Prime Steakhouse
Last inspected: Jan 22, 2026
86
Score
The health department has logged seven inspections at Prime Steakhouse, the earliest from 2022. The latest inspection on file is from Jan 22, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited three times.
The city-wide average for Venice sits at 79, putting Prime Steakhouse on the better side of that line. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed ROP ground beef patties, made him prepared less than 48 hours lacking all required information and contrasting background.
03G-06-5
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. Observed commercially process, reduced oxygen packet fish, indicating removed from packaging before completely flowing, not removed from package. Operator corrected above issues to meet inspection standards.
06-09-1
86
Dec 19, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line and prep area. Observed operator correct issue to meet standards for inspection.
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed operator correct issue to meet standards for inspection.
10-20-4
78
Jul 31, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Jan 16, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. Observed cook handle 2 cooked baked potatoes bare handed. Observed employee voluntarily dispose of baked potatoes. **Corrected On-Site**
09-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed bus boy with unlabeled chemical spray bottle. Observed operator label bottle. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses and backpacks hanging on rack at prep area over bag of onions and clean equipment.
40-06-5
74
Sep 26, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on food prep counter at prep area. Observed operator move bottle. **Corrected On-Site**
41-10-4
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 and the time removed from temperature control cannot be determined. See stop sale. Observed butter on counter at cooks line and wait staff area not time marked. Observed employee time mark items correctly. **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish in grill draw cooler.
08A-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
61
Mar 13, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
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 and the time removed from temperature control cannot be determined. See stop sale. Observed butter and pasta on cooks line not time marked. Observed employee stated items were taken out 1 hour prior. Observed employee time mark items. **Corrected On-Site**
03F-02-5
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. Email Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle holder at bar with mold-like substance.
22-02-4
Intermediate - No soap provided at handwash sink at cooks line. Observed operator replace soap. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in butcher room.
27-16-4
Basic - Old labels stuck to food containers after cleaning at clean pan rack.
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensil on shelf at cooks line.
12B-07-4
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 in Walk-in cooler.
06-09-1
50
Sep 12, 2022
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cheese soup marked 5-30, shrimp butter marked 8-6, bread pudding marked 8-23. Observed operator voluntarily dispose of all items.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at sauté station at 67F, observed employee move butter to reach-in cooler. Observed butter at 41F at end of inspection. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on shelf above food prep counter at cooks line. Observed chemical spray bottle hanging on shelf next to onions and above clean equipment at prep area. Observed operator remove all chemical spray bottles to proper storage. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheese soup marked 5-30, shrimp butter marked 8-6, bread pudding marked 8-23. Observed operator voluntarily dispose of all items.
02C-01-5
Basic - Opened employee beverage container in a Walk-in cooler with food to be served to customers. Observed operator remove beverages. **Corrected On-Site**
12B-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on work counters at cooks and wait staff lines. Observed operator remove all beverages. **Corrected On-Site**
12B-07-4
50
Frequently Asked Questions
When was Prime Steakhouse last inspected?
The most recent health inspection at Prime Steakhouse on file is from Jan 22, 2026. The public record contains seven inspections in total.
What is the most common violation at Prime Steakhouse?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Prime Steakhouse.
How does Prime Steakhouse compare to other restaurants in Venice?
Prime Steakhouse most recently scored 86 out of 100, which is higher than the Venice average of 79.
Has Prime Steakhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Prime Steakhouse have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Prime Steakhouse 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 Prime Steakhouse inspected?
Based on the inspection history on file, Prime Steakhouse is inspected around two times per year on average.
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