Prime

19665 Cochran Blvd, Port Charlotte, FL 33948 · Permanent Food Service · License 1801886

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Jul 27, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 11 basic (1 repeat)
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

16 violations found

First visitJul 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
- 2 High priority
- 3 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sliced cheese (51°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cooks expo line. The operator stated the cheese had been held for less than an hour. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to mop sink faucet.
  Observed a red hose connected to the splitter at the mop sink with no vacuum breaker.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed half and half not date marked in the reach in cooler in the server area near the expo line.
- Code 03, Food out of temperature: Observed egg wash and sour cream held under time as a public health control not indicated in the written plan.
  The operator placed the above foods on the plan.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink behind the bar.
  The operator provided soap for the hand sink.
  Fixed on the spot
Basic11
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed a box of potatoes stored on the floor in the prep area. The potatoes were properly stored off the ground.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed an in-use ladle stored in 48°F standing water. The operator removed the ladle from the standing water.
  Fixed on the spot
  In-use knife stored in cracks between pieces of equipment.
  Observed an in-use knife stored between food containers and the inside wall of the reach in cooler on the cook line. The operator properly stored the knife.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employees with no beard guards/restraints while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on the reach in cooler on the cook line.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed plastic portion cups stored on the floor in the server expo area. The operator properly stored the portion cups.
  Fixed on the spot
  Single-service to go boxes not stored inverted or protected from contamination on the server expo line.
  The operator properly stored the to go boxes.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe underneath the handwashing sink on the cook line.
  Waste line missing at soda gun holster.
  Observed a missing drain line for the soda gun at the server station at the end of the bar.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees behind the bar and the hand sink on the back wall of the cook line.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee personal belongings stored on a shelf with single-service items and canned tomato juice. The operator properly stored the personal belongings.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.