BOSTON LOBSTER FEAST
8731 INTERNATIONAL DR, Orlando FL 32819 · 407-248-8606
Last inspected Jun 26, 2026 · 8 visits since August 2023
AUG 24
DEC 24
MAR 25
OCT 25
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found./one live roach on the wall behind an unused dish machine/back prep area. Cook killed it immediately then cleaned and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food./raw london boiled stored over cooked lobster/front cook line reach in cooler/
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coleslaw cold holding at 45F and butter cold holding at 45F overnight in lobster roll station reach in cooler/next to main bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw cold holding at 45F and butter cold holding at 45F overnight in lobster roll station reach in cooler/next to main bar.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/adding a lobster roll station next to main bar with a service window. A flat grill, two hot holding units (for warm butter) and a reach in cooler were added.
Show the remaining 2 findings ▾
Water leaking from pipe and/or faucet/handle./main bar hand sink pipe leaking.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quart 0ppm/back kitchen prep area/rechecked 200ppm/
Oct 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing./drain basket inside bar hand sink/removed immediately/
Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish rack.
Old labels stuck to food containers after cleaning.
Water leaking from pipe and/or faucet/handle./water leaking from bar dish machine.
Mar 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./bar hand sink chlorine 0ppm/ran out of sanitizer/replaced sanitizer/rechecked 50ppm/
Raw animal food stored over/not properly separated from ready-to-eat food./raw smoked salmon stored over tomato salad, walk in cooler/
Clam/mussel/oyster tags not marked with last date served.
Employee with no beard guard/restraint while engaging in food preparation./one kitchen employee.
Dec 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./0ppm/rechecked 50ppm/
Spray bottle containing toxic substance not labeled./blue liquid spray bottle/dish room.
Cleaned dish shelves with rust that has pitted the surface./dish area.
Equipment and utensils not properly air-dried - wet nesting.
Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
Aug 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw London broil stored over raw mussels, cook line reach in cooler/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw calamari 48F, less than 4 hours, iced/cook line reach in cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned plates at dessert bar/
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./raw salmon in walk in cooler/
In-use utensil stored in standing water less than 135 degrees Fahrenheit./78F, back kitchen prep table/
Wall soiled with accumulated grease, food debris, and/or dust./back kitchen behind compartment sinks.
Mar 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quat 0ppm, rechecked 200ppm/
Raw animal food stored over/not properly separated from ready-to-eat food./cold smoke salmon stored over sauces/kitchen reach in cooler/
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./plate on top shelf, wait station/
Shelf with rust that has pitted the surface./cleaned dish shelves.
Wiping cloth/towel used under cutting board in walk in cooler.
Aug 10, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling tiles has exposed insulation./dish room.
Hole in or other damage to wall. By mop sink. Wall under kitchen dish machine.
Aug 8, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Six flying insects at the bar. Two flying insects at dish room/area. Two flying insects in the room prior to the walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food./raw scallops stored over cooked snow crab, front line glass reach in cooler/
Roach activity present as evidenced by live roaches found./one live roach on the wall behind an unused dish machine/back prep area. Cook killed it immediately then cleaned and sanitized the area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed kitchen employee touched hat with gloves but no glove change afterwards/advised.
Employee washed hands in a sink other than an approved handwash sink./observed kitchen employee washed hands in 3 compartment sink/advised.
Food-contact surface soiled with food debris, mold-like substance or slime. Deep fryer interior soiled. Two soda nozzles holder interior soiled/bar.
Oysters tag removed from original container prior to container being emptied./two pans of raw oyster in walk in cooler.
Bowl or other container with no handle used to dispense food./plastic soda cup used to scoop sugar, wait station.
Ceiling tiles has exposed insulation./dish room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./chef's clip board on top of cleaned plate, cook line.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
Hole in or other damage to wall. By mop sink. Wall under kitchen dish machine.
In-use tongs stored on equipment door handle between uses./cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./side of the deep fryers, cook line.
Working containers of food removed from original container not identified by common name./sugar container/wait station.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.