DirtyFLRestaurant Inspection Data

RED LOBSTER #0424

Food safety records indicate RED LOBSTER #0424 in PEMBROKE PINES has 9 inspections with a 3.3/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 9 reports on file

296 North University Drive
Pembroke Pines, Florida, 33024
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 9 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 10937748

Met Inspection Standards

1 int, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercial packaged raw salmon bearing the label on box to remove from ROP before thawing and use thawing innROP on walk in cooler. Per operator food thawing less than four hours ago. Operator removed salmon from bags Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in kitchen cookline contain food debris
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment soiled with grease
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in center low boy cooler at cookline and at salad cooler Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at wait station hand sink

10/24/2025· 4mo ago

Visit ID: 13558874

Met Inspection Standards

1 high, 3 basic

  • 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 bag and phone on top of flour container in back prep area. Manager removed away from food items. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior tops of two microwaves on cook line have food debris buildup. Employee cleaned. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Water in bottom of salad fliptop unit.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On speed rack in walk in cooler, tray of raw breaded fish above tray of cooked potato skins. Manager rearranged for proper separation. Corrected On-Site

5/21/2025· 9mo ago

Visit ID: 10843649

Met Inspection Standards

3 basic

  • 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.

1/16/2025· 1y 1mo ago

1 int, 1 basic

  • 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

1/9/2025· 1y 2mo ago

1 high, 1 int, 1 basic

  • 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.

8/8/2024· 1y 7mo ago

1 high, 1 int, 1 basic

  • 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

3/1/2024· 2y ago

Visit ID: 8622607

Met Inspection Standards
  • N/A:No Violations Were Observed

2/29/2024· 2y ago

Visit ID: 8526162

Follow-up Inspection Required

2 high, 2 basic

  • 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

10/13/2023· 2y 5mo ago

Visit ID: 8352633

Met Inspection Standards

1 high, 2 int, 3 basic

  • 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