Lobster Bar Sea Grille
450 E Las Olas Blvd Ste 190, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1623162
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection1 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 4 basic (1 repeat)-15
- Safety score85
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 visitSep 2, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the fryer/broiler station, cooked potato (47°F - Cold Holding); chopped tomatoes (47°F - Cold Holding) . The items have been in the cooler less than 2 hours. The items were iced to chill and cold hold.
Intermediate3
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
On the cook line hand wash sink. The soap was refilled.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
At the warehouse washing area, the dispenser was jammed. The chef had this corrected.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In the bins of wheat flour and rice, cup size containers were stored inside and used to dispense the food. The items were removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice bin at the oyster bar.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
On the cook line, the gaskets are soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In the chefs area, over the spices, the vent is soiled with dust.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.