RED LOBSTER #0680
100 W SR 312, Saint Augustine FL 32086
Last inspected Jul 26, 2023 · 2 visits since July 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.
Awarded on the inspection record alone. What they mean →
Inspection history
2 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. 10 recorded, 1 high priority.
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler; shrimp (46/44/49F - Cold Holding); fish (44/48F - Cold Holding); scallop (46F - Cold Holding); mussels (45F - Cold Holding); pico de gallo (47F - Cold Holding); lobster cream (44F - Cold Holding). Operator states swinging door to walk in cooler left open during delivery moving product in and out of cooler. Employees placed ice bags on food products and kept the walk in cooler door closed while completing inspection. At conclusion of inspection; shrimp (44/42/45F - Cold Holding); fish (40/44F - Cold Holding); scallop (43F - Cold Holding); mussels (42F - Cold Holding); pico de gallo (45F - Cold Holding); lobster cream (45F - Cold Holding); baked potatoes second temperature(72F - Cooling). Walk in cooler in defrost mode. Inspector had operator relocate time/temperature control food for safety to the walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting board hanging on wall between the walk in freezer and walk in cooler has food residue stains build up.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No irreversible thermometer or color changing strips available for testing the high temperature dish machine.
Employee eating in a food preparation or other restricted area. Employee drinking on main cook line, placed beverage on clean prep table. Employee relocated the beverage.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean plastic containers stacked while wet.
Equipment in poor repair. Walk in cooler door does not self seal, door gaps observed when the swinging cooler door is open no gasket present when sealed.
Floor area(s) covered with standing water. Standing water on floor through the dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave in the waitstation area has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in freezer door gasket has mold like substance spots.
Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers on the main cook line shelf closest to the hand wash sink lacking product labels. Employee began to label the bulk containers.
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.