KYLE G'S PRIME SEAFOOD
10900 S OCEAN DR, Jensen Beach FL 34957 · 772-237-5461
Last inspected Aug 3, 2026 · 11 visits since October 2023
NOV 24
MAR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired license 12/1/23
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026034807 | Mar 13, 2026 | Jun 2, 2026 | $200 |
Inspection history
11 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 findings
Observed: Non-food grade paper/paper towel used as liner for food container. At reach in cooler - non food grade paper towel in directed contact with parsley- operator removed. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler drawers by cookline- raw ground beef patty’s stored over raw fish - operator removed and stored properly. **Corrective Action Taken** Priority: High Priority
Observed: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Luis Guix 03/24/26 expired. Priority: Intermediate
Observed: In-use wet wiping cloth/towel used under cutting board. Priority: Basic
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength 0ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with quaternary sanitizer at 300 ppm at time of inspection
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mar 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength 0ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with quaternary sanitizer at 300 ppm at time of inspection
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef then proceed to handle clean equipment at cook line Educated operator for employees to wash hands correctly
Observed Employee touched face and then handled clean equipment and handle plated food without washing hands. inside kitchen by cook line
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw bacon not commercially packaged stored over ready to eat sauces inside reach in freezer Operator removed and stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Inside tall stainless in cooler against wall in back kitchen: raw oysters (50F-cold holding); raw clams (52F - Cold Holding) Per operator food not prepared or portioned today Food received at approximately 11AM and left out of temperature for approximately 2 hours Observed ambient clip in thermometer inside cooler at 55F. Operator placed oysters inside colder holding unit to quick chill Observed at reach in cooler below stove top at cook line: cooked shrimp (46F - cold holding); per operator food not prepared or portioned today and left out of temperature from drawer opening for approximately 1 hour Operator placed on ice bag and dropped temperature to 43F Observed Cooked apple and mango sauce inside cold holding well on cook line past fill line (46F - Cold Holding) per operator food not prepared or portioned today and left out of temperature for approximately 1.5 hours Operator placed underneath in reach in cooler to quick chill Corrective Action TakenCorrective Action TakenRepeat ViolationAdmin Complaint**
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in kitchen shallots on metal sheet tray on cooling rack at 70F (Cooling at 12:30 since 11:30-64F at 1:30) At current rate of cooling, items will not reach from 135F to 41F within 6 hours Operator placed food inside walk n cooler to chill
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized at time of inspection
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Oct 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef burgers stored over raw mussels in reach in cooler at cook line, operator removed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in cooler at prep area: Opened Swiss cheese date marked 10/1 House made Crab cake mix 9/30 Food not consumed/sold within 7 days after opening/preparation. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in reach in cooler at prep area: Opened Swiss cheese date marked 10/1 House made Crab cake mix 9/30 Food not consumed/sold within 7 days after opening/preparation. See stop sale.
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. Observed at reach in cooler at cook line- Mac and cheese sauce (46F-cold holding); cooked pasta (48F- cold holding); Per operator, items not prepped or portioned today and left out of temperature for more than 4 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at cook line- Mac and cheese sauce (46F-cold holding); cooked pasta (48F- cold holding); Per operator, items not prepped or portioned today and left out of temperature for more than 4 hours, see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked yellow rice in metal container sitting on cooling rack in kitchen at 101F- cooling at 12:00 since 11:00- 91F at 12:45- at current rate of cooling, items will not reach from 35F to 70F within 2 hours. Operator placed container of yellow rice inside walk in cooler to quick chill.
Ceiling/ceiling tile shows damage or is in disrepair through kitchen
Floor area(s) covered with standing water.
Floors not maintained smooth and durable.
Mar 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked potatoes at flip top cooler on cook line. Raw fish over fully cooked shredded chicken not in commercial packaging at walk in freezer. Operator stored all products properly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Whipped butter no time stamp. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours.
Handwash sink used for purposes other than handwashing. Various cleaning spray bottles hanging on hand wash sink at outside bar.
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ginger soy sauce dated 11/6 in stainless reach in cooler at cook line. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ginger soy sauce dated 11/6 in stainless reach in cooler at cook line. See stop sale.
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. Observed cooked potatoes at 52F-cold holding- per operator, items not prepared or portioned today. Items out of temperature for mom than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes at 52F-cold holding- per operator, items not prepared or portioned today. Items out of temperature for mom than 4 hours. See stop sale.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance Observed ceilings soiled at multiple areas of main kitchen.
Dead roaches on premises. Observed dead roach on floor of down stairs storage area. Operator removed and sanitized area properly.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on server prep counter over container of cinnamon. Operator removed and stored and properly.
Food storage container/container lid cracked or broken at top shelf storage prep area.
Food stored on floor. Observed several containers of sauces in ice buckets stored on floor of kitchen prep area.
Jun 12, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken stock (105F - Cooling)@12:26, since11:30 87F @1:18pm at this cooling rate product will not reach 70F within 2 hours. Advised operator to place in walk-in to fascilitate cooling. Operator placed chicken stock in walk in.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold Ike substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floors not maintained smooth and durable.
Wall soiled with accumulated grease, food debris, and/or dust. In dining room area, accumulation of mold at wood panels along wall.
Worn, torn and/or soiled floors/carpeting. At steps in bar area, carpet worn.
May 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime- several at cook line
Handwash sink at the inside bar used for purposes other than handwashing- to store container Removed
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance- entire kitchen ( above cook lines and prep areas)
Floors not constructed to be easily cleanable- throughout the whole kitchen - large concrete wholes in the floor
Floors not maintained smooth and durable- throughout the kitchen ( cook line, prep areas, and dishwasher area)
Food stored on floor- container with lobsters and seaweed in walk-in freezer; container of shrimp in the kitchen Operator stored properly
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents have heavy accumulation of grease.
Standing water on the floor at cook line and in front of produce walk-in cooler
Worn, and stained carpeting in the dining room area
Feb 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired license 12/1/23
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over cooked crab meat, caviar over cut lettuce reach in cooler cook line. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Asian dressing (cooked ginger and garlic) (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 30 minutes. Operator decided to place on time control. Operator placed time stamp for remaining 3.5 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Clarified butter with no time stamp on cold line. Per Operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked yellow rice (121F - Cooling) at 11:30 since 11:00 - 111F 11:55 Observed on speed rack in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by triple sink. Operator placed paper towels.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
Clam/mussel/oyster tags not marked with last date served. -clams, mussels, and oysters
Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle soiled in inside bar area, operator cleaned
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked corn salsa prepared on Monday 10/23/2023 lacking date marking
Bowl or other container with no handle used to dispense food. -bowl in flour container, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents/tiles over hot appetizers cooler, dish washing area, over grill station
Employee drink in a food preparation or other restricted area. -employee drink on shelf above dishwasher, operator relocated
Floors not maintained smooth and durable. -floors throughout kitchen
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off oven doors, operator removed
Light shield damaged/in disrepair. -light shield over back line cracked
No handwashing sign provided at a hand sink used by food employees. -handwash sink at outdoor bar -handwash sign at triple sink states "hand wash only", provided handwash signs, operator posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -main walk-in cooler fan covers have an accumulation of dust/debris. -hood filters over flat top grill soiled
Working containers of food removed from original container not identified by common name. -sugar and flour containers lacking labels
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.