Red Lobster #6303
Last inspected: Mar 11, 2026
58
Score
Inspectors have visited Red Lobster #6303 eight times, with records going back to 2022. Inspectors last stopped by on Mar 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded five times.
That's lower than the typical Orlando restaurant, which scores around 79. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Live, small flying insects found/observed two flying insects at the bar. Manager already scheduled a visit with pest control company on this Friday.
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./white cutting board on kitchen prep table/ **Repeat Violation**
22-02-4
Basic - Light not functioning./one light bulb out/cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./can opener holder.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filter at wait station/ **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Equipment in poor repair./cook line cold drawer gasket torn.
14-11-5
Basic - Floor soiled/has accumulation of debris./walk in freezer floor/ **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer next to cook line hand sink and walk-in freezer door/ **Repeat Violation**
14-69-4
58
Oct 29, 2025
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./one white cutting boards at on cook line table. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./dish area hand sink/ **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./manager unable to locate employee training certificates.
53B-13-5
Basic - Ice buildup in reach-in freezer/freezer next to cook line hand sink.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wait station hand sink interior soiled. Floor drain under bar hand sink soiled. **Corrected On-Site**
23-03-4
Basic - Plumbing system in disrepair./hot water faucet disrepair/cook line hand sink. **Corrected On-Site**
29-08-4
Basic - Single-service articles not stored inverted or protected from contamination./coffee filters at wait station/ **Corrected On-Site**
25-06-4
Basic - Walk in freezer soiled/has accumulation of debris.
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleans dish shelf.
24-08-4
55
Mar 17, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
82
Sep 18, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee jacket stored over opened single service food trays, storage room.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting./cleaned dish on shelf.
24-08-4
Basic - Floor soiled/has accumulation of debris./under cook line equipments.
36-73-4
Basic - Light not functioning./one light bulb out/cook line.
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line small reach in cooler gasket soiled.
23-03-4
78
Apr 24, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./several white cutting boards at cook line.
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one kitchen employee training certificate.
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable./one white cutting board at cook line.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line small reach in cooler gasket soiled. Oven bottom tray soiled. **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Fish batter under prep area table. Salt containers in storage room/ **Corrected On-Site** **Repeat Violation**
02D-01-5
67
Oct 27, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut cabbage 49F/out for 20 minutes per cook/insufficient ice/rechecked 41F/ **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink blocked by a small reach in cooler/moved immediately/ **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink./bar hand sink with sanitizer not soap/ **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./wait station.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./oven bottom shelves with debris.
23-03-4
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength, not used according to label instructions./sink and surface sanitizer at 0ppm, cook line, dish room./rechecked 400ppm. **Corrected On-Site**
21-45-1
Basic - Working containers of food removed from original container not identified by common name./salt container I dry storage room/ **Corrected On-Site**
02D-01-5
Basic - Floor area(s) covered with standing water./cook line, under cooking equipment.
36-22-4
55
Jan 23, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
74
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Warewashing Facilities Maintained and Used
FL-24
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Red Lobster #6303 last inspected?
The most recent health inspection at Red Lobster #6303 on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Red Lobster #6303?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Red Lobster #6303.
How does Red Lobster #6303 compare to other restaurants in Orlando?
Red Lobster #6303 most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Red Lobster #6303's inspection record improved over time?
Results have been roughly steady. Inspections at Red Lobster #6303 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 #6303 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 #6303 inspected?
Based on the inspection history on file, Red Lobster #6303 is inspected around two times per year on average.
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