HYDE PARK PRIME STEAKHOUSE HILTON
100 N ATLANTIC AVE
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -minor black substance upper side of interior or ice machine, person in charge stated cleaned once per month.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25ppm, manager corrected Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee wiped face with rag, prior to sorting clean plates without washing hands. Manager corrected employee to wash hands. **Corrective Action Taken**
Food safety inspection conducted on 3/25/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 12/4/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion, right hand side of interior of large ice machine in prep area
- 03F-02-5:High Priority - Time/temperature control for safety public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. -cut leafy greens, butter. Inadequate ice baths for room temperature holding. Manager added time stamps for 4 hour maximum hold in danger zone. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at end of cookline in narrow area blocked by slim jim trash can Corrected On-Site
Food safety inspection conducted on 12/4/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).
Inspection on 3/6/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing/open gaps around ventilation in ware-washing area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -dry storage room
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mashed potatoes 46F, fresh cut slaw 51F, cream corn 49F inside make line cooler not holding temperature . Manager stated service technician repairing unit, icing down other product in unit and using time as public health control on items up top. Manager stated cooler was emptied from day prior, food placed in less than 1 hour. **Corrective Action Taken**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eric, manager stated renewing with in-house proctor. Must be in compliance by next unannounced inspection.
Food safety inspection conducted on 3/6/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 11/1/2023
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -stack of coffee filters on top of coffee Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, bucket nearly empty. Manager adjusted line and reran machine, rechecked at 100ppm
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above case of french onion soup inside walk in cooler, chef corrected Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -creamer 49-50F inside improper ice bath in server station. Advised to keep 41F or below or use time as public health control. Manager stated on line for 30 minutes. Manager chose to discard and use from cooler. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped inside hand sink, server station -drinks, jiggers dumped in bar hand sink
Food safety inspection conducted on 11/1/2023 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).