Red Robin Gourmet Burgers & Brews
8184 Laura Ln, Davenport, FL 33896 · Permanent Food Service · License 5911647
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 16 routine inspection1 high priority (no follow-up needed), 6 basic-9
- Safety score91
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 16, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-raw beef (47°F - Cold Holding); house ranch (44°F - Cold Holding); blue cheese (47°F - Cold Holding); boiled egg (47°F - Cold Holding) -operator states door was left open for truck order
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-cold holding unit left of flat top
Ice buildup in reach-in freezer and/or walk-in freezer.
-walk in freezer floor
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
-top
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-glasses at soda machine in server area
Fixed on the spot
Clean utensils stored between equipment and wall.
-spatulas at 3 compartment sink
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-in front of ice machine
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.