F&D PRIME

Name: F&D PRIME
Address: 1541 INTERNATIONAL PKWY STE 1001, LAKE MARY, FL, 32746, US
Rating: 78.7

1541 INTERNATIONAL PKWY STE 1001, LAKE MARY, FL 32746

License #6904974

78.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

F&D PRIME in LAKE MARY currently holds an InspectFL Health Score of 78.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 29 total violations — 9 critical, 7 major, 13 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

July 11, 2025

The latest inspection on March 17, 2026 shows 11 observation rows: 4 critical, 4 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic butter, chili butter, regular butter (69F - Cold Holding) operator states kept on counter since 9am
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[29-11-4] Water leaking from pipe and/or faucet/handle. - at hand wash sink in corner of kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - at bar hand wash sinks
[52-01-4] Identity of food or food product misrepresented. - menu advertises Gulf shrimp. Box of shrimp found in walk in freezer states product of Ecuador
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed tomato over cooked broccoli
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - tuna tartare. Operator added asterisks to every menu.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[41-29-4] Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. - Activated Charcoal used as ingredient in salt garnish.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Disposition: Inspection Completed - No Further Action
[14-12-4] Utensils in poor condition. - food strainer baskets rusted and bent. Operator discarded
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelf of prep table rusted
[29-49-6] Standing water in bottom of reach-in-cooler. - at bar cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink at dish station
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - corner of cookline - above dish station
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - caviar. Operator added asterisk to all menus.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cans of pineapple on dry storage rack
[01B-10-4] Dead shellfish and/or shellfish with broken shells. See stop sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cream spinach (42f-47f - Cooling)
[02D-01-5] Working containers of food removed from original container not identified by common name. - bulk sugar, bulk flour
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. - employee beverages in cookline coolers
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw tartare over sorbet at cookline freezer
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - back side of meat slicer
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - quinoa datemarked 9/4. See stop sale

Community reaction

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Community pulse