PRIME STEAKHOUSE

Basic - - From initial inspection : Basic - Cutting boards have cut marks and are longer cleanable on the cook line. - From follow-up inspection 2026-06-05: Observed cutting boards in the cook line with cut marks and no longer cleanable. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2026-06-05: Observed walk-in cooler shelves with rust that has pitted the surface. Time Extended

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed ROP ground beef patties, made him prepared less than 48 hours lacking all required information and contrasting background.

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. Observed commercially process, reduced oxygen packet fish, indicating removed from packaging before completely flowing, not removed from package. Operator corrected above issues to meet inspection standards.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line and prep area. Observed operator correct issue to meet standards for inspection.

Basic - In-use tongs stored on equipment door handle between uses. Observed operator correct issue to meet standards for inspection.

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles at end of cooks line on shelf over breading station and at wait station shelf over cooked pop-overs. Observed operator move chemical bottles. Corrected On-Site

Intermediate - Handwash sink at back kitchen not accessible for employee use at all times, blocked by empty kegs. Observed operator move kegs. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at dishwasher area. Operator labeled bottle. Repeat 1-16-24 Corrected On-Site

Basic - Ceiling vents over rear kitchen prep area soiled with accumulated dust.

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 in walk-in-cooler. Observed removed fish from packaging.

Basic - Old food stuck to clean dish-ware at dishwasher area.

Basic - Old labels stuck to food containers after cleaning at dishwasher area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle 2 cooked baked potatoes bare handed. Observed employee voluntarily dispose of baked potatoes. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed bus boy with unlabeled chemical spray bottle. Observed operator label bottle. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses and backpacks hanging on rack at prep area over bag of onions and clean equipment.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish in grill draw cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter on counter at cooks line and wait staff area not time marked. Observed employee time mark items correctly. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on food prep counter at prep area. Observed operator move bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter and pasta on cooks line not time marked. Observed employee stated items were taken out 1 hour prior. Observed employee time mark items. Corrected On-Site

Intermediate - 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. Email Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle holder at bar with mold-like substance.

Intermediate - No soap provided at handwash sink at cooks line. Observed operator replace soap. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in butcher room.

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 in Walk-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensil on shelf at cooks line.

Basic - Old labels stuck to food containers after cleaning at clean pan rack.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheese soup marked 5-30, shrimp butter marked 8-6, bread pudding marked 8-23. Observed operator voluntarily dispose of all items.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cheese soup marked 5-30, shrimp butter marked 8-6, bread pudding marked 8-23. Observed operator voluntarily dispose of all items.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at sauté station at 67F, observed employee move butter to reach-in cooler. Observed butter at 41F at end of inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on shelf above food prep counter at cooks line. Observed chemical spray bottle hanging on shelf next to onions and above clean equipment at prep area. Observed operator remove all chemical spray bottles to proper storage. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on work counters at cooks and wait staff lines. Observed operator remove all beverages. Corrected On-Site

Basic - Opened employee beverage container in a Walk-in cooler with food to be served to customers. Observed operator remove beverages. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed bottle of glass cleaner on cooks line. Observed bottles of chemical cleaner on shelf in prep area above bags of onions. Observed operator move all bottles to dishwasher area. Corrected On-Site

Basic - Food stored on floor in freezer. Observed operator move food to shelves. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered or inverted ay wait station. Observed operator cover container of coffee filter. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.