MALIO'S PRIME STEAKHOUSE

Name: MALIO'S PRIME STEAKHOUSE
Address: 400 N ASHLEY DR STE 410, TAMPA, FL, 33602, US
Rating: 80.8

400 N ASHLEY DR STE 410, TAMPA, FL 33602

License #3916250

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

80.8 Grade C / 100

Mixed Health Record

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Latest inspection

July 9, 2026 · 3 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MALIO'S PRIME STEAKHOUSE in TAMPA currently holds an InspectFL Health Score of 80.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on July 9, 2026. Across those visits, DBPR recorded 14 total findings; InspectFL has detailed violation rows for 13 of them so far.

How to read this page

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 9, 2026 shows 3 observation rows: 1 critical, 0 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand washing sink by cooks line across from dish washer machine manager has a bucket to catch the water
[03A-02-5] Reach in cooler: arugla 53F other tcs items in a ambient prep stage butter 54F 2nd temp cut tomatoes 45F 2nd temps reach in cooler glass by flat top raw lamb 43F
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White interior

Official DBPR inspection report ↗

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White interior
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink by the dish washing area manager fixed the dispenser roll
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested above 200ppm-500ppm at bar area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep line manager removed
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over washed. Potatoes walk in cooler manager moved to proper storage
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Eduardo Olivers worked in restaurant 2 month taking test currently 8 employees no food manager.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw salmon than grabbed bun no handwashing or glove change. Employee did the same thing with raw chicken.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand washing sink by cooks line across from dish washer machine manager has a bucket to catch the water
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Unsalted butter 49F sitting on counter discussed time as public health Reach in cooler glass door on cooks line raw lamb 44 Reach in glass cooler by kitchen entrance Cold holding : créme brÃ»lée 50F raw beef 47F blue cheese 47F held less than 4 hours manager moved to freezer 2nd temp
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 7 créme brÃ»lée. Made on 6-30-26 in the morning went over the 24 hour mark on last day 6-7-26.

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