Red Lobster #0029
5950 N Federal Hwy, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1600687
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 8 routine inspection2 high priority (fixed on the spot), 7 basic (1 repeat)-14
- Safety score86
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 8, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Prep area - ice bath - shredded cheese (50-55°F). Per operator item placed out approximately an hour ago. Observed ice/water solution too low. Reviewed proper cold holding. Operator moved item to walk in cooler to quick chill. One hour later 43-44°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Cookline - low boy - open bags of raw shrimp together with open bags of ready to eat French fries. Operator stored all items properly.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Expo - Ice cream. Operator properly covered.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Observed just drops of water 120°F in dipper well at expo area. Operator removed items from water.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Prep area - Biscuit mixing utensils in water - 48°F. Operator removed items.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Prep area hand sink - Water leaking from faucet/handle.
Code 35, Insects, rodents, pests and animals: Back storage room - Accumulation of dead and trapped insects, or other pests, in control devices.
Approximately 5 dead roaches in sticky trap. Operator removed and cleaned the area.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Entire expo line.
Repeat violation
Ceiling AC vents/returns soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.