RED LOBSTER #6329
700 N CONGRESS AVE, Boynton Beach FL 33426 · 561.752.8025
Last inspected Aug 7, 2026 · 11 visits since September 2023
OCT 24
FEB 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately eight live flies flying around beer tap at bar in dining room. Not landing on anything. Flies killed and area sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026027234 | Feb 19, 2026 | Jun 11, 2026 | $200 |
Inspection history
11 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar Triple Sink (Quaternary 50ppm) Advised operator to add more quaternary sanitizer to achieve 150-400ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over tortilla strips at cook line reach in cooler. Operator stored products properly.
Reach-in cooler shelves with rust that has pitted the surface. Low boy cooler at server expo area.
Time/temperature control for safety food thawed in an improper manner. Thawing lobster at ambient temperature
Feb 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator changed out sanitizer solution. Rechecked 200ppm quaternary sanitizer.
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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. Low boy reach in cooler at cook line: lh sauce (cream sauce with sliced tomatoes) (75F - Cold Holding); lt sauce (cooked lobster) (76F - Cold Holding); lc sauce (cream) (76F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler at cook line: lh sauce (cream sauce with sliced tomatoes) (75F - Cold Holding); lt sauce (cooked lobster) (76F - Cold Holding); lc sauce (cream) (76F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator changed out sanitizer solution. Rechecked 200ppm quaternary sanitizer.
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Raw fish stored over/not properly separated from ready-to-eat hush puppies in reach in cooler on cook line. Operator removed hush puppies.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Commercially processed Alfredo sauce 11:00am-1:38pm (120F-127F - Reheating first time) in steam table. Operator stated sauce is reheated in steam table and was placed in steam table more than 2 hours ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster 52F, potatoes 50F, crab legs 51F,pasta 51F, in walk in cooler for less than 2 hours. Repairing lights in walk in cooler and door is left open. Operator moved all items into walk in freezer. At the end of inspection all food items are below 41F
Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Commercially processed Alfredo sauce 11:00am-1:38pm (120F-127F - Reheating first time) in steam table. Operator stated sauce is reheated in steam table and was placed in steam table more than 2 hours ago. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw ground beef stored over mahi in 4 door reach in cooler on cookline. Not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook removed Mahi.
Single-use gloves not changed as needed after changing tasks. Cook placing raw shrimp on grill gloves touching raw shrimp and then proceeded to plate ready to eat buns without washing his hands and changing his gloves. Cook went to wash his hands and changed gloves.
Commercially processed reduced oxygen packaged mahi mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Mahi 36F removed from freezer this morning. Cook removed packaging.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away next to ice cream freezer. Operator turned water on.
Water leaking from faucet at hand sink in dish area.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Liquid butter 117F, left in microwave. Butter was heated about an hour ago. Cook reheated butter to 170F and placed in hot holding.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot water thermometer not keeping high temperature in memory. Unable to measure temperature.
Handle missing at plumbing fixture on Dipperwell at cook line.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away on cook line. Cook turned water on a bit more.
Jan 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately eight live flies flying around beer tap at bar in dining room. Not landing on anything. Flies killed and area sanitized.
No paper towels or mechanical hand drying device provided at handwash sink. Dish machine hand sink
Working containers of food removed from original container not identified by common name. Flour container
Sep 19, 2023□ 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 ▾
No measuring device available during inspection for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority5 Intermediate2 Basic
Show 9 findings ▾
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. lowboy reach in - bb (butter)portions (59F - Cold Holding); Alfredo sauce portions (60F - Cold Holding); bb(chopped tomatoes) (59F - Cold Holding) not portioned or prepared today held overnight and more than four hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lowboy reach in - bb (butter)portions (59F - Cold Holding); Alfredo sauce potions (60F - Cold Holding); bb(chopped tomatoes) (59F - Cold Holding) not portioned or prepared today held overnight and more than four hours - see stop sale. Expo line - portioned butter (60F - Cold Holding); portioned sour cream (60F - Cold Holding) not portioned or prepared today removed from walk in 2 hours prior - operator moved to walk in cooler. Recommended Rime procedures.
Handwash sink used for purposes other than handwashing. Prep hand sink scrubbing pad under cold faucet-operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink and surface test strips on order.
No measuring device available during inspection for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink.hot line hand sink- operator provided.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food - operator was not able to present procedures.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs touching cut greens - operator removed.
Water leaking from pipe and/or faucet/handle - Prep hand sink.
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.