STEAMBOAT LILLYS

Name: STEAMBOAT LILLYS
Address: 551429 US 1, HILLIARD, FL, 32046, US
Rating: 64.8

551429 US 1, HILLIARD, FL 32046

License #5500646

64.8 Grade F / 100

Failing Health Score

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Latest inspection

May 7, 2026 · 7 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

STEAMBOAT LILLYS in HILLIARD currently holds an InspectFL Health Score of 64.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 52 total violations — 16 critical, 11 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 3, 2026

The latest inspection on May 7, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

STEAMBOAT LILLYS has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. 4oz cup used as a scooper in garlic seasoning
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink on prep table near fryers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table near fryer
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of potatoes stored on floor in back storage area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Around top of 2 door freezer ice build up in kitchen
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Avocado with the sticker still intact cut and placed on burger.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler opened previous morning

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in kitchen are across from grill unable to maintain temperature of 41F and below. Ambient temperature 47F-48F. Observed bottom of reach in cooler has standing water.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink observed on prep table in kitchen area. Employee moved drink to designated area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food and personal items store in reach in cooler in kitchen area. Employee moved items to property store.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed Hand wash sink in kitchen area not draining properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth observed not in use and left laying on prep table in kitchen area near hand wash sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk Salt removed from original packaging in bin in kitchen area not labeled. Employee labeled the bin of salt.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 1 can of sliced peach on shelf in kitchen prep area. heavily dented at seam of can.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing dishes at triple sink, came into the kitchen put on gloves without washing hands, after changing tasks. Also observed employee crack shelled eggs, change gloves but did not wash hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. TCS foods in reach in cooler in kitchen area across from the grill more than 41F. cut lettuce (46F - Cold Holding); cheese (45F - Cold Holding); ham (44F - Cold Holding); raw burger (49F). Employee stated food placed in cooler this morning. Employee stated she will keep lids closed on top to chill foods.
[41-10-4] Toxic substance/chemical improperly stored. Cleaner/ de greaser stored on bottom rack of food prep table next to food prep items employee moved item to a designated area.
[31B-03-4] No soap provided at handwash sink No soap in mens restroom in the back of the building outside area.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw chicken vacuum packaged in reach in cooler in kitchen area. Employee could not supply paperwork for a HASAP plan.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler below flip top cooler on cook line.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shelled eggs with gloved hands and immediately handled containers of food in reach in cooler without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly observed near entrance to kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In back reach in cooler in prep area raw shelled eggs stored over ready to eat potatoes. Items moved and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window, portioned butter 62F. Butter placed out approximately 40 minutes prior. Butter moved to reach in cooler to cool. On cook line by flip top cooler, container of French toast batter 48F. Batter placed out approximately 15 minutes prior. Batter moved to reach in cooler to cool.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing yellow chemical cleaner stored on prep table in back kitchen near clean glassware. Bottle moved and stored correctly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on north side of building where red hose is attached.
[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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.