Steamboat Lillys
Last inspected: Mar 3, 2026
100
Score
Steamboat Lillys has been inspected 10 times since 2022. On Mar 3, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around 10 violations to closer to one violation per visit over the last few inspections.
Looking across the full record, “employee beverage container on a food preparation table” is the recurring theme, flagged three times.
Steamboat Lillys' latest score of 100 sits above the Hilliard average of 61. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
No violations found.
100
Dec 30, 2025
Routine - Food
1 major violation.
View 1 violation
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. Observed frozen raw chicken vacuum packaged in reach in cooler in kitchen area. Employee could not supply paperwork for a HASAP plan. **Warning** - From follow-up inspection 2025-10-28: 60 day callback from original inspection **Time Extended** - From follow-up inspection 2025-12-30: Operator is still vacuum packaging raw products and needs more time for Tallahassee approval. **Time Extended**
03G-50-1
90
Oct 28, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of sliced peach on shelf in kitchen prep area. heavily dented at seam of can. - From follow-up inspection 2025-10-28: Beef Pattie: 47F, Beef Pattie at 50F in reach in cooler on cook line. Operator stated that patties had been made Monday and that nothing had been done to them today but could not tell us how long the patties had been out of temperature. **Admin Complaint**
01B-01-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. TCS foods in reach in cooler in kitchen area across from the grill more than 41F. cut lettuce (46F - Cold Holding); cheese (45F - Cold Holding); ham (44F - Cold Holding); raw burger (49F). Employee stated food placed in cooler this morning. Employee stated she will keep lids closed on top to chill foods. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-10-28: Beef Pattie: 47F, Beef Pattie at 50F in reach in cooler on cook line. Operator stated that patties had been made Monday and that nothing had been done to them today but could not tell us how long the patties had been out of temperature **Admin Complaint**
03A-02-5
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. Observed frozen raw chicken vacuum packaged in reach in cooler in kitchen area. Employee could not supply paperwork for a HASAP plan. **Warning** - From follow-up inspection 2025-10-28: 60 day callback from original inspection **Time Extended**
03G-50-1
67
Oct 23, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 1 can of sliced peach on shelf in kitchen prep area. heavily dented at seam of can.
01B-01-4
High Priority - Toxic substance/chemical improperly stored. Cleaner/ de greaser stored on bottom rack of food prep table next to food prep items employee moved item to a designated area. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. TCS foods in reach in cooler in kitchen area across from the grill more than 41F. cut lettuce (46F - Cold Holding); cheese (45F - Cold Holding); ham (44F - Cold Holding); raw burger (49F). Employee stated food placed in cooler this morning. Employee stated she will keep lids closed on top to chill foods. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing dishes at triple sink, came into the kitchen put on gloves without washing hands, after changing tasks. Also observed employee crack shelled eggs, change gloves but did not wash hands **Repeat Violation** **Admin Complaint**
12A-07-5
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. Observed frozen raw chicken vacuum packaged in reach in cooler in kitchen area. Employee could not supply paperwork for a HASAP plan. **Warning**
03G-50-1
Intermediate - No soap provided at handwash sink No soap in men's restroom in the back of the building outside area.
31B-03-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in kitchen are across from grill unable to maintain temperature of 41F and below. Ambient temperature 47F-48F. Observed bottom of reach in cooler has standing water. **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink observed on prep table in kitchen area. Employee moved drink to designated area. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and personal items store in reach in cooler in kitchen area. Employee moved items to property store. **Corrected On-Site**
08B-49-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed Hand wash sink in kitchen area not draining properly.
29-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth observed not in use and left laying on prep table in kitchen area near hand wash sink.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk Salt removed from original packaging in bin in kitchen area not labeled. Employee labeled the bin of salt. **Corrected On-Site**
02D-01-5
33
Mar 14, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen, butter 70F. Butter removed from temperature control approximately 2.5 hours prior. Butter voluntarily discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen handled raw bacon with gloved hands, removed gloves, placed new gloves on to begin working with food without washing hands. Person in Charge coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-07-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment using quaternary ammonium sanitizer but only has chlorine test strips. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in back kitchen. Towels provided. **Corrected On-Site**
31B-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. One employee working today. Person in Charge provided health agreement and informed employee of health responsibilities. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Hand washing sink in back kitchen. Soap provided. **Corrected On-Site**
31B-03-4
Basic - Cardboard/Towel used to line food-contact shelves. Inside reach in cooler across from cooking equipment, towels lining bottom shelf. Towels removed. **Corrected On-Site**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table next to iced tea dispensers in kitchen. Cup moved and stored correctly. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket for stand up silver reach in cooler in kitchen.
14-11-5
43
Oct 21, 2024
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shelled eggs with gloved hands and immediately handled containers of food in reach in cooler without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly observed near entrance to kitchen.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In back reach in cooler in prep area raw shelled eggs stored over ready to eat potatoes. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window, portioned butter 62F. Butter placed out approximately 40 minutes prior. Butter moved to reach in cooler to cool. On cook line by flip top cooler, container of French toast batter 48F. Batter placed out approximately 15 minutes prior. Batter moved to reach in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing yellow chemical cleaner stored on prep table in back kitchen near clean glassware. Bottle moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on north side of building where red hose is attached.
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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea). **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.
16-37-1
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
50-09-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler below flip top cooler on cook line. **Repeat Violation**
29-49-6
30
Jan 9, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef at 52f states was in cooler, moved to different cooler to bring down in temperature **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in 3 door reach in cooler
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in flour, under microwave
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table, moved **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Guy Cook in kitchen, **Repeat Violation**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in stand up freezer in stand up freezer upper area of right side door
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Metal spoon in macaroni and cheese container with handle laying on top on macaroni
10-06-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons,spatulas and scoopers stored in back area with food contact side up. **Repeat Violation**
24-18-4
Basic - Standing water in bottom of reach-in-cooler. 3 door line cooler
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in kitchen near 4 burner stove
29-20-5
50
Jul 21, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw chicken over hash browns
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked open egg on try with other eggs
01B-14-4
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.
11-26-1
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.
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad in reach in cooler
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine
51-11-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons , spatulas,and scoopers stored with food contact side up, triple sink area
24-18-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open vitamin water in single door cooler over coleslaw
12B-13-4
Basic - Food storage container/container lid cracked or broken. Clear cracked lid over ground beef Pattie's
14-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Lady cook in kitchen
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks near microwave
12B-07-4
41
Dec 20, 2022
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food re-served to customers. Butter and creamer in breakfast baskets on tables, moved from tables **Corrective Action Taken**
07-08-5
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. Milks
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Handsink near soda station used as dump sink
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scooper in larger container of flour. Moved **Corrected On-Site**
14-01-5
67
Oct 20, 2022
Routine - Food
2 minor violations.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
90
Frequently Asked Questions
When was Steamboat Lillys last inspected?
The most recent health inspection at Steamboat Lillys on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Steamboat Lillys?
Across the inspection record, “employee beverage container on a food preparation table” has been cited three times, more than any other issue at Steamboat Lillys.
How does Steamboat Lillys compare to other restaurants in Hilliard?
Steamboat Lillys most recently scored 100 out of 100, which is higher than the Hilliard average of 61.
Has Steamboat Lillys' inspection record improved over time?
Yes. Recent inspections at Steamboat Lillys have averaged around one violation per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Steamboat Lillys 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 Steamboat Lillys inspected?
Based on the inspection history on file, Steamboat Lillys is inspected around three times per year on average.
Nearby Restaurants