DirtyFLRestaurant Inspection Data

RED LOBSTER #0345

With 9 documented inspections, RED LOBSTER #0345 in LAKE WORTH has achieved a 2.5/5 food safety rating. Recent inspections show improving food safety practices.

Lake Worth Road
Florida, 33463
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 8/12/2025

Inspection #: Visit ID: 13488763

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-12: **Time Extended**

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10923487

  • 35A-03-4:Basic - Dead roaches on premises. In dry storage room approximately 1 dead roach on floor, discussed Sanitizer Bucket (Quaternary 100ppm) with operator to clean and sanitize area. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with build up of food debris, discussed with operator to clean and sanitize. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked potatoes (45F - Cooling) at 3:00 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw shrimp and without washing hands employee handled single service paper trays, discussed with operator, employee washed hands. Corrected On-Site Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160) operator ran machine multiple times and achieved temperature of 160F+ Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored above raw shrimp, discussed its operator who corrected storage of products. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored directly above cooked shrimp, discussed with operator who corrected storage of products. Corrected On-Site Warning
  • 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In kitchen ice bath Butter, sour cream, diced tomatoes , shredded cheese time marked and not discarded at end time, discussed with operator, see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at expo station clam chowder (130F - Hot Holding); lobster bisque (123F - Hot Holding)per operator products prepared in microwave and hot held in unit for more than 4 hours, discussed with operator see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked potatoes (45F - Cooling) at 3:00 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath cooked corn (63F - Cold Holding) per operator product not portioned or prepared today, per operator product stored for approximately 3.5 hours, discussed with operator who chose to move product to time is a public health control. Corrected On-Site Repeat Violation Admin Complaint
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. In kitchen ice bath Butter, sour cream, diced tomatoes , shredded cheese time marked and not discarded at end time, discussed with operator, see stop sale. 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. In steam table at expo station clam chowder (130F - Hot Holding); lobster bisque (123F - Hot Holding)per operator products prepared in microwave and hot held in unit for more than 4 hours, discussed with operator see stop sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In kitchen sanitizer bucket stored on table next to bag of potatoes, discussed with operator who moved bucket of sanitizer. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped tub of diced tomatoes (48F - Cooling) at 2:30 since 11:30 to 47F at 2:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to tray to allow adequate air flow cooling. **Corrective Action Taken** Warning
  • 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. Operator uses time as a public health control for diced tomatoes and coleslaw, products properly time marked, no written procedures available, discussed with operator and provided operator with email copy of time is a public health control. Repeat Violation Admin Complaint
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for some employees. Repeat Violation Admin Complaint

Inspection Date: 3/3/2025

Inspection #: Visit ID: 10701591

  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled clothes to fix then clean pan with butter and tray with prepped food; no hand wash. Employee to washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: expo line: butter packets (69F - Cold Holding) as per operator, stored since 1.5 hours; shredded cheese (69F - Cold Holding) as per operator, stored since 3.75 hours; Not prepped or portioned today. Operator moved items to quick chill. Repeat Violation Admin Complaint
  • 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. No written procedure for sour cream and pico de gallo time marked on expo line. Provided form to operator.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees are food safety trained by Red lobster which is not on the approved provider's list. No third party company information observed at time of inspection.

Inspection Date: 10/22/2024

Inspection #: Visit ID: 8780486

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw shrimp over frozen mozzarella sticks - not commercially packaged in reach in freezer by fryers ; Frozen raw calamari commercially packaged over cooked shrimp not commercially packaged in walk-in freezer; stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (40-58F - Cold Holding); butter (44F - Cold Holding);in cooler at expo line ; food not prepared or portioned today; foods out of temperature for approximately 20 minutes; food placed on TPHC 11:00-3:00 pm **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at salad station

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8617479

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shrimp above cooked lobster. Operator placed raw shrimp on lower shelf. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink splitter.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager Trevica Andews stated that there is no measuring device. Repeat Violation

Inspection Date: 11/6/2023

Inspection #: Visit ID: 8438573

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils....several open beverage cup on the prep counter at expo line .manager discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Butter 68°, sour cream 55° temperature control in ice at expo line at kitchen,food being held less than 4 hours , manager time marked..Raw shrimp 63°, Swai 58°, lobster 53° in walk in cooler , manager stated that sea food was outside to serve less than four hours . Manager moved to walk in freezer . **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at expo line . Employee cleaned. Corrected On-Site
  • 16-62-1:Intermediate - No any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8460566

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed build up of debris on Bar area floor.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed cases of basket liners stored on the floor.

Inspection Date: 7/5/2023

Inspection #: Visit ID: 8288942

  • N/A:No Violations Were Observed

Inspection Date: 7/5/2023

Inspection #: Visit ID: 8379384

  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. Observed Manager well in excess of 30 days with no current Food Safety Managers Certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 22-02-4:Intermediate - Food-contact surface ( cutting boards) soiled with food debris and mold-like substance. Observed at the salad station and individual small cutting boards. Operator removed to dishroom for cleaning and sanitation. **Corrective Action Taken**
  • 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-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by the office. Operator provided. **Corrective Action Taken**