DirtyFLRestaurant Inspection Data

F&D PRIME

F&D PRIME has 9 health inspections on file for its LAKE MARY location, with an overall rating of 3.1/5. Recent inspections indicate some food safety concerns.

1541 INTERNATIONAL PKWY STE 1001

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 9/12/2025

Inspection #: Visit ID: 13515696

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - corner of cookline - above dish station
  • 01B-10-4:Basic - Dead shellfish and/or shellfish with broken shells. See stop sale.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. - employee beverages in cookline coolers 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. - employee cans of pineapple on dry storage rack
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelf of prep table rusted
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - at bar cooler
  • 14-12-4:Basic - Utensils in poor condition. - food strainer baskets rusted and bent. Operator discarded Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - bulk sugar, bulk flour
  • 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. - cream spinach (42f-47f - Cooling)
  • 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.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw tartare over sorbet at cookline freezer Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - quinoa datemarked 9/4. See stop sale
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - back side of meat slicer Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - caviar. Operator added asterisk to all menus. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at dish station Corrected On-Site

Inspection Date: 7/11/2025

Inspection #: Visit ID: 10836477

  • N/A:No Violations Were Observed

Inspection Date: 5/9/2025

Inspection #: Visit ID: 10836073

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - ROP lobster - partially cooked chicken - raw beef tips Warning - From follow-up inspection 2025-05-09: **Time Extended**

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10721195

  • 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. - sea bass
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink at dish station
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - lobster
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic butter (71F - Cold Holding); - chili butter (72F - Cold Holding) Observed on counter at cook line. Employee moved to ice bath WALK IN COOLER: - blue cheese (45F - Cold Holding); - Caesar dressing (45F - Cold Holding); - pernod spinach (46F - Cold Holding); - onion soup (46F - Cold Holding); - chicken stock (44F - Cold Holding); Manager states door opened many times during multiple deliveries today. - mushroom sauce (50F - Cold Holding) Manager unable to determine time when item reached above 41f. See stop sale Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - bar hand wash sink used as dump sink
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - ROP lobster - partially cooked chicken - raw beef tips Warning

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8742817

  • 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. - tuna
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - cookline cutting boards grooved and stained
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw meats over sliced cheese at cookline cooler Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. - tuna ROP thawed
  • 29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet. - existing vacuum breaker needs to be moved to the outlet side of splitter
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Caesar dressing made with raw egg yolk. Manager added asterisk to all menu Corrected On-Site
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. - provided to operator. Printed and posted to wall Corrected On-Site

Inspection Date: 5/2/2024

Inspection #: Visit ID: 8553439

  • 14-11-5:Basic - Equipment in poor repair. Fry basket broken
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Antiseptic spray on the ice bin , operator removed Corrected On-Site
  • 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/ Sarah Tatum
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8593125

  • 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Provided contact information to the operator - From follow-up inspection 2024-01-17: Per chef he is in the process of submitting paperwork for special process **Time Extended** - From follow-up inspection 2024-02-19: **Time Extended**

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8553211

  • 03G-53-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Provided contact information to the operator - From follow-up inspection 2024-01-17: Per chef he is in the process of submitting paperwork for special process **Time Extended**
  • 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added/moved Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - From follow-up inspection 2024-01-17: **Time Extended**

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8358670

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer floor
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Provided contact information to the operator
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added/moved Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per the operator some employees have yet to be trained