DirtyFLRestaurant Inspection Data

RED LOBSTER #0425

RED LOBSTER #0425 maintains a 3.2/5 food safety rating based on 6 health department inspections in BRANDON. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 6 reports on file

2604 West Brandon Boulevard
Brandon, Florida, 33511
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 6 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13549317

Met Inspection Standards

1 high, 1 basic

  • 29-17-4:Basic - Waste line missing at soda gun holster. At bar. Operator reattached waste line. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Crab (50F - Cold Holding); Cooked Pasta (49F - Cold Holding) Operator placed items in walk in cooler. **Corrective Action Taken**

10/14/2025· 6mo ago

Visit ID: 10933971

Met Inspection Standards

1 int, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar hand sink
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus over shredded cheese in walk in cooler. Operator moved asparagus. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at bar hand sink.

4/14/2025· 1y ago

Visit ID: 10739817

Met Inspection Standards

1 high, 6 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach observed at end of wait station on floor behind reach in cooler. Operator removed, cleaned, and sanitize the area . Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table on cookline. Manager removed. Corrected On-Site
  • 10-01-5: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 bulk breading. Manager removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach in cooler doors on cookline and wait station.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Crab thawing in standing water. Manager turned on water. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat cut lettuce. Manager moved lettuce to different shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Trays of raw lobster and shrimp cold holding at 49F at 1:20pm. Manager moved to walk in cooler. Re-temp at 2:05pm, all items at 41F or below. Corrected On-Site

12/10/2024· 1y 4mo ago

Visit ID: 8755831

Met Inspection Standards

2 high, 2 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen in front of the fryers.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Above the expo line.
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee in the dishwasher area dried his hands on the apron he was wearing. The manager explained to the employee the correct hand washing procedures. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad lettuce 50F the salad rail was turned off. The manager turned the rail on. **Corrective Action Taken**

4/15/2024· 2y ago

Visit ID: 8653227

Met Inspection Standards

2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

11/6/2023· 2y 5mo ago

Visit ID: 8366996

Met Inspection Standards

1 high, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses Oven
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board,cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab legs Moved to walk in freezers **Corrective Action Taken**