Lobster Lady Seafood Market & Bistro

1715 Cape Coral Pkwy W, Units 2, 3, & 4, Cape Coral, FL 33914 · Permanent Food Service · License 4606700

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Nov 4, 2026 (3 days ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 basic (1 repeat)
-13
Safety score87

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov42026

Complaint inspection

6 violations found

First visitNov 4, 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:
- 2 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  In reach in cooler on cooks line, a five pound loin of ahi tuna with a label stating to remove from package prior to thawing under refrigeration, was fully thawed and still under reduced oxygen packaging.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Oysters Cowboy with a date of preparation of 09-30-2026; operator stated they were marked with the incorrect date and should have been dated 10-30-2026. Operator voluntarily discarded prepped oysters prior to determining actual prep date.
  Fixed on the spot
Intermediate1
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Multiple tags retained without the last date served marked on tag
Basic3
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. In reach in cooler on cooks line, a five pound loin of ahi tuna with a label stating to remove from package prior to thawing under refrigeration, was fully thawed and still under reduced oxygen packaging.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Operator removed drink.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor solid in dry storage area. This is a repeat violation from the previous inspection dated 08-11-2026
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug112026A90Routine inspection4 violations, 2 high priority No follow-up needed

First visitAug 11, 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.
4 violations found:
- 2 High priority
- 2 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.on cooks line gorgonzola butter (70°F - Cold Holding) less than three hours.
  Discussed time as public health control, operator is adding food to form and will discard at four hour mark
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After three attempts at the surface of the plate Dishwasher (Chlorine 00ppm). Operator primed the sanitizer and achieved Dishwasher (Chlorine 100ppm)
  Fixed on the spotRepeat violation
Basic2
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At server station. Observed operator correct violations in order to meet inspection standards.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris in dry storage room.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.