Primos Gourmet Catering
Last inspected: Mar 26, 2026
61
Score
Inspectors have visited Primos Gourmet Catering nine times, with records going back to 2023. The most recent visit was on Mar 26, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly four violations earlier in the record.
“Floor soiled/has accumulation of debris” comes up most often, recorded three times in the inspection record.
Primos Gourmet Catering's latest score of 61 falls below the Orlando average of 79. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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. Milk opened two days ago per operator.
02C-03-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee dishwasher. Operator had dish washer sign during inspection. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooled foods held over 24 hours in walk in and reach in cooler per operator.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Floor soiled/has accumulation of debris. Throughout underneath cooking equipment. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Various food stored on the floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Open dumpster lid.
33-16-4
61
Dec 11, 2025
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 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. Chicken over beef in walk freezer.
08A-17-6
High Priority - Vacuum breaker installed improperly at splitter added to hose bibb.
29-34-4
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. Provided in email **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop located at ice machine.- manager added to wash. Blue cutting board- manager discarded **Corrective Action Taken**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Staff signed
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad. Staff added date. **Corrected On-Site**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Under equipment on the cook line **Repeat Violation**
36-73-4
Basic - Food stored on floor. Various foods in walk-in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Management removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Light not functioning. Hood
36-62-4
Basic - Single-service articles improperly stored. On the floor located in outside storage area
25-05-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Unnecessary items/unused equipment on the premises. Old cooler in back yard
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Various unwashed vegetables over cut peppers. Management moved prepared vegetables above. **Corrected On-Site**
08B-17-4
Basic - Walk- in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster. Printed and hung. **Corrected On-Site**
51-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
32-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage. Turned on the side to dry. **Corrective Action Taken**
24-08-4
26
Apr 14, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. under fryer and grill Edge of floor throughout main kitchen
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers and grill
23-03-4
Basic - Single-service articles improperly stored. Several boxes of single service items on floor in storage shed area
25-05-4
70
Oct 7, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in front walk in cooler dust build up.
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door. **Corrected On-Site**
10-20-4
78
Apr 17, 2024
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
86
Nov 13, 2023
Complaint Full
4 minor violations.
View 4 violations
Basic - Cardboard used to line food-contact shelves. Shelf with bottle water.
14-05-4
Basic - Current Hotel and Restaurant license not displayed. License are current active.
50-09-4
Basic - Employee beverage container in ice machine/ice bin. **Corrected On-Site**
12B-14-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
82
Aug 25, 2023
Routine - Food
No violations found.
100
Jun 14, 2023
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jan 12, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Toxic Substances Properly Identified, Stored, Used
FL-32
50
Frequently Asked Questions
When was Primos Gourmet Catering last inspected?
The most recent health inspection at Primos Gourmet Catering on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Primos Gourmet Catering?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at Primos Gourmet Catering.
How does Primos Gourmet Catering compare to other restaurants in Orlando?
Primos Gourmet Catering most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Primos Gourmet Catering's inspection record improved over time?
No. Recent inspections at Primos Gourmet Catering have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Primos Gourmet Catering 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 Primos Gourmet Catering inspected?
Based on the inspection history on file, Primos Gourmet Catering is inspected around three times per year on average.
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