Got Lobstah
2366 Republic Dr, Dunedin, FL 34698 · Mobile Food Dispensing Vehicle · License 6252393
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 23 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 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 23, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
butter (74°F - Cold Holding) Butter left out by flat top grill in room temperature, with the intention to softened the butter to easily spread on the rolls. Item was not out for more than four hours. Discussed cold holding food item at 41 degrees or below or they may use Time as a Public Health Control. Emailed operator Time as a Public Health Control written procedures at the end of the inspection. Butter was moved back into the cooler to bring down the temperature rapidly.
Fixed on the spot
Code 27, Water source: Mobile food dispensing vehicle obtaining water from an unapproved source.
Per operator, potable water and wastewater location is an RV park located at: Vacation Village RV Resort 6900 Ulmerton Rd Largo, FL 33771 Current location address is the operators residential address. Discussed Self-sufficient MFDVs must obtain potable water from an approved source and dispose of wastewater at an approved DBPR licensed location or Permitted by the Florida Department of Agriculture and Consumer Services location.
Basic1
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Single door cooler racks rusted.
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.