14 PRIME
7510 GATE PKWY UNIT 105-107, Jacksonville FL 32256 · 904-688-1499
Last inspected Aug 20, 2026 · 11 visits since April 2025
APR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. One fly in kitchen. Swatted by manger.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Live, small flying insects found. One fly in kitchen. Swatted by manger.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Overstacked butter at 49°. In make table. Moved by manager. Placed at 11 am.
Clam/mussel/oyster tags not marked with last date served. Tags not marked with last date of use.
Ceiling tile missing. Missing ceiling tile above walk in cooler entrance.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
Jun 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Fish vacuum sealed in house raw, fresh to include cooked crab, raw shrimp marinated, raw shrimp in shell, raw skin on salmon and raw grouper, not frozen before, during and after being sealed per person in charge. No approved HACCP. Not utilizing 10k bags. Observed several items thawed in bags in walk in cooler. Per person in charge is working on haccp, has not yet submitted. Person in charge agreed to pause vacuum sealing fish until haccp has been approved. Also, oxtails vacuum sealed more than 48 hours ago placed in bag cold, then sealed observed in walk in cooler. Also, raw poultry, beef, foie gras, hard cheese observed vacuum sealed on site with no approved haccp.
Mar 31, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on hash brown and caviar course on dinner menu. Also, consumer advisory missing from brunch menu. Person in charge posted consumer advisory during inspection as stored behind host stand.
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. Fish vacuum sealed in house raw, fresh to include cooked crab, raw shrimp marinated, raw shrimp in shell, raw skin on salmon and raw grouper, not frozen before, during and after being sealed per person in charge. No approved HACCP. Not utilizing 10k bags. Observed several items thawed in bags in walk in cooler. Per person in charge is working on haccp, has not yet submitted. Person in charge agreed to pause vacuum sealing fish until haccp has been approved. Also, oxtails vacuum sealed more than 48 hours ago placed in bag cold, then sealed observed in walk in cooler. Also, raw poultry, beef, foie gras, hard cheese observed vacuum sealed on site with no approved haccp.
Jan 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ganache, cream cheese frosting, chantilly cream in pastry table top reach in cooler at 51-53F. Person person in charge has not had unit open. Unsure how long items have been out of temperature. See stop sale. Also, brown butter at ambient temperature in kitchen on top of microwave at 67F. Recommend holding on time. Person in charge states has been out of unit less than 4 hours, will move to time. Beef in left side drawer at protein station at 45F. Person in charge states has had drawers open for prep.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on hash brown and caviar course on dinner menu. Also, consumer advisory missing from brunch menu. Person in charge posted consumer advisory during inspection as stored behind host stand.
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. Fish vacuum sealed in house raw, fresh to include cooked crab, raw shrimp marinated, raw shrimp in shell, raw skin on salmon and raw grouper, not frozen before, during and after being sealed per person in charge. No approved HACCP. Not utilizing 10k bags. Observed several items thawed in bags in walk in cooler. Per person in charge is working on haccp, has not yet submitted. Person in charge agreed to pause vacuum sealing fish until haccp has been approved. Also, oxtails vacuum sealed more than 48 hours ago placed in bag cold, then sealed observed in walk in cooler. Also, raw poultry, beef, foie gras, hard cheese observed vacuum sealed on site with no approved haccp.
Jan 27, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 is vacuum sealing fish, raw meats. No approved haccp for establishment.
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
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. Observed employee cutting/ handling basil to be utilized on salad with no cook step with bare hands. Person in charge spoke to employee during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw egg whites from non pasteurized eggs stored over stock in walk in cooler. In reach in cooler raw bacon stored over prepped mushrooms. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Egg nog made with heavy cream dated 12.19 in bar cooler. Sauerkraut dated 1/16 in walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish vacuum sealed in house raw fresh, not frozen before per person in charge with no approved HACCP. Per person in charge is working on haccp, have not yet submitted. Also, vacuum sealed oxtail bagged cold, held cold in walk in cooler for longer than 48hrs with no approved haccp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ganache, cream cheese frosting, chantilly cream in pastry table top reach in cooler at 51-53F. Person person in charge has not had unit open. Unsure how long items have been out of temperature. See stop sale. Also, brown butter at ambient temperature in kitchen on top of microwave at 67F. Recommend holding on time. Person in charge states has been out of unit less than 4 hours, will move to time. Beef in left side drawer at protein station at 45F. Person in charge states has had drawers open for prep.
Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Oyster advisory in frame stored behind host stand, not conspicuous for customer. Person in charge made visible during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on hash brown and caviar course on dinner menu. Also, consumer advisory missing from brunch menu. Person in charge posted consumer advisory during inspection as stored behind host stand.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink next to door to entrance into kitchen from warewashing area. Person in charge provided.
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. Fish vacuum sealed in house raw, fresh to include cooked crab, raw shrimp marinated, raw shrimp in shell, raw skin on salmon and raw grouper, not frozen before, during and after being sealed per person in charge. No approved HACCP. Not utilizing 10k bags. Observed several items thawed in bags in walk in cooler. Per person in charge is working on haccp, has not yet submitted. Person in charge agreed to pause vacuum sealing fish until haccp has been approved. Also, oxtails vacuum sealed more than 48 hours ago placed in bag cold, then sealed observed in walk in cooler. Also, raw poultry, beef, foie gras, hard cheese observed vacuum sealed on site with no approved haccp.
Clams/mussels/oysters removed from original container for long-term storage. Shucked raw oysters that were shucked from shell in house, stored in quart container in reach in freezer with no tag. Person in charge discarded.
Food stored on floor. Observed tub holding coffee bottled on floor and container of oranges peeled in walk in cooler on floor. Person in charge raised.
Dec 23, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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 is vacuum sealing fish, raw meats. No approved haccp for establishment.
Nov 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters served raw, beef tartare, salmon tartare, caviar served raw with no disclosure on menu. Also, on drink menu drinks served with side of caviar missing disclosure.
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 is vacuum sealing fish, raw meats. No approved haccp for establishment.
Oct 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters served raw, beef tartare, salmon tartare, caviar served raw with no disclosure on menu. Also, on drink menu drinks served with side of caviar missing disclosure.
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 is vacuum sealing fish, raw meats. No approved haccp for establishment.
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority6 Intermediate1 Basic
Show 11 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per person in charge fish in freezer in vacuum packaging was not frozen at the time of vacuum packaging.
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottles of water in walk in cooler. Person in charge rearranged.
Stop Sale issued due to food not being in a wholesome, sound condition. Per person in charge fish in freezer in vacuum packaging was not frozen at the time of vacuum packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chocolate ganache made with cream in tabletop reach in cooler at 55F. Person in charge states has had lid open. Ambient temperature of unit 47F during inspection. Person in charge removed all items from unit.
Clam/mussel/oyster tags not marked with last date served. Several oyster and clam tags not marked with date last served, not in chronological order.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters served raw, beef tartare, salmon tartare, caviar served raw with no disclosure on menu. Also, on drink menu drinks served with side of caviar missing disclosure.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for any employees during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds lemon butter, roasted garlic, cinnamon butter on time per person in charge. Unable to provide written procedures. Inspector provided DBPR form. Person in charge filled out during inspection.
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 is vacuum sealing fish, raw meats. No approved haccp for establishment.
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. Establishment missing oyster advisory at time of inspection. Person in charge posted during inspection.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Person in charge turned on water during inspection.
Apr 16, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.