The Real Maine Lobster
Last inspected: Sep 13, 2025
64
Score
Public records show six inspections at The Real Maine Lobster stretching back to 2023. The Real Maine Lobster was last inspected on Sep 13, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
When inspectors have written things up, “sink compartments of three-compartment sink too small” has been the most frequent reason, cited three times.
By comparison, the average Orlando facility scores 79, putting The Real Maine Lobster on the weaker side. The record is unremarkable in either direction.
6
Inspections
1
Critical latest
3
Major latest
0
Minor latest
Inspection History
Sep 13, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer bucket 200ppm, staff diluted 100ppm **Corrected On-Site**
41-15-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
22-02-4
Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. **Repeat Violation**
16-08-4
64
May 18, 2025
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 49F, sliced cheese 53f, salsa 50F, salsa 49F, Cole slaw 51F, shredded cheese 46F. In reach in cooler. Cooler off while driving. Rechecked temperatures and salsa was 43F, Cole slaw was 43F. Shredded cheese was 44F.
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training
11-26-1
Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Large pots
16-08-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill, soiled from previous day.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Filled with utensils **Corrected On-Site**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Leak from hot water heater line
29-11-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
50-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on cutting board
40-06-5
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
50-03-4
35
Dec 10, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. **Warning** - From follow-up inspection 2024-12-10: **Time Extended**
50-03-4
Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Warning** - From follow-up inspection 2024-12-10: **Time Extended**
50-04-4
90
Aug 23, 2024
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 56F, shredded cheese 55F, cut lettuce 64F less than 2 hours from being loaded prior to event. Manager had employee cover with ice **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. **Warning**
16-08-4
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. -chicken **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by dishes/utensils **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
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. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -employee stated hamburgers offered undercooked by request, no consumer advisory on site. Provided to employee and placed in unit -must remain in compliance upon callback inspectoon **Corrected On-Site** **Warning**
02B-02-5
Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. **Warning**
50-03-4
Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. **Warning**
50-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to chest freezer **Warning**
23-03-4
41
Jan 5, 2024
Routine - Food
No violations found.
100
Mar 28, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Quat test kit.
16-37-1
90
Frequently Asked Questions
When was The Real Maine Lobster last inspected?
The most recent health inspection at The Real Maine Lobster on file is from Sep 13, 2025. The public record contains six inspections in total.
What is the most common violation at The Real Maine Lobster?
Across the inspection record, “sink compartments of three-compartment sink too small” has been cited three times, more than any other issue at The Real Maine Lobster.
How does The Real Maine Lobster compare to other restaurants in Orlando?
The Real Maine Lobster most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has The Real Maine Lobster's inspection record improved over time?
No. Recent inspections at The Real Maine Lobster have averaged around six violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Real Maine Lobster 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 The Real Maine Lobster inspected?
Based on the inspection history on file, The Real Maine Lobster is inspected around two times per year on average.
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