LOBSTER LADY SEAFOOD MARKET & BISTRO
1715 CAPE CORAL PKWY W, UNITS 2, 3, & 4 · CAPE CORAL · Lee County · FL 33914
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) operator adjusted machine to achieve Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Admin Complaint**
12A-13-4High Priority – 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 emoloyee load dish machine with soiled dishes while wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed proper hand washing and glove change with operator. **Corrective Action Taken**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of sole was observed that placed under reduced oxygen packaging on site without an approved HACCP plan.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooks line hollandaise (76 F – Hot Holding), per operator was prepared 3 hrs 45 mins prior.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp per operator thawed unser running water 50 minutes prior shrimp (76 F – Cold Holding). Operator immediately iced shrimp down to rapidly cool. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line hollandaise (76 F – Hot Holding), per operator was prepared 3 hrs 45 mins prior.
41-18-4High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine exceeds 200ppm); operator drained and refilled to achieve Triple Sink (Chlorine 100ppm) **Corrected On-Site**
Intermediate 2
03G-50-1Intermediate – 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. Operator placing fish and ground beef under reduced oxygen packaging. Operator stated they will discontinue the process and not apply for HACCP **Corrective Action Taken**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared chorizo, per operator made 24 hours prior, not date marked. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
Basic 1
36-22-4Basic – Floor area(s) covered with standing water. In dry storage room along side ice machine.
Inspector observations synchronized from DBPR on August 13, 2026 11:41 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.