LOBSTER LADY SEAFOOD MARKET & BISTRO
1715 CAPE CORAL PKWY W, Cape Coral FL 33914 · 239-471-0136
Last inspected Aug 11, 2026 · 12 visits since August 2023
APR 25
MAY 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooks line hollandaise (76 F - Hot Holding), per operator was prepared 3 hrs 45 mins prior.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026024814 | Feb 18, 2026 | Apr 27, 2026 | $400 |
| 7--2025001349 | Nov 20, 2024 | Feb 3, 2025 | $200 |
| 7--2022021150 | Apr 1, 2022 | May 19, 2022 | $400 |
| 7--2017036714 | Jul 28, 2017 | Sep 18, 2017 | $400 |
Inspection history
12 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 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. After three attempts at the surface of the plate Dishwasher (Chlorine 00ppm). Operator primed the sanitizer and achieved Dishwasher (Chlorine 100ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.on cooks line gorgonzola butter (70 F - Cold Holding) less than three hours. Discussed time as public health control, operator is adding food to form and will discard at four hour mark
Floor soiled/has accumulation of debris in dry storage room.
Ice scoop handle in contact with ice. At server station. Observed operator correct violations in order to meet inspection standards.
Feb 18, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 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. Dishwasher (Chlorine 00ppm) operator adjusted machine to achieve Dishwasher (Chlorine 100ppm)
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed proper hand washing and glove change with operator.
Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of sole was observed that placed under reduced oxygen packaging on site without an approved HACCP plan.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooks line hollandaise (76 F - Hot Holding), per operator was prepared 3 hrs 45 mins prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp per operator thawed unser running water 50 minutes prior shrimp (76 F - Cold Holding). Operator immediately iced shrimp down to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line hollandaise (76 F - Hot Holding), per operator was prepared 3 hrs 45 mins prior.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine exceeds 200ppm); operator drained and refilled to achieve Triple Sink (Chlorine 100ppm)
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 placing fish and ground beef under reduced oxygen packaging. Operator stated they will discontinue the process and not apply for HACCP
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared chorizo, per operator made 24 hours prior, not date marked. Observed operator correct violations in order to meet inspection standards.
Floor area(s) covered with standing water. In dry storage room along side ice machine.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 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. After three attempts at the surface of the plate Dishwasher (Chlorine 00ppm) operator will set up three compartment sink to sanitize.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At seafood market display case prepared shrimp (61 F - Cold Holding) per operator stocked less than two hours prior. Operator iced down container to rapidly cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line house made marinara (93 F - Hot Holding). Operator moved food to walk in cooler to cool
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oyster served in Lobster Lady Seafood Tower is dot designated as raw. Operator marked menus with asterisk during inspection.
Bowl or other container with no handle used to dispense food. Ramekins used as scoops in seasonings on cooks line. Operator removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed.
Floor soiled/has accumulation of debris. Accumulation of food debris under dry storage room shelves.
May 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw claims over ready to eat lobster in reach-in cooler beside deep frier. The manager moved the raw claims beside the raw chicken wings on bottom shelf in reach-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen soiled.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. The manager placed paper towels in paper towel dispenser.
Equipment in poor repair. Observed reach-in cooler gaskets torn in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko and flour in dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust in kitchen prep area.
Apr 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw lobster in front counter. The manager moved the raw chicken on bottom shelf.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in kitchen area. The cell phone was removed from prep table.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. The drink was removed from reCh-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust.
Mar 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw spicy tuna above spicy crab in front counter reach-in cooler. The manager moved the raw tuna to other side of reach-in cooler with all raw products.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable.
Wall soiled with accumulated grease, food debris, and/or dust in handwashing area.
Mar 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw spicy tuna above spicy crab in front counter reach-in cooler. The manager moved the raw tuna to other side of reach-in cooler with all raw products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (49F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken wings (46F - Cold Holding) in reach-in cooler beside deep frier. The manager moved all raw products into walk-in cooler.
Accumulation of lime scale on the inside of the dishmachine.
Cutting board has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee with no hair restraint while engaging in food preparation.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko.
Standing water in bottom of reach-in-cooler beside cook line.
Wall soiled with accumulated grease, food debris, and/or dust in handwashing area.
Nov 20, 2024Administrative complaint recommendedComplaint Investigation
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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken wings (44F - Cold Holding); raw steaks (45F - Cold Holding); raw grouper (45F - Cold Holding) in walk-in cooler. The manager is placing ice on raw products.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Bowl or other container with no handle used to dispense food in container of panko.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food in reach-in cooler in sushi reach-in cooler. The yogurt was removed from reach-in cooler.
Equipment in poor repair. Observed several reach-in cooler gasket torn.
Standing water in bottom of reach-in-cooler beside deep fryer.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (48F - Cold Holding); raw gator bites (47F - Cold Holding) in reach-in cooler beside deep fried. Observed raw beef (45F - Cold Holding); raw shrimp (45F - Cold Holding) in walk-in cooler. The manager placed all raw products on ice.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time As Public Health Form for sushi rice.
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 stand up reach-in cooler in kitchen ambient temperature 49F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.
Equipment in poor repair. Observed server reach-in cooler gaskets torn.
Standing water in bottom of reach-in-cooler.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook leave the cook line then return to cook line place gloves on started preparing food without washing hands first. Educated cook on when leaving and returning to cook line wash hands prior to placing gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters over ready to eat asparagus and lobster in stand up reach-in cooler in kitchen. The operator moved the raw oyster to bottom shelf in reach-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled beside deep frier.
No paper towels or mechanical hand drying device provided at handwash sink. Observed No paper towels at hand washing sink beside hot box. The manager placed paper towels at hand washing sink.
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.
Equipment in poor repair. Observed reach-in cooler across from deep frier gasket torn.
Standing water in bottom of reach-in-cooler beside deep frier.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks place gloves on without washing hands. Educated cooks on washing hands prior to placing gloves on before initiating task with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (47F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (45F - Cold Holding) in the walk-in cooler. The manager placed all raw products on ice.
Handwash sink does not provide water through a mixing valve or combination faucet. Observed hand washing sink in kitchen cold water handle is not working/missing.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed No Chlorine Test Strips.
No paper towels or mechanical hand drying device provided at handwash sink beside steamers.
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 ambient temperature 46F in walk-in cooler. The manager called for the walk-in cooler to be serviced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. The operator removed cell phone from prep table.
Equipment in poor repair. Observed several reach-in cooler gasket torn.
In-use wet wiping cloth/towel used under cutting board.
Standing water in bottom of reach-in-cooler beside deep frier.
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.