🪰526,489 violations tracked across 67 Florida counties

LEWIS PRIME GRILL

7040 SEMINOLE PRATT RD, LOXAHATCHEE, FL 33470

License #6019101

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
66.9 Grade F / 100

Failing Health Score

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Quick take

LEWIS PRIME GRILL in LOXAHATCHEE currently holds an InspectFL Health Score of 66.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 24 total violations — 14 critical, 8 major, 2 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
3
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Inspector notes
24
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.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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
  • [51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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.
  • [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-03-4] Clam tags not marked with last date served.
  • [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.
  • [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.
Community reaction

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Community pulse

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LEWIS PRIME GRILL has a rough inspection history. Would you risk it?

F record

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