RED LOBSTER #0345
6638 LAKE WORTH RD, Lake Worth FL 33467 · 561-433-1434
Last inspected Feb 12, 2026 · 11 visits since July 2023
FEB 24
OCT 24
MAR 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked potatoes (45F - Cooling) at 3:00 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024679 | Apr 10, 2026 | Jul 22, 2026 | $1,800 |
| 2--2025066143 | Aug 11, 2025 | Jan 22, 2026 | $600 |
| 2--2025031208 | Mar 3, 2025 | Aug 13, 2025 | $200 |
Inspection history
11 visits, newest first
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee touched soiled apron and then engaged in food preparation without washing hands. Employee washed hands
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer next to fryers. An opened box with raw shrimp stored above a container with cheese sticks and another one with French fries. Operator stored properly
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler A container with raw fish stored above a container with cooked lobster. Operator stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area ice bath sour cream 47F cold holding, butter 47F cold holding. Per operator products stored for longer than 4 hours and not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area ice bath sour cream 47F cold holding, butter 47F cold holding. Per operator products stored for longer than 4 hours and not prepared or portioned today. See Stop Sale Expo area cooler, coleslaw 47F cold holding Per operator stored for approximately 2 hours and not prepared or portioned today, operator iced down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line single steam table next to pasta machine. Alfredo sauce 122F hot holding. Per operator product stored for approximately 1 hour. Operator reheated to 165F+++
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No proof of training for some employees.
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 10 high priority.
10 High priority3 Intermediate3 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked potatoes (45F - Cooling) at 3:00 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled raw shrimp and without washing hands employee handled single service paper trays, discussed with operator, employee washed hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160) operator ran machine multiple times and achieved temperature of 160F+
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored above raw shrimp, discussed its operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored directly above cooked shrimp, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. In kitchen ice bath Butter, sour cream, diced tomatoes, shredded cheese time marked and not discarded at end time, discussed with operator, see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at expo station clam chowder (130F - Hot Holding); lobster bisque (123F - Hot Holding)per operator products prepared in microwave and hot held in unit for more than 4 hours, discussed with operator see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked potatoes (45F - Cooling) at 3:00 since previous day, at this rate of cooling product never reached 41F within 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath cooked corn (63F - Cold Holding) per operator product not portioned or prepared today, per operator product stored for approximately 3.5 hours, discussed with operator who chose to move product to time is a public health control.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. See stop sale. In kitchen ice bath Butter, sour cream, diced tomatoes, shredded cheese time marked and not discarded at end time, discussed with operator, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at expo station clam chowder (130F - Hot Holding); lobster bisque (123F - Hot Holding)per operator products prepared in microwave and hot held in unit for more than 4 hours, discussed with operator see stop sale.
Toxic substance/chemical improperly stored. In kitchen sanitizer bucket stored on table next to bag of potatoes, discussed with operator who moved bucket of sanitizer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped tub of diced tomatoes (48F - Cooling) at 2:30 since 11:30 to 47F at 2:55, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to tray to allow adequate air flow cooling.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time as a public health control for diced tomatoes and coleslaw, products properly time marked, no written procedures available, discussed with operator and provided operator with email copy of time is a public health control.
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. No proof of training for some employees.
Dead roaches on premises. In dry storage room approximately 1 dead roach on floor, discussed Sanitizer Bucket (Quaternary 100ppm) with operator to clean and sanitize area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with build up of food debris, discussed with operator to clean and sanitize.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) discussed with operator who corrected to Sanitizer Bucket (Quaternary 200ppm)
Mar 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handled clothes to fix then clean pan with butter and tray with prepped food; no hand wash. Employee to washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter: expo line: butter packets (69F - Cold Holding) as per operator, stored since 1.5 hours; shredded cheese (69F - Cold Holding) as per operator, stored since 3.75 hours; Not prepped or portioned today. Operator moved items to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sour cream and pico de gallo time marked on expo line. Provided form to operator.
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. Some employees are food safety trained by Red lobster which is not on the approved provider's list. No third party company information observed at time of inspection.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw shrimp over frozen mozzarella sticks - not commercially packaged in reach in freezer by fryers; Frozen raw calamari commercially packaged over cooked shrimp not commercially packaged in walk-in freezer; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (40-58F - Cold Holding); butter (44F - Cold Holding);in cooler at expo line; food not prepared or portioned today; foods out of temperature for approximately 20 minutes; food placed on TPHC 11:00-3:00 pm
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at salad station
Feb 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shrimp above cooked lobster. Operator placed raw shrimp on lower shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe at mop sink splitter.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager Trevica Andews stated that there is no measuring device.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Butter 68°, sour cream 55° temperature control in ice at expo line at kitchen,food being held less than 4 hours, manager time marked..Raw shrimp 63°, Swai 58°, lobster 53° in walk in cooler, manager stated that sea food was outside to serve less than four hours. Manager moved to walk in freezer.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at expo line. Employee cleaned.
No any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils....several open beverage cup on the prep counter at expo line.manager discarded
Aug 1, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor not cleaned when the least amount of food is exposed. Observed build up of debris on Bar area floor.
Single-service articles improperly stored. Observed cases of basket liners stored on the floor.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food service manager not certified within 30 days of employment. Observed Manager well in excess of 30 days with no current Food Safety Managers Certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface ( cutting boards) soiled with food debris and mold-like substance. Observed at the salad station and individual small cutting boards. Operator removed to dishroom for cleaning and sanitation.
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/
No paper towels or mechanical hand drying device provided at handwash sink located by the office. Operator provided.
Jul 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.