PRIME 239 STEAKHOUSE
1715 CAPE CORAL PKWY W STE 30-33, Cape Coral FL 33914 · 239-673-8816
Last inspected Jun 25, 2026 · 7 visits since August 2023
JAN 24
OCT 24
MAR 25
OCT 25
JUN 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The chef posted form during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2021021412 | Apr 7, 2021 | Jun 24, 2021 | $160 |
Inspection history
7 visits, newest first
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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. Operator sous vide's chicken. provided EZ Template to operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Opened employee beverage container in a cold holding unit with food to be served to customers. Partial personal drink in beef cooler. Observed operator correct violations in order to meet inspection standards.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 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 (Chlorine 00ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored directly over prepared ground beef in reach in cooler. Operator moved food to proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish in walk in cooler. Operator moved foods to proper storage.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary exceeds 400ppm); operator diluted to achieve: Sanitizer Bucket (Quaternary 200ppm)
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice scoop handle in contact with ice. Ice scoop handle resting in ice in ice well behind bar. Bartender removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary exceeds 400ppm); operator diluted to achieve: Sanitizer Bucket (Quaternary 200ppm)
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 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. The manager changed out sanitizer bucket during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over ready to eat crab mix in walk-in cooler. The chef moved the crab mix to reach-in cooler on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table across from cook line.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container flour.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers in stand up reach-in freezer.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. The chef posted form during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed reach-in cooler gasket across from cook line gasket torn.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink beside cook line hot water shut off. The chef turned on hot water at hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The chef had ice machine cleaned.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner above prep table. The chef protected plates above prep table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.
In-use knife/knives stored in cracks between pieces of equipment. The chef removed knives from in between equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The chef removed container from flour bin.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
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.