RED LOBSTER #0424

296 North University Drive

Pembroke Pines, Florida, 33024

Broward County County

★★★☆☆ (3.3/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10843649

16-46-4:Basic - Old labels stuck to food containers after cleaning. Old label on container of new romaine lettuce in salad station cooler. Manager removed old label. Corrected On-Site
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline sanitizer buckets reading less than 150ppm quaternary. Employee remade both to proper 200ppm quaternary. Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Two containers of seasoned flour in back storage missing labels.

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to clean serving boards at cook line. Employee removed phone. 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. Repeat Violation

24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stack of clean plates immediately beside hand sink and below paper towel dispenser at dessert station. Employee moved plates away from sink. Corrected On-Site
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 cook line reach in freezer, open boxes of raw breaded shrimp, coconut shrimp, and clams above bags of french fries. Employee rearranged freezer to place fries in top of unit. 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. New manager not able to locate test strips.

36-36-4:Basic - Ceiling tile missing. At open end of bar.
03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At salad station fliptop, cole slaw (51F - Cooling). Per employee prepared before 9:30am. See stop sale.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty pour bottle in bar hand sink. Manager removed. Corrected On-Site

Inspection #: Visit ID: 8622607

Inspection #: Visit ID: 8526162

10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several kitchen knives between prep table and wall.
42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in mop.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler unit turned off. Coleslaw (82F); clam chowder (82F), in unit less than 4 hours. Foods not prepared today. Operator moved all foods to quick chill. Kitchen: prep sink lobster tail 34-50F. Observed foods on ice, not all foods under temperature. Foods in unit less than 4 hours, ice level low. Operator added ice to foods. **Corrective Action Taken** 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. Kitchen Grill: cooked shrimp (120F - Hot Holding); cooked lobster (124F - Hot Holding); cooked shrimp (88F) all foods hot holding at no temperature control less than 1 hour. Instructed operator to reheat to 165F. Warning

Inspection #: Visit ID: 8352633

50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water inside 3 compartment sink. Operator turned on cold running water. Corrected On-Site
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in cook line. Operator remade to 200ppm Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station, butter packets 50 F (cold holding) on ice bath, only bottom of container covered with ice. Butter packets held under 4 hours ago. Operator moved to walk in cooler to quick chill. Suggested using TPHC Foods not prepared or portioned today. . **Corrective Action Taken** Repeat Violation
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide any measuring devices( Heat thermometer or heat strips).
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. Repeat Violation