Red Lobster #0108

5936 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5801781

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Aug 6, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 12 basic (3 repeats); basic violations cost 12 at most
-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

Aug62026

Routine inspection

16 violations found

First visitAug 6, 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.
16 violations found:
- 3 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  pasta (45°F - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over ready to eat bacon in walk in cooler , operator relocated to proper hierarchy
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Employee on cooks line picked up something from floor , took gloves without handwashing , employee then washed hands after being notified
  Fixed on the spot
Intermediate1
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Three employees not located in binder
Basic12
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee prepping salad, hair not restraint
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in sandwich top of salad station
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  By container of oil underneath prep table , operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  -on cooks line
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Clean forks next to dish machine
  Equipment and utensils not properly air-dried - wet nesting.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Underneath dish machine
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 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 phone on top of silverware in bar area
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.