DirtyFLRestaurant Inspection Data

PRIMA ITALIAN KITCHEN

Food safety records indicate PRIMA ITALIAN KITCHEN in VALRICO has 8 inspections with a 3.2/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 8 reports on file

1020 BLOOMINGDALE AVENUE

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 8 health inspection reports

All Inspection Reports

2/17/2026· 3w ago

Visit ID: 13594127

Met Inspection Standards

1 basic

  • 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Observed at bar. Warning - From follow-up inspection 2026-02-17: **Time Extended**

12/11/2025· 3mo ago

Visit ID: 10894116

Follow-up Inspection Required

2 high, 3 int, 8 basic

  • 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. Thawed fish in unopened reduced oxygen packaging observed in reach in cooler at cookline Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses at soda fountain in wait station. Warning
  • 08B-38-4:Basic - Food stored on floor. 2 buckets of cooked shrimp in ice water on floor in kitchen. Multiple buckets of sauces stored on floor in walk in cooler. 3 cases of beef on floor in walk in cooler. Warning
  • 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. Handle touching food in bulk bread crumbs Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under and behind soda fountain heads have buildup of debris Warning
  • 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. Multiple ROP packages of beef in reach in cooler not properly labeled. Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Multiple ROP packages of beef in reach in cooler in prep ares dated beyond 48 hours. Warning
  • 29-17-4:Basic - Waste line missing at soda gun holster. Observed at bar. Warning
  • 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. 12 packages of unopened reduced oxygen packaged salmon, marinaded and packaged on site, held thawed in reach in cooler in prep area. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw scallops and calamari stored behind shepherded cheese in flip top cooler. Operator placed raw items in front of the cheese. Corrected On-Site Warning
  • 03G-46-2:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment using reduced oxygen packaging for raw salmon, no HACCP plan or process waiver. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar has slimy buildup inside. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator, printed and posted. Corrected On-Site Warning

5/16/2025· 10mo ago

Visit ID: 10759639

Met Inspection Standards

1 high, 3 int

  • 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. Pan of Ricotta in walk in cooler dated 5-6. Stop sale issued. Manager discarded product
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulated debris. Manager put in dish to be cleaned **Corrective Action Taken**
  • 16-37-1:Intermediate - No Quaternary Ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 11-26-1:Intermediate - No proof provided that 2 food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new servers that started training.

3/7/2025· 1y ago

Visit ID: 10761099

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains. - From follow-up inspection 2025-01-16: **Time Extended** - From follow-up inspection 2025-03-07: **Time Extended**

1/16/2025· 1y 1mo ago

Visit ID: 10759568

Follow-up Inspection Required

2 int, 2 basic

  • 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 by dishwasher s soiled. - From follow-up inspection 2025-01-16: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standings water in bottom of reach in cooler on cooks line. Chef cleaned out water. Corrected On-Site - From follow-up inspection 2025-01-16: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains. - From follow-up inspection 2025-01-16: **Time Extended**
  • 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. Establishment doing cook and chill on steak without a HACCP plan. Warning - From follow-up inspection 2025-01-16: **Time Extended**

1/14/2025· 1y 1mo ago

Visit ID: 8733454

Follow-up Inspection Required

2 high, 4 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dishwasher s soiled.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler. Employee removed and properly stored drink. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Bucket of feta cheese stored on floor inside walk in cooler. Chef removed and properly stored cheese. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting. Chef washed onions. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standings water in bottom of reach in cooler on cooks line. Chef cleaned out water. 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. Dishwasher rested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored overtop cooked rice inside refrigerator on cooks line. Chef removed and properly stored fish. Corrected On-Site
  • 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. Emailed operator updated education packet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has a pan stored inside it on cooks line. Chef removed pan and placed at dishwasher. Corrected On-Site
  • 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. Establishment doing cook and chill on steak without a HACCP plan. Warning

4/8/2024· 1y 11mo ago

Visit ID: 8552184

Met Inspection Standards

3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish room Repeat Violation

11/14/2023· 2y 3mo ago

Visit ID: 8355008

Met Inspection Standards

3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks throughout kitchen
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. On cook line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink