CHRISTNER'S PRIME STEAK & LOBSTER

Name: CHRISTNER'S PRIME STEAK & LOBSTER
Address: 729 LEE RD, ORLANDO, FL, 328105621, US
Rating: 61.6

729 LEE RD, ORLANDO, FL 328105621

License #5803445

🦞 Seafood ℹ️

61.6 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 9 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHRISTNER'S PRIME STEAK & LOBSTER in ORLANDO currently holds an InspectFL Health Score of 61.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 7, 2026. Across those visits, inspectors documented 66 total violations — 5 critical, 8 major, 53 minor.

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Record snapshot

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The latest inspection on April 7, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

CHRISTNER'S PRIME STEAK & LOBSTER has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food.
[14-38-4] Food storage container/container lid cracked or broken. Lid to sliced tomatoes cracked Container holding proteins cracked Operator discarded both cracked pieces
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle to scoop in butter in low boy on cooks line DEL 1
[16-46-4] Old labels stuck to food containers after cleaning.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 36 lbs of butter sitting in small closet overnight to soften 70f to 74f over 4 hours
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 36 lbs of butter sitting on shelf overnight in DEL 1 salad storage closet to soften 70f to 74f
[22-02-4] Food-contact surface soiled with food debris, Cut board DEL 2 has dark staining
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at hand sink in DEL 1 by dish machine

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks DEL 2 not secured
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses on shelving with clean pans
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Walk-in-freezer DEL1 soiled
[36-62-4] Light not functioning over DEL 2 cooking equipment
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at hand sink by dish machine DEL 1 kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue floor fan DEL 1 kitchen soiled
[16-46-4] Old labels stuck to food containers after cleaning.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cooler end of cooks line DEL 2 side
[21-04-4] Wet towel used under cutting board, DEL 1 kitchen,
[02D-01-5] Working containers of food removed from original container not identified by common name. 2 containers in dry storage DEL 1 - seasoned flour not labeled
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. DEL 2 Dish machine not going over 145° for hot water sanitizer, temp should go over 160°, DEL 1 DM is functioning properly, advised operator to use DEL 1 machine until DEL 2 is working properly.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer on ice reading 23°