FIG'S PRIME
FIG'S PRIME located in ALTAMONTE SPRINGS has undergone 6 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections show improving food safety practices.
Last inspection: 2 weeks ago · 6 reports on file
1188 COMMERCE PARK DR STE 1002
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
All Inspection Reports
2/20/2026· 2w ago
Visit ID: 13600801
Follow-up Inspection Required2 int, 1 basic
- 21-17-4:Basic - - From initial inspection : Basic - Clean linens stored on floor. -bags of clean bar towels on floor in storage room. - From follow-up inspection 2026-02-20: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -unable to locate chlorine test strips. - From follow-up inspection 2026-02-20: **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-02-20: Unable to locate, time extend 14 days. **Time Extended**
12/19/2025· 2mo ago
Visit ID: 10921980
Follow-up Inspection Required1 high, 2 int, 2 basic
- 21-17-4:Basic - Clean linens stored on floor. -bags of clean bar towels on floor in storage room.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. -gelato in cracked container. Operator will put product in different container.
- 09-01-4: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. -bartender cutting orange zest strip, handling fruit with bare hands. Advised.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -unable to locate chlorine test strips.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
5/27/2025· 9mo ago
Visit ID: 10745514
Met Inspection Standards1 int, 4 basic
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -to go container with no handle in bag of panko. Corrected On-Site
- 21-17-4:Basic - Clean linens stored on floor. -in storage room in back hallway. Corrected On-Site
- 21-05-5:Basic - Cloth used as a food-contact surface. -towel under cut lettuce in container in salad cooler. Recommend deli paper between towel and food. Operator removed towel. Corrected On-Site
- 06-09-1: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. -3 portions of yellowfin tuna thawed. Operator removed from package. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine. Operator will order.
12/17/2024· 1y 2mo ago
Visit ID: 8725836
Met Inspection Standards1 high, 3 int, 6 basic
- 21-17-4:Basic - Clean linens stored on floor. -on floor in storage room. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag on top of syrup bag. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -floors soiled under shelving.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -cook line oven. In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs, spoon in water 75°.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. -under yellow board on bench freezer.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -plastic wrapped steak and ground beef above flatbreads in cook line. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -no date on majority of tags. Provided handout on shellstock tag requirements.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white deflector panel in ice machine soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -pitcher in hand wash sink at end of cook line by walk in cooler. Corrected On-Site
4/23/2024· 1y 10mo ago
Visit ID: 8562596
Met Inspection Standards1 int, 1 basic
11/30/2023· 2y 3mo ago
Visit ID: 8347413
Met Inspection Standards1 high, 2 int
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -iceberg wedges stacked in pan in cooler above the load line less than 4 hours. Operator place top product into cooler below for temperature recovery. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -some oyster tags have no date for last oyster served. Re-educated staff.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -strainer in hand wash sink by dish machine, pitcher in hand wash sink on cook line. Corrected On-Site Repeat Violation