STEAMBOAT LILLYS

Name: STEAMBOAT LILLYS
Address: 551429 US 1, HILLIARD, FL, 32046, US
Rating: 42

551429 US 1, HILLIARD, FL 32046

License #5500646

42 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

STEAMBOAT LILLYS in HILLIARD currently holds an InspectFL Health Score of 42 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 63 total violations — 19 critical, 13 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 3, 2026

The latest inspection on October 28, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

STEAMBOAT LILLYS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01B-24-5] 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.
[02C-03-5] 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.
[14-01-5] 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.
[14-69-4] 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.
[23-03-4] 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.
[12B-07-4] 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.
[08B-47-4] 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.
[08A-02-6] 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.
[53A-03-7] 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.
[25-05-4] Single-service articles improperly stored. In garage in back of restaurant, multiple boxes of to go items on floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom of flip top reach in cooler, butter (63F - 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.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler in kitchen are across from grill unable to maintain temperature of 41F and below. Ambient temperature 47F-48F. Observed bottom of reach in cooler has standing water.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink observed on prep table in kitchen area. Employee moved drink to designated area.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food and personal items store in reach in cooler in kitchen area. Employee moved items to property store.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed Hand wash sink in kitchen area not draining properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth observed not in use and left laying on prep table in kitchen area near hand wash sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk Salt removed from original packaging in bin in kitchen area not labeled. Employee labeled the bin of salt.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 1 can of sliced peach on shelf in kitchen prep area. heavily dented at seam of can.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee washing dishes at triple sink, came into the kitchen put on gloves without washing hands, after changing tasks. Also observed employee crack shelled eggs, change gloves but did not wash hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. TCS foods in reach in cooler in kitchen area across from the grill more than 41F. cut lettuce (46F - Cold Holding); cheese (45F - Cold Holding); ham (44F - Cold Holding); raw burger (49F). Employee stated food placed in cooler this morning. Employee stated she will keep lids closed on top to chill foods.
[41-10-4] Toxic substance/chemical improperly stored. Cleaner/ de greaser stored on bottom rack of food prep table next to food prep items employee moved item to a designated area.
[31B-03-4] No soap provided at handwash sink No soap in mens restroom in the back of the building outside area.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed frozen raw chicken vacuum packaged in reach in cooler in kitchen area. Employee could not supply paperwork for a HASAP plan.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler below flip top cooler on cook line.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shelled eggs with gloved hands and immediately handled containers of food in reach in cooler without removing gloves and washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly observed near entrance to kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In back reach in cooler in prep area raw shelled eggs stored over ready to eat potatoes. Items moved and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Near pass through window, portioned butter 62F. Butter placed out approximately 40 minutes prior. Butter moved to reach in cooler to cool. On cook line by flip top cooler, container of French toast batter 48F. Batter placed out approximately 15 minutes prior. Batter moved to reach in cooler to cool.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing yellow chemical cleaner stored on prep table in back kitchen near clean glassware. Bottle moved and stored correctly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on outside faucet on north side of building where red hose is attached.
[11-27-4] 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. No written plan available. Inspector emailed Form 5030-104 (Clean Up Instructions for Vomitting/Diarrhea).
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available.