Red Lobster #6329
Last inspected: Feb 20, 2026
82
Score
Inspectors have visited Red Lobster #6329 12 times, with records going back to 2022. The latest inspection on file is from Feb 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly five violations before.
When inspectors have written things up, “no measuring device available” has been the most frequent reason, cited four times.
Compared to the broader Boynton Beach restaurant scene, this is about average. The full picture is one of consistent compliance.
12
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink. **Warning** - From follow-up inspection 2026-02-20: Same. **Admin Complaint**
29-42-4
Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator changed out sanitizer solution. Rechecked 200ppm quaternary sanitizer. **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-20: 50ppm quaternary sanitizer. **Admin Complaint**
21-08-4
82
Feb 19, 2026
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler at cook line: lh sauce (cream sauce with sliced tomatoes) (75F - Cold Holding); lt sauce (cooked lobster) (76F - Cold Holding); lc sauce (cream) (76F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler at cook line: lh sauce (cream sauce with sliced tomatoes) (75F - Cold Holding); lt sauce (cooked lobster) (76F - Cold Holding); lc sauce (cream) (76F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink. **Warning**
29-42-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator changed out sanitizer solution. Rechecked 200ppm quaternary sanitizer. **Corrected On-Site** **Warning**
21-08-4
61
Aug 20, 2025
Routine - Food
No violations found.
100
Aug 19, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw fish stored over/not properly separated from ready-to-eat hush puppies in reach in cooler on cook line. Operator removed hush puppies. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Commercially processed Alfredo sauce 11:00am-1:38pm (120F-127F - Reheating first time) in steam table. Operator stated sauce is reheated in steam table and was placed in steam table more than 2 hours ago. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lobster 52F, potatoes 50F, crab legs 51F,pasta 51F, in walk in cooler for less than 2 hours. Repairing lights in walk in cooler and door is left open. Operator moved all items into walk in freezer. At the end of inspection all food items are below 41F **Corrected On-Site** **Warning**
03A-02-5
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Commercially processed Alfredo sauce 11:00am-1:38pm (120F-127F - Reheating first time) in steam table. Operator stated sauce is reheated in steam table and was placed in steam table more than 2 hours ago. See stop sale **Warning**
03E-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
50
Feb 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
64
Oct 7, 2024
Routine - Food
1 critical violation. 1 major violation. 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. Liquid butter 117F, left in microwave. Butter was heated about an hour ago. Cook reheated butter to 170F and placed in hot holding. **Corrected On-Site**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot water thermometer not keeping high temperature in memory. Unable to measure temperature.
16-62-1
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away on cook line. Cook turned water on a bit more. **Corrected On-Site**
10-03-4
Basic - Handle missing at plumbing fixture on Dipperwell at cook line.
29-09-4
70
Jan 25, 2024
Routine - Food
No violations found.
100
Jan 24, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately eight live flies flying around beer tap at bar in dining room. Not landing on anything. Flies killed and area sanitized. **Warning**
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish machine hand sink **Warning**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Flour container **Warning**
02D-01-5
74
Sep 19, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available during inspection for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2023-09-19: **Time Extended**
16-62-1
90
Sep 18, 2023
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lowboy reach in - bb (butter)portions (59F - Cold Holding); Alfredo sauce portions (60F - Cold Holding); bb(chopped tomatoes) (59F - Cold Holding) not portioned or prepared today held overnight and more than four hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lowboy reach in - bb (butter)portions (59F - Cold Holding); Alfredo sauce potions (60F - Cold Holding); bb(chopped tomatoes) (59F - Cold Holding) not portioned or prepared today held overnight and more than four hours - see stop sale. Expo line - portioned butter (60F - Cold Holding); portioned sour cream (60F - Cold Holding) not portioned or prepared today removed from walk in 2 hours prior - operator moved to walk in cooler. Recommended Rime procedures. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Prep hand sink scrubbing pad under cold faucet-operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Sink and surface test strips on order. **Corrective Action Taken** **Warning**
16-37-1
Intermediate - No measuring device available during inspection for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.hot line hand sink- operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food - operator was not able to present procedures. **Warning**
03F-10-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs touching cut greens - operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
10-06-5
Basic - Water leaking from pipe and/or faucet/handle - Prep hand sink. **Warning**
29-11-4
41
Mar 8, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing sanitizer not labeled in hallway to kitchen. Operator labeled. **Corrected On-Site**
41-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety coleslaw and rim of the container, in salad prep station. Operator removed. **Corrected On-Site**
10-06-5
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 cleaner 170ppm in prep area. Operator set up fresh solution at 700ppm. **Corrected On-Site**
21-45-1
74
Aug 19, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - No chemical sink and surface cleaner test kit provided when using sanitizer at three-compartment sink or wiping cloths container.
16-37-1
90
Frequently Asked Questions
When was Red Lobster #6329 last inspected?
The most recent health inspection at Red Lobster #6329 on file is from Feb 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Red Lobster #6329?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at Red Lobster #6329.
How does Red Lobster #6329 compare to other restaurants in Boynton Beach?
Red Lobster #6329 most recently scored 82 out of 100, which is about the same as the Boynton Beach average of 79.
Has Red Lobster #6329's inspection record improved over time?
Yes. Recent inspections at Red Lobster #6329 have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Red Lobster #6329 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 #6329 inspected?
Based on the inspection history on file, Red Lobster #6329 is inspected around three times per year on average.
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