Red Lobster #6246
Last inspected: Apr 24, 2026
64
Score
Going back to 2022, Red Lobster #6246 has nine inspections in the public record. Red Lobster #6246 was last inspected on Apr 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Standing water in bottom of reach-in-cooler” comes up most often, recorded four times in the inspection record.
Restaurants in Orlando average 79, so Red Lobster #6246 trails the local norm. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board prep area .
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Flor cracked front of walk-in cooler .
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Equipment in poor repair. Gasket torn bottom of make table .
14-11-5
Basic - Food storage container/container lid cracked or broken. Broken clear container used to stored coleslaw. Operator discarded it . **Corrected On-Site**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on grill handle . Operator removed it . **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . Operator clean it . **Corrected On-Site**
29-49-6
Basic - Stored food not covered. Frozen food at the reach-in freezer not covered. Operator covered it . **Corrected On-Site**
08B-12-5
64
Oct 13, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Live, small flying insects found Observed 1 small flying insects at the storage area not landing at any food . Next routine visit per supervisor.
35A-02-7
Basic - Stored food not covered. At the reach-in freezer . **Corrected On-Site**
08B-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 0 ppm Operator change the sanitizer water second Check 200 ppm . **Corrected On-Site**
21-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area .
36-27-5
74
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food Temperature Measuring Devices Provided and Accurate
FL-46
52
Oct 2, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Front of the walk-in freezer big hole on the floor filled with water . **Repeat Violation** - From follow-up inspection 2024-10-02: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. - From follow-up inspection 2024-10-02: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the kitchen the one have the mac&cheese . - From follow-up inspection 2024-10-02: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Stored food not covered. Mozzarella stx not covered at the reach-in freezer kitchen area. - From follow-up inspection 2024-10-02: **Time Extended**
08B-12-5
82
Sep 30, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (44.5F - Cold Holding); crab meat (45F - Cold Holding); butter (44F - Cold Holding)all the cooler reading between 43-44f operator stated that he did take temperature 11 am and everything was at 39f. pico (54F - Cold Holding); edemane cooked (66F - Cold Holding ) been there since 12 pm less than 4 hours but operater stated that he have this item on time for quality but no plan filled provided to him . **Warning**
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. Provided to operator.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior door. Reach-in freezer door at the kitchen. **Repeat Violation**
22-20-5
Basic - Floor tiles missing and/or in disrepair. Front of the walk-in freezer big hole on the floor filled with water . **Repeat Violation**
36-17-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the kitchen the one have the mac&cheese .
29-49-6
Basic - Stored food not covered. Mozzarella stx not covered at the reach-in freezer kitchen area.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Pinco no label at the kitchen. **Corrected On-Site**
02D-01-5
58
Mar 22, 2024
Complaint Full
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
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
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Oct 5, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over French fries in reach in freezer on cookline
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw shrimp then handled clean equipment . Operator coached employee on proper hand washing **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler drawer next to grill. In unit less then 4 hours. pico (68F - Cold Holding); edamame (50F - Cold Holding) at expo, half and half (62F - Cold Holding) left on counter at beverage station Operator placed in walk-in to chill **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Basic - Floor not cleaned when the least amount of food is exposed. Under bar
36-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door cooler at salad station
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Four door glass cooler near grill
29-49-6
50
Feb 3, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink and surface 1130- second check at 700ppm. **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (41F - Cold Holding); pasta (45F - Cold Holding) pasta (45F - Cold Holding). Less than 4 hours. Staff added ice to drawer. **Corrective Action Taken**
03A-02-5
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. Expo , staff added time mark **Corrected On-Site**
03F-02-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Interior 152F, exterior 190F. Manual sanitize dishes until machine hits proper temp internally
22-56-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles.door to ice bin door. Manager clean **Corrected On-Site**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Storage area
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. Cup in large ingredients bin. Manager 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. Manager turned up water. Next to steam table **Corrected On-Site**
10-03-4
45
Aug 12, 2022
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese (46F - Cold Holding) from yesterday **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese (46F - Cold Holding) from yesterday
01B-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ashley Miller
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzle., manager cleaned. **Corrected On-Site**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/manager arrived. **Corrected On-Site**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink.bar **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Manager removed tongs **Corrected On-Site**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas., storage area.
36-37-5
Basic - Light not functioning. Hood
36-62-4
Basic - No copy of latest inspection report available. Manager printed. **Corrected On-Site**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees.bar Added sign. **Corrected On-Site**
31B-04-4
35
Frequently Asked Questions
When was Red Lobster #6246 last inspected?
The most recent health inspection at Red Lobster #6246 on file is from Apr 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Red Lobster #6246?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited four times, more than any other issue at Red Lobster #6246.
How does Red Lobster #6246 compare to other restaurants in Orlando?
Red Lobster #6246 most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Red Lobster #6246's inspection record improved over time?
Results have been roughly steady. Inspections at Red Lobster #6246 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Red Lobster #6246 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 #6246 inspected?
Based on the inspection history on file, Red Lobster #6246 is inspected around two times per year on average.
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