14 PRIME

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on hash brown and caviar course on dinner menu. Also, consumer advisory missing from brunch menu. Person in charge posted consumer advisory during inspection as stored behind host stand. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2026-01-30: Operator needs more time to make menu change. Time Extended - From follow-up inspection 2026-03-31: Disclosure still needs to be added to dinner hash brown and caviar course. Consumer advisory has been added brunch menu. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - 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. Fish vacuum sealed in house raw, fresh to include cooked crab, raw shrimp marinated, raw shrimp in shell, raw skin on salmon and raw grouper, not frozen before, during and after being sealed per person in charge. No approved HACCP. Not utilizing 10k bags. Observed several items thawed in bags in walk in cooler. Per person in charge is working on haccp, has not yet submitted. Person in charge agreed to pause vacuum sealing fish until haccp has been approved. Also, oxtails vacuum sealed more than 48 hours ago placed in bag cold, then sealed observed in walk in cooler. Also, raw poultry, beef, foie gras, hard cheese observed vacuum sealed on site with no approved haccp. Repeat Violation Warning - From follow-up inspection 2026-01-30: Person in charge needs more time to submit. Time Extended - From follow-up inspection 2026-03-31: Person in charge states will submit, has been working on paperwork. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ganache, cream cheese frosting, chantilly cream in pastry table top reach in cooler at 51-53F. Person person in charge has not had unit open. Unsure how long items have been out of temperature. See stop sale. Also, brown butter at ambient temperature in kitchen on top of microwave at 67F. Recommend holding on time. Person in charge states has been out of unit less than 4 hours, will move to time. Beef in left side drawer at protein station at 45F. Person in charge states has had drawers open for prep. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2026-01-30: Beef in left side drawer on protein reach in cooler at 45-47F. Person in charge moved from unit to ice down. No time /temperature control for safety items held in pastry tabletop cooler. Will not utilize until holding 41F or below. Butter held on time and discarded every four hours. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on hash brown and caviar course on dinner menu. Also, consumer advisory missing from brunch menu. Person in charge posted consumer advisory during inspection as stored behind host stand. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2026-01-30: Operator needs more time to make menu change. Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Fish vacuum sealed in house raw, fresh to include cooked crab, raw shrimp marinated, raw shrimp in shell, raw skin on salmon and raw grouper, not frozen before, during and after being sealed per person in charge. No approved HACCP. Not utilizing 10k bags. Observed several items thawed in bags in walk in cooler. Per person in charge is working on haccp, has not yet submitted. Person in charge agreed to pause vacuum sealing fish until haccp has been approved. Also, oxtails vacuum sealed more than 48 hours ago placed in bag cold, then sealed observed in walk in cooler. Also, raw poultry, beef, foie gras, hard cheese observed vacuum sealed on site with no approved haccp. Repeat Violation Warning - From follow-up inspection 2026-01-30: Person in charge needs more time to submit. Time Extended

High Priority - 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 employee cutting/ handling basil to be utilized on salad with no cook step with bare hands. Person in charge spoke to employee during inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw egg whites from non pasteurized eggs stored over stock in walk in cooler. In reach in cooler raw bacon stored over prepped mushrooms. Person in charge moved to appropriate location. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Egg nog made with heavy cream dated 12.19 in bar cooler. Sauerkraut dated 1/16 in walk in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish vacuum sealed in house raw fresh, not frozen before per person in charge with no approved HACCP. Per person in charge is working on haccp, have not yet submitted. Also, vacuum sealed oxtail bagged cold, held cold in walk in cooler for longer than 48hrs with no approved haccp. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ganache, cream cheese frosting, chantilly cream in pastry table top reach in cooler at 51-53F. Person person in charge has not had unit open. Unsure how long items have been out of temperature. See stop sale. Also, brown butter at ambient temperature in kitchen on top of microwave at 67F. Recommend holding on time. Person in charge states has been out of unit less than 4 hours, will move to time. Beef in left side drawer at protein station at 45F. Person in charge states has had drawers open for prep. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Oyster advisory in frame stored behind host stand, not conspicuous for customer. Person in charge made visible during inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on hash brown and caviar course on dinner menu. Also, consumer advisory missing from brunch menu. Person in charge posted consumer advisory during inspection as stored behind host stand. Corrective Action Taken Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink next to door to entrance into kitchen from warewashing area. Person in charge provided. Corrected On-Site

Intermediate - 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. Fish vacuum sealed in house raw, fresh to include cooked crab, raw shrimp marinated, raw shrimp in shell, raw skin on salmon and raw grouper, not frozen before, during and after being sealed per person in charge. No approved HACCP. Not utilizing 10k bags. Observed several items thawed in bags in walk in cooler. Per person in charge is working on haccp, has not yet submitted. Person in charge agreed to pause vacuum sealing fish until haccp has been approved. Also, oxtails vacuum sealed more than 48 hours ago placed in bag cold, then sealed observed in walk in cooler. Also, raw poultry, beef, foie gras, hard cheese observed vacuum sealed on site with no approved haccp. Repeat Violation Warning

Basic - Clams/mussels/oysters removed from original container for long-term storage. Shucked raw oysters that were shucked from shell in house, stored in quart container in reach in freezer with no tag. Person in charge discarded. Corrective Action Taken

Basic - Food stored on floor. Observed tub holding coffee bottled on floor and container of oranges peeled in walk in cooler on floor. Person in charge raised. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - 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 is vacuum sealing fish, raw meats. No approved haccp for establishment. Warning - From follow-up inspection 2025-10-16: Person in charge needs more time to submit. Time Extended - From follow-up inspection 2025-11-20: Operator needs more time to apply. Time Extended - From follow-up inspection 2025-12-23: Operator has paperwork and will submit for processing. Time extension given Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters served raw, beef tartare, salmon tartare, caviar served raw with no disclosure on menu. Also, on drink menu drinks served with side of caviar missing disclosure. Warning - From follow-up inspection 2025-10-16: Person in charge needs more time to make changes Time Extended - From follow-up inspection 2025-11-20: Person in charge has added consumer advisory, need disclosure to reference on the menu. Time Extended

Intermediate - - From initial inspection : Intermediate - 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 is vacuum sealing fish, raw meats. No approved haccp for establishment. Warning - From follow-up inspection 2025-10-16: Person in charge needs more time to submit. Time Extended - From follow-up inspection 2025-11-20: Operator needs more time to apply. Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters served raw, beef tartare, salmon tartare, caviar served raw with no disclosure on menu. Also, on drink menu drinks served with side of caviar missing disclosure. Warning - From follow-up inspection 2025-10-16: Person in charge needs more time to make changes Time Extended

Intermediate - - From initial inspection : Intermediate - 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 is vacuum sealing fish, raw meats. No approved haccp for establishment. Warning - From follow-up inspection 2025-10-16: Person in charge needs more time to submit. Time Extended

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Per person in charge fish in freezer in vacuum packaging was not frozen at the time of vacuum packaging.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottles of water in walk in cooler. Person in charge rearranged. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Per person in charge fish in freezer in vacuum packaging was not frozen at the time of vacuum packaging.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chocolate ganache made with cream in tabletop reach in cooler at 55F. Person in charge states has had lid open. Ambient temperature of unit 47F during inspection. Person in charge removed all items from unit. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Several oyster and clam tags not marked with date last served, not in chronological order.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed oysters served raw, beef tartare, salmon tartare, caviar served raw with no disclosure on menu. Also, on drink menu drinks served with side of caviar missing disclosure. Warning

Intermediate - 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. Person in charge unable to provide proof of training for any employees during inspection. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds lemon butter, roasted garlic, cinnamon butter on time per person in charge. Unable to provide written procedures. Inspector provided DBPR form. Person in charge filled out during inspection. Corrected On-Site

Intermediate - 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 is vacuum sealing fish, raw meats. No approved haccp for establishment. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Establishment missing oyster advisory at time of inspection. Person in charge posted during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Person in charge turned on water during inspection.