F&D PRIME
1541 INTERNATIONAL PKWY STE 1001, Lake Mary FL 32746 · 407-915-5687
Last inspected Mar 17, 2026 · 10 visits since November 2023
MAY 24
NOV 24
MAY 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026028825 | Mar 17, 2026 | May 19, 2026 | $400 |
Inspection history
10 visits, newest first
Mar 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
What the inspector wrote — 11 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition.
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. - garlic butter, chili butter, regular butter (69F - Cold Holding) operator states kept on counter since 9am
Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. - Activated Charcoal used as ingredient in salt garnish.
Show the remaining 7 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Identity of food or food product misrepresented. - menu advertises Gulf shrimp. Box of shrimp found in walk in freezer states product of Ecuador
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - tuna tartare. Operator added asterisks to every menu.
No paper towels or mechanical hand drying device provided at handwash sink. - at bar hand wash sinks
In-use wet wiping cloth/towel used under cutting board.
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed tomato over cooked broccoli
Water leaking from pipe and/or faucet/handle. - at hand wash sink in corner of kitchen
Sep 12, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
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)
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.
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
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
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. - back side of meat slicer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - caviar. Operator added asterisk to all menus.
No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at dish station
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - corner of cookline - above dish station
Dead shellfish and/or shellfish with broken shells. See stop sale.
Employee personal food not properly identified and segregated from food to be served to the public. - employee beverages in cookline coolers
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelf of prep table rusted
Standing water in bottom of reach-in-cooler. - at bar cooler
Utensils in poor condition. - food strainer baskets rusted and bent. Operator discarded
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. - bulk sugar, bulk flour
Jul 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 9, 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. - ROP lobster - partially cooked chicken - raw beef tips
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - lobster
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
Handwash sink used for purposes other than handwashing. - bar hand wash sink used as dump sink
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
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
No handwashing sign provided at a hand sink used by food employees. - hand wash sink at dish station
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - raw meats over sliced cheese at cookline cooler
Stop Sale issued due to food not being in a wholesome, sound condition. - tuna ROP thawed
Vacuum breaker missing at splitter added to mop sink faucet. - existing vacuum breaker needs to be moved to the outlet side of splitter
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
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
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
Cutting board has cut marks and is no longer cleanable. - cookline cutting boards grooved and stained
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Antiseptic spray on the ice bin, operator removed
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
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.
Equipment in poor repair. Fry basket broken
Feb 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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
Jan 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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/.
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
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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/.
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
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer floor
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
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.