RED LOBSTER #0424
296 N UNIVERSITY DR, Pembroke Pines FL 33024 · 954.432.8500
Last inspected Feb 18, 2026 · 9 visits since October 2023
JAN 25
JAN 25
MAY 25
OCT 25
FEB 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At salad station fliptop, cole slaw (51F - Cooling). Per employee prepared before 9:30am. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. Observed at wait station hand sink
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercial packaged raw salmon bearing the label on box to remove from ROP before thawing and use thawing innROP on walk in cooler. Per operator food thawing less than four hours ago. Operator removed salmon from bags
Floor soiled/has accumulation of debris. Floors in kitchen cookline contain food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment soiled with grease
Show the remaining 1 finding ▾
Standing water in bottom of reach-in-cooler. Observed in center low boy cooler at cookline and at salad cooler
Oct 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On speed rack in walk in cooler, tray of raw breaded fish above tray of cooked potato skins. Manager rearranged for proper separation.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and phone on top of flour container in back prep area. Manager removed away from food items.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior tops of two microwaves on cook line have food debris buildup. Employee cleaned.
Standing water in bottom of reach-in-cooler. Water in bottom of salad fliptop unit.
May 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Old labels stuck to food containers after cleaning. Old label on container of new romaine lettuce in salad station cooler. Manager removed old label.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline sanitizer buckets reading less than 150ppm quaternary. Employee remade both to proper 200ppm quaternary.
Working containers of food removed from original container not identified by common name. Two containers of seasoned flour in back storage missing labels.
Jan 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to clean serving boards at cook line. Employee removed phone.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cook line reach in freezer, open boxes of raw breaded shrimp, coconut shrimp, and clams above bags of french fries. Employee rearranged freezer to place fries in top of unit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. New manager not able to locate test strips.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stack of clean plates immediately beside hand sink and below paper towel dispenser at dessert station. Employee moved plates away from sink.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At salad station fliptop, cole slaw (51F - Cooling). Per employee prepared before 9:30am. See stop sale.
Handwash sink not accessible for employee use at all times. Empty pour bottle in bar hand sink. Manager removed.
Ceiling tile missing. At open end of bar.
Mar 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler unit turned off. Coleslaw (82F); clam chowder (82F), in unit less than 4 hours. Foods not prepared today. Operator moved all foods to quick chill. Kitchen: prep sink lobster tail 34-50F. Observed foods on ice, not all foods under temperature. Foods in unit less than 4 hours, ice level low. Operator added ice to foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen Grill: cooked shrimp (120F - Hot Holding); cooked lobster (124F - Hot Holding); cooked shrimp (88F) all foods hot holding at no temperature control less than 1 hour. Instructed operator to reheat to 165F.
In-use knife/knives stored in cracks between pieces of equipment. Observed several kitchen knives between prep table and wall.
Wet mop not stored in a manner to allow the mop to dry in mop.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station, butter packets 50 F (cold holding) on ice bath, only bottom of container covered with ice. Butter packets held under 4 hours ago. Operator moved to walk in cooler to quick chill. Suggested using TPHC Foods not prepared or portioned today..
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide any measuring devices( Heat thermometer or heat strips).
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water inside 3 compartment sink. Operator turned on cold running water.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in cook line. Operator remade to 200ppm
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.