LOBSTER BAR SEA GRILLE
450 E LAS OLAS BLVD STE 190, Fort Lauderdale FL 33301 · 954-772-2675
Last inspected Apr 13, 2026 · 10 visits since April 2024
JUN 24
FEB 25
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.. Veggie stock date marked 6/14 at walk in cooler. Stop sale issue. Chef discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009178 | Dec 10, 2025 | Mar 5, 2026 | $400 |
| 2--2024040314 | Jun 24, 2024 | Aug 19, 2024 | $360 |
Inspection history
10 visits, newest first
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing raw fish.
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the pantry reach in cooler, salt cured smoked salmon was stored over prepped herbs. The salmon was moved down.
Spray bottle containing toxic substance not labeled. At the center salad bar/oyster bar, the spray bottle of Fabuloso was not labeled. The chef corrected the bottle
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the pantry, on the prep table, a cellphone was plugged in and stored on the table. The cellphone was removed.
Floor area(s) covered with standing water. Under the ice machine. The dishwasher mopped up the water
Floor tiles missing and/or in disrepair. On the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The power cords coming from the ceiling in the chefs prep area.
Feb 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing raw fish.
Dec 11, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - right - 2 drawer - blue cheese dressing (49F); blue cheese crumbles (54F); diced tomatoes (54F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Observed ice buildup in back inside cabinet of unit. Operator moved items to walk in freezer to quick chill. 2. Cookline - middle - 4 drawer - cooked lobster (48F); rice (48F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. 3. Cookline - left - 2 drawer - raw chicken (64-65F); crab cakes (60F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare and smoked salmon dishes on lunch menu. Reviewed menu updating with operator.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing raw fish.
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - right low boy - raw beef burgers stored over ready to eat milk. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw fish. Operator stored all items properly.
Server handled soiled dishes and then picked up dish of melted butter for customer, without washing hands. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - right - 2 drawer - blue cheese dressing (49F); blue cheese crumbles (54F); diced tomatoes (54F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Observed ice buildup in back inside cabinet of unit. Operator moved items to walk in freezer to quick chill. 2. Cookline - middle - 4 drawer - cooked lobster (48F); rice (48F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. 3. Cookline - left - 2 drawer - raw chicken (64-65F); crab cakes (60F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare and smoked salmon dishes on lunch menu. Reviewed menu updating with operator.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is vacuum sealing raw fish.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Walk in freezer - bag of raw fish not labeled. Reviewed proper procedures. Operator said he would discard item.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left two drawer cooler; raw seabass (43- 47F - Cold Holding). Per operator food in unit less than 4 hours. Operator placed ice on food to quick cool
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled by kitchen ac vent
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease.
Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets in kitchen stored on floor
Working containers of food removed from original container not identified by common name. Salt container not labeled in kitchen. Operator labeled
Feb 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 127F) Operator contacted repair service during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler; raw shell eggs over ready to eat chili sauce. -Fish walk in cooler; raw fish stored over cooked octopus. Operator stored properly.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored on floor. -Walk in cooler; bulk lobster stock -Dry storage area; bulk flour Operator stored properly.
Jun 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority5 Intermediate2 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...advised operator sanitized in triple sink.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.. Veggie stock date marked 6/14 at walk in cooler. Stop sale issue. Chef discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.. Veggie stock date marked 6/14 at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....boiled eggs 48F, crabmeat 55F, octopus 55F, cooked shrimp 55F, cooked green beans 49F, cooked potatoes 53F, feta cheese 50F, blue cheese 48F, chick pease 51F, cream fresh 48F in salad middle cooler at island at middle of dining room. Per chef food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....boiled eggs 48F, crabmeat 55F, octopus 55F, cooked shrimp 55F, cooked green beans 49F, cooked potatoes 53F, feta cheese 50F, blue cheese 48F, chick pease 51F, cream fresh 48F in salad middle cooler at island at middle of dining room. Per chef food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food. Several Mixed salad 66F on the counter at island, salad was mixed less than 4 hours. Chef discarded salad. Oyster 52F in reach in drawer at island, drawer was opened, food being held about 30 minutes. Employee closed drawer.
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 fresh in reach in cooler, chef not aware when food was opened, chef discarded food.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measurement hot water sanitizer tools or device.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... Boiled eggs was boiled Friday in reach in cooler. Risotto in walk in cooler was cooked two days ago. Employee discarded food due to temperature abuse.
No handwashing sign provided at a hand sink used by food employees...unable to see handwashing sink,blocked by wood cutting board at island bar.chef removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...dirty hand washing exterior and inside at island bar. Employee cleaned.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate1 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled... at island kitchen employee cutting lettuce then used cell phone and then go back to same work without changing gloves and washing hands. Discussed with manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...green beans 50F, cooked broccoli 49F, in reach in drawer next to steamer at kitchen, food not prepped or portion today, food being held less than 4 hours. Employee removed food to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding butter sauce 98F by the prep sink at kitchen being held about two hours, employee reheating sauce over 174F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind measuring tools for hot water sanitizer.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants...establishment conducted Sous vide chicken without HACCP PLAN
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cream brûlée was prepped yesterday morning in reach cooler. Employee date marked
Spray bottle containing toxic substance not labeled...bleach spray bottle. Employee labeled.
Employee personal food not properly identified and segregated from food to be served to the public... employee labeled.
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.