DirtyFLRestaurant Inspection Data

LOBSTER LADY SEAFOOD MARKET & BISTRO

With 11 inspections documented, LOBSTER LADY SEAFOOD MARKET & BISTRO maintains a 1.9/5 food safety rating in CAPE CORAL. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 11 reports on file

1715 CAPE CORAL PKWY W, UNITS 2, 3, & 4

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 11 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13632522

Follow-up Inspection Required

7 high, 2 int, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. In dry storage room along side ice machine.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) operator adjusted machine to achieve Dishwasher (Chlorine 100ppm) Corrected On-Site Admin Complaint
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed proper hand washing and glove change with operator. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of sole was observed that placed under reduced oxygen packaging on site without an approved HACCP plan.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooks line hollandaise (76 F - Hot Holding), per operator was prepared 3 hrs 45 mins prior.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp per operator thawed unser running water 50 minutes prior shrimp (76 F - Cold Holding). Operator immediately iced shrimp down to rapidly cool. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line hollandaise (76 F - Hot Holding), per operator was prepared 3 hrs 45 mins prior.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine exceeds 200ppm); operator drained and refilled to achieve Triple Sink (Chlorine 100ppm) Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing fish and ground beef under reduced oxygen packaging. Operator stated they will discontinue the process and not apply for HACCP **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared chorizo, per operator made 24 hours prior, not date marked. Observed operator correct violations in order to meet inspection standards. Corrected On-Site

10/29/2025· 4mo ago

Visit ID: 13554027

Met Inspection Standards
  • N/A:No Violations Were Observed

10/20/2025· 4mo ago

Visit ID: 10931179

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in seasonings on cooks line. Operator removed. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of food debris under dry storage room shelves. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After three attempts at the surface of the plate Dishwasher (Chlorine 00ppm) operator will set up three compartment sink to sanitize. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At seafood market display case prepared shrimp (61 F - Cold Holding) per operator stocked less than two hours prior. Operator iced down container to rapidly cool. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line house made marinara (93 F - Hot Holding). Operator moved food to walk in cooler to cool **Corrective Action Taken** Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oyster served in Lobster Lady Seafood Tower is dot designated as raw. Operator marked menus with asterisk during inspection. **Corrective Action Taken** Warning

5/22/2025· 9mo ago

Visit ID: 10844370

Met Inspection Standards

1 high, 2 int, 3 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gaskets torn in kitchen. Repeat Violation
  • 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 of panko and flour in dry storage area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen prep area. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw claims over ready to eat lobster in reach-in cooler beside deep frier. The manager moved the raw claims beside the raw chicken wings on bottom shelf in reach-in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen soiled.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. The manager placed paper towels in paper towel dispenser. Corrected On-Site

4/24/2025· 10mo ago

Visit ID: 10825744

Met Inspection Standards

1 high, 2 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in kitchen area. The cell phone was removed from prep table. 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 of panko.
  • 33-16-4:Basic - Open dumpster lid.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The drink was removed from reCh-in cooler. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw lobster in front counter. The manager moved the raw chicken on bottom shelf. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line.

3/18/2025· 11mo ago

Visit ID: 10797966

Met Inspection Standards

1 high, 3 basic

  • 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2025-03-18: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-03-18: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in handwashing area. Warning - From follow-up inspection 2025-03-18: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw spicy tuna above spicy crab in front counter reach-in cooler. The manager moved the raw tuna to other side of reach-in cooler with all raw products. Corrected On-Site Warning - From follow-up inspection 2025-03-18: Observed raw claims over ready to eat lobster meat in reach-in cooler. The manager moved the raw claims on bottom shelf beside raw calamari. Corrected On-Site

3/12/2025· 1y ago

Visit ID: 10796675

Follow-up Inspection Required

2 high, 7 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
  • 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 of panko. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler beside cook line. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in handwashing area. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw spicy tuna above spicy crab in front counter reach-in cooler. The manager moved the raw tuna to other side of reach-in cooler with all raw products. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (49F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken wings (46F - Cold Holding) in reach-in cooler beside deep frier. The manager moved all raw products into walk-in cooler. Repeat Violation Warning

11/20/2024· 1y 3mo ago

Visit ID: 10722083

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food in container of panko.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food in reach-in cooler in sushi reach-in cooler. The yogurt was removed from reach-in cooler. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed several reach-in cooler gasket torn.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler beside deep fryer. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings (44F - Cold Holding); raw steaks (45F - Cold Holding); raw grouper (45F - Cold Holding) in walk-in cooler. The manager is placing ice on raw products. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

8/7/2024· 1y 7mo ago

Visit ID: 8752209

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler in kitchen ambient temperature 49F.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.
  • 14-11-5:Basic - Equipment in poor repair. Observed server reach-in cooler gaskets torn.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (48F - Cold Holding); raw gator bites (47F - Cold Holding) in reach-in cooler beside deep fried. Observed raw beef (45F - Cold Holding); raw shrimp (45F - Cold Holding) in walk-in cooler. The manager placed all raw products on ice. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time As Public Health Form for sushi rice. **Corrective Action Taken**

12/19/2023· 2y 2mo ago

Visit ID: 8462086

Met Inspection Standards

2 high, 3 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across from deep frier gasket torn.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler beside deep frier.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook leave the cook line then return to cook line place gloves on started preparing food without washing hands first. Educated cook on when leaving and returning to cook line wash hands prior to placing gloves on. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters over ready to eat asparagus and lobster in stand up reach-in cooler in kitchen. The operator moved the raw oyster to bottom shelf in reach-in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled beside deep frier.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at hand washing sink beside hot box. The manager placed paper towels at hand washing sink. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

8/2/2023· 2y 7mo ago

Visit ID: 8365720

Met Inspection Standards

2 high, 3 int, 5 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature 46F in walk-in cooler. The manager called for the walk-in cooler to be serviced. **Corrective Action Taken**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. The operator removed cell phone from prep table. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed several reach-in cooler gasket torn.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler beside deep frier.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks place gloves on without washing hands. Educated cooks on washing hands prior to placing gloves on before initiating task with food. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (47F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (45F - Cold Holding) in the walk-in cooler. The manager placed all raw products on ice. **Corrective Action Taken**
  • 27-05-4:Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Observed hand washing sink in kitchen cold water handle is not working/missing.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No Chlorine Test Strips.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink beside steamers.