Malio's Prime Steakhouse
Last inspected: Mar 9, 2026
70
Score
Malio's Prime Steakhouse appears in inspection records 15 times, starting in 2022. Malio's Prime Steakhouse was last inspected on Mar 9, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited three times.
Restaurants in Tampa average 79, so Malio's Prime Steakhouse trails the local norm. On the whole, the file is mixed but not concerning.
15
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches underneath the prep line equipment 1 live roach inside the middle part of the prep table 1 live roach inside the drain back kitchen 1 live underneath prep table by cooks line. 1 live roach underneath the salad prep station. **Warning**
35A-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Wisk inside hand washing sink cooks line across fryer **Warning**
31A-11-4
Basic - Dead roaches on premises. 1 dead roach by Back door were dish washer machine area. Manager removed dead roach and sanitized the area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table while cutting food preparation **Warning**
40-06-5
70
Sep 25, 2025
Routine - Food
No violations found.
100
Sep 24, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at far end of cooks line were rop meats are stored. Cold holding: raw beef 47 F lobster 47F snail 47F ambient air temperature 47F Reach in cooler egg crambule 51F **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Knife inside manager removed **Corrected On-Site** **Warning**
31A-11-4
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. Rop beef dated incorrectly. The beef is held less than 48F hours. They put the time on packing when they cut the meat but not when they vacuum seal the product **Warning**
03G-53-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on dish shelf **Warning**
40-06-5
70
Apr 21, 2025
Routine - Food
No violations found.
100
Apr 16, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. Bar area tested 2 times restaurant will use three compartment sink - From follow-up inspection 2025-04-10: Still observed at 0 ppm waiting on the dish repair to come in. **Time Extended** - From follow-up inspection 2025-04-16: Dish machine was not functioning at time of call qback. Observed dishes in the machine management discussed the bartender takes the dishes to the kitchen to wash bar will use the three compartment sink to wash dishes **Admin Complaint**
22-41-4
86
Apr 10, 2025
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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area tested 2 times restaurant will use three compartment sink - From follow-up inspection 2025-04-10: Still observed at 0 ppm waiting on the dish repair to come in. **Time Extended**
22-41-4
Basic - - From initial inspection : 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. Tuna sitting in walk in cooler not removed from packaging. See stop sale **Warning** - From follow-up inspection 2025-04-10: 3 salmons not removed from the packaging. See stop sale **Time Extended**
06-09-1
82
Apr 9, 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.reach in rolling cooler Cold holding: raw beef 46 f lobster 46 f raw beef 44 f 2nd temps all to 43 f on cooks line employee moved food to freezer 2nd temp all to 43 f Reach in cooler rolling cooler on salad prep station Cold holding: crambule 48 f goat cheese 48 f held over night no temperatures taken butter 52 f **Warning**
03A-02-5
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. Bar area tested 2 times restaurant will use three compartment sink
22-41-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Chef was unable to find the tag set at time of inspection. **Warning**
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine **Repeat Violation** **Warning**
22-02-4
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. Tuna sitting in walk in cooler not removed from packaging. See stop sale **Warning**
06-09-1
Basic - Employee eating while preparing food.employee chewing gum on serving line. **Warning**
12B-01-4
55
Nov 12, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance in kitchen area. - From follow-up inspection 2024-11-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher. **Corrected On-Site** - From follow-up inspection 2024-11-12: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by dishwasher. - From follow-up inspection 2024-11-12: **Time Extended**
31B-04-4
86
Nov 4, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating salmon used bare hand to plate salmon.
09-01-4
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature dishwasher reached 151F. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning**
16-54-4
Basic - Employee with no hair restraint while engaging in food preparation. Some employees not using hair restraint. Employees put on hair restraints. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by dishwasher.
31B-04-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cooks line tested 300ppm of chlorine. Chef emptied and refilled bucket retested ar 100ppm. **Corrected On-Site**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance in kitchen area.
22-20-5
61
Apr 4, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed it **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-04: **Time Extended**
31B-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-04-04: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-04-04: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on back rack **Warning** - From follow-up inspection 2024-04-04: **Time Extended**
24-05-4
74
Apr 2, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Oct 9, 2023
Complaint Full
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked macaroni 40-48 F and cooked potato 41-46 F stored on reach-in cooler. Discussed food container fill line with operator, operator moved over filled cooked macaroni and potato into reach-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw oysters missing tag.
01B-13-4
High Priority - Raw animal food stored over canned/bottled drinks. Raw beef stored over the ginger beers and packaged tortillas in walk-in cooler. Employee rearranged items to prevent cross contamination. **Corrected On-Site**
08A-11-5
Intermediate - Clam, mussel and oyster tags not marked with last date served. Clam, mussel and oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-03-4
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Food container filling water in handwash sink on cook line. Operator discussed with employee about handwash sink for handle wash only. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Christine Holloway.
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Recommended irreversible thermometer or thermo strip.
16-62-1
Intermediate - No tag on/for original container of raw, in-shell clams/oysters. See stop sale.
01C-01-4
Basic - Damaged/spoiled/recalled food not properly segregated. Raw oysters with no tag in walk-in cooler. Operator segregated at time of inspection. **Corrected On-Site**
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored by cutting board on prep table. Operator removed drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor area(s) covered with standing water. Under dish machine.
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. 2 handwash sinks at dish machine area.
31B-04-4
27
Jan 4, 2023
Complaint Full
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
39
Dec 9, 2022
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils stored in water at 130F. Chef discarded all water and washed utensils. **Corrected On-Site**
10-05-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line has stains and is no longer cleanable.
22-02-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes. Employee washed and removed labels. **Corrected On-Site**
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink in kitchen area. Chef added hand washing sign to hand washing sink. **Corrected On-Site**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle on cooks line. Chef removed tongs and placed at dishwasher. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Grease stored on floor in back kitchen area. Chef removed and properly stored grease. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Dishes stacked on top of each other preventing proper air drying.
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients on cooks line. Chef added proper labeling to bottles. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black-mold like substance in back kitchen area.
22-20-5
50
Aug 2, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by dish machine stained. **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar area operator restocked. **Warning** - From follow-up inspection 2022-08-02: No soap at sink by ice machine. **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. By dish area, **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
14-09-4
78
Frequently Asked Questions
When was Malio's Prime Steakhouse last inspected?
The most recent health inspection at Malio's Prime Steakhouse on file is from Mar 9, 2026. The public record contains 15 inspections in total.
What is the most common violation at Malio's Prime Steakhouse?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Malio's Prime Steakhouse.
How does Malio's Prime Steakhouse compare to other restaurants in Tampa?
Malio's Prime Steakhouse most recently scored 70 out of 100, which is lower than the Tampa average of 79.
Has Malio's Prime Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Malio's Prime Steakhouse have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Malio's Prime Steakhouse 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 Malio's Prime Steakhouse inspected?
Based on the inspection history on file, Malio's Prime Steakhouse is inspected around four times per year on average.
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