Red Lobster #0330
Last inspected: Apr 8, 2026
70
Score
Public records show eight inspections at Red Lobster #0330 stretching back to 2022. The most recent report on file is from Apr 8, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
By comparison, the average Tampa facility scores 79, putting Red Lobster #0330 on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen calamari and crab stored over ready to eat marinara and cream sauce , manager relocated items to the appropriate location. **Corrected On-Site**
08A-05-6
High Priority - Container of medicine improperly stored. Observed a container of medicine in the walk in beer keg cooler next to bottles of wine, employee moved item to an appropriate location. **Corrected On-Site**
41-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed tomatoes, over ready to eat cooked pasta in walk in cooler used to store produce , manager moved items to correct location. **Corrected On-Site**
08B-17-4
70
Sep 23, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Employee added time to cooked potatoes, cooked pasta, and cooked corn on front cook line during time of inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen area soiled. Soda gun nozzles soiled inside at bar area.
22-02-4
Basic - Ice buildup in reach-in freezer. At bar area and Reach in freezer for ice cream. **Repeat Violation**
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance on interior lid of ice machine. **Repeat Violation**
22-20-5
70
Mar 31, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia 500+ppm. Operator readjusted to **Corrected On-Site**
41-27-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Located at mop sink, faucet splitter. **Repeat Violation**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded flounder stored over cooked potatoes and cleaned Brussel sprouts on front line Reach in cooler. Operator relocated raw flounder during time of inspection. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced tomato in Walk in cooler not date marked, located adjacent to three compartment sink.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket in Reach in freezer on front line cook.
23-03-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Black and pink mold-line substance inside machine. Adjacent to dish pit.
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice built up on front line Reach in freezer.
14-69-4
50
Dec 2, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Adequate Handwashing Facilities Supplied and Accessible
FL-10
74
Mar 28, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
82
Oct 20, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and began working with food
12A-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler by kitchen entrance Cold holding: calamari 46 f cut greens 47 f raw fish 47 f manager moved to freezer 2nd temp all temps 43 f Cold holding: sour cream 55 f service line employee removed to freezer 2nd temp. 45 f 2nd temp at 12:06 pm **Repeat Violation**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched cell phone and began working with food no hand washing.
12A-09-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Filling water up in picture
31A-11-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over coleslaw walk in produce cooler. Manager removed to proper storage. **Corrected On-Site**
08B-17-4
50
Apr 7, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 48 f sourcream 48 f reach in cooler by dish machine area operator placed in freezer 2nd temp sour cream 43 f lettuce 46f**Repeat Violation** **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email **Corrective Action Taken**
11-27-4
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 by email. **Corrective Action Taken**
11-26-1
Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed from floor **Corrected On-Site**
21-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator corrected DDBSSA to proper reading. **Corrected On-Site**
21-08-4
64
Oct 28, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched raw salmon then Changed gloves then touched clean utensil to flip salmon no hand wash. Discussed with operator the importance of hand washing.
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 50 f mozzarella cheese sour cream 50 f tarter sauce sauce 50 f operator placed in freezer 2nd temp Cold holding: tarter sauce 52 f make table service line operator placed to freezer 2nd temp **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machine running at 145 f tested two times discussed with operator to use three compartment sink with Quaternary ammonia **Repeat Violation**
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in back kitchen. Operator restocked. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
55
Frequently Asked Questions
When was Red Lobster #0330 last inspected?
The most recent health inspection at Red Lobster #0330 on file is from Apr 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Red Lobster #0330?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Red Lobster #0330.
How does Red Lobster #0330 compare to other restaurants in Tampa?
Red Lobster #0330 most recently scored 70 out of 100, which is lower than the Tampa average of 79.
Has Red Lobster #0330's inspection record improved over time?
Results have been roughly steady. Inspections at Red Lobster #0330 have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Red Lobster #0330 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 #0330 inspected?
Based on the inspection history on file, Red Lobster #0330 is inspected around two times per year on average.
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