RED LOBSTER #0071 Inspection – August 19, 2025

High Priority 1

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 54f less than 4 hours advised to keep a lower level **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -build up of grease on char grill

#8Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 5

#1Basic35A-03-4

Basic – Dead roaches on premises. -1 dead roach on floor in electrical panel room **Corrected On-Site**

Corrected On-Site

#2Basic14-69-4

Basic – Ice buildup in walk-in freezer and reach in freezer on cookline.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back side of ice machine soiled -interior of vents at dish machine

#4Basic29-19-4

Basic – Standing water in floor drain/floor drain draining very slowly. -under rinse sink sink next to dish machine **Corrected On-Site**

Corrected On-Site

#5Basic21-08-4

Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -bar 0 ppm

Florida Food Watch

RED LOBSTER #0071

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 5

Inspection Report

RED LOBSTER #0071

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 5