Prima Italian Kitchen
Last inspected: Feb 17, 2026
95
Score
The health department has logged 10 inspections at Prima Italian Kitchen, the earliest from 2022. The most recent visit was on Feb 17, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited five times.
Among Valrico restaurants, the typical score is 81; Prima Italian Kitchen is comfortably above that bar. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. Observed at bar. **Warning** - From follow-up inspection 2026-02-17: **Time Extended**
29-17-4
95
Dec 11, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw scallops and calamari stored behind shepherded cheese in flip top cooler. Operator placed raw items in front of the cheese. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 12 packages of unopened reduced oxygen packaged salmon, marinaded and packaged on site, held thawed in reach in cooler in prep area. **Warning**
03G-04-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator, printed and posted. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Establishment using reduced oxygen packaging for raw salmon, no HACCP plan or process waiver. **Warning**
03G-46-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar has slimy buildup inside. **Warning**
22-02-4
Basic - Waste line missing at soda gun holster. Observed at bar. **Warning**
29-17-4
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. Thawed fish in unopened reduced oxygen packaging observed in reach in cooler at cookline **Warning**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses at soda fountain in wait station. **Warning**
24-08-4
Basic - Food stored on floor. 2 buckets of cooked shrimp in ice water on floor in kitchen. Multiple buckets of sauces stored on floor in walk in cooler. 3 cases of beef on floor in walk in cooler. **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching food in bulk bread crumbs **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under and behind soda fountain heads have buildup of debris **Warning**
23-03-4
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. Multiple ROP packages of beef in reach in cooler not properly labeled. **Warning**
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Multiple ROP packages of beef in reach in cooler in prep ares dated beyond 48 hours. **Warning**
03G-54-1
37
May 16, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pan of Ricotta in walk in cooler dated 5-6. Stop sale issued. Manager discarded product
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulated debris. Manager put in dish to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - No Quaternary Ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No proof provided that 2 food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new servers that started training.
11-26-1
64
Mar 7, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains. - From follow-up inspection 2025-01-16: **Time Extended** - From follow-up inspection 2025-03-07: **Time Extended**
22-02-4
90
Jan 16, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains. - From follow-up inspection 2025-01-16: **Time Extended**
22-02-4
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. Establishment doing cook and chill on steak without a HACCP plan. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dishwasher s soiled. - From follow-up inspection 2025-01-16: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standings water in bottom of reach in cooler on cooks line. Chef cleaned out water. **Corrected On-Site** - From follow-up inspection 2025-01-16: **Time Extended**
29-49-6
74
Jan 14, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored overtop cooked rice inside refrigerator on cooks line. Chef removed and properly stored fish. **Corrected On-Site**
08A-05-6
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. Dishwasher rested 0ppm of chlorine. Had a discussion with operator about using the three compartment sink until dishwasher is sanitizing and working properly. **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink has a pan stored inside it on cooks line. Chef removed pan and placed at dishwasher. **Corrected On-Site**
31A-11-4
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. Emailed operator updated education packet.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board n small reach in cooler on cooks line has stains.
22-02-4
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. Establishment doing cook and chill on steak without a HACCP plan. **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by dishwasher s soiled.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on reach in cooler. Employee removed and properly stored drink. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bucket of feta cheese stored on floor inside walk in cooler. Chef removed and properly stored cheese. **Corrected On-Site**
08B-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Onions not washed before cutting. Chef washed onions. **Corrected On-Site**
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Standings water in bottom of reach in cooler on cooks line. Chef cleaned out water. **Corrected On-Site**
29-49-6
39
Apr 8, 2024
Routine - Food
3 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
86
Nov 14, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drinks throughout kitchen
12B-07-4
Basic - Single-service articles not stored inverted or protected from contamination. On cook line
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink
36-27-5
86
Jun 9, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Nov 4, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed tongs stored in hand sink on cookline Corrected-observed employee remove **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink slime inside ice machine in back kitchen Corrective action manager delegated employee to clean ice machine **Corrective Action Taken** **Repeat Violation**
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard preparing food in back kitchen
13-04-4
Basic - Food not stored at least 6 inches off of the floor. Observed containers of shrimp stored on floor on cookline Corrected- observed employee place on shelf **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and lobster thawing at room temperature in back kitchen Corrected observed employee place in cooler **Corrected On-Site**
06-01-5
67
Frequently Asked Questions
When was Prima Italian Kitchen last inspected?
The most recent health inspection at Prima Italian Kitchen on file is from Feb 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Prima Italian Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Prima Italian Kitchen.
How does Prima Italian Kitchen compare to other restaurants in Valrico?
Prima Italian Kitchen most recently scored 95 out of 100, which is higher than the Valrico average of 81.
Has Prima Italian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Prima Italian Kitchen have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Prima Italian Kitchen 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 Prima Italian Kitchen inspected?
Based on the inspection history on file, Prima Italian Kitchen is inspected around three times per year on average.
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