MALIO'S PRIME STEAKHOUSE
400 N ASHLEY DR STE 410, Tampa FL 33602 · 813-223-7746
Last inspected Jul 9, 2026 · 16 visits since October 2023
NOV 24
APR 25
SEP 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. 2 live roaches underneath the prep line equipment 1 live roach inside the middle part of the prep table 1 live roach inside the drain back kitchen 1 live underneath prep table by cooks line. 1 live roach underneath the salad prep station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026017141 | Mar 9, 2026 | May 14, 2026 | $800 |
| 3--2025044291 | Apr 9, 2025 | Dec 10, 2025 | $200 |
Inspection history
16 visits, newest first
Jul 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Unsalted butter 49F sitting on counter discussed time as public health Reach in cooler glass door on cooks line raw lamb 44 Reach in glass cooler by kitchen entrance Cold holding : créme br\00C3\00BBlée 50F raw beef 47F blue cheese 47F held less than 4 hours manager moved to freezer 2nd temp
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White interior
Water leaking from pipe and/or faucet/handle. Hand washing sink by cooks line across from dish washer machine manager has a bucket to catch the water
Jul 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw salmon than grabbed bun no handwashing or glove change. Employee did the same thing with raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 7 créme brûlée. Made on 6-30-26 in the morning went over the 24 hour mark on last day 6-7-26.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Unsalted butter 49F sitting on counter discussed time as public health Reach in cooler glass door on cooks line raw lamb 44 Reach in glass cooler by kitchen entrance Cold holding : créme brûlée 50F raw beef 47F blue cheese 47F held less than 4 hours manager moved to freezer 2nd temp
Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested above 200ppm-500ppm at bar area.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Raw oysters 6-16 manager found tag and moved to oysters.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Eduardo Oliver's worked in restaurant 2 month taking test currently 8 employees no food manager.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink by the dish washing area manager fixed the dispenser roll
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White interior
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep line manager removed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over washed. Potatoes walk in cooler manager moved to proper storage
Water leaking from pipe and/or faucet/handle. Hand washing sink by cooks line across from dish washer machine manager has a bucket to catch the water
Mar 9, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 9, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 2 live roaches underneath the prep line equipment 1 live roach inside the middle part of the prep table 1 live roach inside the drain back kitchen 1 live underneath prep table by cooks line. 1 live roach underneath the salad prep station.
Mar 9, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 4 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 2 live roaches underneath the prep line equipment 1 live roach inside the middle part of the prep table 1 live roach inside the drain back kitchen 1 live underneath prep table by cooks line. 1 live roach underneath the salad prep station.
Handwash sink used for purposes other than handwashing. Wisk inside hand washing sink cooks line across fryer
Dead roaches on premises. 1 dead roach by Back door were dish washer machine area. Manager removed dead roach and sanitized the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table while cutting food preparation
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at far end of cooks line were rop meats are stored. Cold holding: raw beef 47 F lobster 47F snail 47F ambient air temperature 47F Reach in cooler egg crambule 51F
Handwash sink used for purposes other than handwashing. Knife inside manager removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on dish shelf
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. Rop beef dated incorrectly. The beef is held less than 48F hours. They put the time on packing when they cut the meat but not when they vacuum seal the product
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 16, 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 ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area tested 2 times restaurant will use three compartment sink
Apr 10, 2025Call 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area tested 2 times restaurant will use three compartment sink
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 sitting in walk in cooler not removed from packaging. See stop sale
Apr 9, 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 ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area tested 2 times restaurant will use three compartment sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.reach in rolling cooler Cold holding: raw beef 46 f lobster 46 f raw beef 44 f 2nd temps all to 43 f on cooks line employee moved food to freezer 2nd temp all to 43 f Reach in cooler rolling cooler on salad prep station Cold holding: crambule 48 f goat cheese 48 f held over night no temperatures taken butter 52 f
Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef was unable to find the tag set at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
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 sitting in walk in cooler not removed from packaging. See stop sale
Employee eating while preparing food.employee chewing gum on serving line.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance in kitchen area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by dishwasher.
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 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. Employee plating salmon used bare hand to plate salmon.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher reached 151F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance in kitchen area.
Employee with no hair restraint while engaging in food preparation. Some employees not using hair restraint. Employees put on hair restraints.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by dishwasher.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cooks line tested 300ppm of chlorine. Chef emptied and refilled bucket retested ar 100ppm.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed it
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on back rack
Equipment and utensils not properly air-dried - wet nesting.
Apr 2, 2024Warning 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut greens (44F - Cold Holding); chicken (52F - Cold Holding); shrimp (45F - Cold Holding) cooler under hot equipment and next to cold station, cooler under hot equipment has standing water and is tripping the outlet switch. Operator moved all items to other cooler
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator diluted it.
Clam/mussel/oyster tags not marked with last date served.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed it
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on back rack
Equipment and utensils not properly air-dried - wet nesting.
Oct 9, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Raw animal food stored over canned/bottled drinks. Raw beef stored over the ginger beers and packaged tortillas in walk-in cooler. Employee rearranged items to prevent cross contamination.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw oysters missing tag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked macaroni 40-48 F and cooked potato 41-46 F stored on reach-in cooler. Discussed food container fill line with operator, operator moved over filled cooked macaroni and potato into reach-in cooler.
Clam, mussel and oyster tags not marked with last date served. Clam, mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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.
Handwash sink used for purposes other than handwashing. Food container filling water in handwash sink on cook line. Operator discussed with employee about handwash sink for handle wash only.
Manager or person in charge lacking proof of food manager certification. Christine Holloway.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Recommended irreversible thermometer or thermo strip.
No tag on/for original container of raw, in-shell clams/oysters. See stop sale.
Damaged/spoiled/recalled food not properly segregated. Raw oysters with no tag in walk-in cooler. Operator segregated at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored by cutting board on prep table. Operator removed drink.
Floor area(s) covered with standing water. Under dish machine.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. 2 handwash sinks at dish machine area.
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.