LOBSTER BAR SEA GRILLE
450 E LAS OLAS BLVD STE 190 · FORT LAUDERDALE · Broward County · FL 33301
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized…advised operator sanitized in triple sink .
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation** **Admin Complaint**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.. Veggie stock date marked 6/14 at walk in cooler . Stop sale issue . Chef discarded food . **Corrective Action Taken**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.. Veggie stock date marked 6/14 at walk in cooler .
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….boiled eggs 48F, crabmeat 55F, octopus 55F, cooked shrimp 55F, cooked green beans 49F, cooked potatoes 53F , feta cheese 50F , blue cheese 48F, chick pease 51F, cream fresh 48F in salad middle cooler at island at middle of dining room . Per chef food not prepped or portion today, food being held more than 4 hours .
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….boiled eggs 48F, crabmeat 55F, octopus 55F, cooked shrimp 55F, cooked green beans 49F, cooked potatoes 53F , feta cheese 50F , blue cheese 48F, chick pease 51F, cream fresh 48F in salad middle cooler at island at middle of dining room . Per chef food not prepped or portion today, food being held more than 4 hours . Stop sale issue . Employee discarded food . Several Mixed salad 66F on the counter at island, salad was mixed less than 4 hours . Chef discarded salad . Oyster 52F in reach in drawer at island , drawer was opened, food being held about 30 minutes. Employee closed drawer . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 5
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening… cream fresh in reach in cooler , chef not aware when food was opened, chef discarded food .
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine…not provided any kind of measurement hot water sanitizer tools or device . **Repeat Violation** **Admin Complaint**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked… Boiled eggs was boiled Friday in reach in cooler . Risotto in walk in cooler was cooked two days ago . Employee discarded food due to temperature abuse.
Basic 2
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees…unable to see handwashing sink ,blocked by wood cutting board at island bar .chef removed. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust…dirty hand washing exterior and inside at island bar . Employee cleaned. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 3, 2026 12:17 PM.
Violation category totals
2 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 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.