DirtyFLRestaurant Inspection Data

LOBSTAH ON A ROLL

LOBSTAH ON A ROLL has 8 health inspections on file for its SAINT AUSTINE location, with an overall rating of 2.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 8 reports on file

34 GRANADA ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 10982673

Met Inspection Standards

1 high, 2 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. In reach in cooler there if foam that is exposed to food. Not smooth and easily cleanable. Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor under fryers.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs hanging from oven doors. Person in charge removed. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled clothes used as wiping clothes.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose at back door.
  • 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. Cream in walk in cooler not dated. Person in charge dated. Corrected On-Site
  • 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. Several employees certificates expired in 2024.

7/7/2025· 8mo ago

Visit ID: 10982642

Met Inspection Standards

1 basic

  • 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler on cook line ambient air temperature 55F with torn gaskets. Warning - From follow-up inspection 2025-07-07:

7/2/2025· 8mo ago

Visit ID: 10898621

Follow-up Inspection Required

2 high, 1 int, 4 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler on cook line ambient air temperature 55F with torn gaskets. Warning
  • 14-11-5:Basic - Equipment in poor repair. Observed gaskets on flip-top cooler torn.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with food debris.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on wall above chowder and not in sanitizer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (67F - Hot Holding); cut tomatoes (60F - Cold Holding); sliced cheeses (62F - Hot Holding); lobster meat (59F - Cold Holding) in holding unit on cook line for approximately 3 hrs per person in charge. Person in charge added ice and placed in walk-in cooler to cool. **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. Observed chowder (105F - Hot Holding) in hot holding unit for approximately 3 hrs per person in charge. Person in charge voluntarily disposed of product. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed clear chemical spray bottle filled with blue liquid missing common name label. Person in charge added common degreaser label to spray bottle. Corrected On-Site

1/14/2025· 1y 1mo ago

Visit ID: 8829385

Follow-up Inspection Required

2 high, 4 int

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shucked oysters in refrigerator. Person in charge placed chicken on bottom self. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili (120F - Hot Holding); cheese sauce (114F - Hot Holding) in a double boiler setup on stove for one hour per person in charge. Person in charge added more water and increased temperature. **Corrective Action Taken**
  • 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. Observed milk opened on Saturday missing date mark. Person in charge added date mark. Corrected On-Site
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed hand washing station water pressure extremely low. Person in charge took off and cleaned aerator and restored water pressure to be able to wash hands. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed house made chili from Thursday missing date mark person in charge added date mark. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two cook employees missing proof of food handler training.

7/15/2024· 1y 8mo ago

Visit ID: 8775602

Met Inspection Standards

3 high, 3 basic

  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed cardboard wrapped in plastic wrap used to cover flip-top cooler on cook line. Discussed with person in charge and they removed cardboard from food area. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in cooler soiled with black/green mold like substance. Observed gaskets on cook line coolers soiled with food debris.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shucked oysters sitting in triple sink without water to thaw. Discussed with person in charge.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in walk-in cooler above ready to eat key lime pie. Person in charge placed eggs on bottom shelf. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef above raw fish and clams in reach in cooler. Person in charge placed fish above burgers. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb near back door with attached black hose missing vacuum breaker.

4/11/2024· 1y 11mo ago

Visit ID: 8647892

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

1/24/2024· 2y 1mo ago

Visit ID: 8511102

Met Inspection Standards

1 high, 1 int

  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed hush puppies missing time mark. Person in charge added time mark. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to locate written procedures. Provided new copy to person in charge. **Corrective Action Taken** Repeat Violation

9/26/2023· 2y 5mo ago

Visit ID: 8374871

Met Inspection Standards

6 high, 6 int, 7 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 ROP tuna in walk-in cooler marked to keep frozen until cooked/served not removed from its reduced oxygen environment. Discussed with person in charge and they started cutting bags of fish open. **Corrective Action Taken**
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor under triple sink and kitchen cooking equipment soiled with grease and old food debris.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up of ice inside walk-in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing station. Provided to person in charge. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line coolers soiled with food debris. Repeat Violation
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odors in triple sink area of kitchen and dry good storage area in back shed.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed two mini split AC units in lobby soiled with black/green mold like substance Observed one mini split AC in dry storage soiled with black/green mold like substance.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed plastic jug washed and rinsed but not sanitized. Discussed with person in charge and they set up triple sink quat. Person in charge sanitized jug. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed food employee handle raw tuna with gloves on then start washing dishes with same gloves on. Discussed with employee and they took gloves off and washed hands. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter and flour mix (78F - Cold Holding) left on counter since 9/23/23 per person in charge. Person in charge disposed of mixture. Observed hush puppies kept on time left out from previous day per person in charge. Person in charge disposed of hush puppies. See stop sale. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter and flour mix (78F - Cold Holding) left on counter since 9/23/23 per person in charge. Person in charge disposed of mixture. See stop sale.
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed hush puppies left out from previous day per person in charge. Person in charge disposed of hush puppies. Discussed and showed/reviewed time paper work with person in charge. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb by back door with hose attached missing vacuum breaker.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed Hand washing station used to fill chemical spray bottles. Discussed with person in charge.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for quats at triple sink.
  • 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 employee reporting agreement and discussed with person in charge.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food employee hired over 60 days working with food without food handler training.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid above hand washing station missing common name label.