LEWIS PRIME GRILL
7040 SEMINOLE PRATT RD, Loxahatchee FL 33470 · 561.619.5115
Last inspected Jan 13, 2026 · 9 visits since January 2024
MAY 24
NOV 24
MAR 25
OCT 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying around in kitchen; 1 landing on prep table. Operator killed all.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090164 | Oct 21, 2025 | Jan 15, 2026 | $400 |
| 2--2025006220 | Nov 18, 2024 | Jun 30, 2025 | $400 |
| 2--2024030501 | May 2, 2024 | Jun 10, 2024 | $680 |
| 2--2016044012 | Sep 16, 2016 | Oct 13, 2016 | $400 |
Inspection history
9 visits, newest first
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority7 Intermediate1 Basic
What the inspector wrote — 15 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked Philly meat (103F 2:40pm- Cooked Cooling) As per operator, cooling since 12:25pm. At walk in freezer: house made queso (104F at 2:50pm- Cooked Cooling) As per operator, cooling since 12:30pm. Products did not cool from 135F to 70F in a total of 2 hours. See stop sale.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee pound steak with gloves on then handled sliced white American cheese with said gloves; no hand wash. See Stop sale for sliced white American cheese. Employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone then put gloves on and handled clean pan from dishwasher; no hand wash. Employee washed hands and cleaned and sanitized pan.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator corrected. Heat strip turned black.
Show the remaining 11 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee pound steak with gloves on then handled sliced white American cheese with said gloves; no hand wash. See Stop sale for sliced white American cheese.
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. At flip top cooler across from cook line: sliced provolone (46F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked Philly meat (103F 2:40pm- Cooked Cooling) As per operator, cooling since 12:25pm. At walk in freezer: house made queso (104F at 2:50pm- Cooked Cooling) As per operator, cooling since 12:30pm. Products did not cool from 135F to 70F in a total of 2 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: sliced provolone (46F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster operator.
Clam tags not marked with last date served.
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 poster to operator.
Establishment not maintaining mussel tags for 90 days.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: cooked pasta (69F at 2:15pm; 67F at 2:50pm- Cooked Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F in a total of 6 hours. At flip top cooler across from cook line: cut butter (49F at 2:30pm; 48F at 3:00pm - Ambient Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill over stacked portion. Operator placed to quick chill.
No proof provided that 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 persons employed 3 approximately 3 weeks.
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.
No Heimlich maneuver/choking sign posted. Emailed poster to operator.
Oct 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. For both dishwasher machine one in kitchen other one in kitchen area. Operator moved sanitizer procedure to 3 compartment sink quaternary 200 ppm
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 6 high priority.
6 High priority1 Intermediate1 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen to the outside of the restaurant then came back right to the line to keep preparing food without washing hands first. Employee washed hands
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. For both dishwasher machine one in kitchen other one in kitchen area. Operator moved sanitizer procedure to 3 compartment sink quaternary 200 ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cooler under grill Raw burgers stored above whole muscle beef Operator stored properly
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Spinach dip 10/4 Cooked rice 10/6
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 and the time removed from temperature control cannot be determined.for butter and Bernnaise kept on expo side. Operator timed marked for the remaining time of 3 hours.
Toxic substance/chemical improperly stored. Cleaner bottles stored next to vinegar and oil under steam table. Operator removed
No soap provided at handwash sink.at bar area Provided
No handwashing sign provided at a hand sink used by food employees.bar area.
Mar 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler across from stovetop: Raw shrimp stored in top portion of make table stored over spinach in bottom portion of make table. At flip top cooler across from stovetop: Raw shelled stored in top portion of make table stored over cooked rice in bottom portion of make table. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from stovetop: Sliced cheese (44F - Cold Holding) As per manager, stored 1 hour prior, over stacked. Not prepped or portioned today. Operator removed over-stacked portion to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: shepherd's pie (128F - Hot Holding) As per operator, stored 1 hour. Operator placed on flat top grill to reheat to 165F.
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying around in kitchen; 1 landing on prep table. Operator killed all.
May 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around along cook line landing on box of gloves and side of pan containing breading at fryer. 1 live, small flying insect flying around at dry storage area.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Basalmic onion dated 04/29 stored in low boy near cookline. At flip top cooler unit on expo line pico de gallo dated 04/20. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top: beef sauce (125F - Hot holding) As per chef, made 5 mins prior. Operator reheated to 165F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter near double glass door reach in coolers: house made marinara (123F at 3:17pm; 115F at 4:13pm- Cooling) As per chef, cooling since 1 hour. At current rate of cooling, marinara sauce will not cool to 70F within 2 hours. Operator decided to reheat to 165F and restart cooling.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Unwashed peppers stored over key lime pie and various sauces. Advised operator to store properly.
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 8 high priority.
8 High priority3 Intermediate1 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employe take trash outside then return to kitchen then handled clean wiping cloth and prep table; no glove removal;no hand wash. Employee removed gloves and washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around along cook line landing on box of gloves and side of pan containing breading at fryer. 1 live, small flying insect flying around at dry storage area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double glass door reach in cooler: raw beef strips in pans stored above raw pork. Advised operator to store properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Basalmic onion dated 04/29 stored in low boy near cookline. At flip top cooler unit on expo line pico de gallo dated 04/20. See stop sale.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee take garbage out with gloves then touch clean wiping cloth and prep counter; no glove change. Employee changed gloves and washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Basalmic onion dated 04/29 stored in low boy near cookline. At flip top cooler unit on expo line pico de gallo dated 04/20. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top: beef sauce (125F - Hot holding) As per chef, made 5 mins prior. Operator reheated to 165F.
Vacuum breaker missing at hose bibb added to hose bibb at mop sink. Advised operator to provide.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter near double glass door reach in coolers: house made marinara (123F at 3:17pm; 115F at 4:13pm- Cooling) As per chef, cooling since 1 hour. At current rate of cooling, marinara sauce will not cool to 70F within 2 hours. Operator decided to reheat to 165F and restart cooling.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At double glass door reach in near cookline: skinned cooked potatoes cooked and frozen 04/24 removed and thawed but not properly date marked when it is thawed and held at refrigeration temperatures again. Operator discarded.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At flip top cooler unit near cookline hand wash sink, Chipotle deviled eggs (raw eggs) prepared on site not date marked as per operator made more than 24 hrs. Operator discarded.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Unwashed peppers stored over key lime pie and various sauces. Advised operator to store properly.
Jan 10, 2024Inspection Completed - No Further ActionRoutine 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.