Steamboat Lillys

551429 US 1, Hilliard, FL 32046 · Permanent Food Service · License 5500646

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 28 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (4 repeats)
-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

Oct282026

Routine inspection

11 violations found

First visitOct 28, 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.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. In bottom of flip top reach in cooler, corn beef hash date marked 10/20.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In bottom of flip top reach in cooler, butter (63°F - Cold Holding). Operator stated butter has been out for approximately 2 hours on counter then put back into cooler. Inspector discussed time as a public health control with operator and provided paperwork.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  In two door reach in freezer in kitchen, ziploc bags of raw chicken and pans of raw shaved Philly meat stored over open bags of breaded pickle spears and ziploc bags of berries. Also, in stand up reach in cooler next to reach in freezer, bowl of raw eggs stored on top of pan of cut potatoes. Operator moved raw eggs and stored properly.
  Fixed on the spot
Intermediate2
- 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.
  In stand up reach in cooler near pass through window, gallon of milk open day prior not date marked. Operator added date marking.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified food manager Michael M training expired 7/10/2026.
Basic6
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  In garage in back of restaurant, two containers of fry oil on floor. Also, in garage in back of restaurant, two bag- in- box soda boxes stored on floor.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on shelf above stove stored with seasonings. Operator discarded drink.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In container of seafood flour and flour mix on bottom shelf next to stove in kitchen, to go bowls used as scoops. Operator removed scoops.
  Fixed on the spotRepeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Along top of edge of two door reach in freezer in kitchen, ice build up.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets of flip top reach in cooler soiled with food debris/black stains. Also, table under grill soiled with food debris black debris.
- Code 25, Single-service items: Single-service articles improperly stored.
  In garage in back of restaurant, multiple boxes of to go items on floor.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.