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Licensee
Name: RED LOBSTER #0454 License Number: SEA6210391
Rank: Seating License Expiration Date: 02/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 10500 E ULMERTON RD #490
LARGO, FL 33771

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/30/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
11 2 25
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Bowl for sugar scoop **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Oven mitts soiled, key pad for POS in kitchen, soda lines under coke machine, walk in freezer gasket, menu pages soiled, near biscuits, **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. With clean plates. Drink moved. **Corrected On-Site** **Warning**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on cook line. Food was moved. **Corrected On-Site** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Observed waitstaff preparing salads with hair up but no other means to restrain hair. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink **Warning**
14-10-4    Basic - Equipment or utensils not designed or constructed in a durable manner. Taped utensil with towel around it at cook line. **Warning**
08B-28-4    High Priority - Basic - Food prepared with soiled equipment/utensil. Employee handled cooked baked potato with soiled oven mitt. **Warning**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
14-70-4    Basic - Ice buildup in walk-in freezer. **Warning**
22-13-4    Basic - Iced tea dispenser not cleaned at least once every 24 hours. Iced tea urn stained. **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. Between shelf and wall. **Warning**
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Tong handles in lemons. **Warning**
10-03-4    Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Only dripping **Warning**
22-08-4    Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Near cheddar bay biscuits **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning. Bus tubs **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Cook line drawer **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. At cook line **Warning**
21-10-4    Basic - Soiled dry wiping cloth in use. Cook line Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Near bar cooler, **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-08-4    Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00 ppm **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle at cook line not labeled. **Warning**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Waitstaff bussed and cleared dirty dishes from dining room with gloves on, removed gloves then served fresh food from expo window. **Warning**
12A-17-4    High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee buss and scrape soiled dishes, wash hands with soap and water for maybe 5 seconds, then return to work. **Warning**
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook handled raw fish then handled ready to eat fried foods with a glove change but no hand wash. Cook was re-educated. **Corrective Action Taken** **Warning**
09-19-4    High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook was cutting green onions which are used in multiple foods, cooked and raw as garnish, wearing gloves but bare arm contact was observed. **Warning**
12A-19-4    High Priority - Employee washed hands with cold water. Employee washed hands with 86 F° water. Observed cold water hand wash three times. **Warning**
29-37-4    High Priority - Hoses from the chemical dispensing machine hanging below flood rim of sink, one hose hanging into bucket of fluid. **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 1 fly in dish room. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line Pico de gallo 52 F°, cut cabbage 57 F°, corn salsa with cut tomato 52 F°, Reach in cooler on cook line Chicken 45 F°, fish 50 F°, beef steak 47 F° Salad station cut leafy greens 48 F°, cut leafy greens 50 F°, cut tomato 50 F°, shredded cheese 50 F°, Walk in cooler Shredded cheese 48,48 F°, pre-bagged cut leafy greens 48 F° **Repeat Violation** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw tuna over cooked shrimp and tortillas **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut leafy greens and cut tomato 50 F°, operator discarded. **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Inside of upright reach in freezer soiled, ice scoop soiled at bar, **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Warning**
48-01-5    No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Expired 3-10-19
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395