RED LOBSTER #6285
2900 Oakwood Boulevard
Hollywood, Florida, 33020
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on floor in walk in freezer, reach in freezer at bar area
- 22-08-4:Basic - Interior of microwave has accumulation of grease/food debris. Employee started to clean and sanitize **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tenderized steak stored above raw fish in walk in cooler. Operator reorganized Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed in ware washing area with hose attached
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection. Operator states waterproof thermometer taken to replace batteries Repeat Violation
Food safety inspection conducted on 3/17/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 11/18/2024
High Priority
2
Intermediate
3
Basic
2
Total
7
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw Mahi fully thawed in commercially processed reduced oxygen packaging with a label to removed before thawing. See Stop Sale
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm quaternary. Operator remade and retested at 200ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cook pasta in walk in cooler, raw calamari stored above cooked noodles in cook line reach in cooler. Operator reorganized Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw Mahi fully thawed in commercially processed reduced oxygen packaging with a label to removed before thawing.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at bar
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Beverage station hand wash sink blocked by drink dispensers. Operator made accessible 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. Operator unable to provide at time of inspection
Food safety inspection conducted on 11/18/2024 revealed 7 total violations (2 high priority, 3 intermediate, 2 basic).
Inspection on 6/18/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (47F - Cold Holding); flounder fish (56F - Cold Holding); cod fish (47F - Cold Holding); calimari (52F - Cold Holding); lobster (52F - Cold Holding); honey butter (57F - Cold Holding); #2 raw shrimp (60F - Cold Holding); raw lobster (60F - Cold Holding); fish (60F - Cold Holding); calamari (64F - Cold Holding); burgers (64F - Cold Holding); muscles (64F - Cold Holding); stuffed flounder (64F - Cold Holding); butter (72F - Cold Holding); sour cream (75F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been in unit since the night prior to inspection. See stop sale. - From follow-up inspection 2024-04-20: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at wait station; butter (72F - Cold Holding); sour cream (75F - Cold Holding). Admin Complaint - From follow-up inspection 2024-06-18: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (75F- cold holding); sour cream (78F-cold holding). Per operator, items were not prepared or portioned today. Items have np even out of temperature for more than 4 hours. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (47F - Cold Holding); flounder fish (56F - Cold Holding); cod fish (47F - Cold Holding); calimari (52F - Cold Holding); lobster (52F - Cold Holding); honey butter (57F - Cold Holding); #2 raw shrimp (60F - Cold Holding); raw lobster (60F - Cold Holding); fish (60F - Cold Holding); calamari (64F - Cold Holding); burgers (64F - Cold Holding); muscles (64F - Cold Holding); stuffed flounder (64F - Cold Holding); butter (72F - Cold Holding); sour cream (75F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been in unit since the night prior to inspection. See stop sale. - From follow-up inspection 2024-04-20: Observed calamari (41F- cold holding) cod fish ( 41F- cold holding); cooked potatoes (43F- cold holding); butter (78F- cold holding); sour cream (76F-cold holding) Admin Complaint - From follow-up inspection 2024-06-18: Observed butter (75F- cold holding); sour cream (78F-cold holding) See stop sale. Admin Complaint
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-04-20: Still observed. **Time Extended** - From follow-up inspection 2024-06-18: Still observed. Admin Complaint
Food safety inspection conducted on 6/18/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 4/20/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink in kitchen across from victory cooler. - From follow-up inspection 2024-04-20: Still observed. **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (47F - Cold Holding); flounder fish (56F - Cold Holding); cod fish (47F - Cold Holding); calimari (52F - Cold Holding); lobster (52F - Cold Holding); honey butter (57F - Cold Holding); #2 raw shrimp (60F - Cold Holding); raw lobster (60F - Cold Holding); fish (60F - Cold Holding); calamari (64F - Cold Holding); burgers (64F - Cold Holding); muscles (64F - Cold Holding); stuffed flounder (64F - Cold Holding); butter (72F - Cold Holding); sour cream (75F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been in unit since the night prior to inspection. See stop sale. - From follow-up inspection 2024-04-20: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at wait station; butter (72F - Cold Holding); sour cream (75F - Cold Holding). Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (47F - Cold Holding); flounder fish (56F - Cold Holding); cod fish (47F - Cold Holding); calimari (52F - Cold Holding); lobster (52F - Cold Holding); honey butter (57F - Cold Holding); #2 raw shrimp (60F - Cold Holding); raw lobster (60F - Cold Holding); fish (60F - Cold Holding); calamari (64F - Cold Holding); burgers (64F - Cold Holding); muscles (64F - Cold Holding); stuffed flounder (64F - Cold Holding); butter (72F - Cold Holding); sour cream (75F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been in unit since the night prior to inspection. See stop sale. - From follow-up inspection 2024-04-20: Observed calamari (41F- cold holding) cod fish ( 41F- cold holding); cooked potatoes (43F- cold holding); butter (78F- cold holding); sour cream (76F-cold holding) Admin Complaint
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2024-04-20: Still observed. **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen across from victory cooler. - From follow-up inspection 2024-04-20: Still observed **Time Extended**
Food safety inspection conducted on 4/20/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 4/19/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink in kitchen across from victory cooler.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed order screen at cook line with an accumulation of old food debris.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed low boy cooler across from drink station with food spill.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water on floor in front reach in cooler across from drink station.
- 08B-12-5:Basic - Stored food not covered. Observed uncovered lobster and shrimp stored in walk-in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (47F - Cold Holding); flounder fish (56F - Cold Holding); cod fish (47F - Cold Holding); calimari (52F - Cold Holding); lobster (52F - Cold Holding); honey butter (57F - Cold Holding); #2 raw shrimp (60F - Cold Holding); raw lobster (60F - Cold Holding); fish (60F - Cold Holding); calamari (64F - Cold Holding); burgers (64F - Cold Holding); muscles (64F - Cold Holding); stuffed flounder (64F - Cold Holding); butter (72F - Cold Holding); sour cream (75F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been in unit since the night prior to inspection. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (47F - Cold Holding); flounder fish (56F - Cold Holding); cod fish (47F - Cold Holding); calimari (52F - Cold Holding); lobster (52F - Cold Holding); honey butter (57F - Cold Holding); #2 raw shrimp (60F - Cold Holding); raw lobster (60F - Cold Holding); fish (60F - Cold Holding); calamari (64F - Cold Holding); burgers (64F - Cold Holding); muscles (64F - Cold Holding); stuffed flounder (64F - Cold Holding); butter (72F - Cold Holding); sour cream (75F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been in unit since the night prior to inspection. See stop sale.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen across from victory cooler.
Food safety inspection conducted on 4/19/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Dining bar area- observed floor tile damaged on north side of bar.
Food safety inspection conducted on 10/12/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).