RED LOBSTER #0017
2583 N MONROE ST, Tallahassee FL 32303
Last inspected Apr 16, 2026 · 10 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
OCT 24
APR 25
SEP 25
MAR 26
— STEADY
5 inspections within 33 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes 49F, mac and cheese 50F, and spring mix 52F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 16, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Non stationary dish rack dishmachine temping 151f. 180f required for proper sanitizing.
Mar 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority5 Intermediate9 Basic
Show 16 findings ▾
Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer tested 0 ppm. Employee made another batch, retested at 200ppm.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer in three compartment sink at bar tested >500ppm. Employee informed to dilute solution and test.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Non stationary dish rack dishmachine temping 151f. 180f required for proper sanitizing.
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. Provided operator with DBPR document again.
No soap or towels provided at handwash sink located in dish pit or by wait station by the bar. Operator restocked handwash sink by dish pit.
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.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Non stationary dish rack dishmachine temping 151f. 180f required for proper sanitizing.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. Biscuit mix stored on floor of prep area. Employee moved to shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on exterior/under cooking equipment.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water on floor in kitchen and bar areas. Slow draining at handwashing sink in bar area.
Stored food not covered. Breading and floor stored uncovered in dry storage room.
Sep 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate11 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Build up on tea dispenser.
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. Left a copy.
No soap provided at handwash sink located next to dish washing station.
Spray bottle containing toxic substance not labeled located by dishwashing station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back dining room and vents in kitchen area contain mold-like substance. Vents above bar area accumulated with dust.
Cleaned and sanitized equipment or utensils not properly stored. Sanitizer bucket stored on floor.
Dumpster rusted on front.
Floor tiles missing and/or in disrepair. Broken and missing tiles throughout back of house.
Hood filter missing from automatic fire suppression/exhaust system. Partially missing hood above stove.
No handwashing sign provided at a hand sink used by food employees located in front of dishwasher hand off.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on stove. Build up under shelf above make table at pick up line.
Old labels stuck to food containers after cleaning stored on dish rack.
Reach-in cooler interior/shelves have accumulation of soil residues. Build up and food debris in reach in cooler below hand off plane.
Stored food not covered. Frozen shrimp and beans uncovered in walk in freezer. Flour and breading uncovered in dry storage. Uncovered sliced tomatoes and cheese in reach in cooler below hand off plane. Uncovered seasoned shrimp and lobster table in reach in cooler.
Water leaking from pipe and/or faucet/handle. Leaking pipe at pick up line.
Apr 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in bar reach in cooler not date marked. Per manager, opened 3 days prior. Employee date marked item at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled, on chemical shelf. Per manager, bottle contains chlorine sanitizer.
Accumulation of lime scale on the inside of the dishmachine.
Floor tiles missing and/or in disrepair on cook line and expo line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on speed racks in walk-in cooler. Mold like substance on walk-in cooler shelves.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes 49F, mac and cheese 50F, and spring mix 52F.
Three compartment sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink quaternary 500+ppm at bar area. Manager corrected to quaternary 300ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes 49F, mac and cheese 50F, and spring mix 52F in reach in cooler at cook line. Per manager held since yesterday. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle soiled at bar area.
Cold water handle inoperable at hand wash sink in prep area.
Floor tiles missing and/or in disrepair in cook/front line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer quaternary 0ppm. Corrected to quaternary 200ppm during inspection.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items held over 41F in walk in cooler at 11:00: Butter 45F, diced tomatoes 45F, and pico de gallo ambient cooling remained at 45F for two hours in walk in cooler. Ambient temperature: 42F. Walk in cooler temperature gadge displays: 46F. Per manager walk in cooler door has been opened frequently since 9:30 and is not self-closing. Manager placed sign to seal door shut when exiting walk in cooler. Per manager maintenance will be scheduled for ventilation repair.
Mar 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items held over 41F in walk in cooler at 11:00: Butter 45F, diced tomatoes 45F, and pico de gallo ambient cooling remained at 45F for two hours in walk in cooler. Ambient temperature: 42F. Walk in cooler temperature gadge displays: 46F. Per manager walk in cooler door has been opened frequently since 9:30 and is not self-closing. Manager placed sign to seal door shut when exiting walk in cooler. Per manager maintenance will be scheduled for ventilation repair.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth Quaternary 500+ppm at cook line. Manager corrected sanitizing solution to Quaternary 300ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris inside soda gun nozzle at bar area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels stored at hand-wash sink in front of dish area. Manager replaced paper towels during inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phones stored on prep table at cook line. Employee moved phones during inspection.
Equipment in poor repair. Observed walk in cooler door not able to be closed tightly sealed.
Floor tiles missing and/or in disrepair. Observed floor tiles missing at cook line and prep area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build-up on ventilation system in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in standing water 108F. Manager began to replace water during inspection.
Plumbing system in disrepair. Observed cold water handle inoperable at hand-wash sink in prep area.
Standing water or very slow draining water in waste line connected to soda gun holster. Observed water not draining through waste line connected to soda gun holster at bar area.
Nov 1, 2023Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold like substance in soda nozzle holster at bar area. Employee cleaned and disinfected holster during inspection.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside ice bin at soda machine in server area. Manager replaced cup with scoop and stored next to ice bin during inspection.
Cutting board has cut marks and is no longer cleanable. Observed uncleanable soiled cutting board in bar area. Employee discarded and replaced cutting board during inspection.
Working containers of food removed from original container not identified by common name. Observed three containers of dry powder breadings and seasonings unlabeled at make table in cook line and at storage area between fryer station and prep area. Manager labeled breadings and seasonings during inspection.
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.