TKL LOBSTER & BURGER Inspection – October 26, 2026

High Priority 1

#10High Priority22-45-4

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**

Corrected On-Site

Intermediate 2

#11Intermediate11-27-4

Intermediate – 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.

#12Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic 9

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

Corrected On-Site

#2Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed kitchen employees wearing watches while preparing food.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Observed loose food debris underneath all kitchen equipment.

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site**

Corrected On-Site

#5Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer inside all kitchen coolers.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all top surfaces of kitchen equipment soiled.

#7Basic21-10-4

Basic – Soiled dry wiping cloth in use.

#8Basic08B-12-5

Basic – Stored food not covered. Observed most foods inside reach in cooler not covered.

#9Basic21-09-4

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Florida Food Watch