RED LOBSTER #0033

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vaccum breaker at hose bib below handwash sink in prep area Advised operator to attach a vacuum breaker at hose bib Warning - From follow-up inspection 2026-03-17: No vaccum breaker at hose bib below handwash sink in prep area Advised operator to attach a vacuum breaker at hose bib Admin Complaint

Intermediate - - From initial inspection : 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. Advised operator to train employees Repeat Violation Admin Complaint - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Strong Oder by bar area and dry storage Warning - From follow-up inspection 2026-03-17: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 4 cans of clam chowder dented and heavily rusted

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their personal phone then grabbed plated food and cups; no handwash Employee washed their hands Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for sour cream, butter, cheese, pico de gallo, shredded lettuce, chopped tomatoes that were placed at 12pm Operator placed time mark Corrected On-Site

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. Advised operator to find or train missing food handler training for employees

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Alfredo sauce made with butter made 2 days ago not date marked Operator place date mark Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on clean dishes Advised operator to remove old labels

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At cook line; salmon (130F - Cooking). Operator stated salmon was fully cooked, temperature taken immediately after removing from grill, placed back on grill, finished cooking to 148F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator removed to be washed, rinsed and sanitized. Corrective Action Taken Repeat Violation

Basic - Equipment in poor repair. Walk-in freezer door handle broken. Advised Operator to repair/replace.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from handling/cooking raw shrimp to handling/preparing cooked potato without washing hands. Discussed with employee who then washed hands and changed gloves. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. At storage area; pesticide labeled for household use only. Operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach in cooler; raw fish stored over ready to eat fries. Operator moved fries above fish. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. At prep area; household use only pesticide stored on prep table over dry food storage containers. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. At walk-in cooler; standing water covering floor between walkthrough inside walk-in cooler.

Basic - Time/temperature control for safety food thawed under hot running water. At prep area; raw scallops thawed under 94F water. Operator changed to cold running water. Corrected On-Site

Basic - Water draining onto floor surface. At rinse sink next to dish machine; water draining onto floor surface, drain piping disconnected.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All Sanitizer Buckets (Quaternary 0ppm). Advised Operator to remake to proper ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Bar Ice bath; opened half and half (46F - Cold Holding). Operator stated not prepared or portioned today, being held on top of ice (ice not surrounding product) less than 1 hour, added ice to surround product. At Cook line Drawers under grill; cooked pasta (54F - Cold Holding). Operator stated not prepared or portioned today, being held in cooler 2 hours, moved to walk-in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At dish area; hand wash sink used to store soiled utensils. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At expo line hand wash sink; no paper towels. At cook line hand wash sink; no paper towels. At dish area hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. At expo line hand wash sink; no soap. Operator provided soap. Corrected On-Site

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 on Pepsi dispenser 1 on Diet Pepsi dispenser 2 on back wall of the soda machine by soda nozzles all at server standard bar area 2 flying around at another server station. Manager killed all Corrected On-Site Warning - From follow-up inspection 2023-07-14: 1 live by soda machine near bar Admin Complaint

Basic - - From initial inspection : Basic - Reach-in freezer gaskets torn Warning - From follow-up inspection 2023-07-14: Same Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw (49F - Cold Holding); cooked chicken (52F - Cold Holding); in walk-in cooler; as per operator walk-in cooler door left opened and turned off while doing inventory; food out of temperature for approximately 2 hours; food moved in walk-in freezer Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- in flour Operator stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues all at cook line and expo line

Basic - Standing water in floor - walk-in cooler and by dishwasher area;

Basic - Worn, torn and/or soiled floors/carpeting. Carpet has presence of heavy food debris throughout the dining room;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Linguini 50f cooling 3 hours. Suggest rapid chill Corrected On-Site Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Over fryers

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Old labels stuck to food containers after cleaning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 drawer unit under burners: cooked pasta (77°F-81°F - Cold Holding) unit has an ambient temperature of 88°F. Operator immediately discarded. Item was cooked earlier today, establishment has ample working refrigeration. Operator called for service and designated unit out of service

Basic - Ice buildup in walk-in cooler. Observed at produce walk in cooler floor. Discussed with operator

Basic - Reach-in cooler interior have accumulation of soil residues. Observed at salad line cooler. Operator instructed employee to clean and sanitize Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at wait station tested at 0ppm. Operator removed and replaced. Retested at 400ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready-to-eat sauces. Operator reversed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site

Intermediate - Soda gun soiled. Operator cleaned and sanitized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Bain Marie on hot line - portioned lobster (46°F - Cold Holding) held in ice bath under 4 hours - operator moved to freezer for quick chill. Wait station - portioned butter (67°F - Cold Holding) held under 4 hours in ice bath - operator moved to freezer for quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hose cradle - operator removed. Corrected On-Site