PRIME STEAKHOUSE
133 S TAMIAMI TRAIL, Venice FL 34285 · 941-837.8325
Last inspected Jul 20, 2026 · 8 visits since September 2023
JUL 24
DEC 24
JAN 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter at cooks line at 119F hot holding
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting boards at cooks line have cut marks and are no longer cleanable. Repeat from last inspection 5-28-26
Jun 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting boards have cut marks and are longer cleanable on the cook line.
Walk-in cooler shelves with rust that has pitted the surface.
May 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. Observed 5 copper lined Moscow Mule cups behind the bar. The operator placed the cups out of service.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese (52F - Cold Holding); butter (52F - Cold Holding); cut tomatoes (48F - Cold Holding) in the single door reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (52F - Cold Holding); butter (52F - Cold Holding); cut tomatoes (48F - Cold Holding) in the single door reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods.
Vacuum breaker missing at the splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Observed an employee fill a water pitcher in the handwashing sink at the entrance to the cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
Cutting boards have cut marks and are longer cleanable on the cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed ROP ground beef patties, made him prepared less than 48 hours lacking all required information and contrasting background.
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. Observed commercially process, reduced oxygen packet fish, indicating removed from packaging before completely flowing, not removed from package. Operator corrected above issues to meet inspection standards.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line and prep area. Observed operator correct issue to meet standards for inspection.
In-use tongs stored on equipment door handle between uses. Observed operator correct issue to meet standards for inspection.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Observed chemical spray bottles at end of cooks line on shelf over breading station and at wait station shelf over cooked pop-overs. Observed operator move chemical bottles.
Handwash sink at back kitchen not accessible for employee use at all times, blocked by empty kegs. Observed operator move kegs.
Spray bottle containing toxic substance not labeled at dishwasher area. Operator labeled bottle. Repeat 1-16-24
Ceiling vents over rear kitchen prep area soiled with accumulated dust.
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 in walk-in-cooler. Observed removed fish from packaging.
Old food stuck to clean dish-ware at dishwasher area.
Old labels stuck to food containers after cleaning at dishwasher area.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 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. Observed cook handle 2 cooked baked potatoes bare handed. Observed employee voluntarily dispose of baked potatoes.
Spray bottle containing toxic substance not labeled. Observed bus boy with unlabeled chemical spray bottle. Observed operator label bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses and backpacks hanging on rack at prep area over bag of onions and clean equipment.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish in grill draw cooler.
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. See stop sale. Observed butter on counter at cooks line and wait staff area not time marked. Observed employee time mark items correctly.
Toxic substance/chemical improperly stored. Observed chemical spray bottle on food prep counter at prep area. Observed operator move bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.