Red Lobster #0075
215 E Merritt Island Cswy, Merritt Island, FL 32952 · Permanent Food Service · License 1500896
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. lobster topping (45°F - Cold Holding); lump crab topping (46°F - Cold Holding) in cook line 3 drawer cooler, cook moved product to another unit.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 7 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. lobster topping (45°F - Cold Holding); lump crab topping (46°F - Cold Holding) in cook line 3 drawer cooler, cook moved product to another unit.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: 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.
Educated dishwasher, he washed his hands
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Rice, orzo and seasonings not labeled, prep girl labeled.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cooler on cookline, ice cream wall,
Ice buildup in walk-in freezer.
Repeat violation
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler not working. Manager is in process of getting quotes for repair. There is no food being stored in unit at this time
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Middle bathroom stall in womens bathroom is missing lid.
Code 36, Floors, walls, ceilings and ventilation: Floor in front of walk in freezer in poor repair, tiles broken
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling in storage room has heaving mold like substance of tiles around air vent.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.