Red Lobster #0108
Last inspected: Mar 4, 2026
64
Score
Red Lobster #0108 appears in inspection records eight times, starting in 2022. The most recent visit was on Mar 4, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 16 violations earlier on.
“Interior of oven/microwave has accumulation” comes up most often, recorded three times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Red Lobster #0108 on the weaker side. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. -white cutting boards in kitchen
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles of reach in cooler on cooks line
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. In walk in cooler
36-22-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On cooks line , employee on cooks line removed and placed utensils in container on cooks line **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In back prep area
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Below dish machine in dish Pitt
36-27-5
64
Sep 5, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cut cabbage in small reach in cooler on cook line. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold slaw cold holding at 46F , cut leafy greens cold holding at 45F, diced tomatoes cold holding at 45F all under 4 hours per chef. Moved to walk in cooler temperature recheck diced tomatoes 43F , cold slaw 38 F , lettuce 43F. **Corrected On-Site**
03A-02-5
High Priority - Cajun butter hot holding at 118F for less than 4 hours per chef. Reheated to 173F **Corrected On-Site**
03B-01-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 5/2025 above dish room area.
29-28-4
Basic - Standing water or very slow draining water in handwash sink in expo line.
29-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed one cook with no beard guard while cooking food.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Ice buildup in walk-in freezer door. **Repeat Violation**
14-69-4
Basic - Reach in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Standing water in bottom of reach-in-cooler. Cook line reach in cooler with standing water.
29-49-6
43
Feb 14, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
45
Jul 16, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Jan 3, 2024
Routine - Food
4 critical violations. 5 major violations. 18 minor violations.
View 27 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Corrected On-Site**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta 55° , Per operator pasta was cooked and cooled 75 minutes prior. Operator placed pasta in cooler for quick cool.New temperature 43° Raw lobster 56F per operator lobster has been out an hour. Removed to walk in freezer for temperature recovery. New temperature: 32° **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of yellow chemical hanging on storage shelving next to food in front bar area. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of yellow liquid in front bar. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line has grooves. Tea urn in service area is heavily stained.(COS) **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front bar had items stored inside sink. **Corrected On-Site**
31A-09-4
Intermediate - Microwave missing fan guard cover/splatter shield. Microwave in prep area
14-04-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen beside dishwasher. **Corrected On-Site**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Portion cups in dry storage area stored on floor **Corrected On-Site**
24-26-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen
35B-01-4
Basic - Food stored on floor walk in freezer in kitchen. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine. **Corrected On-Site**
10-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scissors used to cut lobster tails stored in standing water less than 135F. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom baking oven in prep area Microwave in prep area has soiled interior. **Repeat Violation**
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees both hand wash sinks at the bar. **Corrected On-Site**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean equipment stored on shelving at dishwashing area. **Corrected On-Site**
16-46-4
Basic - Trash receptacles not provided where needed in establishment. **Corrected On-Site**
33-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket sanitizer solution was zero. New solution tested DBSA 272-700 **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk rice not labeled Seafood flour and marination flour not labeled. **Corrected On-Site**
02D-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored upward with handles down by rolling station. **Corrected On-Site**
24-18-4
14
Jul 31, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 12 Baked potatos on sheet rack in prep area, per operator items remained on sheet rack over over night and not placed in walk in cooler. Baked potato 70F
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 packs of butter placed in plastic container, completely melted and the paper packaging is removed after melting process has completed. Operator discarded. **Corrective Action Taken**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 12 Baked potatos on sheet rack in prep area, per operator items remained on sheet rack over over night and not placed in walk in cooler. Baked potato 70F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator items in reach in cooler, less than 4 hours. Door on reach in cooler not properly closed, operator removed items and placed in walk in cooler for temperature recovery. Mac and cheese 45F Alfredo sauce 47F **Corrected On-Site**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Per operator, Baked potatoes removed from oven, placed on sheet rack to begin initial cooling, and remained on sheet rack over night, was never placed in walk in cooler for continued cooling. Operator discarded. **Corrective Action Taken**
03D-15-4
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. Milk in server cooler, per operator opened more than 24 hours prior. **Corrected On-Site**
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in flour, and Alfredo sauce
14-01-5
Basic - Equipment in poor repair. Walk in freezer not operating.
14-11-5
Basic - Floor area(s) covered with standing water. Cook line,
36-22-4
Basic - Floor soiled/has accumulation of debris. Floor in bar has black slimy build up under 3 compartment sink.
36-73-4
Basic - Food stored on floor. Walk in freezer is down, food is being kept in refrigerated truck, stored on floor
08B-38-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwave at prep station soiled. Missing Fan cover on interior.
22-08-4
Basic - Objectionable odors in bar area of the establishment.
36-64-5
Basic - Plumbing system in disrepair. Water leaking from pasta station. Sink in bar area, at three compartment sink, continuously dripping.
29-08-4
30
Jan 10, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
64
Nov 1, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat cooked mashed potion under counter reach in on cooks line. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish room and outside of dish room **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At the bar store and pours in the sink. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at server station next to the bar. Stopped using and started to burn the ice. **Corrective Action Taken**
22-20-5
Basic - Clean pans not stored inverted or in a protected manner on clean item shelf in dish room. **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler **Corrected On-Site**
08B-49-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to steam well 108F, dumped water and put scoops to be washed . **Corrected On-Site**
10-07-4
Basic - White Cutting half boards has cut marks and is no longer cleanable next to butter flavored sauce **Repeat Violation**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Breading In round cambro under prep table **Corrected On-Site**
02D-01-5
52
Frequently Asked Questions
When was Red Lobster #0108 last inspected?
The most recent health inspection at Red Lobster #0108 on file is from Mar 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Red Lobster #0108?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited three times, more than any other issue at Red Lobster #0108.
How does Red Lobster #0108 compare to other restaurants in Orlando?
Red Lobster #0108 most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Red Lobster #0108's inspection record improved over time?
Yes. Recent inspections at Red Lobster #0108 have averaged around nine violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Red Lobster #0108 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Red Lobster #0108 inspected?
Based on the inspection history on file, Red Lobster #0108 is inspected around two times per year on average.
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