LOBSTER SHACK
40 S POINTE DR, Miami Beach FL 33139
Last inspected Jan 14, 2026 · 7 visits since February 2024
MAY 24
OCT 24
JAN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 2 flying insects flying around dishwasher area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and not sanitizing equipment at 3 compartment sink, coached staff on proper use of 3 compartment sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at cook line area.
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
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 to operator via email to operator.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Mac and cheese held more than 24 hours not properly date marked at walk in cooler.
Floor soiled/has accumulation of debris. Observed floor soiled throughout kitchen.
Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at dining room area.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
Aug 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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.
Live, small flying insects found. Observed 2 flying insects flying around dishwasher area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lobster (46F - Cold Holding); cut lettuce (49F - Cold Holding);cut tomatoes (52F - Cold Holding) on top of reach in cooler at cook line.
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 to operator via email to operator.
Handwash sink used for purposes other than handwashing. Observed metal trays on top of HWS, chef removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Mac and cheese held more than 24 hours not properly date marked at walk in cooler.
Dead roaches on premises. Observed 1 dead roach inside metal container at preparation table. Chef throw away dead roach and placed container inside 3 compartment sink.
Floor soiled/has accumulation of debris. Observed floor soiled throughout kitchen.
Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at dining room area.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws not individually wrapped at bar area.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink used for purposes other than handwashing. Observed container inside handsink at kitchen.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Mac and cheese held more than 24 hours not properly date marked at walk in cooler.
Cutting board has cut marks and is no longer cleanable. Observed cutting board at preparation table.
Employee eating while preparing food. Observed Employee eating chicken wings while cutting cabbage at preparation table.
Equipment in poor repair. Observed gasket in disrepair at reach in cooler across preparation table.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed utensils stored inside hand sink by bar area.
Carbon dioxide/helium tanks not adequately secured. Observed next to hand sink by bar area.
Cutting board has cut marks and is no longer cleanable. Observed Gaskets in disrepair at reach in cooler by toaster at kitchen.
May 7, 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 ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook prepare a lobster taco than removed his gloves and put on new gloves without washing his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed lobster meat (52F - Cold Holding) at the cook line. As per the cook the lobster was put on the line approximately one hour ago. The lobster meat was stacked up too high the lower meat was 41°F. The cook removed the top two inches of meat and put inside the reach in cooler to cool down.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Observed at the bar.
In-use ice scoop stored on soiled surface between uses. Observed on top of the ice machine. The manager put the scoops in a clean bucket.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Establishment not maintaining oyster tags in chronological order due to last date not being marked on tags.
Clam/mussel/oyster tags not marked with last date served. Establishment receives fresh oysters and observed tags not written/ marked with last date served.
Handwash sink used for purposes other than handwashing. Observed a bowl stored in handwash sink located next to kitchen entrance. Employee removed bowl stored in sink. Observed glass cup stored in handwash sink behind bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed "seared tuna" and "oysters" offered on menu not marked with an asterisk or symbol indicating that menu food items are covered by the consumer advisory.
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. Observed 2 new hired employees, hired less than 60 days, as per Person In Charge at time of inspection. Emailed employee reporting forms to Manager,
Carbon dioxide/helium tanks not adequately secured located next to ice machine behind bar.
Food stored on floor. Observed plastic beverage cases of Gatorade and water stored on floor of hallway area, near kitchen.
Ice scoop handle in contact with ice located behind bar area. Handle of ice scoop was placed in an upright position.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of paper towel dispenser soiled, located above handwash sink, next to kitchen entrance. Employee cleaned top of paper towel dispenser.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop sink at kitchen area.
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.