Kyle G's Prime Seafood
Last inspected: Mar 23, 2026
100
Score
Across the available record, Kyle G's Prime Seafood has 13 inspections on file, the first dated 2022. The most recent report on file is from Mar 23, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly five violations earlier on.
Looking across the full record, “floors not maintained smooth and durable” is the recurring theme, flagged three times.
That puts the facility ahead of the local pack: the average Jensen Beach restaurant scores 80. The file should reassure diners considering a visit.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
No violations found.
100
Mar 14, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength 0ppm Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with quaternary sanitizer at 300 ppm at time of inspection **Corrective Action Taken** - From follow-up inspection 2026-03-14: **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2026-03-14: **Time Extended**
36-34-5
82
Mar 13, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
33
Oct 10, 2025
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
37
Mar 17, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked potatoes at flip top cooler on cook line. Raw fish over fully cooked shredded chicken not in commercial packaging at walk in freezer. Operator stored all products properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Whipped butter no time stamp. Per operator, out of temperature for approximately 30 minutes. Operator placed time stamp for remaining 3.5 hours. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Various cleaning spray bottles hanging on hand wash sink at outside bar. **Corrected On-Site**
31A-11-4
67
Nov 14, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
43
Jun 12, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken stock (105F - Cooling)@12:26, since11:30 87F @1:18pm at this cooling rate product will not reach 70F within 2 hours. Advised operator to place in walk-in to fascilitate cooling. Operator placed chicken stock in walk in.
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Floors not maintained smooth and durable. **Repeat Violation**
36-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dining room area, accumulation of mold at wood panels along wall.
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. At steps in bar area, carpet worn. **Repeat Violation**
36-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold Ike substance.
22-20-5
70
May 2, 2024
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- several at cook line
22-02-4
Intermediate - Handwash sink at the inside bar used for purposes other than handwashing- to store container Removed **Corrected On-Site**
31A-11-4
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance- entire kitchen ( above cook lines and prep areas)
36-34-5
Basic - Floors not constructed to be easily cleanable- throughout the whole kitchen - large concrete wholes in the floor
36-12-4
Basic - Floors not maintained smooth and durable- throughout the kitchen ( cook line, prep areas, and dishwasher area)
36-11-4
Basic - Food stored on floor- container with lobsters and seaweed in walk-in freezer ; container of shrimp in the kitchen Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents have heavy accumulation of grease .
36-68-5
Basic - Standing water on the floor at cook line and in front of produce walk-in cooler
29-19-4
Basic - Worn, and stained carpeting in the dining room area
36-10-4
58
Feb 16, 2024
Complaint Full
4 critical violations. 2 major violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired license 12/1/23
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw calamari over cooked crab meat, caviar over cut lettuce reach in cooler cook line. Operator stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Asian dressing (cooked ginger and garlic) (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 30 minutes. Operator decided to place on time control. Operator placed time stamp for remaining 3.5 hours. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Clarified butter with no time stamp on cold line. Per Operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hours. **Corrective Action Taken**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked yellow rice (121F - Cooling) at 11:30 since 11:00 - 111F 11:55 Observed on speed rack in kitchen. At current rate of cooling product will not reach 70F within 2 hours. Operator placed in walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by triple sink. Operator placed paper towels. **Corrected On-Site**
31B-02-4
45
Oct 25, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzle soiled in inside bar area, operator cleaned **Corrected On-Site**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked corn salsa prepared on Monday 10/23/2023 lacking date marking **Corrected On-Site**
02C-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. -clams, mussels, and oysters
01C-03-4
Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off oven doors, operator removed **Corrected On-Site**
10-20-4
Basic - Bowl or other container with no handle used to dispense food. -bowl in flour container, operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents/tiles over hot appetizers cooler, dish washing area, over grill station
36-34-5
Basic - Employee drink in a food preparation or other restricted area. -employee drink on shelf above dishwasher, operator relocated **Corrected On-Site**
12B-02-4
Basic - Floors not maintained smooth and durable. -floors throughout kitchen
36-11-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Light shield damaged/in disrepair. -light shield over back line cracked
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink at outdoor bar -handwash sign at triple sink states "hand wash only", provided handwash signs, operator posted **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -main walk-in cooler fan covers have an accumulation of dust/debris. -hood filters over flat top grill soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -sugar and flour containers lacking labels
02D-01-5
45
Apr 11, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw lamb over raw seafood/walk in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49 degrees, chipotle coleslaw/stored in double pan/prep cooler#3/cook line/stored within 1 hour/corrective action taken/operator stored chipotle coleslaw inside cooler. **Corrective Action Taken**
03A-02-5
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. Cream cheese, American cheese/opened over 24 hours before/walk in cooler#2
02C-03-5
Intermediate - 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.
11-27-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line/corrective action taken/operator stored knives properly. **Corrective Action Taken**
10-17-4
58
Oct 21, 2022
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
61
Aug 29, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0/ppm chlorine.
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over potatoes/wic#2/corrective action operator stored raw eggs properly. **Corrected On-Site**
08A-04-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Whipped butter, sautéed onions.
03F-10-5
Basic - Food stored on floor. Shrimp/wic#2/corrective action taken/operator stored shrimp properly. **Corrected On-Site**
08B-38-4
64
Frequently Asked Questions
When was Kyle G's Prime Seafood last inspected?
The most recent health inspection at Kyle G's Prime Seafood on file is from Mar 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at Kyle G's Prime Seafood?
Across the inspection record, “floors not maintained smooth and durable” has been cited three times, more than any other issue at Kyle G's Prime Seafood.
How does Kyle G's Prime Seafood compare to other restaurants in Jensen Beach?
Kyle G's Prime Seafood most recently scored 100 out of 100, which is higher than the Jensen Beach average of 80.
Has Kyle G's Prime Seafood's inspection record improved over time?
Yes. Recent inspections at Kyle G's Prime Seafood have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Kyle G's Prime Seafood means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kyle G's Prime Seafood inspected?
Based on the inspection history on file, Kyle G's Prime Seafood is inspected around four times per year on average.
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