MALIO'S PRIME STEAKHOUSE
400 N ASHLEY DR STE 410
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Bar area tested 2 times restaurant will use three compartment sink - From follow-up inspection 2025-04-10: Still observed at 0 ppm waiting on the dish repair to come in. **Time Extended** - From follow-up inspection 2025-04-16: Dish machine was not functioning at time of call qback. Observed dishes in the machine management discussed the bartender takes the dishes to the kitchen to wash bar will use the three compartment sink to wash dishes Admin Complaint
Food safety inspection conducted on 4/16/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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 sitting in walk in cooler not removed from packaging. See stop sale Warning - From follow-up inspection 2025-04-10: 3 salmons not removed from the packaging. See stop sale **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Bar area tested 2 times restaurant will use three compartment sink - From follow-up inspection 2025-04-10: Still observed at 0 ppm waiting on the dish repair to come in. **Time Extended**
Food safety inspection conducted on 4/10/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 4/9/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 sitting in walk in cooler not removed from packaging. See stop sale Warning
- 12B-01-4:Basic - Employee eating while preparing food.employee chewing gum on serving line. Warning
- 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. Bar area tested 2 times restaurant will use three compartment sink
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in rolling cooler Cold holding: raw beef 46 f lobster 46 f raw beef 44 f 2nd temps all to 43 f on cooks line employee moved food to freezer 2nd temp all to 43 f Reach in cooler rolling cooler on salad prep station Cold holding: crambule 48 f goat cheese 48 f held over night no temperatures taken butter 52 f Warning
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef was unable to find the tag set at time of inspection. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Repeat Violation Warning
Food safety inspection conducted on 4/9/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 11/12/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance in kitchen area. - From follow-up inspection 2024-11-12: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher. Corrected On-Site - From follow-up inspection 2024-11-12: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by dishwasher. - From follow-up inspection 2024-11-12: **Time Extended**
Food safety inspection conducted on 11/12/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 11/4/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance in kitchen area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Some employees not using hair restraint. Employees put on hair restraints. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by dishwasher.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cooks line tested 300ppm of chlorine. Chef emptied and refilled bucket retested ar 100ppm. Corrected On-Site
- 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. Employee plating salmon used bare hand to plate salmon.
- 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher reached 151F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Warning
Food safety inspection conducted on 11/4/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 4/4/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on back rack Warning - From follow-up inspection 2024-04-04: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2024-04-04: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-04-04: **Time Extended**
- 31B-05-4:Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed it Corrected On-Site Warning - From follow-up inspection 2024-04-04: **Time Extended**
Food safety inspection conducted on 4/4/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 4/2/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on back rack Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut greens (44F - Cold Holding); chicken (52F - Cold Holding); shrimp (45F - Cold Holding) cooler under hot equipment and next to cold station, cooler under hot equipment has standing water and is tripping the outlet switch. Operator moved all items to other cooler Warning
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator diluted it. Corrected On-Site Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed it Corrected On-Site Warning
Food safety inspection conducted on 4/2/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 10/9/2023
High Priority
3
Intermediate
6
Basic
5
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Raw oysters with no tag in walk-in cooler. Operator segregated at time of inspection. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored by cutting board on prep table. Operator removed drink. Corrected On-Site Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Under dish machine.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 2 handwash sinks at dish machine area.
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw beef stored over the ginger beers and packaged tortillas in walk-in cooler. Employee rearranged items to prevent cross contamination. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw oysters missing tag.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked macaroni 40-48 F and cooked potato 41-46 F stored on reach-in cooler. Discussed food container fill line with operator, operator moved over filled cooked macaroni and potato into reach-in cooler. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam, mussel and oyster tags not marked with last date served. Clam, mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food container filling water in handwash sink on cook line. Operator discussed with employee about handwash sink for handle wash only. **Corrective Action Taken** Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Christine Holloway.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Recommended irreversible thermometer or thermo strip.
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/oysters. See stop sale.
Food safety inspection conducted on 10/9/2023 revealed 14 total violations (3 high priority, 6 intermediate, 5 basic).