Primo's Restaurant & Lounge
1717 N Bayshore Dr # 101, Miami, FL 33132 · Permanent Food Service · License 2324877
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection1 high priority (no follow-up needed), 5 intermediate (2 fixed on the spot, 1 repeat), 6 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 · 1 visitRoutine inspection
- First visitSep 8, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 11, Employee health: 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.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed that brooms are blocking the hand-washing sink located near the dishwasher area. Operator removed during inspection.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Cooked line area. Operator provided during inspection.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Juan Gutierrez, Perez Libaldo, Josue Ca4camo.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw fish Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use. Observed raw Fish (32°F - Cold Holding). Located inside walk in cooler. Manager removed from the bag.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic containers with cook oil stored directly on floor.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Located dishwasher area.
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.