Red Lobster #0019
6151 34 St N, St. Petersburg, FL 33714 · Permanent Food Service · License 6201203
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 8 complaint inspection1 high priority (fixed on the spot), 9 basic (3 repeats)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 8, 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.
10 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, other than whole meat roast, hot held at less than 135°F.
Steam table on cook line - rice (128°F - Hot Holding); grits (126°F - Hot Holding), unit was unplugged, items held less than 4 hours, staff reheated in microwave, retemp rice 173°F, grits 170°F
Fixed on the spot
Basic9
Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
Scoops in water at front counter, manager increased water velocity
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Repeat violation
Ice buildup in walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of conveyor oven soiled
Repeat violation
Reach-in freezer interior/shelves on cook line have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cooler gaskets soiled Display monitors on cook line soiled. Window on swinging door to walk in cooler soiled
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Cooler handles soiled on cook line
Code 35, Insects, rodents, pests and animals: Accumulation of termite wings window sill and door frame in rear dining room.
Instructed staff to clean and sanitize areas
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Walk in freezer ceiling damaged as evidence of ice due to water leaking through seams
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.