Lucky Lobster
Last inspected: Sep 2, 2025
82
Score
The health department has logged 10 inspections at Lucky Lobster, the earliest from 2022. Lucky Lobster was last inspected on Sep 2, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “clam/mussel/oyster tags not marked” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Dunedin restaurant scores 75. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Sep 2, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters and clams, no date on last 5 tags, discussed with operator, tags must be kept in order and dated when last oyster removed from box.
01C-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed herbs over ready to eat lobster in walk in cooler, operator moved lobster **Corrected On-Site**
08B-17-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employees drinking from open cup on end of cook line. Discussed proper beverage containers to prevent lip to hand contact
12B-12-5
82
Aug 12, 2025
Complaint Full
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quart solution in kitchen > 500 ppm, corrected to 200 ppm **Corrected On-Site**
41-27-4
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. salmon (138F - Cooking) operator moved back to grill, cooked to 155F **Corrected On-Site**
03C-75-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House made ranch dressing 71F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold hold unit at expo line -house made ranch dressing (71F - Cold Holding)see stop sale, in ice bath at expo line for 2 hours.
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For bar dish washer
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No soap or hand wash sign at server station in dining room
31B-04-4
43
Jun 16, 2025
Complaint Partial
No violations found.
100
May 19, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-19: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ronald, Lindsey and Amy expired trainings. **Warning** - From follow-up inspection 2025-05-19: Kitchen manager states that they have scheduled training for employees. **Time Extended**
53B-14-5
82
May 15, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. homemade marinara (120F - Hot Holding) in steam well for less than 4 hours. Operator reheated to 165F **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top across from flat top: lobster (49F - Cold Holding); pasta (51F - Cold Holding); cheese sauce (47F - Cold Holding) lobster and pasta above fill line. Operator states that he has taken temperatures since relocating food to the flip top. Operator relocated to freezer for rapid chill 3 door cooler near hand wash sink: sour cream (51F - Cold Holding); butter (50F - Cold Holding); garlic butter (49F - Cold Holding) operator states that they have taken temperatures within the last 4 hours and the food was at 37F. Food was relocated to the walk in. **Corrective Action Taken** **Warning**
03A-02-5
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. Ran dishmachine twice, 0ppm. Operator primed and ran dishmachine and tested the machine themselves, 10ppm for 3 tests. Ran another time and it was 10ppm. Discontinue use of dishmachine until it is working properly. Three compartment sink was set up at the time of inspection, 200ppm quaternary. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ronald, Lindsey and Amy expired trainings. **Warning**
53B-14-5
Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler. **Repeat Violation** **Warning**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of the dishmachine. **Repeat Violation** **Warning**
16-21-4
50
Dec 11, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes 115f, item put back on reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles. **Corrected On-Site**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
70
Mar 8, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Dish washer loaded soiled dishes and went to the clean end and touched clean dishes, no hand wash.
12A-13-4
High Priority - Container of medicine improperly stored. Cold medicine stored on the upper shelf of the cook line. Staff removed cold medicine from cook line. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado in prep table / before being washed and stickers removed **Repeat Violation**
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle containing food removed from its original container no labeled with common name **Repeat Violation**
02D-01-5
50
Oct 30, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles of chemical stored hanging from wire rack storing clean utensils. Operation moved spray bottles from the area **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple tags stored in refrigerated drawer on cook line with mussels. 1 tag belonged in drawer the rest were not dated
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. The tag was removed from shucked oysters in walk in cooler before the last oyster was sold. The tag was moved to a container of oysters stored on the cook line. Operator to copy information from tag and keep with all pans of shucked oysters **Repeat Violation**
01C-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind the bar was used to dump ice.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on the cook line contain foods removed it's original container not labeled with common name.
02D-01-5
Basic - Raw fruits/vegetables not washed prior to preparation. Stickers not removed from avocado prior to being cut on cook line **Repeat Violation**
08B-39-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Food stored outside. 4 boxes of frozen fish delivered outside in front of the walk in cooler located outside. Operator moved 4 cases to the interior of walk in cooler. **Corrected On-Site**
08B-42-4
Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Potato cutter cleaned in place no detergent used. Wiping cloth used from sanitizer bucket.
16-29-4
50
Mar 24, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 51F cold hold second temperature 40F cold hold at 2:43pm, sour cream 45F cold hold, second temperature 41F cold hold at 2:43pm,. Shrimp 51F cold hold, temperature 41F cold hold at 2:43pm, fish fillet 47F cold hold, second temperature 42F cold hold at 2:43pm,Cut chicken 90F held on grill on top of pans, French fries cooked 80F held on counter. I was unable to get a second temperature of chicken or fries , items were sold.
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered the kitchen with soiled dishes and touched the lip of a clean plate to serve customer with no hand wash.
12A-02-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator was able to get the dishmachine to sanitize properly during inspection.
22-49-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Tag from oysters shucked on premises in walk in cooler removed. Operator was able to provide the tag that belonged with the oysters. Discussed the need to keep tag with shellfish until the last oyster.
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line heavily soiled. Cutting board used to cut celery soiled.
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement.
11-26-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado in prep table with out stickers removed. Discussed the need to remove stickers and was avocado before placing them in the prep table.
08B-17-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut celery that was not washed. Discussed the need to wash produce before prepping
08B-39-4
Basic - Food stored on floor. Walk in cooler- bucket of lobster and container of lettuce stored on the floor. Operator moved foods off the floor to gain compliance. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages on cook line no lids no straw stored next to food served to customers. Employee beverage stored on wire rack no lid or straw condensation dripping from drink on to clean dishes. Employee removed dished from the rack to be washed, rinsed and sanitized. Beverage removed. **Corrected On-Site**
12B-07-4
39
Dec 6, 2022
Routine - Food
1 critical violation. 5 major violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Spray cleaner stored next to clean blender **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has dried food debris
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags not dated with the last date served
01C-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sinks behind the bar no paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Sink behind the bar **Corrected On-Site**
31B-03-4
52
Frequently Asked Questions
When was Lucky Lobster last inspected?
The most recent health inspection at Lucky Lobster on file is from Sep 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at Lucky Lobster?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at Lucky Lobster.
How does Lucky Lobster compare to other restaurants in Dunedin?
Lucky Lobster most recently scored 82 out of 100, which is higher than the Dunedin average of 75.
Has Lucky Lobster's inspection record improved over time?
Results have been roughly steady. Inspections at Lucky Lobster have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Lucky Lobster 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 Lucky Lobster inspected?
Based on the inspection history on file, Lucky Lobster is inspected around four times per year on average.
Nearby Restaurants