Red Lobster #0424
Last inspected: Feb 18, 2026
74
Score
Across the available record, Red Lobster #0424 has 11 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
“No measuring device available” comes up most often, recorded three times in the inspection record.
Compared to other Pembroke Pines restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at wait station hand sink
31B-02-4
Basic - Floor soiled/has accumulation of debris. Floors in kitchen cookline contain food debris
36-73-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercial packaged raw salmon bearing the label on box to remove from ROP before thawing and use thawing innROP on walk in cooler. Per operator food thawing less than four hours ago. Operator removed salmon from bags **Corrected On-Site**
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooking equipment soiled with grease
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed in center low boy cooler at cookline and at salad cooler **Repeat Violation**
29-49-6
74
Oct 24, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On speed rack in walk in cooler, tray of raw breaded fish above tray of cooked potato skins. Manager rearranged for proper separation. **Corrected On-Site**
08A-05-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and phone on top of flour container in back prep area. Manager removed away from food items. **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior tops of two microwaves on cook line have food debris buildup. Employee cleaned. **Corrected On-Site**
22-08-4
Basic - Standing water in bottom of reach-in-cooler. Water in bottom of salad fliptop unit.
29-49-6
74
May 21, 2025
Complaint Full
3 minor violations.
View 3 violations
Basic - Old labels stuck to food containers after cleaning. Old label on container of new romaine lettuce in salad station cooler. Manager removed old label. **Corrected On-Site**
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline sanitizer buckets reading less than 150ppm quaternary. Employee remade both to proper 200ppm quaternary. **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Two containers of seasoned flour in back storage missing labels.
02D-01-5
86
Jan 16, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to clean serving boards at cook line. Employee removed phone. **Corrected On-Site**
40-06-5
86
Jan 9, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In cook line reach in freezer, open boxes of raw breaded shrimp, coconut shrimp, and clams above bags of french fries. Employee rearranged freezer to place fries in top of unit. **Corrected On-Site**
08A-02-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. New manager not able to locate test strips.
16-62-1
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Stack of clean plates immediately beside hand sink and below paper towel dispenser at dessert station. Employee moved plates away from sink. **Corrected On-Site**
24-27-4
74
Aug 8, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At salad station fliptop, cole slaw (51F - Cooling). Per employee prepared before 9:30am. See stop sale.
03D-06-5
Intermediate - Handwash sink not accessible for employee use at all times. Empty pour bottle in bar hand sink. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Ceiling tile missing. At open end of bar.
36-36-4
74
Mar 1, 2024
Routine - Food
No violations found.
100
Feb 29, 2024
Routine - Food
2 critical violations. 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. Kitchen Grill: cooked shrimp (120F - Hot Holding); cooked lobster (124F - Hot Holding); cooked shrimp (88F) all foods hot holding at no temperature control less than 1 hour. Instructed operator to reheat to 165F. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler unit turned off. Coleslaw (82F); clam chowder (82F), in unit less than 4 hours. Foods not prepared today. Operator moved all foods to quick chill. Kitchen: prep sink lobster tail 34-50F. Observed foods on ice, not all foods under temperature. Foods in unit less than 4 hours, ice level low. Operator added ice to foods. **Corrective Action Taken** **Warning**
03A-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several kitchen knives between prep table and wall.
10-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry in mop.
42-01-4
67
Oct 13, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station, butter packets 50 F (cold holding) on ice bath, only bottom of container covered with ice. Butter packets held under 4 hours ago. Operator moved to walk in cooler to quick chill. Suggested using TPHC Foods not prepared or portioned today. . **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide any measuring devices( Heat thermometer or heat strips).
16-62-1
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. **Repeat Violation**
53B-14-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp thawing in standing water inside 3 compartment sink. Operator turned on cold running water. **Corrected On-Site**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in cook line. Operator remade to 200ppm **Corrected On-Site**
21-08-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
61
Dec 1, 2022
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
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. **Warning** - From follow-up inspection 2022-12-01: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in dish washing area under dish machine in kitchen. **Warning** - From follow-up inspection 2022-12-01: Observed same **Time Extended**
36-22-4
86
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Frequently Asked Questions
When was Red Lobster #0424 last inspected?
The most recent health inspection at Red Lobster #0424 on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Red Lobster #0424?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Red Lobster #0424.
How does Red Lobster #0424 compare to other restaurants in Pembroke Pines?
Red Lobster #0424 most recently scored 74 out of 100, which is lower than the Pembroke Pines average of 79.
Has Red Lobster #0424's inspection record improved over time?
Results have been roughly steady. Inspections at Red Lobster #0424 have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Red Lobster #0424 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 #0424 inspected?
Based on the inspection history on file, Red Lobster #0424 is inspected around three times per year on average.
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