The Nauti Lobstah
311 S Forest Ave, Apopka, FL 32703 · Permanent Food Service · License 5803593
What drove the grade
Cutting board has cut marks and is no longer cleanable to board on cooks line
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection7 basic-7
- Safety score93
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 20, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic7
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Spoon and handle stored in sword fish relish
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable to board on cooks line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in front of 3 compartment sink
Ceiling/ceiling tile shows damage or is in disrepair on cooks line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, on cooks line and prep area
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee jacket on prep table and cell on rack with clean pans
Fixed on the spot
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.