Malio's Prime Steakhouse

400 N Ashley Dr Ste 410, Tampa, FL 33602 · Permanent Food Service · License 3916250

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Jul 9, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 9 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 routine inspection
4 high priority (3 fixed by the Jul 9 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 4 basic
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Jul72026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler: arugla 53°F other tcs items in a ambient prep stage butter 54°F 2nd temp cut tomatoes 45°F 2nd temps reach in cooler glass by flat top raw lamb 43°F
  More time given
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Still observed
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Still observed
  More time given
Official report, on the Florida DBPR website
First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  7 créme brÃ»lée. Made on 6-30-26 in the morning went over the 24 hour mark on last day 6-7-26.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Unsalted butter 49°F sitting on counter discussed time as public health Reach in cooler glass door on cooks line raw lamb 44 Reach in glass cooler by kitchen entrance Cold holding : créme brÃ»lée 50°F raw beef 47°F blue cheese 47°F held less than 4 hours manager moved to freezer 2nd temp
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee touched raw salmon than grabbed bun no handwashing or glove change. Employee did the same thing with raw chicken.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Tested above 200ppm-500ppm at bar area.
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Clams/mussels/oysters tag removed from original container prior to container being emptied.
  Raw oysters 6-16 manager found tag and moved to oysters.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Handwashing sink by the dish washing area manager fixed the dispenser roll
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Eduardo Oliver's worked in restaurant 2 month taking test currently 8 employees no food manager.
Basic4
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed strawberries over washed. Potatoes walk in cooler manager moved to proper storage
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Multiple employee drinks on prep line manager removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  White interior
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Hand washing sink by cooks line across from dish washer machine manager has a bucket to catch the water
  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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.