my birthday party at triple deuce and what a great experience myself and guess had I had 30 people at my party and we have not one bad experience. Cy the manager went above and beyond for us also Nyoka . I recommend 💯 for any event you want to celebrate. Food amazing,drinks out of this world service great . Amazing service and not to forget the DJ he had a great mix of music. 100% recommend.
I’ve been here twice & both times were a vibe. Food is great & love the all night happy hour pricing on Tuesdays! A lot of places don’t do that. Good energy, djs, & vibes. The only downside can be the service. I sat down & one bartender was smoking hookah, looking down in her phone & other never acknowledged me either. I called to them so many times with no response, to the point I felt embarrassed. Had to physically get up to try to get her attention. First time going there was like that
Came here for a birthday party. The service was great. They were very attentive and made sure everyone was ok. I tried the jerk wings, calamari, escaviche snapper, oxtail, rice and peas and mashed potatoes- everything was so good! The dj had a really good mix. He was funny and made sure people were having a good time. I would come back for a regular lunch or dinner. If you’re having a party, the space is great for that too!
From the Oct 16, 2025 health inspection. Lower-priority items are listed after the serious ones.
Contaminated food was kept instead of being thrown out.
Flies were present in the space.
The handwashing sink was missing, blocked, or without soap, hot water, or towels.
Evidence of mice was found on site.
Food was left exposed to possible contamination during storage, prep, or serving.
No one on shift holds the required food-safety certificate.
No food thermometer available to check cooking and holding temperatures.
Clean utensils were stored where they could get dirty again.
Hot food was held below 140°F, cool enough for bacteria to grow.
The required wash-your-hands sign wasn't posted.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.
No pest-control contract or extermination records on file.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Dishes and utensils weren't being properly washed and sanitized.