REAL MAINE LOBSTER 2
1461 N GOLDENROD RD, Orlando FL 32807 · 407-953-5709
Last inspected Jun 13, 2026 · 10 visits since April 2024
APR 24
FEB 25
MAY 25
SEP 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 41 points off where it started.
Live, small flying insects found -2 live, small flying insects inside the mobile unit
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $250
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025037350 | May 4, 2025 | Nov 21, 2025 | $250 |
Inspection history
10 visits, newest first
Jun 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No probe thermometer provided to measure temperature of food products.
Floor soiled/has accumulation of debris. -floor underneath cooking equipment has a significant accumulation of grease and food debris
No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout in English and Spanish
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment has a significant accumulation of grease and food debris
May 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Live, small flying insects found -2 live, small flying insects inside the mobile unit
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roll-top reach-in cooler: lobster pieces 46F, shredded cheese 46F, and coleslaw 49F, employee placed in reach-in freezer to rapidly cool -stand-up reach-in cooler: shredded cheese 72F, raw ground beef 69, cooked lobster 69F, per employee the door was slightly open during transport
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 Clean-Up of Vomiting and Diarrheal Events handout in English and Spanish
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board behind triple sink is significantly stained
Handwash sink used for purposes other than handwashing. -handwash sink used to store utensils, employee removed
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
No probe thermometer provided to measure temperature of food products.
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. -Cindy M. and Blanca M., provided Food Employee Reporting Agreement in English and Spanish
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. -floor underneath cooking equipment has a significant accumulation of grease and food debris
No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout in English and Spanish
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cooking equipment has a significant accumulation of grease and food debris
Outer openings not protected during operation and vermin are present.
Nov 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.
Handwash sink used for purposes other than handwashing. -storing items in handnsink
Floor soiled/has accumulation of debris.
Sep 6, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (47F - Cold Holding); coleslaw (51F - Cold Holding) inside top section of lowboy at end of unit, manager stated brought out to event verified below 41F, advised to use ice to back up temperatures if able to, otherwise use top section under 4 hour time control and discard product after 4 hours exposed to danger zone temperatures. -inside vertical storage cooler - chopped cabbage 60F, butter 60F
Handwash sink used for purposes other than handwashing. -storing items in handnsink
Floor soiled/has accumulation of debris.
May 7, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 3 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Establishment operating with no potable running water. -fresh water rank empty, waste tank full, operator unable to obtain potable water from surrounding businesses
No handwash sink for employees.
No running water at three-compartment sink.
May 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom reach in freezer Interior bottom reach in cooler
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
No Heimlich maneuver/choking sign posted.
Feb 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom reach in freezer Interior bottom reach in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
No Heimlich maneuver/choking sign posted.
Feb 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority8 Intermediate6 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling register, before directly touching fries while boxing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright cooler: Butter 57F, sliced cheese 55F, cut cabbage 59F, shredded cheese 62F, Reach in cooler: Cole slaw 52F, sliced cheese 52F, lobster 57F. in units for approximately 2.5 hours after being delivered from another vehicle. Refrigeration not turned on until approximately 1.5 hours after food being delivered.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom reach in freezer Interior bottom reach in cooler
Handwash sink not accessible for employee use at all times. Used to store containers
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer and reach in cooler
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
No Heimlich maneuver/choking sign posted.
Single-service articles improperly stored. Case of Togo container on. the floor next to fryer
Apr 3, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.