DirtyFLRestaurant Inspection Data

RED LOBSTER #6246

617 N ALAFAYA TRL

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 8991355

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen .
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Back of the house by the walk-in freezer door . Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on grill door at the kitchen. Operator moved it . Corrected On-Site
  • 36-62-4:Basic - Light not functioning. 2 light out by the hood the one on top of the small oven at the kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment . Repeat Violation
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 135f) Operator fix it after some trial second temperature 160. 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. Green mix salad opened 3 days ago no date marked after opening.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing some employee.
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Blocked with boxes all around the floor . Operator removed it . Corrected On-Site

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8991035

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Front of the walk-in freezer big hole on the floor filled with water . Repeat Violation - From follow-up inspection 2024-10-02: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. - From follow-up inspection 2024-10-02: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the kitchen the one have the mac&cheese . - From follow-up inspection 2024-10-02: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Mozzarella stx not covered at the reach-in freezer kitchen area. - From follow-up inspection 2024-10-02: **Time Extended**

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8784167

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior door. Reach-in freezer door at the kitchen. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Front of the walk-in freezer big hole on the floor filled with water . Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the kitchen the one have the mac&cheese .
  • 08B-12-5:Basic - Stored food not covered. Mozzarella stx not covered at the reach-in freezer kitchen area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pinco no label at the kitchen. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (44.5F - Cold Holding); crab meat (45F - Cold Holding); butter (44F - Cold Holding)all the cooler reading between 43-44f operator stated that he did take temperature 11 am and everything was at 39f. pico (54F - Cold Holding); edemane cooked (66F - Cold Holding ) been there since 12 pm less than 4 hours but operater stated that he have this item on time for quality but no plan filled provided to him . 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. Provided to operator.

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8634574

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior door. Reach-in freezer gasket at the cook line .
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Line cooler Handel.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook line . Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Missing handle at the reach-in freezer .
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At the reach-in freezer door.
  • 08B-38-4:Basic - Food stored on floor. Harvest box stored at the floor at the reach-in freezer . Corrected On-Site
  • 36-62-4:Basic - Light not functioning. The hoods.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At the broil cooler . Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Season batter -Panko and adhesion. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator. **Corrective Action Taken**

Inspection Date: 10/5/2023

Inspection #: Visit ID: 8382608

  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Under bar
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door cooler at salad station
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Four door glass cooler near grill
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries in reach in freezer on cookline
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw shrimp then handled clean equipment . Operator coached employee on proper hand washing **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawer next to grill. In unit less then 4 hours. pico (68F - Cold Holding); edamame (50F - Cold Holding) at expo, half and half (62F - Cold Holding) left on counter at beverage station Operator placed in walk-in to chill **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar