Red Lobster #0454
Last inspected: Jan 8, 2024
70
Score
Red Lobster #0454 appears in inspection records four times, starting in 2022. Inspectors last stopped by on Jan 8, 2024. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical. The most recent inspection at Red Lobster #0454 is from Jan 8, 2024, and nothing newer appears in the public record.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
“Commercially processed ready-to-eat” comes up most often, recorded two times in the inspection record.
By comparison, the average Largo facility scores 75, putting Red Lobster #0454 on the weaker side. The record is unremarkable in either direction.
4
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 8, 2024
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
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 on reach in cooler at front counter no date mark employee dated half and half. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in kitchen.
36-34-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Panko breading with handle of cup touching panko. Employee removed handle from panko. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris,
22-08-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer shelves on cook line have debris and in bottom.
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed case of produce over cut and portioned broccoli. Employee removed broccoli to top shelf. **Corrected On-Site**
08B-17-4
70
Aug 15, 2023
Routine - Food
2 minor violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
90
Mar 14, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y split on mop sink with no vacuum breaker for one of the threaded faucets Hose bibb in dumpster area missing vacuum breaker
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat lettuce in walk-in cooler. Operator removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Coleslaw 47 degrees F, pico 48 degrees F. Employee added ice. Re-temps: coleslaw 39 degrees F, pico 41 degrees F, On cook line next to steamer: diced tomatoes 52 degrees F, Alfredo sauce 54 degrees F, raw shrimp 54 degrees F. Operator submerged more in ice. Re-temps: diced tomatoes 52 degrees F, Alfredo sauce 42 degrees F, raw shrimp 42 degrees F, Front expo area: sour cream 47 degrees F. Operator moved to reach-in cooler. Re-temp: sour cream 42 degrees F **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds mashed potatoes in time as a public health control and no written plan available
03F-10-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. More than 4 food handlers missing original certificates for food handler training
53B-09-4
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. Shredded mozzarella and cut lettuce in walk-in cooler not dated Half and half creamer not dated on front line
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. Near hand sink by back prep area In alcohol walk-in cooler
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to salad cooler. Employee removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. In dish pit area
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scooper touching ice at bar. Operator removed **Corrected On-Site**
10-01-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Water off at dipperwell on cook line
10-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of soda gun at bar has mold-like substance
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Single door reach-in cooler of cook line Equipment in poor repair. Gasket of walk-in cooler door torn Ice buildup in reach-in freezer and/or walk-in freezer. Ice build in tall double door reach-in freezer of cook line
14-33-4
Basic - Stored food not covered. Cut lettuce in walk-in cooler not covered.
08B-12-5
27
Sep 20, 2022
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Hands Clean and Properly Washed
FL-08
47
Frequently Asked Questions
When was Red Lobster #0454 last inspected?
The most recent health inspection at Red Lobster #0454 on file is from Jan 8, 2024. The public record contains four inspections in total.
What is the most common violation at Red Lobster #0454?
Across the inspection record, “commercially processed ready-to-eat” has been cited two times, more than any other issue at Red Lobster #0454.
How does Red Lobster #0454 compare to other restaurants in Largo?
Red Lobster #0454 most recently scored 70 out of 100, which is lower than the Largo average of 75.
Has Red Lobster #0454's inspection record improved over time?
Yes. Recent inspections at Red Lobster #0454 have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Red Lobster #0454 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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