GASKINS BARBECUE & LOBSTER
1614 TOWN CENTER DR
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. A case of buns on the floor inside the walk in cooler.
- 36-62-4:Basic - Light not functioning. Under hood system. Over the smoker.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings 47F. Cooked on 2-20-25.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken wings 47F inside the drawers on the cook line..
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hamburger balls 44F. Inside the drawer on the cook line. Product was put on ice. **Corrective Action Taken**
Food safety inspection conducted on 2/21/2025 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 11/22/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on the cook line.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cashier touched her face and hair and handed a customer a cup for a beverage at the front counter.
Food safety inspection conducted on 11/22/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 6/11/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hamburger patties 45F inside the drawer on the cook line. Product was put on ice to lower the temperature. **Corrective Action Taken**
- 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.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink near the kitchen entrance from the front counter.
Food safety inspection conducted on 6/11/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. February 1,2023
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black apron on the beverage syrup rack. The aprwas removed. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on the shelf across from the 3 compartment sink.
Food safety inspection conducted on 1/4/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/10/2023
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 10ppm. Manager adjusted line and retested at 200ppm Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line: lobster (46F - Cold Holding); slaw (46F - Cold Holding); cheese (45F - Cold Holding). Manager iced down product. Lobster re temped at 43f, tomatoes 43f, cheese 41f: 20 minutes later. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well: baked beans 127f hot hold. Manager reheated to 165f in 15 min Corrected On-Site
- 16-37-1:Intermediate - No quatenary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 8/10/2023 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).