14 PRIME

Name: 14 PRIME
Address: 7510 GATE PKWY UNIT 105-107, JACKSONVILLE, FL, 32256, US
Rating: 54.8

7510 GATE PKWY UNIT 105-107, JACKSONVILLE, FL 32256

License #2616480

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

54.8 Grade F / 100

Failing Health Score

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Quick take

14 PRIME in JACKSONVILLE currently holds an InspectFL Health Score of 54.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 34 total violations — 11 critical, 20 major, 3 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 31, 2026 had no critical findings, but inspectors still documented 2 major and 0 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Extension given, pending
[02B-01-5] Disclosure still needs to be added to dinner hash brown and caviar course. Consumer advisory has been added brunch menu.
[03G-50-1] Person in charge states will submit, has been working on paperwork.

Administrative complaint recommended
[02B-01-5] 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.
[31B-02-4] 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.
[01B-24-5] 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.
[03G-50-1] 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.
[08A-05-6] 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.
[09-01-4] 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.

Call Back - Admin. complaint recommended
[02B-01-5] 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.
[08B-38-4] 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.
[03G-50-1] Haccp has not been submitted per person in charge. Is actively working on it per person in charge. On open warning at inspection completed today 1.27.26.
[01B-24-5] 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.
[01C-06-5] 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.
[02A-04-5] 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.
[31B-02-4] 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.
[09-01-4] 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.
[01B-13-4] 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.
[08A-05-6] 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.

Warning Issued
[08A-11-5] 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.
[03G-04-5] 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.
[02A-01-5] 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.
[01B-13-4] 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.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Person in charge turned on water during inspection.
[03F-10-5] 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.
[03G-50-1] 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.
[53B-01-5] 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.
[03A-02-5] 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.

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