FIG'S PRIME
1188 COMMERCE PARK DR STE 1002, Altamonte Springs FL 32714 · 407 960 1300
Last inspected Jun 17, 2026 · 8 visits since November 2023
APR 24
DEC 24
MAY 25
DEC 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. -bartender cutting orange zest strip, handling fruit with bare hands. Advised.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
What the inspector wrote — 17 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Operator paid at time inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 50F in salad cooler. Above fill lone in pan less than 4hrs per operator. Operator removed to bottom cooler for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Operator cleaned
Handwash sink used for purposes other than handwashing. -operstor filled container of water in hand sink -operstor dumped container of water in hand sink.
Show the remaining 13 findings ▾
Identity of food or food product misrepresented. Shrimp on menu is advertised as "gulf" shrimp. Packaging states shrimp is product of vietnam. Operator immediately corrected all menus
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date labeled. Shrimps bisque and lobster bisque labeled as "soup". In containers in walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Medicine stored on rack above sauce. Operator removed. Operator removed
Floor soiled/has accumulation of debris. Under equipment at bar. Under fryer and behind ice machine
Food not stored at least 6 inches off of the floor. Bucket of fish in floor in walk in cooler. Operator removed
In-use tongs stored on equipment door handle between uses. Tongs on oven door. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 80F water. Operator discarded water and removed utensils
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of far right oven on cook line has soiked tin foil inside. Per operator oven is not used
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and chest freezer
Plumbing system in disrepair. -Hot water handle missing from right cook line hand sink
Working containers of food removed from original container not identified by common name. -Sugar label Cut lettuce at salad station
Mar 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -unable to locate chlorine test strips.
Clean linens stored on floor. -bags of clean bar towels on floor in storage room.
Feb 20, 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 Intermediate1 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -unable to locate chlorine test strips.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean linens stored on floor. -bags of clean bar towels on floor in storage room.
Dec 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 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. -bartender cutting orange zest strip, handling fruit with bare hands. Advised.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -unable to locate chlorine test strips.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean linens stored on floor. -bags of clean bar towels on floor in storage room.
Food storage container/container lid cracked or broken. -gelato in cracked container. Operator will put product in different container.
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for chlorine dish machine. Operator will order.
Bowl or other container with no handle used to dispense food. -to go container with no handle in bag of panko.
Clean linens stored on floor. -in storage room in back hallway.
Cloth used as a food-contact surface. -towel under cut lettuce in container in salad cooler. Recommend deli paper between towel and food. Operator removed towel.
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. -3 portions of yellowfin tuna thawed. Operator removed from package.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -plastic wrapped steak and ground beef above flatbreads in cook line.
Clam/mussel/oyster tags not marked with last date served. -no date on majority of tags. Provided handout on shellstock tag requirements.
Food-contact surface soiled with food debris, mold-like substance or slime. -white deflector panel in ice machine soiled.
Handwash sink not accessible for employee use at all times. -pitcher in hand wash sink at end of cook line by walk in cooler.
Clean linens stored on floor. -on floor in storage room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -personal bag on top of syrup bag.
Floor soiled/has accumulation of debris. -floors soiled under shelving.
In-use tongs stored on equipment door handle between uses. -cook line oven. In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs, spoon in water 75°.
In-use wet wiping cloth/towel used under cutting board. -under yellow board on bench freezer.
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. -strainer in hand wash sink in dish area and at bar.
Food stored on floor. -vegetable oil containers on floor in back area.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -iceberg wedges stacked in pan in cooler above the load line less than 4 hours. Operator place top product into cooler below for temperature recovery.
Clam/mussel/oyster tags not marked with last date served. -some oyster tags have no date for last oyster served. Re-educated staff.
Handwash sink not accessible for employee use at all times. -strainer in hand wash sink by dish machine, pitcher in hand wash sink on cook line.
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.