Red Lobster #0345
6638 Lake Worth Rd, Lake Worth, FL 33467 · Permanent Food Service · License 6005923
What drove the grade
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection4 high priority (1 fixed by the Oct 8 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate, 1 basic-18
- Administrative complaint on Oct 7, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In storage room Approximately 5 ants inside container holding salt. Operator discarded the salt
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table garlic sauce (122°F - Hot Holding); Alfredo sauce (119°F - Hot Holding); butter sauce (112°F - Hot Holding) per operator foods held for 1 hour. Operator reheated foods to 165°F+ to be held at 135°F+
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
At cook line; employee grabbed raw shrimp with hands, placed it in cooking basket then proceeded to cook and touch clean utensils and equipment without washing hands. Operator educated employee who then washed hands
Fixed on the spotAdministrative complaint
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
At cook line, employee wiped hands with apron, then handled clean utensils and equipment without washing hands. Operator educated employee who then washed hands
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 16, Dishwashing facilities and test kits: measuring device provided by operator for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine did not work.
Needed batteries
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
At 0ppm, operator corrected to 200ppm Quaternary
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.
- 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.