The Lazy Lobster of Longboat
5350 Gulf of Mexico Dr Ste# 102, Longboat Key, FL 34228 · Permanent Food Service · License 5102566
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 Oct 1 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic (1 repeat)-10
- Safety score90
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 visitOct 1, 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.
5 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.
Observed at the bar: Blue cheese olives (67°F - Cold Holding) Operator state they had been out for approximately 1hr. Operator placed them in coolers.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed their prep table hand wash sink turned off and awaiting repairs.
Basic3
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.observed clean dishes stored on a rusted rack.
Operator removed the dishes.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed damage and peeling built up on ceiling tiles above steamers.
Repeat violation
Unclean building components, attachments or fixtures.
Observed debris buildup on their walk in cooler and standing cooler fan covers.
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.