Prime 88
15407 Cortez Blvd, Brooksville, FL 34613 · Permanent Food Service · License 3701296
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Shrimp (47°F - Cold Holding); Feta Cheese (49°F - Cold Holding); Cut Lettuce (48°F - Cold Holding); Blue Cheese Crumbles (48°F - Cold Holding); Green Goddess - Yogurt Base (46°F - Cold Holding) in salad station reach-in cooler closest to walk-in freezer. Operator had employee start to ice products down.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Two soda gun nozzles soiled in indoor and outdoor bar. Employee started to clean and sanitize.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in enclosed patio bar area.
No paper towels in indoor bar area. Operator placed soap and paper towels.
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine in main kitchen area.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.