DirtyFLRestaurant Inspection Data

LUCKY LOBSTER

LUCKY LOBSTER in DUNEDIN has 8 health inspections on record with an overall food safety rating of 2.5/5. Recent inspections show improving food safety practices.

941 Huntley Avenue
Florida, 34698
Heath Side Villas
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/2/2025

Inspection #: Visit ID: 13508001

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees drinking from open cup on end of cook line. Discussed proper beverage containers to prevent lip to hand contact
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed herbs over ready to eat lobster in walk in cooler, operator moved lobster Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters and clams, no date on last 5 tags, discussed with operator, tags must be kept in order and dated when last oyster removed from box.

Inspection Date: 8/12/2025

Inspection #: Visit ID: 13479886

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No soap or hand wash sign at server station in dining room
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (138F - Cooking) operator moved back to grill, cooked to 155F Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House made ranch dressing 71F
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold hold unit at expo line -house made ranch dressing (71F - Cold Holding)see stop sale, in ice bath at expo line for 2 hours.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quart solution in kitchen > 500 ppm, corrected to 200 ppm Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For bar dish washer
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

Inspection Date: 6/16/2025

Inspection #: Visit ID: 10859201

  • N/A:No Violations Were Observed

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10840649

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler. Repeat Violation Warning - From follow-up inspection 2025-05-19: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. Ronald, Lindsey and Amy expired trainings. Warning - From follow-up inspection 2025-05-19: Kitchen manager states that they have scheduled training for employees. **Time Extended**

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10740842

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishmachine. Repeat Violation 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. Ran dishmachine twice, 0ppm. Operator primed and ran dishmachine and tested the machine themselves, 10ppm for 3 tests. Ran another time and it was 10ppm. Discontinue use of dishmachine until it is working properly. Three compartment sink was set up at the time of inspection, 200ppm quaternary. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top across from flat top: lobster (49F - Cold Holding); pasta (51F - Cold Holding); cheese sauce (47F - Cold Holding) lobster and pasta above fill line. Operator states that he has taken temperatures since relocating food to the flip top. Operator relocated to freezer for rapid chill 3 door cooler near hand wash sink: sour cream (51F - Cold Holding); butter (50F - Cold Holding); garlic butter (49F - Cold Holding) operator states that they have taken temperatures within the last 4 hours and the food was at 37F. Food was relocated to the walk in. **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. homemade marinara (120F - Hot Holding) in steam well for less than 4 hours. Operator reheated to 165F Corrected On-Site Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler. Repeat Violation Warning
  • 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. Ronald, Lindsey and Amy expired trainings. Warning

Inspection Date: 12/11/2024

Inspection #: Visit ID: 8725600

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes 115f, item put back on reheat. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles. Corrected On-Site

Inspection Date: 3/8/2024

Inspection #: Visit ID: 8539327

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in prep table / before being washed and stickers removed Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle containing food removed from its original container no labeled with common name Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Cold medicine stored on the upper shelf of the cook line. Staff removed cold medicine from cook line. Corrected On-Site
  • 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. Dish washer loaded soiled dishes and went to the clean end and touched clean dishes, no hand wash.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.

Inspection Date: 10/30/2023

Inspection #: Visit ID: 8347157

  • 16-29-4:Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Potato cutter cleaned in place no detergent used. Wiping cloth used from sanitizer bucket.
  • 08B-42-4:Basic - Food stored outside. 4 boxes of frozen fish delivered outside in front of the walk in cooler located outside. Operator moved 4 cases to the interior of walk in cooler. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Stickers not removed from avocado prior to being cut on cook line Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on the cook line contain foods removed it's original container not labeled with common name.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles of chemical stored hanging from wire rack storing clean utensils. Operation moved spray bottles from the area Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags stored in refrigerated drawer on cook line with mussels. 1 tag belonged in drawer the rest were not dated
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. The tag was removed from shucked oysters in walk in cooler before the last oyster was sold. The tag was moved to a container of oysters stored on the cook line. Operator to copy information from tag and keep with all pans of shucked oysters Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind the bar was used to dump ice.