RED LOBSTER #0108
5936 INTERNATIONAL DR, Orlando FL 32819 · 407-351-9313
Last inspected Aug 6, 2026 · 7 visits since July 2023
JUL 24
FEB 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -two flying insects, one at wait stand and one in back storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020014306 | Mar 4, 2020 | Jun 30, 2020 | $200 |
| 4--2017045599 | Aug 2, 2017 | Oct 11, 2017 | $200 |
Inspection history
7 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate12 Basic
What the inspector wrote — 16 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cooks line picked up something from floor, took gloves without handwashing, employee then washed hands after being notified
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready to eat bacon in walk in cooler, operator relocated to proper hierarchy
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (45F - Cold Holding)
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. Three employees not located in binder
Show the remaining 12 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. -on cooks line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks next to dish machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of silverware in bar area
Employee with no hair restraint while engaging in food preparation. Employee prepping salad, hair not restraint
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water.
Ice buildup in reach-in sandwich top of salad station
Reach-in cooler interior/shelves have accumulation of soil residues.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. By container of oil underneath prep table, operator removed
Water leaking from pipe and/or faucet/handle. Underneath dish machine
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled / stained with food debris, mold-like substance or slime. -white cutting boards in kitchen
Buildup of food debris/soil residue on equipment door handles of reach in cooler on cooks line
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. In walk in cooler
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. On cooks line, employee on cooks line removed and placed utensils in container on cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. In back prep area
Wall soiled with accumulated grease, food debris, and/or dust. Below dish machine in dish Pitt
Sep 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Cajun butter hot holding at 118F for less than 4 hours per chef. Reheated to 173F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut cabbage in small reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold slaw cold holding at 46F, cut leafy greens cold holding at 45F, diced tomatoes cold holding at 45F all under 4 hours per chef. Moved to walk in cooler temperature recheck diced tomatoes 43F, cold slaw 38 F, lettuce 43F.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 5/2025 above dish room area.
Employee with no beard guard/restraint while engaging in food preparation. Observed one cook with no beard guard while cooking food.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in walk-in freezer door.
Reach in cooler/freezer shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler. Cook line reach in cooler with standing water.
Standing water or very slow draining water in handwash sink in expo line.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at dish storage area. Soda gun at bar soiled.
Soap dispenser at handwash sink not working/unable to dispense soap at bar.
Ceiling/ceiling tile shows damage or is in disrepair by dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance by cookline and and dry storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expo server wearing watch
Equipment and utensils not properly air-dried - wet nesting at container storage area
Equipment in poor repair. Soda gun at bar broken.
Hole in wall next to ice cream freezer.
Ice buildup in walk-in freezer and ice cream freezer.
Interior of oven has accumulation of black substance/grease/food debris in back prep area.
No waste receptacle installed at handwash sink provided with disposable towels at kitchen entance.
Old labels stuck to food containers after cleaning at container storage station.
Utensils in poor condition. Wheel pizza cutter handle melted. Operator discarded.
Wall soiled with accumulated grease, food debris, and/or dust by cookline and dishwashing station.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -two flying insects, one at wait stand and one in back storage area.
Food-contact surface soiled with food debris, mold-like substance or slime. -spray nozzles at the bar
Handwash sink not accessible for employee use at all times. In kitchen area with containers
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans on dish rack in kitchen area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice, seasoning container.
Light not functioning. One light bulb under the hood at cooks line.
Time/temperature control for safety food thawed in an improper manner. Thawing chicken under hot running water.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate18 Basic
Show 27 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 55°, Per operator pasta was cooked and cooled 75 minutes prior. Operator placed pasta in cooler for quick cool.New temperature 43° Raw lobster 56F per operator lobster has been out an hour. Removed to walk in freezer for temperature recovery. New temperature: 32°
Toxic substance/chemical improperly stored. Spray bottle of yellow chemical hanging on storage shelving next to food in front bar area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line has grooves. Tea urn in service area is heavily stained.(COS)
Handwash sink not accessible for employee use at all times. Hand wash sink in front bar had items stored inside sink.
Microwave missing fan guard cover/splatter shield. Microwave in prep area
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid in front bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen beside dishwasher.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean equipment/utensils not stored at least 6 inches above the floor. Portion cups in dry storage area stored on floor
Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen
Food stored on floor walk in freezer in kitchen.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scissors used to cut lobster tails stored in standing water less than 135F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom baking oven in prep area Microwave in prep area has soiled interior.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees both hand wash sinks at the bar.
Old labels stuck to food containers after cleaning. Old labels on clean equipment stored on shelving at dishwashing area.
Silverware/utensils stored upright with the food-contact surface up. Silverware stored upward with handles down by rolling station.
Trash receptacles not provided where needed in establishment.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket sanitizer solution was zero. New solution tested DBSA 272-700
Working containers of food removed from original container not identified by common name. Bulk rice not labeled Seafood flour and marination flour not labeled.
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 12 Baked potatos on sheet rack in prep area, per operator items remained on sheet rack over over night and not placed in walk in cooler. Baked potato 70F
Stop Sale issued due to food not being in a wholesome, sound condition. 4 packs of butter placed in plastic container, completely melted and the paper packaging is removed after melting process has completed. Operator discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12 Baked potatos on sheet rack in prep area, per operator items remained on sheet rack over over night and not placed in walk in cooler. Baked potato 70F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items in reach in cooler, less than 4 hours. Door on reach in cooler not properly closed, operator removed items and placed in walk in cooler for temperature recovery. Mac and cheese 45F Alfredo sauce 47F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in server cooler, per operator opened more than 24 hours prior.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator, Baked potatoes removed from oven, placed on sheet rack to begin initial cooling, and remained on sheet rack over night, was never placed in walk in cooler for continued cooling. Operator discarded.
Bowl or other container with no handle used to dispense food. Bowl in flour, and Alfredo sauce
Equipment in poor repair. Walk in freezer not operating.
Floor area(s) covered with standing water. Cook line,
Floor soiled/has accumulation of debris. Floor in bar has black slimy build up under 3 compartment sink.
Food stored on floor. Walk in freezer is down, food is being kept in refrigerated truck, stored on floor
Interior of microwave has accumulation of black substance/grease/food debris. Microwave at prep station soiled. Missing Fan cover on interior.
Objectionable odors in bar area of the establishment.
Plumbing system in disrepair. Water leaking from pasta station. Sink in bar area, at three compartment sink, continuously dripping.
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.