LEWIS PRIME GRILL
10120 FOREST HILL BLVD STE 110, Wellington FL 33414 · 561-837-3800
Last inspected Aug 14, 2026 · 9 visits since August 2023
MAR 24
NOV 24
NOV 24
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 4 flies flying around in kitchen; 1 landing on slicer in prep area. Operator advised chef to clean and sanitize slicer.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025003496 | Nov 7, 2024 | Jun 5, 2025 | $600 |
| 2--2025005897 | Nov 18, 2024 | May 14, 2025 | $600 |
| 2--2023049647 | Aug 29, 2023 | Oct 2, 2023 | $600 |
| 2--2023005995 | Jan 25, 2023 | Mar 8, 2023 | $400 |
| 2--2021037376 | Jul 7, 2021 | Sep 3, 2021 | $200 |
Inspection history
9 visits, newest first
Aug 14, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 11 high priority.
11 High priority3 Intermediate0 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of tomatoes.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw oysters then handled pan with cooked bacon in reach in cooler; no hand wash. Operator removed pan of cooked bacon from reach in cooler.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch clothes then handled clean fryer basket; no hand wash. Chef washed hands, advised to clean fryer basket.
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 chef touch glasses then touched several clean pans with food; no hand wash. Chef washed hands.
Live, small flying insects found. Observed 4 flies flying around in kitchen; 1 landing on slicer in prep area. Operator advised chef to clean and sanitize slicer.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Letter provided from source has no direct link to vendor. Advised operator to serve salmon well done until parasite destruction can be verified.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: Panned raw beef stored over panned churros. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At cooler next to auto shaam: Raw steak stored above cooked bacon Operator fixed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ranch dressing with butter milk08/04 Rib marinade with fresh garlic and oil 07/21 Roasted garlic 07/22 Aupoive with heavy cream 08/02 Bolognese 08/05 Cooked spinach paste 07/24 Sweet chili sauce with fresh garlic and oil 08/03 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. Ranch dressing with butter milk08/04 Rib marinade with fresh garlic and oil 07/21 Roasted garlic 07/22 Aupoive with heavy cream 08/02 Bolognese 08/05 Cooked spinach paste 07/24 Sweet chili sauce with fresh garlic and oil 08/03 See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At auto sham: mashed potatoes (119F - Hot Holding) As per operator, stored since 1.25 hours Operator removed to reheat to 165+F. On prep counter: lemon butter (93F- Hot holding) As per operator, stored since 3:45pm. Advised to reheat to 165+F. Demi glaze with cooked mushrooms (114F - Hot Holding); cooked onions (123F - Hot Holding); mashed potatoes (109F - Hot Holding) As per operator p, all items stored since 3:00pm. Operator removed items to reheat to 165+F. Mashed potatoes reheated to 169F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At expo: Milk opened over 24 hours not date marked. Advised operator to date mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At expo: butter (69F at 4:20pm; 69F at 5:12pm- Ambient Cooling); sour cream (67F at 4:20pm; 68F at 5:13pm - Ambient Cooling) As per operator, cooling since 4pm. At current rate of cooling, products will not cool to 41F within 4 hours. Operator placed items to quick chill. At flip top reach in cooler close to stove top: diced butter (49F at 4:30pm; 50F at 5:20pm- Cooling) since 20 mins; bolognese (48F at 4:30pm; 48F at 5:20pm- Cooling) As per operator, products cooling since 20 mins. At current rate of cooling, products will not cool to 41F within 4 hours. Operator discarded items.
Observed container of raw oysters with no tag at cookline. Operator placed tag in container.
May 4, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 18, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Dented can of pineapples.
Employee handled soiled equipment or utensils 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 touched reach in cooler to open and retrieved clean pan with food; no hand wash. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in 2 door cooler next to grill: raw salmon stored over cheese. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler close to fryer: cooked tuna (47F - Cold Holding) Not prepped or portioned today. As per operator transferred from walk in 1.5 hours prior. At fry grill prep area: pico de gallo (47F - Cold Holding) As per operator, taken from walk in cooler since 30 mins. Not prepped or portioned today. Stored double panned. Advised operator to quick chill items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust in dining area.
Objectionable odors in dining area of the establishment close to the kitchen.
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food/ clean equipment and utensil without washing hands. Observed chef handle raw salmon then handled clean utensil and pot; no hand wash. Chef washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sliced cheese at double door cooler next to grill. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package stored overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo line: ice bath: cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) As per operator, items stored 2 hours. In ice bath next to stove top: sliced tomatoes (62F - Cold Holding); arugula (66F - Cold Holding) As per operator, items stored for since 1 hour. Items not prepped or portioned today. Operator moved items to quick chill.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made chicken pot pie (150F at 4:15pm - Reheating) As per chef reheated on stove top 10 mins prior; process is finished so he transferred to steam table. Food did not reheat to 165F within 2 hours. Chef reheated to 179F.
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. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package stored overnight. See stop sale.
May 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish two door cooler end of cook line Removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed in cooler. Discussed TPHC with chef. Emailed document.
Floor area(s) covered with standing water. Standing water between floor tiles throughout kitchen.
Mar 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish two door cooler end of cook line Removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (79F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Placed in cooler. Discussed TPHC with chef. Emailed document.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor area(s) covered with standing water. Standing water between floor tiles throughout kitchen.
Aug 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spinach dip (50F - Cold Holding); in pan at make table #1at cook line; individual containers stacked on top of each other; operator moved food on the bottom; food not prepared or portioned today; food out of temperature for approximately 1 hour; air flow blocked; Alfredo sauce (60F - Cold Holding)at ice bath station at cook line; as per operator food not portioned or prepared today; ice bath is not covering the food containers; operator added ice and water to quick chill;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee mug on prep table at cook line. Discarded
Food stored on floor- seafood cases on the floor in walk-in freezer
In-use utensil stored in sanitizer between uses. Tongs used to flip meats on the grill in sanitizer Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit- scoops in water at 88 F at steam table Operator discarded
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.