Red Lobster #6343
Last inspected: Jan 22, 2026
100
Score
Going back to 2022, Red Lobster #6343 has 11 inspections in the public record. Red Lobster #6343 was last inspected on Jan 22, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around nine violations lately and about 16 violations before that.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
The city-wide average for Jacksonville sits at 74, putting Red Lobster #6343 on the better side of that line. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
No violations found.
100
Jan 21, 2026
Routine - Food
5 critical violations. 5 major violations. 18 minor violations.
View 28 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing backflow preventers with hoses attached on both ends. **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line 2 door reach-in cooler, raw bacon stored over bread, raw shrimp stored over cooked chicken, raw fish stored over krab. In reach-in freezer, plastic container of raw shrimp stored over plastic container of spring rolls. In walk-in cooler, raw chicken stored over corn, raw chicken stored over raw mussels, raw chicken stored over raw shrimp, raw shell crabs stored over cooked noodles and raw fish and raw chicken stored over cooked chicken. Manager began moving items. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, 4 pieces of tuna in reduced oxygen packaging not removed before thawing. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on oven, salmon (55, 64F - Cold Holding). Out 30 minutes, cooking later. Returned to reach-in cooler. At cook line reach-in cooler, seafood boil (50F - Cold Holding); cooked shrimp (47F - Cold Holding). Items held over chill line in top of reach-in cooler for 30 minutes. Manager placed in bottom section. At buffet cold line, cut melon- cantaloupe (47F - Cold Holding). Manager stated out for 1.5 hours. Placed lower in ice. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet hot line, fries (87F - Hot Holding). Manager stated item placed in service 1 hour prior. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at multiple handwash sinks throughout establishment. Employee stocked all sinks with paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at multiple handwash sinks throughout establishment. Employee supplied during inspection. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At wait station prep table, can opener blade has build up of encrusted debris. Manager moved to be washed. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. At back cook line, cart in front of handwash sink blocking access. At dish area, plastic buckets in front of handwash sink blocking access.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at front prep area, plastic container and lid in sink. At dish area, plastic lid in handwash sink. Operator removed items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance on walls, inside of door and chute. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In dry storage area, multiple bulk containers have plastic togo cups used as scoop. Manager removed all cups. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tank used to prop open back door. **Repeat Violation**
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar, 4 pieces of tuna in reduced oxygen packaging not removed before thawing. **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line pass thru, employee drink with no lid or straw stored on shelf over flip top reach-in cooler. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. At sushi bar prep area, employee eating. Manager had employee move. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line pass thru, cell phone and keys stored on shelf above reach-in cooler. Manager moved. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic ups stacked before air drying.
24-08-4
Basic - Equipment in poor repair. At cook line, reach-in cooler gasket torn.
14-11-5
Basic - Floor area(s) covered with standing water. At prep area, standing water on floor by storage shelves.
36-22-4
Basic - Food stored on floor. At cook line multiple containers with food stored on floor. In walk-in cooler, multiple containers of sauces stored on floor. In walk-in freezer, multiple cases of food stored on floor. **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. At cook line, multiple gaps in hoods above fryers and wok stations.
14-42-4
Basic - Ice scoop handle in contact with ice. At ice machine, scoop has handle touching ice. Manager removed scoop. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, 2 knives stored in gap between stand up reach-in cooler and flip top reach-in cooler. Manager moved knives. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. At drink station, unsealed wood used on multiple slide racks. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine soiled with residue. At both cook lines , multiple hood filters have grease build up. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. One lid open on dumpster. **Repeat Violation**
33-16-4
Basic - Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. In walk-in cooler, multiple shelves soiled with food residue and black mold-like substance.
22-16-4
12
Sep 10, 2025
Complaint Full
No violations found.
100
Jul 10, 2025
Complaint Full
6 critical violations. 5 major violations. 13 minor violations.
View 24 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line in stand up reach-in cooler, raw chicken stored over cooked chicken, raw bacon stored over rolls, and raw shrimp stored over cooked chicken. At cook line flip top reach-in cooler, in bottom section, raw pooled eggs stored over cut vegetables. At cook line second flip top reach-in cooler, in bottom section, raw shrimp stored over cut vegetables. In walk-in cooler, raw shell eggs stored over oranges and raw chicken stored over sauce.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, 2 pieces of tuna in reduced oxygen packaging not cut/removed before thawing.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet, batter chicken (112F - Hot Holding). Out less than 4 hours.
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink missing backflow preventers with hoses attached on both ends.
29-42-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dish area, employee handled dirty dishes then handled clean dishes without washing hands.
12A-13-4
High Priority - Live, small flying insects found. At cook line, 1 flying insect. In dry storage room, 1 flying insect. At dish area, 2 flying insects.
35A-02-7
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags missing dates last one sold, also in pan with no chronological order.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, employee rinsed towel in handwash sink. At sushi bar, scrub sponge in sink. At prep area near front cook line, ladle in sink. At dish area, plastic up stored in handwash sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen including dish area, all handwash sinks missing paper towels.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated employee certificates are locked in office, she is not able to access. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager stated Time as a Public Health Control form is locked in office.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black stains.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. At soda machine ice bin, employee used plastic cup as scoop.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Tank used to prop open back door.
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At sushi bar, 2 pieces of tuna in reduced oxygen packaging not cut/removed before thawing.
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employee in kitchen missing hair protection.
13-03-4
Basic - Food stored on floor. Multiple food items stored on floor at both cook lines, in walk-in cooler, in dry storage, and in walk-in freezer,
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at handwash sink ear rice cookers.
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. A drink station, wood boards used as shelves, not sealed.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At both cook lines, hood filters have grease build up. Exterior of ice machine soiled.
23-03-4
Basic - Open dumpster lid. Both kids open on dumpster.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, in stand up reach-in cooler, open bottle soda in shelf over customer foods.
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. At sushi bar, employee cutting avocados with sticker still attached.
08B-39-4
Basic - Working containers of food removed from original container not identified by common name. At rice cookers, bulk salt container not labeled.
02D-01-5
13
Feb 21, 2025
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
74
Apr 30, 2024
Routine - Food
6 critical violations. 3 major violations. 11 minor violations.
View 20 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in back prep area scratching arm with bare hands and immediately placed gloves on to engage in food preparation without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-10-4
High Priority - Food with mold-like growth. See stop sale. In walk in cooler in container of lemons, two lemons are moldy. Lemons discarded.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, tray of raw lobster tails stored over trays of ready to eat lobster sauce and ready to eat cooked lobster. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped soiled dishes in dish area, went into manager office to view computer, touched face, and immediately began preparing salads (handled clean tongs) without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle of cook line, prepped cut cabbage in ice bath 52F. Cabbage placed on line approximately one (1) hour prior. Cabbage placed in walk in cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at the end of the splitter for faucet by dish area where silver hose is attached. Missing at the end of the splitter for mop sink faucet where clear hose is attached.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in middle of cook line.
31B-02-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server with long blue nails preparing salads in salad station. Server washed hands and placed gloves on. **Corrected On-Site**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler near fryers on cook line in kitchen.
22-02-4
Basic - Floor tiles missing and/or in disrepair. Multiple tiles cracked/missing in kitchen area. Manager states that establishment has work order to repair. **Corrective Action Taken**
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in cooler (standing water with debris). Floor in walk in freezer. Floor under dish machine in kitchen. Floor under equipment in bar. Wall under dish machine and drain boards in kitchen.
36-73-4
Basic - Food storage container/container lid cracked or broken. Multiple lids in back prep area in kitchen. Manager began removing cracked lids. **Corrective Action Taken**
14-38-4
Basic - Garbage on the ground and/or pad around dumpster. Dumpster pad outside of establishment has trash around dumpsters.
33-19-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage area in back kitchen.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in middle of cook line. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Server station cabinets in dining area.
23-03-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Stored food not covered. Container of dry rice on shelf in back prep area. Rice covered. **Corrected On-Site**
08B-12-5
Basic - Toilet/urinal not flushing/functioning properly. In women's restroom in dining area, one toilet not working. In men's restroom in dining area, one urinal not working. Manager states plumber has been notified. **Corrective Action Taken**
32-23-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on condenser in walk in freezer.
14-69-4
17
Feb 29, 2024
Complaint Partial
No violations found.
100
Sep 21, 2023
Complaint Full
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Jul 14, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked pasta stored overnight 50F. Pasta discarded. See stop sale. On expo line in kitchen, butter pats 61F and sour cream packets 66F. Items placed into service approximately 2.5 hours prior. Items moved to cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-07-14: On the expo line below pass through window, sour cream 64F and butter 66F. Items placed into service approximately 45 minutes prior. Items moved to reach in cooler to cool. All other cold holding TCS foods are 41F below. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
Jan 24, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
21
Jul 8, 2022
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine final rinse temperature 121F. Manager called repair company. **Corrective Action Taken**
22-49-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face and neck and immediately handled clean glassware to prepare drinks without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
12A-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In two door reach in freezer on cook line, raw shrimp stored over ready to eat french fries. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Alfredo sauce in walk in cooler without date and date of preparation could not be determined. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On expo line, butter 59F. Butter placed out approximately one hour prior. Butter moved to cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Alfredo sauce in walk in cooler without date and date of preparation could not be determined. Sauce discarded.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards in prep area. Interior of conveyor ovens on cook line. Reach in cooler in bar. **Repeat Violation**
22-02-4
Basic - Standing water in floor drain/floor drain draining very slowly. Drain near expo line. Plumber on site repairing. **Corrective Action Taken**
29-19-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour stored on back line.
02D-01-5
Basic - Floor area(s) covered with standing water. Under service bar.
36-22-4
Basic - Floor tiles missing and/or in disrepair. In dish area, tiles cracked. **Repeat Violation**
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar area. Floor in walk in freezer. Floor under soda station in kitchen and by bar. Walls in dish area. **Repeat Violation**
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. Scoop for bulk flour on back line.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area below soda dispenser by bar. **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks stored on back line.
24-18-4
Basic - Single-service articles improperly stored. Cases of to go items on floor in dry storage area.
25-05-4
25
Frequently Asked Questions
When was Red Lobster #6343 last inspected?
The most recent health inspection at Red Lobster #6343 on file is from Jan 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Red Lobster #6343?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Red Lobster #6343.
How does Red Lobster #6343 compare to other restaurants in Jacksonville?
Red Lobster #6343 most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Red Lobster #6343's inspection record improved over time?
Yes. Recent inspections at Red Lobster #6343 have averaged around nine violations per visit, down from roughly 16 earlier in the record.
What does a low risk rating mean?
A low risk rating at Red Lobster #6343 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 #6343 inspected?
Based on the inspection history on file, Red Lobster #6343 is inspected around three times per year on average.
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