Red Lobster #6285

2900 Oakwood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1620794

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
5 high priority (no follow-up needed), 1 intermediate (fixed on the spot, 1 repeat), 5 basic (1 repeat)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

11 violations found

First visitSep 9, 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.
11 violations found:
- 5 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In cookline VICTORY GLASSFRONT - portioned cooked potatoes (49°F - Cold Holding); commercial mac and cheese (48°F - Cold Holding). Per manager items not prepared or portioned today and in unit over night.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In cookline VICTORY GLASSFRONT - portioned cooked potatoes (49°F - Cold Holding); commercial mac and cheese (48°F - Cold Holding). Per manager items not prepared or portioned today and in unit over night. See stop sale.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  At expo station, pico de gallo, sour cream and whipped butter missing time mark. Employee marked all from 11:00am-3:00pm
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Threaded hose bibs under hand sink in fish area both missing vacuum breakers.
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Splitter at mop sink missing vacuum breaker.
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unknown substance in spray bottle between server station and cook line. Manager labeled as table cleaner.
  Fixed on the spotRepeat violation
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  No ambient thermometer in Victory Glassfront reach in cooler at cookline. Manager added spare thermometer to unit.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee beverage in reach in freezer at end of cookline.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  1) Paper cups in bulk orzo and rice containers. Manager removed both. 2) Paper plate in bulk seasoned flour in back storage area. Manager removed.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted by ice machine. Manager inverted.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling tile damaged in kitchen near walk in cooler.
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.