Red Lobster #0435
Last inspected: Apr 13, 2026
86
Score
Across the available record, Red Lobster #0435 has nine inspections on file, the first dated 2023. The latest inspection on file is from Apr 13, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
The most common issue across all inspections has been “floor soiled/has accumulation of debris”, showing up four times.
Restaurants in Kissimmee average 78, so Red Lobster #0435 is doing better than most peers. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Food storage container/container lid cracked or broken. 2 containers with cracks in storage closet. Operator discarded. **Corrected On-Site**
14-38-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to container of rice in prep area next to oven. Operator removed. **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Container of seasoned flour on cook line, operator labeled. **Corrected On-Site**
02D-01-5
86
Dec 1, 2025
Routine - Food
5 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
74
May 8, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line **Corrected On-Site**
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers at dish area**Corrected On-Site**
24-08-4
86
Dec 3, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
50
Oct 26, 2023
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled , cutting board soiled
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. By the walk in cooler
36-03-4
Basic - Floor soiled/has accumulation of debris. Under the equipment in the kitchen
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the walk in cooler, hood filters
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler near the dish area
22-16-4
70
Jul 24, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-07-24: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board - From follow-up inspection 2023-07-24: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and freezer doors - From follow-up inspection 2023-07-24: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty utensils placed on clean hanging rack by 3 comp sink. - From follow-up inspection 2023-07-24: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.under dish rack - From follow-up inspection 2023-07-24: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In the kitchen - From follow-up inspection 2023-07-24: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Under prep tables in the kitchen - From follow-up inspection 2023-07-24: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-07-24: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Along the wall of the reach in cooler and freezer - From follow-up inspection 2023-07-24: **Time Extended**
36-27-5
58
Jul 18, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.flounder (49F - Cold Holding); ground beef (50F - Cold Holding); lobster pasta (49F - Cold Holding). Operator stated all food tempt at 40 degrees at 10am , explained to the operator that she has two hours to get it to the proper temperature of 41 degrees in order for the food to be safe to consume **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and freezer doors
23-24-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Dirty utensils placed on clean hanging rack by 3 comp sink.
24-06-4
Basic - Floor area(s) covered with standing water.under dish rack
36-22-4
Basic - Floor soiled/has accumulation of debris. In the kitchen
36-73-4
Basic - Floors not maintained smooth and durable. Under prep tables in the kitchen
36-11-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Along the wall of the reach in cooler and freezer
36-27-5
45
Jun 7, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
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
Lighting Adequate; Required Shields in Place
FL-36
52
Jan 31, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cocktail shrimp (50F - Cold Holding); raw shrimp (54F - Cold Holding); raw fish filet (54F - Cold Holding); raw hamburger patty (54F - Cold Holding) in four door reach in on cook-line. mashed potatoes (56F - Cold Holding) raw shrimp (55F - Cold Holding); cut cabbage (55F - Cold Holding); pico (55F - Cold Holding)low boy on cookline **Repeat Violation** **Warning** - From follow-up inspection 2023-01-31: **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Door way Between cookline and expo - From follow-up inspection 2023-01-31: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cookline - From follow-up inspection 2023-01-31: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of refrigerator in disrepair/has exposed insulation. Reachin coolers on cookline - From follow-up inspection 2023-01-31: **Time Extended**
14-36-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen - From follow-up inspection 2023-01-31: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cookline - From follow-up inspection 2023-01-31: **Time Extended**
14-33-4
67
Frequently Asked Questions
When was Red Lobster #0435 last inspected?
The most recent health inspection at Red Lobster #0435 on file is from Apr 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Red Lobster #0435?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at Red Lobster #0435.
How does Red Lobster #0435 compare to other restaurants in Kissimmee?
Red Lobster #0435 most recently scored 86 out of 100, which is higher than the Kissimmee average of 78.
Has Red Lobster #0435's inspection record improved over time?
Yes. Recent inspections at Red Lobster #0435 have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Red Lobster #0435 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 #0435 inspected?
Based on the inspection history on file, Red Lobster #0435 is inspected around three times per year on average.
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