Lobster Lady Seafood Market & Bistro
Last inspected: Feb 18, 2026
27
Score
Public records show 13 inspections at Lobster Lady Seafood Market & Bistro stretching back to 2022. The newest entry in the record is dated Feb 18, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing five times across the record.
By comparison, the average Cape Coral facility scores 77, putting Lobster Lady Seafood Market & Bistro on the weaker side. This restaurant has more on its record than most do.
13
Inspections
7
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Complaint Full
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
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. Dishwasher (Chlorine 00ppm) operator adjusted machine to achieve Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Admin Complaint**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed proper hand washing and glove change with operator. **Corrective Action Taken**
12A-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of sole was observed that placed under reduced oxygen packaging on site without an approved HACCP plan.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooks line hollandaise (76 F - Hot Holding), per operator was prepared 3 hrs 45 mins prior.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp per operator thawed unser running water 50 minutes prior shrimp (76 F - Cold Holding). Operator immediately iced shrimp down to rapidly cool. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line hollandaise (76 F - Hot Holding), per operator was prepared 3 hrs 45 mins prior.
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine exceeds 200ppm); operator drained and refilled to achieve Triple Sink (Chlorine 100ppm) **Corrected On-Site**
41-18-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing fish and ground beef under reduced oxygen packaging. Operator stated they will discontinue the process and not apply for HACCP **Corrective Action Taken**
03G-50-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared chorizo, per operator made 24 hours prior, not date marked. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
02C-02-5
Basic - Floor area(s) covered with standing water. In dry storage room along side ice machine.
36-22-4
27
Oct 29, 2025
Routine - Food
No violations found.
100
Oct 20, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
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. After three attempts at the surface of the plate Dishwasher (Chlorine 00ppm) operator will set up three compartment sink to sanitize. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At seafood market display case prepared shrimp (61 F - Cold Holding) per operator stocked less than two hours prior. Operator iced down container to rapidly cool. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line house made marinara (93 F - Hot Holding). Operator moved food to walk in cooler to cool **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oyster served in Lobster Lady Seafood Tower is dot designated as raw. Operator marked menus with asterisk during inspection. **Corrective Action Taken** **Warning**
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in seasonings on cooks line. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Accumulation of food debris under dry storage room shelves. **Warning**
36-73-4
50
May 22, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw claims over ready to eat lobster in reach-in cooler beside deep frier. The manager moved the raw claims beside the raw chicken wings on bottom shelf in reach-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in kitchen soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. The manager placed paper towels in paper towel dispenser. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Observed reach-in cooler gaskets torn in kitchen. **Repeat Violation**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko and flour in dry storage area.
10-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen prep area. **Repeat Violation**
36-27-5
61
Apr 24, 2025
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw lobster in front counter. The manager moved the raw chicken on bottom shelf. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line.
22-02-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in kitchen area. The cell phone was removed from prep table. **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko.
10-01-5
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The drink was removed from reCh-in cooler. **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
52
Mar 18, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw spicy tuna above spicy crab in front counter reach-in cooler. The manager moved the raw tuna to other side of reach-in cooler with all raw products. **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-18: Observed raw claims over ready to eat lobster meat in reach-in cooler. The manager moved the raw claims on bottom shelf beside raw calamari. **Corrected On-Site**
08A-05-6
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in handwashing area. **Warning** - From follow-up inspection 2025-03-18: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-03-18: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-03-18: **Time Extended**
14-09-4
74
Mar 12, 2025
Complaint Full
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw spicy tuna above spicy crab in front counter reach-in cooler. The manager moved the raw tuna to other side of reach-in cooler with all raw products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (49F - Cold Holding); raw shrimp (47F - Cold Holding); raw chicken wings (46F - Cold Holding) in reach-in cooler beside deep frier. The manager moved all raw products into walk-in cooler. **Repeat Violation** **Warning**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko. **Warning**
10-01-5
Basic - Standing water in bottom of reach-in-cooler beside cook line. **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust in handwashing area. **Warning**
36-27-5
52
Nov 20, 2024
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
64
Aug 7, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw calamari (48F - Cold Holding); raw gator bites (47F - Cold Holding) in reach-in cooler beside deep fried. Observed raw beef (45F - Cold Holding); raw shrimp (45F - Cold Holding) in walk-in cooler. The manager placed all raw products on ice. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time As Public Health Form for sushi rice. **Corrective Action Taken**
03F-10-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler in kitchen ambient temperature 49F.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.
40-06-5
Basic - Equipment in poor repair. Observed server reach-in cooler gaskets torn.
14-11-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
64
Dec 19, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
50
Aug 2, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
43
Jan 12, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
55
Aug 22, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (45F - Cold Holding) in walk-in cooler. The manager placed ice on raw ground beef. **Corrective Action Taken**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed 3 dented cans of crushed tomatoes on can rack. The manager is discarding dented cans. **Corrected On-Site**
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed container in hand washing sink.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food in containers of panko and sugar.
14-01-5
Basic - Equipment in poor repair. Observed several reach-in cooler gaskets torn.
14-11-5
Basic - Standing water in bottom of reach-in-cooler beside deep frier. **Repeat Violation**
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
55
Frequently Asked Questions
When was Lobster Lady Seafood Market & Bistro last inspected?
The most recent health inspection at Lobster Lady Seafood Market & Bistro on file is from Feb 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Lobster Lady Seafood Market & Bistro?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Lobster Lady Seafood Market & Bistro.
How does Lobster Lady Seafood Market & Bistro compare to other restaurants in Cape Coral?
Lobster Lady Seafood Market & Bistro most recently scored 27 out of 100, which is lower than the Cape Coral average of 77.
Has Lobster Lady Seafood Market & Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Lobster Lady Seafood Market & Bistro have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Lobster Lady Seafood Market & Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Lobster Lady Seafood Market & Bistro inspected?
Based on the inspection history on file, Lobster Lady Seafood Market & Bistro is inspected around four times per year on average.
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