F&D Prime
Last inspected: Mar 17, 2026
32
Score
Public records show 11 inspections at F&D Prime stretching back to 2022. On Mar 17, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
F&D Prime's latest score of 32 falls below the Lake Mary average of 79. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
3
Critical latest
3
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
32
Sep 12, 2025
Complaint Full
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
21
Jul 11, 2025
Routine - Food
No violations found.
100
May 9, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. - ROP lobster - partially cooked chicken - raw beef tips **Warning** - From follow-up inspection 2025-05-09: **Time Extended**
03G-50-1
90
May 8, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic butter (71F - Cold Holding); - chili butter (72F - Cold Holding) Observed on counter at cook line. Employee moved to ice bath WALK IN COOLER: - blue cheese (45F - Cold Holding); - Caesar dressing (45F - Cold Holding); - pernod spinach (46F - Cold Holding); - onion soup (46F - Cold Holding); - chicken stock (44F - Cold Holding); Manager states door opened many times during multiple deliveries today. - mushroom sauce (50F - Cold Holding) Manager unable to determine time when item reached above 41f. See stop sale **Warning**
03A-02-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. - lobster
03G-04-5
Intermediate - Handwash sink used for purposes other than handwashing. - bar hand wash sink used as dump sink
31A-11-4
Intermediate - 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. - ROP lobster - partially cooked chicken - raw beef tips **Warning**
03G-50-1
Basic - 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. - sea bass
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink at dish station
31B-04-4
55
Nov 14, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
47
May 2, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Antiseptic spray on the ice bin , operator removed **Corrected On-Site**
41-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Sarah Tatum
53A-03-7
Intermediate - 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.
53B-13-5
Basic - Equipment in poor repair. Fry basket broken
14-11-5
67
Feb 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Provided contact information to the operator - From follow-up inspection 2024-01-17: Per chef he is in the process of submitting paperwork for special process **Time Extended** - From follow-up inspection 2024-02-19: **Time Extended**
03G-53-1
95
Jan 17, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added/moved Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - From follow-up inspection 2024-01-17: **Time Extended**
51-14-7
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Provided contact information to the operator - From follow-up inspection 2024-01-17: Per chef he is in the process of submitting paperwork for special process **Time Extended**
03G-53-1
86
Nov 15, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - 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. Per the operator some employees have yet to be trained
53B-13-5
Intermediate - No plan review submitted and approved - bar area added/moved Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
51-14-7
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Provided contact information to the operator
03G-53-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer floor
14-69-4
74
Dec 14, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers ; hamburger (55F - Cold Holding); chicken thighs (50F - Cold Holding);
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.at the bar towel and strainer in the sink
31A-09-4
Intermediate - 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. Operator needs update file
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped lobster meat not labled
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.alto shaam on the line interior
22-08-4
Basic - Floors not maintained smooth and durable. Grout levels are low holding trapped water and food debris
36-11-4
Basic - Floor area(s) covered with standing water. At the ice machine
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over the make cooler
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda bin in the wait station
22-20-5
Basic - Equipment in poor repair. Low boy true cooler is not functioning-recommend replacing or repairing
14-11-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. A black mold like substance is present on the wall at the dish area
36-27-5
33
Frequently Asked Questions
When was F&D Prime last inspected?
The most recent health inspection at F&D Prime on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at F&D Prime?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at F&D Prime.
How does F&D Prime compare to other restaurants in Lake Mary?
F&D Prime most recently scored 32 out of 100, which is lower than the Lake Mary average of 79.
Has F&D Prime's inspection record improved over time?
No. Recent inspections at F&D Prime have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at F&D Prime means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is F&D Prime inspected?
Based on the inspection history on file, F&D Prime is inspected around three times per year on average.
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