Cw Prime
1601 Gulf of Mexico Dr, Longboat Key, FL 34228 · Permanent Food Service · License 6806158
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 27 routine inspection2 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 2 basic-19
- Safety score81
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 visitOct 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat 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 on the counter: Butter (76°F - Cold Holding) Operator states it was out for approximately 3hrs. Operator placed it in the walk in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed the dishwasher go from mopping the floor to handling clean dishes. Operator had them wash their hands and rerun the dishes.
Fixed on the spot
Intermediate4
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Observed non of their tags marked.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no test kit for their quaternary triple sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed no external device to measure their high temp dish machine.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed their cook line hand sink used to rinse dishes. Operator removed the dishes.
Fixed on the spot
Basic2
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed reduced oxygen packaged steak without it full labeling. Operator stated it had been packaged the night before and removed it from its packaging.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employees engaged in food prep without hair restraints. Operator had them put on hats.
Fixed on the spot
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.