RED LOBSTER #0345

Lake Worth Road

Florida, 33463

Palm Beach County County

★★½☆☆ (2.5/5)

Based on 7 health inspection reports

All Inspection Reports

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 #: 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 #: 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 #: 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 #: 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 #: 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**

Inspection #: Visit ID: 8288942