RED LOBSTER #0480
10010 US 441, Leesburg FL 34788
Last inspected Feb 21, 2024 · 2 visits since September 2023
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mussels 57f,Lobster tail 47f, Shrimp 47f, Fish 46f. Less than 4 hours. Manager moved to other unit. Rechecked Lobster tail 41f, Shrimp 42f, Fish 40f.
Awarded on the inspection record alone. What they mean →
Inspection history
2 visits, newest first
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -At kitchen entrance.
Spray bottle containing toxic substance not labeled.
Ceiling tile missing. -At front line. Scheduled for repair.
Equipment and utensils not properly air-dried - wet nesting. -Plastic inserts.
Show the remaining 5 findings ▾
Floor tiles missing and/or in disrepair. -Walk in freezer threshold.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
Reach-in cooler interior/shelves have accumulation of soil residues. -Salad cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored by box of salt.
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. Mussels 57f,Lobster tail 47f, Shrimp 47f, Fish 46f. Less than 4 hours. Manager moved to other unit. Rechecked Lobster tail 41f, Shrimp 42f, Fish 40f.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Around ice chute.
Cleaned and sanitized equipment or utensils not properly stored. -Stored under paper towel dispenser.
Drain cover(s) missing. Under rear three compartment sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Ice cream scoop. Dipperwell slow drip.
No handwashing sign provided at a hand sink used by food employees. -Handsink at kitchen entrance.
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.