DirtyFLRestaurant Inspection Data

PRIME 7

PRIME 7 in DELRAY BEACH has 7 health inspections on record with an overall food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 7 reports on file

16701 CABERNET DR
Orlando, Florida, 32819
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

10/8/2025· 5mo ago

Visit ID: 10889578

Follow-up Inspection Required

5 high

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in four drawer under stove ; cooked peppers (45-46F). Per operator food was prepared yesterday. Observed food cooling overnight. Observed cooling covered. See stop sale. Repeat Violation Admin Complaint
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in four drawer under stove ; cooked peppers (45-46F). Per operator food was prepared yesterday. Observed food cooling overnight. Observed cooling covered. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sauces in walk in cooler. Operator stored raw shell eggs properly.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in across from stove ; heavy whipping cream (46F); . Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator chose to discard with time remaining on clock to save product. Observed in flip top cooler across from grill ; cheese (43-45F); per operator food not prepared or portioned today. Food held in unit less than four hours. Observed cheese past the fill line. Operator chose to discard the cheese out of temperature with time remaining on clock to save product. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table marinara sauce 121F. Per operator food was reheated on stove and then placed in steam table. Per operator food held in unit less than four hours. Observed not enough water below marinara sauce. Operator placed food back onto stove to reheat to 165F or higher. **Corrective Action Taken**

4/16/2025· 11mo ago

Visit ID: 8859919

Met Inspection Standards

2 high, 1 int

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in four drawer unit cooked onions (45F). Per operator food was cooked overnight and placed into unit to cool down. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in four drawer unit cooked onions (45F). Per operator food was cooked overnight and placed into unit to cool down. See stop sale.
  • 31B-02-4:Intermediate - No paper towels provided at handwash sink at dishwashing area. Operator provided paper towels. Corrected On-Site

2/11/2025· 1y ago

Visit ID: 10771115

Met Inspection Standards

1 high, 2 int

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at four drawer cooler under grill raw chicken (46F - Cold Holding); raw shrimp (50F - Cold Holding). Per operator food not prepared or portioned today. Food held out of temperature for less than 4 hours. Operator removed food to walk in cooler to quick chill. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at handwashing sink near dishwashing area sanitizer buckets stored inside. Operator removed. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink near dishwashing area. Operator provided soap. Corrected On-Site

8/23/2024· 1y 6mo ago

Visit ID: 8859741

Met Inspection Standards

1 high, 1 int

  • 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at bar dishwasher. Operator called for service **Corrective Action Taken** Warning - From follow-up inspection 2024-08-23: Bar dishwasher not in use. Main dishwasher being used for all items. Part on order per tech. Inspector will recheck at next unannounced inspection **Time Extended**
  • 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Warning - From follow-up inspection 2024-08-23: Next unannounced **Time Extended**

8/14/2024· 1y 7mo ago

Visit ID: 8723274

Follow-up Inspection Required

4 high, 2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 08B-52-4:Basic - Food stored under dripping water. Observed condensation from vent dripping into cheese sauce in steam table on cook line. Operator moved steam table to different location. See Stop Sale. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed at bar dishwasher. Operator called for service **Corrective Action Taken** Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked chicken date marked 8-3 in walk in cooler. Cooked onion mix date marked 8-1. See stop sale. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face then proceed to handle clean plate. Discussed with operator, operator instructed employee to change gloves and wash hands Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored under dripping water. Observed condensation from vent dripping into cheese sauce in steam table on cook line. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at ware washing hand wash sink, operator refilled Corrected On-Site Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Warning

1/4/2024· 2y 2mo ago

Visit ID: 8583347

Met Inspection Standards

3 high, 3 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags stored with clean wares in ware washing area, sushi line. Operator removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of food stored ion floor in walk in freezer. Operated moved to shelf Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-23
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw steak stored in same container as cooked steak. Operator discarded cooked steak Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above hot dog in cook line drawers. Raw shrimp stored above cooked pasta in cook line drawers. Raw beef stored above cooked potatoes in walk in cooler. Operator reorganized Corrected On-Site
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken 10:45 (135F - Cooling); chicken 11:20 (130F - Cooling) at room room temperature on cook line, discussed process with operator. Item is being cooled and reheated for immediate service. Discussed TPHC, hot holding. Operator started to reheat to 165F**Corrective Action Taken** **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on Operator printed and filled out at time of inspection. Corrected On-Site

9/25/2023· 2y 5mo ago

Visit ID: 8500511

Met Inspection Standards

1 int

  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection