Red Lobster #0017
Last inspected: Apr 8, 2026
90
Score
Red Lobster #0017 has been inspected 11 times since 2022. Red Lobster #0017 was last inspected on Apr 8, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to 11 violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
Red Lobster #0017 scores about where you'd expect for a Tallahassee restaurant. On the whole, the file is mixed but not concerning.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Non stationary dish rack dishmachine temping 151f. 180f required for proper sanitizing. **Warning** - From follow-up inspection 2026-04-08: Dishmachine temped 166.7f for DBPR thermometer, 166.9f per operator thermometer. **Time Extended**
16-54-4
90
Mar 27, 2026
Complaint Full
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer tested 0 ppm. Employee made another batch, retested at 200ppm. **Corrected On-Site**
22-53-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer in three compartment sink at bar tested >500ppm. Employee informed to dilute solution and test. **Corrective Action Taken**
41-18-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Non stationary dish rack dishmachine temping 151f. 180f required for proper sanitizing.
22-56-4
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. Provided operator with DBPR document again. **Repeat Violation**
11-26-1
Intermediate - No soap or towels provided at handwash sink located in dish pit or by wait station by the bar. Operator restocked handwash sink by dish pit. **Corrective Action Taken** **Repeat Violation**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Non stationary dish rack dishmachine temping 151f. 180f required for proper sanitizing. **Warning**
16-54-4
Basic - Stored food not covered. Breading and floor stored uncovered in dry storage room. **Repeat Violation**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Biscuit mix stored on floor of prep area. Employee moved to shelves. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on exterior/under cooking equipment. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Standing water on floor in kitchen and bar areas. Slow draining at handwashing sink in bar area.
29-19-4
29
Sep 22, 2025
Complaint Full
4 major violations. 11 minor violations.
View 15 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up on tea dispenser.
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. Left a copy. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink located next to dish washing station.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled located by dishwashing station. **Repeat Violation**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back dining room and vents in kitchen area contain mold-like substance. Vents above bar area accumulated with dust.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Sanitizer bucket stored on floor.
24-07-4
Basic - Dumpster rusted on front.
33-12-4
Basic - Floor tiles missing and/or in disrepair. Broken and missing tiles throughout back of house. **Repeat Violation**
36-17-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Partially missing hood above stove.
14-42-4
Basic - No handwashing sign provided at a hand sink used by food employees located in front of dishwasher hand off.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on stove. Build up under shelf above make table at pick up line. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning stored on dish rack.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Build up and food debris in reach in cooler below hand off plane.
22-16-4
Basic - Stored food not covered. Frozen shrimp and beans uncovered in walk in freezer. Flour and breading uncovered in dry storage. Uncovered sliced tomatoes and cheese in reach in cooler below hand off plane. Uncovered seasoned shrimp and lobster table in reach in cooler.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe at pick up line.
29-11-4
39
Apr 4, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled, on chemical shelf. Per manager, bottle contains chlorine sanitizer.
41-17-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half in bar reach in cooler not date marked. Per manager, opened 3 days prior. Employee date marked item at time of inspection. **Corrected On-Site**
02C-03-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Floor tiles missing and/or in disrepair on cook line and expo line. **Repeat Violation**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on speed racks in walk-in cooler. Mold like substance on walk-in cooler shelves.
23-03-4
64
Oct 29, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mashed potatoes 49F, mac and cheese 50F, and spring mix 52F.
01B-02-5
High Priority - Three compartment sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink quaternary 500+ppm at bar area. Manager corrected to quaternary 300ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mashed potatoes 49F, mac and cheese 50F, and spring mix 52F in reach in cooler at cook line. Per manager held since yesterday. See stop sale.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle soiled at bar area. **Repeat Violation**
22-02-4
Basic - Cold water handle inoperable at hand wash sink in prep area.
29-09-4
Basic - Floor tiles missing and/or in disrepair in cook/front line. **Repeat Violation**
36-17-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer quaternary 0ppm. Corrected to quaternary 200ppm during inspection. **Corrected On-Site**
21-08-4
50
Mar 15, 2024
Routine - Food
No violations found.
100
Mar 14, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items held over 41F in walk in cooler at 11:00: Butter 45F, diced tomatoes 45F, and pico de gallo ambient cooling remained at 45F for two hours in walk in cooler. Ambient temperature: 42F. Walk in cooler temperature gadge displays: 46F. Per manager walk in cooler door has been opened frequently since 9:30 and is not self-closing. Manager placed sign to seal door shut when exiting walk in cooler. Per manager maintenance will be scheduled for ventilation repair. **Warning** - From follow-up inspection 2024-03-14: Observed multiple food items held above 41F in walk in cooler at 2:45: Shredded mozzarella 44F, diced tomatoes 43F, pico de gallo 47F, butter 44F, artichoke dip 45F, shrimp 44F. Ambient temperature 43F. Walk in cooler ambient temperature gauge displays 48F. Per manager door has been frequently opened since 12:45 and maintenance has been requested for walk in cooler repair as soon as possible during inspection. **Time Extended**
03A-02-5
86
Mar 13, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed food items held over 41F in walk in cooler at 11:00: Butter 45F, diced tomatoes 45F, and pico de gallo ambient cooling remained at 45F for two hours in walk in cooler. Ambient temperature: 42F. Walk in cooler temperature gadge displays: 46F. Per manager walk in cooler door has been opened frequently since 9:30 and is not self-closing. Manager placed sign to seal door shut when exiting walk in cooler. Per manager maintenance will be scheduled for ventilation repair. **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth Quaternary 500+ppm at cook line. Manager corrected sanitizing solution to Quaternary 300ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris inside soda gun nozzle at bar area. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels stored at hand-wash sink in front of dish area. Manager replaced paper towels during inspection. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler.
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 employee personal phones stored on prep table at cook line. Employee moved phones during inspection. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed walk in cooler door not able to be closed tightly sealed.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles missing at cook line and prep area.
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build-up on ventilation system in walk in cooler.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in standing water 108F. Manager began to replace water during inspection. **Corrective Action Taken**
10-07-4
Basic - Plumbing system in disrepair. Observed cold water handle inoperable at hand-wash sink in prep area.
29-08-4
Basic - Standing water or very slow draining water in waste line connected to soda gun holster. Observed water not draining through waste line connected to soda gun holster at bar area.
29-20-5
41
Nov 1, 2023
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold like substance in soda nozzle holster at bar area. Employee cleaned and disinfected holster during inspection. **Corrected On-Site**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed uncleanable soiled cutting board in bar area. Employee discarded and replaced cutting board during inspection. **Corrected On-Site**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed three containers of dry powder breadings and seasonings unlabeled at make table in cook line and at storage area between fryer station and prep area. Manager labeled breadings and seasonings during inspection. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside ice bin at soda machine in server area. Manager replaced cup with scoop and stored next to ice bin during inspection. **Corrected On-Site**
14-01-5
78
Dec 28, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter in pot in waitstation since 11:10am hot held at 129F at 11:15am. Observed employee place butter in microwave. Re-temped at 181F at 11:20am. **Corrected On-Site**
03B-01-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened dairy product in reach in cooler since 12-26-22 without a date mark. Observed employee place date mark on food. **Corrected On-Site**
02C-03-5
Basic - Food stored in a location that is exposed to splash/dust. Observed seasonings in bar area stored directly in front of handwash sink. Observed food items moved away from sink. **Corrected On-Site**
08B-36-4
74
Aug 31, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dairy products in reach in cooler in waitstation nearest to ware washing area since yesterday 8-30-22 cold held at 50F 1:45pm today 8-31-22. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato sauce under heat lamp on cook line since 12:30pm hot held at 110F at 1:30pm.
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed dairy products in reach in cooler in waitstation nearest to ware washing area since yesterday 8-30-22 cold held at 50F 1:45pm today 8-31-22. See stop sale.
01B-02-5
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 dairy products in reach in cooler in waitstation nearest to ware washing area since yesterday 8-30-22 cold held at 50F 1:45pm today 8-31-22. Observed ambient air temperature at 51F.
14-74-7
61
Frequently Asked Questions
When was Red Lobster #0017 last inspected?
The most recent health inspection at Red Lobster #0017 on file is from Apr 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Red Lobster #0017?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Red Lobster #0017.
How does Red Lobster #0017 compare to other restaurants in Tallahassee?
Red Lobster #0017 most recently scored 90 out of 100, which is about the same as the Tallahassee average of 88.
Has Red Lobster #0017's inspection record improved over time?
No. Recent inspections at Red Lobster #0017 have averaged around 11 violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Red Lobster #0017 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 Red Lobster #0017 inspected?
Based on the inspection history on file, Red Lobster #0017 is inspected around three times per year on average.
Nearby Restaurants