PRIMO'S RESTAURANT & LOUNGE
1717 N BAYSHORE DR # 101, Miami FL 33132 · 305.371.9055
Last inspected Dec 8, 2025 · 8 visits since September 2023
FEB 24
DEC 24
MAR 25
SEP 25
DEC 25
— STEADY
5 inspections within 26 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.
★ 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 |
|---|---|---|---|
| 1--2016026892 | May 9, 2016 | Jun 30, 2016 | $160 |
Inspection history
8 visits, newest first
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cheese located cooked line area. Operator reorganized products.
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.
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 vacuum packages raw and cooked meats and sauces. Also packages frozen chicken for up to ten days without an approved HACCP plan. The operator has submitted the documentation, but it has not yet been approved.
Show the remaining 5 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yordany Perez.
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. Still frozen. Operator removed from the packaged during inspection.
Employee eating in a food preparation or other restricted area. Observed employee drink at cooked line area.
In-use wet wiping cloth/towel used under cutting board. Cooked line front counter area.
Standing water in bottom of reach-in-cooler. Near pizza oven.
Dec 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate0 Basic
Show 4 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.
Handwash sink used for purposes other than handwashing. Observed metal colander inside hand wash sink bar area. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
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 vacuum packages raw and cooked meats and sauces. Also packages frozen fish for up to ten days without an approved HACCP plan. The operator has submitted the documentation, but it has not yet been approved.
Sep 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef over raw fish inside reach in freezer.
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.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink used for purposes other than handwashing. Observed metal colander inside hand wash sink bar area. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
No soap provided at handwash sink. Bar area.
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 vacuum packages raw and cooked meats and sauces. Also packages frozen fish for up to ten days without an approved HACCP plan. The operator has submitted the documentation, but it has not yet been approved.
Employee with no hair restraint while engaging in food preparation.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Bar area.
Wet mop not stored in a manner to allow the mop to dry.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate5 Basic
Show 9 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.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked with tray at warewashing area. Operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection.
No soap provided at handwash sink. Bar area. Operator provided during inspection.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water at hot section area and warewashing area.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed boxes of hamburger patties, cheese, milk stored directly on floor inside walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Bar area.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Stop Sale issued due to adulteration of food product. 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 raw mahi mahi 3 bags and 3 raw tuna ROP at preparation area.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked at warewashing area. Operator removed items from inside.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed tuna tartar not identified as a raw in the menu.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink preparation area. Operator provided.
Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled at warewashing area.
Carbon dioxide/helium tanks not adequately secured. Observed at Bar area.
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 raw mahi mahi and raw tuna ROP at preparation area.
Cutting board has cut marks and is no longer cleanable. Observed a red cutting board at warewashing area. Operator discarded.
Drain cover(s) cracked at floor warewashing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water at warewashing area.
Ice scoop handle in contact with ice. At bar area.
In-use tongs stored on equipment door handle between uses. Observed tongs at oven door handle. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed hand sink near walk in cooler and hand sink at preparation area.
Old labels stuck to food containers after cleaning. Observed clean plastic containers with old labels stuck at warewashing area.
Jun 4, 2024□ 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 ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added an express area for quick service food which is across from kitchen area at Primos Miami. Food is prepared in kitchen of Primos Miami. Express kitchen area is not on current plans. Dry storage is behind Express Primos area. Operator stated he has plans but hasn't yet submitted them. Operator stated they added area approximately 2-3 months ago.
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority6 Intermediate1 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (50F - Cold Holding); cut tomatoes (48F - Cold Holding) in display case at express Primos Miami. Operator stated the button may have been turned off. Operator removed items and placed in nearby cooler to chill. Items were placed in cooler approximately 1.5 hours prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (109-115F - Hot Holding) in bottom of rotisserie. Operator stated he took chicken off about 20 minutes prior. Operator raised chicken to be by heat to reheat chicken to minimum 165F
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Multiple reduced oxygen packaged foods missing label with required information of product name and date product was packaged.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable Cutting board on reach-in cooler on cookline, and cutting board on reach-in cooler near pizza making station soiled/ stained. Also, holster for can opener soiled.
Handwash sink used for purposes other than handwashing. Hand wash sink next to walk-in-cooler used to store equipment. Also, hand wash sink in Express area used to fill water pitcher. Operator removed items from hand wash sin. Also, hand wash sink in bar area used as a dump sink. Discussed with operator that it must be for handwashing only.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added an express area for quick service food which is across from kitchen area at Primos Miami. Food is prepared in kitchen of Primos Miami. Express kitchen area is not on current plans. Dry storage is behind Express Primos area. Operator stated he has plans but hasn't yet submitted them. Operator stated they added area approximately 2-3 months ago.
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 vacuum packages raw and cooked meats and sauces. Also packages frozen fish for up to ten days without an approved HACCP plan. Emailed ROP paperwork to operator during this inspection and info on where to submit paperwork once filled out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made lasagna made two days ago per chef not date marked. Chef stated he will get with other chef to include date on lasagna.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Salads packaged on site is missing identity, and prepared date from grab and go case in express Primos Miami area.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued due to adulteration of food product. 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.
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. Provided form during inspection.
Handwash sink not accessible for employee use at all times. Observed plastic containers inside hand wash sink kitchen. Operator removed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and front cook line. Operator provided during inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during inspection.
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.
Employee eating in a food preparation or other restricted area. Observed employee bottle of water on top of prep table near pizza oven. Operator removed during inspection.
Employee with no hair restraint while engaging in food preparation.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses. Cooked line 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.