PRIMA ITALIAN KITCHEN
1020 BLOOMINGDALE AVENUE, Valrico FL 33596 · 813-571-5858
Last inspected Jun 10, 2026 · 9 visits since November 2023
APR 24
JAN 25
MAY 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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 operator updated education packet.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Tested at 0ppm. Wand not in chlorine supply correctly. Operator adjusted, tested at 50ppm
Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice in flip top cooler. Operator replaced with ladle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on flip top cooler shelf. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Drink glasses at soda fountain
Show the remaining 1 finding ▾
In-use knife/knives stored in cracks between pieces of equipment. Operator removed.
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Waste line missing at soda gun holster. Observed at bar.
Dec 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 12 packages of unopened reduced oxygen packaged salmon, marinaded and packaged on site, held thawed in reach in cooler in prep area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw scallops and calamari stored behind shepherded cheese in flip top cooler. Operator placed raw items in front of the cheese.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment using reduced oxygen packaging for raw salmon, no HACCP plan or process waiver.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar has slimy buildup inside.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator, printed and posted.
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. Thawed fish in unopened reduced oxygen packaging observed in reach in cooler at cookline
Equipment and utensils not properly air-dried - wet nesting. Drink glasses at soda fountain in wait station.
Food stored on floor. 2 buckets of cooked shrimp in ice water on floor in kitchen. Multiple buckets of sauces stored on floor in walk in cooler. 3 cases of beef on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching food in bulk bread crumbs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under and behind soda fountain heads have buildup of debris
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. Multiple ROP packages of beef in reach in cooler not properly labeled.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Multiple ROP packages of beef in reach in cooler in prep ares dated beyond 48 hours.
Waste line missing at soda gun holster. Observed at bar.
May 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pan of Ricotta in walk in cooler dated 5-6. Stop sale issued. Manager discarded product
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulated debris. Manager put in dish to be cleaned
No Quaternary Ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof provided that 2 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 new servers that started training.
Mar 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains.
Jan 16, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment doing cook and chill on steak without a HACCP plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dishwasher s soiled.
Standing water in bottom of reach-in-cooler. Standings water in bottom of reach in cooler on cooks line. Chef cleaned out water.
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 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. Dishwasher rested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored overtop cooked rice inside refrigerator on cooks line. Chef removed and properly stored fish.
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 operator updated education packet.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains.
Handwash sink used for purposes other than handwashing. Handwashing sink has a pan stored inside it on cooks line. Chef removed pan and placed at dishwasher.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment doing cook and chill on steak without a HACCP plan.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dishwasher s soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler. Employee removed and properly stored drink.
Food stored on floor. Bucket of feta cheese stored on floor inside walk in cooler. Chef removed and properly stored cheese.
Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting. Chef washed onions.
Standing water in bottom of reach-in-cooler. Standings water in bottom of reach in cooler on cooks line. Chef cleaned out water.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone
Wall soiled with accumulated grease, food debris, and/or dust. Dish room
Nov 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks throughout kitchen
Single-service articles not stored inverted or protected from contamination. On cook line
Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink
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.