PRIME 7

Name: PRIME 7
Address: 16701 CABERNET DR, DELRAY BEACH, FL, 33446, US

16701 CABERNET DR, DELRAY BEACH, FL 33446

License #6021472

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

C 77.5/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

DBPR

Inspection History

Critical Major Minor

Administrative complaint recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile soiled with dust at cook line.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed raw mahi from packaging.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer around near fan.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign posted at handwashing at cook line and handwashing sink at ware washing area. Operator placed signs on. **Corrected On-Site**
[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 touch his phone and then proceeded to touch clean containers. Discussed with operator. Employee washed hands. **Corrected On-Site**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Flip top cooler next to handwashing sink at cook line ; cheese (43-45F). Per operator food not prepared or portioned today. Per operator food out of temperature for less than four hours. Observed cheese stacked too high past the fill line. Operator removed cheese out of temperature and placed below to quick chill. Observed at salad station coolers; boiled eggs (53F). Per operator food not prepared or portioned today. Per operator food held out of temperature less than four hours. Observed cooler door left open. Operator placed below to quick chill.. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table soup 96F hot holding . Per operator food out of temperature for less than four hours. Observed not enough water. Operator added more water and turned heat up. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in flip top cooler next to handwashing sink cooked corn 52F at 12:10 to 61F at 12:40 ( cooling since 10:45). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooler door left open. Operator placed below to quick chill. Observed in cooler next to handwashing sink sliced tomatoes 47F at 12:10 to 47F at 12:40 (cooling since 10:30). At this current rate of cooling food will not reach 41F or below within 4 hours. Observed cooler door left open. Operator placed below to quick chill. **Corrective Action Taken**

Administrative complaint recommended
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in four drawer under stove ; cooked peppers (45-46F). Per operator food was prepared yesterday. Observed food cooling overnight. Observed cooling covered. See stop sale. **Repeat Violation** **Admin Complaint**
[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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in four drawer under stove ; cooked peppers (45-46F). Per operator food was prepared yesterday. Observed food cooling overnight. Observed cooling covered. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over sauces in walk in cooler. Operator stored raw shell eggs properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in across from stove ; heavy whipping cream (46F); . Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator chose to discard with time remaining on clock to save product. Observed in flip top cooler across from grill ; cheese (43-45F); per operator food not prepared or portioned today. Food held in unit less than four hours. Observed cheese past the fill line. Operator chose to discard the cheese out of temperature with time remaining on clock to save product. **Corrected On-Site**
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam table marinara sauce 121F. Per operator food was reheated on stove and then placed in steam table. Per operator food held in unit less than four hours. Observed not enough water below marinara sauce. Operator placed food back onto stove to reheat to 165F or higher. **Corrective Action Taken**