Inspection Report - Florida Food Watch

High Priority 3

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over baked potatoes **Corrected On-Site**

Corrected On-Site

#5High Priority28-26-5

High Priority – Sewage/wastewater backing up through floor drains. Drain on floor under biscuit station and prep sink drain on floor is rising with gray water and backing up, causing gray water to puddle on to the floor area where cook has to walk through to use oven.**Admin Complaint** **Admin Complaint**

Admin Complaint

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 46f cold holding ,2nd temperature 37f cold holding , **Corrected On-Site**

Corrected On-Site

Intermediate 2

#7Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. By salad bar **Corrected On-Site**

Corrected On-Site

#8Intermediate53B-13-5

Intermediate – 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.

Basic 3

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#2Basic36-22-4

Basic – Floor area(s) covered with standing water.

#3Basic29-20-5

Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand washing sink by salad station

Florida Food Watch

RED LOBSTER #0730

Inspection Summary

Emergency Closure Summary

Violation Summary

All DBPR Inspector Observations

High Priority 3

Intermediate 2

Basic 3