LEWIS PRIME GRILL

Name: LEWIS PRIME GRILL
Address: 7040 SEMINOLE PRATT RD, LOXAHATCHEE, FL, 33470, US
Rating: 62.2

7040 SEMINOLE PRATT RD, LOXAHATCHEE, FL 33470

License #6019101

🍽️ American ℹ️

62.2 Grade F / 100

Failing Health Score

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Latest inspection

January 13, 2026 · 15 findings · 7 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LEWIS PRIME GRILL in LOXAHATCHEE currently holds an InspectFL Health Score of 62.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 45 total violations — 29 critical, 12 major, 4 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 19, 2024

The latest inspection on January 13, 2026 shows 15 observation rows: 7 critical, 7 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

LEWIS PRIME GRILL 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: Warning Issued
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked Philly meat (103F 2:40pm- Cooked Cooling) As per operator, cooling since 12:25pm. At walk in freezer: house made queso (104F at 2:50pm- Cooked Cooling) As per operator, cooling since 12:30pm. Products did not cool from 135F to 70F in a total of 2 hours. See stop sale.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee pound steak with gloves on then handled sliced white American cheese with said gloves; no hand wash. See Stop sale for sliced white American cheese. Employee washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone then put gloves on and handled clean pan from dishwasher; no hand wash. Employee washed hands and cleaned and sanitized pan.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator corrected. Heat strip turned black.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee pound steak with gloves on then handled sliced white American cheese with said gloves; no hand wash. See Stop sale for sliced white American cheese.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: sliced provolone (46F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: cooked Philly meat (103F 2:40pm- Cooked Cooling) As per operator, cooling since 12:25pm. At walk in freezer: house made queso (104F at 2:50pm- Cooked Cooling) As per operator, cooling since 12:30pm. Products did not cool from 135F to 70F in a total of 2 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across from cook line: sliced provolone (46F - Cold Holding) As per operator, stored in unit over night. Not prepped or portioned today. Stored over stacked. See stop sale.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster operator.
[01C-03-4] Clam tags not marked with last date served.
[11-27-4] 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. Emailed poster to operator.
[01C-02-4] Establishment not maintaining mussel tags for 90 days.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area: cooked pasta (69F at 2:15pm; 67F at 2:50pm- Cooked Cooling) As per operator, cooling since 30 mins. At current rate of cooling, product will not cool to 41F in a total of 6 hours. At flip top cooler across from cook line: cut butter (49F at 2:30pm; 48F at 3:00pm - Ambient Cooling) As per operator, cooling since 1:30pm. At current rate of cooling, product will not cool to 41F in a total of 4 hours. Stored over stacked. Advised operator to quick chill over stacked portion. Operator placed to quick chill.
[11-26-1] 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. 2 persons employed 3 approximately 3 weeks.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Unwashed peppers stored over key lime pie and various sauces. Advised operator to store properly.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employe take trash outside then return to kitchen then handled clean wiping cloth and prep table; no glove removal;no hand wash. Employee removed gloves and washed hands.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around along cook line landing on box of gloves and side of pan containing breading at fryer. 1 live, small flying insect flying around at dry storage area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double glass door reach in cooler: raw beef strips in pans stored above raw pork. Advised operator to store properly.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Basalmic onion dated 04/29 stored in low boy near cookline. At flip top cooler unit on expo line pico de gallo dated 04/20. See stop sale.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee take garbage out with gloves then touch clean wiping cloth and prep counter; no glove change. Employee changed gloves and washed hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Basalmic onion dated 04/29 stored in low boy near cookline. At flip top cooler unit on expo line pico de gallo dated 04/20. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top: beef sauce (125F - Hot holding) As per chef, made 5 mins prior. Operator reheated to 165F.
[29-34-4] Vacuum breaker missing at hose bibb added to hose bibb at mop sink. Advised operator to provide.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter near double glass door reach in coolers: house made marinara (123F at 3:17pm; 115F at 4:13pm- Cooling) As per chef, cooling since 1 hour. At current rate of cooling, marinara sauce will not cool to 70F within 2 hours. Operator decided to reheat to 165F and restart cooling.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At double glass door reach in near cookline: skinned cooked potatoes cooked and frozen 04/24 removed and thawed but not properly date marked when it is thawed and held at refrigeration temperatures again. Operator discarded.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At flip top cooler unit near cookline hand wash sink, Chipotle deviled eggs (raw eggs) prepared on site not date marked as per operator made more than 24 hrs. Operator discarded.