Flemings Prime Steakhouse and Wine Bar
Last inspected: Oct 1, 2025
70
Score
Inspectors have visited Flemings Prime Steakhouse and Wine Bar eight times, with records going back to 2022. The most recent report on file is from Oct 1, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly seven violations before.
The pattern that stands out is “food-contact surface stained/soiled with food debris”, which has been cited four times.
The city-wide average sits at 79, which Flemings Prime Steakhouse and Wine Bar's 70 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 1, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manual Santana 7/23/2020
53A-03-7
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. Yellow and blue cutting board **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Utensils in poor condition. Yellow coated tongs on cooks line Chef discarded **Corrected On-Site**
14-12-4
Basic - Water leaking from pipe under dish machine
29-11-4
Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 0 ppm Chef changed chemical container then was 704 ppm **Corrected On-Site**
21-08-4
70
Mar 31, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cookline **Corrected On-Site**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored next to easy to eat dressings on prep table. **Corrected On-Site**
08B-17-4
Basic - Equipment in poor repair. Baking ovens on cook line. **Repeat Violation**
14-11-5
78
Oct 29, 2024
Routine - Food
4 critical violations. 3 major violations. 16 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In front reach in cooler next to dessert station raw salmon and hamburger patties stored over cooked pork belly. **Corrected On-Site**
08A-05-6
High Priority - 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. Potatoes left in oven over night on cooks line. Temp at 109F.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bake potatoes stored in oven over night 109°. Operator discarded. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gorgonzola cheese in container not labeled in walk-in cooler open two days prior.
02C-03-5
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/. Jonathan Sabogal 7/26/19.
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All white cutting boards throughout establishment. Can opener in prep area.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in hallway.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On expo line metal serving dished not inverted.
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Dishes stored on rack at expo. Operator removed. **Corrected On-Site**
24-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. In dish storage area. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Baking ovens on cook line.
14-11-5
Basic - Floor soiled/has accumulation of debris under fryers and chargrill station.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle stored in calamari flour container at cooks line. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves located next fryer. Baking oven on cooks lines.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets at front bar. Exterior of Soda machine. Exterior of fryers on cooks line. Gaskets on lowboy cold holding units on cooks line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored at dessert station Containers stored on drying rack in back area.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in cooler on cooks line. Reach-in cooler at front bar.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Knives stored at expo.
24-18-4
Basic - Standing water in bottom of reach-in-cooler. Dessert cooler. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fryers and char grill.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Sprayer at sprayer sink. **Repeat Violation**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. White substance in containers on front line and prep area.
02D-01-5
18
Apr 17, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
52
Dec 15, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter temperature was 51F in kitchen on cooks line in ice well. Less than four hours per manager. Placed in cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster Tags not date marked with last day served.
01C-03-4
Intermediate - Establishment offers undercooked comminuted meat on the child menu. Sliders on kids menu
03C-16-6
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handles in flour under hot well in kitchen. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bar strainers not properly inverted in bar. **Corrected On-Site**
24-05-4
Basic - Light not functioning in prep area. **Repeat Violation**
36-62-4
61
Jun 21, 2023
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
41
Apr 12, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked shrimp **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid carton egg.
02C-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler for desserts soiled at bottom.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware at service station **Corrected On-Site**
24-18-4
67
Nov 22, 2022
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, green , blue and white are stained.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. On cook line.
22-08-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Dessert station.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cookline behind oven, with grease build up.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
70
Frequently Asked Questions
When was Flemings Prime Steakhouse and Wine Bar last inspected?
The most recent health inspection at Flemings Prime Steakhouse and Wine Bar on file is from Oct 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Flemings Prime Steakhouse and Wine Bar?
Across the inspection record, “food-contact surface stained/soiled with food debris” has been cited four times, more than any other issue at Flemings Prime Steakhouse and Wine Bar.
How does Flemings Prime Steakhouse and Wine Bar compare to other restaurants in Orlando?
Flemings Prime Steakhouse and Wine Bar most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Flemings Prime Steakhouse and Wine Bar's inspection record improved over time?
No. Recent inspections at Flemings Prime Steakhouse and Wine Bar have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Flemings Prime Steakhouse and Wine Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Flemings Prime Steakhouse and Wine Bar inspected?
Based on the inspection history on file, Flemings Prime Steakhouse and Wine Bar is inspected around three times per year on average.
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