RED LOBSTER #0108
5936 International Drive
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
0
Intermediate
2
Basic
12
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair by dry storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by cookline and and dry storage area.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo server wearing watch Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting at container storage area Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Soda gun at bar broken.
- 36-24-5:Basic - Hole in wall next to ice cream freezer.
- 14-69-4:Basic - Ice buildup in walk-in freezer and ice cream freezer.
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris in back prep area.
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels at kitchen entance. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning at container storage station. Corrected On-Site
- 14-12-4:Basic - Utensils in poor condition. Wheel pizza cutter handle melted. Operator discarded. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust by cookline and dishwashing station.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at dish storage area. Soda gun at bar soiled. Repeat Violation
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at bar.
Food safety inspection conducted on 2/14/2025 revealed 14 total violations (0 high priority, 2 intermediate, 12 basic).
Inspection on 7/16/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on dish rack in kitchen area.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice, seasoning container. Corrected On-Site
- 36-62-4:Basic - Light not functioning. One light bulb under the hood at cooks line.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken under hot running water. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -two flying insects, one at wait stand and one in back storage area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -spray nozzles at the bar
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In kitchen area with containers 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.
Food safety inspection conducted on 7/16/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 1/3/2024
High Priority
4
Intermediate
5
Basic
18
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen beside dishwasher. Corrected On-Site
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Portion cups in dry storage area stored on floor Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen
- 08B-38-4:Basic - Food stored on floor walk in freezer in kitchen. Corrected On-Site Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scissors used to cut lobster tails stored in standing water less than 135F. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom baking oven in prep area Microwave in prep area has soiled interior. Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees both hand wash sinks at the bar. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on clean equipment stored on shelving at dishwashing area. Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored upward with handles down by rolling station. Corrected On-Site
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket sanitizer solution was zero. New solution tested DBSA 272-700 Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk rice not labeled Seafood flour and marination flour not labeled. Corrected On-Site
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 55° , Per operator pasta was cooked and cooled 75 minutes prior. Operator placed pasta in cooler for quick cool.New temperature 43° Raw lobster 56F per operator lobster has been out an hour. Removed to walk in freezer for temperature recovery. New temperature: 32° **Corrective Action Taken** Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of yellow chemical hanging on storage shelving next to food in front bar area. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line has grooves. Tea urn in service area is heavily stained.(COS) Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front bar had items stored inside sink. Corrected On-Site
- 14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. Microwave in prep area
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid in front bar. Corrected On-Site
Food safety inspection conducted on 1/3/2024 revealed 27 total violations (4 high priority, 5 intermediate, 18 basic).
Inspection on 7/31/2023
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in flour, and Alfredo sauce
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer not operating.
- 36-22-4:Basic - Floor area(s) covered with standing water. Cook line,
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in bar has black slimy build up under 3 compartment sink.
- 08B-38-4:Basic - Food stored on floor. Walk in freezer is down, food is being kept in refrigerated truck, stored on floor
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwave at prep station soiled. Missing Fan cover on interior.
- 36-64-5:Basic - Objectionable odors in bar area of the establishment.
- 29-08-4:Basic - Plumbing system in disrepair. Water leaking from pasta station. Sink in bar area, at three compartment sink, continuously dripping.
- 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. 12 Baked potatos on sheet rack in prep area, per operator items remained on sheet rack over over night and not placed in walk in cooler. Baked potato 70F
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packs of butter placed in plastic container, completely melted and the paper packaging is removed after melting process has completed. Operator discarded. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12 Baked potatos on sheet rack in prep area, per operator items remained on sheet rack over over night and not placed in walk in cooler. Baked potato 70F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items in reach in cooler, less than 4 hours. Door on reach in cooler not properly closed, operator removed items and placed in walk in cooler for temperature recovery. Mac and cheese 45F Alfredo sauce 47F Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server cooler, per operator opened more than 24 hours prior. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator, Baked potatoes removed from oven, placed on sheet rack to begin initial cooling, and remained on sheet rack over night, was never placed in walk in cooler for continued cooling. Operator discarded. **Corrective Action Taken**
Food safety inspection conducted on 7/31/2023 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).