DirtyFLRestaurant Inspection Data

RED LOBSTER #0435

5690 West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
North Village
Osceola County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10733836

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers at dish areaCorrected On-Site

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8787454

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Flour container. Operator immediately removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person, and server wearing watch. Corrected On-Site
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Tongs and scoops in standing water. Operator immediately turned on flowing water Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in seafood cooler and salad cooler drawer
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp 59F cold holding in seafood cooler. Operator immediately voluntarily discarded due to unknown time in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shrimp 59F cold holding in seafood cooler. Operator immediately voluntarily discarded due to unknown time in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by ice machine blocked by cart. Operator moved Corrected On-Site

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8534670

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. By the walk in cooler
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under the equipment in the kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the walk in cooler, hood filters
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near the dish area
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled , cutting board soiled

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8448271

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and freezer doors - From follow-up inspection 2023-07-24: **Time Extended**
  • 24-06-4:Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty utensils placed on clean hanging rack by 3 comp sink. - From follow-up inspection 2023-07-24: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.under dish rack - From follow-up inspection 2023-07-24: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In the kitchen - From follow-up inspection 2023-07-24: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Under prep tables in the kitchen - From follow-up inspection 2023-07-24: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-07-24: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Along the wall of the reach in cooler and freezer - From follow-up inspection 2023-07-24: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board - From follow-up inspection 2023-07-24: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-07-24: **Time Extended**

Inspection Date: 7/18/2023

Inspection #: Visit ID: 8386353

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and freezer doors
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty utensils placed on clean hanging rack by 3 comp sink.
  • 36-22-4:Basic - Floor area(s) covered with standing water.under dish rack
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In the kitchen
  • 36-11-4:Basic - Floors not maintained smooth and durable. Under prep tables in the kitchen
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Along the wall of the reach in cooler and freezer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.flounder (49F - Cold Holding); ground beef (50F - Cold Holding); lobster pasta (49F - Cold Holding). Operator stated all food tempt at 40 degrees at 10am , explained to the operator that she has two hours to get it to the proper temperature of 41 degrees in order for the food to be safe to consume Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.