FLEMINGS PRIME STEAKHOUSE AND WINE BAR
8030 VIA DELLAGIO WAY BLDG F
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Baking ovens on cook line. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored next to easy to eat dressings on prep table. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cookline Corrected On-Site
Food safety inspection conducted on 3/31/2025 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 10/29/2024
High Priority
4
Intermediate
3
Basic
16
Total
23
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. Ice machine located in hallway.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On expo line metal serving dished not inverted.
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Dishes stored on rack at expo. Operator removed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In dish storage area. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Baking ovens on cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris under fryers and chargrill station.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in calamari flour container at cooks line. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves located next fryer. Baking oven on cooks lines.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets at front bar. Exterior of Soda machine. Exterior of fryers on cooks line. Gaskets on lowboy cold holding units on cooks line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Containers stored at dessert station Containers stored on drying rack in back area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in cooler on cooks line. Reach-in cooler at front bar.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Knives stored at expo.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Dessert cooler. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryers and char grill.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Sprayer at sprayer sink. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White substance in containers on front line and prep area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In front reach in cooler next to dessert station raw salmon and hamburger patties stored over cooked pork belly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes left in oven over night on cooks line. Temp at 109F.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bake potatoes stored in oven over night 109°. Operator discarded. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gorgonzola cheese in container not labeled in walk-in cooler open two days prior.
- 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/. Jonathan Sabogal 7/26/19.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All white cutting boards throughout establishment. Can opener in prep area.
Food safety inspection conducted on 10/29/2024 revealed 23 total violations (4 high priority, 3 intermediate, 16 basic).
Inspection on 4/17/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee above potatoes on cookline 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. Cell phone prep area Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Whole heads of lettuce Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Dessert cooler on cookline
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Dish area under sprayer sink
- 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. Butter blends 4/3.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Béarnaise and Diablo sauce 73F, Advised to use time as a public health control . - advised to remove second 1/9 pan in steam table Diablo sauce 103F
- 31B-03-4:Intermediate - No soap provided at handwash sink. Near back door Corrected On-Site
Food safety inspection conducted on 4/17/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 12/15/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handles in flour under hot well in kitchen. Corrected On-Site
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bar strainers not properly inverted in bar. Corrected On-Site
- 36-62-4:Basic - Light not functioning in prep area. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter temperature was 51F in kitchen on cooks line in ice well. Less than four hours per manager. Placed in cooler for temperature recovery. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster Tags not date marked with last day served.
- 03C-16-6:Intermediate - Establishment offers undercooked comminuted meat on the child menu. Sliders on kids menu
Food safety inspection conducted on 12/15/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).