Red Lobster #0257
32 Blanding Blvd, Orange Park, FL 32073 · Permanent Food Service · License 2000293
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 14 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 14, 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.
6 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, other than whole meat roast, hot held at less than 135°F.
Baked potatoes under expo heat lamp at 114°F/128°F. Operator voluntarily discarded baked potatoes.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Two live flying insects at mop sink. One live flying insect at soda machine on service line.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bins of panko breading and flour by walk-in cooler not labeled with contents. Manager labeled both bins.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave on kitchen counter has food debris.
Repeat violation
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Cold water valve on handwash sink in dishroom and in sink in womens restroom are not operating. Manager states a work order has already been placed for repair.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed license expired June 1, 2026.
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.