Boston Lobster Feast
Last inspected: Oct 29, 2025
78
Score
Boston Lobster Feast appears in inspection records 10 times, starting in 2022. The most recent report on file is from Oct 29, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have held steady across recent visits, averaging around four violations each.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing four times across the record.
Among Orlando restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Oct 29, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing./drain basket inside bar hand sink/removed immediately/ **Corrected On-Site**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting./metal pans on cleaned dish rack.
24-08-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle./water leaking from bar dish machine.
29-11-4
78
Mar 19, 2025
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw smoked salmon stored over tomato salad, walk in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./bar hand sink chlorine 0ppm/ran out of sanitizer/replaced sanitizer/rechecked 50ppm/ **Corrected On-Site**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./one kitchen employee.
13-04-4
64
Dec 6, 2024
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
67
Aug 16, 2024
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw London broil stored over raw mussels, cook line reach in cooler/ **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw calamari 48F, less than 4 hours, iced/cook line reach in cooler.
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner./cleaned plates at dessert bar/ **Corrected On-Site**
24-05-4
Basic - 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./raw salmon in walk in cooler/ **Corrected On-Site**
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./78F, back kitchen prep table/ **Corrected On-Site**
10-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./back kitchen behind compartment sinks.
36-27-5
61
Mar 15, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
64
Aug 10, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling tiles has exposed insulation./dish room. - From follow-up inspection 2023-08-10: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. By mop sink. Wall under kitchen dish machine. - From follow-up inspection 2023-08-10: **Time Extended**
36-24-5
90
Aug 8, 2023
Complaint Full
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed kitchen employee touched hat with gloves but no glove change afterwards/advised.
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw scallops stored over cooked snow crab, front line glass reach in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Six flying insects at the bar. Two flying insects at dish room/area. Two flying insects in the room prior to the walk in cooler. **Warning**
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found./one live roach on the wall behind an unused dish machine/back prep area. Cook killed it immediately then cleaned and sanitized the area. **Corrected On-Site**
35A-05-4
Intermediate - Oysters tag removed from original container prior to container being emptied./two pans of raw oyster in walk in cooler.
01C-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink./observed kitchen employee washed hands in 3 compartment sink/advised.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deep fryer interior soiled. Two soda nozzles holder interior soiled/bar.
22-02-4
Basic - Bowl or other container with no handle used to dispense food./plastic soda cup used to scoop sugar, wait station.
14-01-5
Basic - Ceiling tiles has exposed insulation./dish room.
14-36-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./chef's clip board on top of cleaned plate, cook line.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. **Repeat Violation**
24-08-4
Basic - Hole in or other damage to wall. By mop sink. Wall under kitchen dish machine.
36-24-5
Basic - In-use tongs stored on equipment door handle between uses./cook line.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./side of the deep fryers, cook line.
23-03-4
Basic - Working containers of food removed from original container not identified by common name./sugar container/wait station.
02D-01-5
27
May 3, 2023
Complaint Partial
No violations found.
100
Apr 12, 2023
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crab cakes 45F, stuffed mussels 44F, stuffed oyster 44F, all less than 4 hours/moved back to walk in cooler/rechecked 39F, 39F and 40F/ **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw stuffed oysters and raw stuffed mussels stored over cooked ribs and cheese, glass reach in cooler at cook line/ **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips expired 2021.
16-37-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date./cooked salmon in ROP package without a HACCP plan and not labeled/walk in cooler. **Corrected On-Site**
03G-53-1
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic soda cups. **Repeat Violation**
24-08-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./cooked salmon in ROP packages/walk in cooler/removed from packages immediately. **Corrected On-Site**
03G-54-1
58
Dec 27, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Clam/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./bar hand sink.
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses./not completely submerged in sanitizing solution, under back kitchen prep table/ **Corrected On-Site**
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees./bar hand sink.
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./observed kitchen employee cutting lemon wearing a watch/ **Corrected On-Site**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag stored over cleaned pans/on cleaned dish rack/ **Corrected On-Site**
40-06-5
64
Frequently Asked Questions
When was Boston Lobster Feast last inspected?
The most recent health inspection at Boston Lobster Feast on file is from Oct 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Boston Lobster Feast?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Boston Lobster Feast.
How does Boston Lobster Feast compare to other restaurants in Orlando?
Boston Lobster Feast most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Boston Lobster Feast's inspection record improved over time?
Results have been roughly steady. Inspections at Boston Lobster Feast have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Boston Lobster Feast means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Boston Lobster Feast inspected?
Based on the inspection history on file, Boston Lobster Feast is inspected around four times per year on average.
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