STEAMBOAT LILLYS
551429 US 1, Hilliard FL 32046 · 904.845.1181
Last inspected May 7, 2026 · 9 visits since July 2023
JAN 24
OCT 24
MAR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly observed near entrance to kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler opened previous morning
Bowl or other container with no handle used to dispense food. 4oz cup used as a scooper in garlic seasoning
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table near fryers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table near fryer
Show the remaining 3 findings ▾
Food not stored at least 6 inches off of the floor. Cases of potatoes stored on floor in back storage area
Ice buildup in reach-in freezer and/or walk-in freezer. Around top of 2 door freezer ice build up in kitchen
Raw fruits/vegetables not washed prior to preparation. Avocado with the sticker still intact cut and placed on burger.
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Observed frozen raw chicken vacuum packaged in reach in cooler in kitchen area. Employee could not supply paperwork for a HASAP plan.
Oct 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can of sliced peach on shelf in kitchen prep area. heavily dented at seam of can.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. TCS foods in reach in cooler in kitchen area across from the grill more than 41F. cut lettuce (46F - Cold Holding); cheese (45F - Cold Holding); ham (44F - Cold Holding); raw burger (49F). Employee stated food placed in cooler this morning. Employee stated she will keep lids closed on top to chill foods.
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. Observed frozen raw chicken vacuum packaged in reach in cooler in kitchen area. Employee could not supply paperwork for a HASAP plan.
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can of sliced peach on shelf in kitchen prep area. heavily dented at seam of can.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing dishes at triple sink, came into the kitchen put on gloves without washing hands, after changing tasks. Also observed employee crack shelled eggs, change gloves but did not wash hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. TCS foods in reach in cooler in kitchen area across from the grill more than 41F. cut lettuce (46F - Cold Holding); cheese (45F - Cold Holding); ham (44F - Cold Holding); raw burger (49F). Employee stated food placed in cooler this morning. Employee stated she will keep lids closed on top to chill foods.
Toxic substance/chemical improperly stored. Cleaner/ de greaser stored on bottom rack of food prep table next to food prep items employee moved item to a designated area.
No soap provided at handwash sink No soap in men's restroom in the back of the building outside 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. Observed frozen raw chicken vacuum packaged in reach in cooler in kitchen area. Employee could not supply paperwork for a HASAP plan.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in kitchen are across from grill unable to maintain temperature of 41F and below. Ambient temperature 47F-48F. Observed bottom of reach in cooler has standing water.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink observed on prep table in kitchen area. Employee moved drink to designated area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food and personal items store in reach in cooler in kitchen area. Employee moved items to property store.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed Hand wash sink in kitchen area not draining properly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth observed not in use and left laying on prep table in kitchen area near hand wash sink.
Working containers of food removed from original container not identified by common name. Bulk Salt removed from original packaging in bin in kitchen area not labeled. Employee labeled the bin of salt.
Mar 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen handled raw bacon with gloved hands, removed gloves, placed new gloves on to begin working with food without washing hands. Person in Charge coached employee on proper hand washing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen, butter 70F. Butter removed from temperature control approximately 2.5 hours prior. Butter voluntarily discarded.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using quaternary ammonium sanitizer but only has chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in back kitchen. Towels provided.
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. One employee working today. Person in Charge provided health agreement and informed employee of health responsibilities.
No soap provided at handwash sink. Hand washing sink in back kitchen. Soap provided.
Cardboard/Towel used to line food-contact shelves. Inside reach in cooler across from cooking equipment, towels lining bottom shelf. Towels removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table next to iced tea dispensers in kitchen. Cup moved and stored correctly.
Equipment in poor repair. Gasket for stand up silver reach in cooler in kitchen.
Oct 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shelled eggs with gloved hands and immediately handled containers of food in reach in cooler without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly observed near entrance to kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. In back reach in cooler in prep area raw shelled eggs stored over ready to eat potatoes. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window, portioned butter 62F. Butter placed out approximately 40 minutes prior. Butter moved to reach in cooler to cool. On cook line by flip top cooler, container of French toast batter 48F. Batter placed out approximately 15 minutes prior. Batter moved to reach in cooler to cool.
Toxic substance/chemical improperly stored. Spray bottle containing yellow chemical cleaner stored on prep table in back kitchen near clean glassware. Bottle moved and stored correctly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on north side of building where red hose is attached.
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
Standing water in bottom of reach-in-cooler. Reach in cooler below flip top cooler on cook line.
Jan 9, 2024Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in 3 door reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef at 52f states was in cooler, moved to different cooler to bring down in temperature
Bowl or other container with no handle used to dispense food. Bowl stored in flour, under microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table, moved
Employee with no hair restraint while engaging in food preparation. Guy Cook in kitchen,
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in stand up freezer in stand up freezer upper area of right side door
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Metal spoon in macaroni and cheese container with handle laying on top on macaroni
Silverware/utensils stored upright with the food-contact surface up. Spoons,spatulas and scoopers stored in back area with food contact side up.
Standing water in bottom of reach-in-cooler. 3 door line cooler
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in kitchen near 4 burner stove
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken over hash browns
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked open egg on try with other eggs
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad in reach in cooler
Carbon dioxide/helium tanks not adequately secured. Next to ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks near microwave
Employee with no hair restraint while engaging in food preparation. Lady cook in kitchen
Food storage container/container lid cracked or broken. Clear cracked lid over ground beef Pattie's
Opened employee beverage container in a cold holding unit with food to be served to customers. Open vitamin water in single door cooler over coleslaw
Silverware/utensils stored upright with the food-contact surface up. Spoons, spatulas,and scoopers stored with food contact side up, triple sink 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.