RED LOBSTER #0425
2604 W BRANDON BLVD, Brandon FL 33511 · 813-654-0010
Last inspected Aug 6, 2026 · 8 visits since November 2023
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab legs Moved to walk in freezers
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Manager discussed hand washing with server.
Handwash sink not accessible for employee use at all times. Hand sink at bar not operational.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Crab (50F - Cold Holding); Cooked Pasta (49F - Cold Holding) Operator placed items in walk in cooler.
Waste line missing at soda gun holster. At bar. Operator reattached waste line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
No soap provided at handwash sink. Observed at bar hand sink.
No handwashing sign provided at a hand sink used by food employees. Observed at bar hand sink
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asparagus over shredded cheese in walk in cooler. Operator moved asparagus.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Trays of raw lobster and shrimp cold holding at 49F at 1:20pm. Manager moved to walk in cooler. Re-temp at 2:05pm, all items at 41F or below.
Dead roaches on premises. 1 dead roach observed at end of wait station on floor behind reach in cooler. Operator removed, cleaned, and sanitize the area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep table on cookline. Manager removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk breading. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach in cooler doors on cookline and wait station.
Time/temperature control for safety food thawed in an improper manner. Crab thawing in standing water. Manager turned on water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over ready to eat cut lettuce. Manager moved lettuce to different shelf.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee in the dishwasher area dried his hands on the apron he was wearing. The manager explained to the employee the correct hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad lettuce 50F the salad rail was turned off. The manager turned the rail on.
Floor tiles missing and/or in disrepair. Kitchen in front of the fryers.
Interior of microwave has accumulation of black substance/grease/food debris. Above the expo line.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use tongs stored on equipment door handle between uses.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab legs Moved to walk in freezers
In-use tongs stored on equipment door handle between uses Oven
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board,cook line
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.