LAZY LOBSTER RESTAURANT

Name: LAZY LOBSTER RESTAURANT
Address: 102770 OVERSEAS HIGHWAY, KEY LARGO, FL, 33037, US
Rating: 69.1

102770 OVERSEAS HIGHWAY, KEY LARGO, FL 33037

License #5401684

🦞 Seafood ℹ️

69.1 Grade F / 100

Failing Health Score

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Latest inspection

December 23, 2025 · 12 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LAZY LOBSTER RESTAURANT in KEY LARGO currently holds an InspectFL Health Score of 69.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on December 23, 2025. Across those visits, inspectors documented 56 total violations — 12 critical, 13 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 16, 2025

The latest inspection on December 23, 2025 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

LAZY LOBSTER RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated on hood filters at kitchen area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior on standing unit by back door.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in cooler at cook line.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed inside liquid butter container at cook line, operator removed during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on top of cutting board at cook line, operator removed during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 2 personal bags on preparation table at kitchen area, operator removed during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 117° F at cook line, operator change water during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken wings (54F - Cold Holding) on standing unit at kitchen area, as per operator over 4 hours, operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (45F - Cold Holding) in reach in cooler at cook line, as per operator less than 2 hours, operator moved container to walk in cooler. Also observed cooked chicken wings (54F - Cold Holding) on standing unit at kitchen area, as per operator over 4 hours, operator discarded during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked octopus not date marked inside reach in cooler at cook line, as per operator over 24 hours. Operator dated during inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired training for: Jessica C., Liliana Z., Alessandra D. and Jennifer A.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed sanitizer spray bottle not labeled with common name at kitchen area, operator labeled during inspection.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna (Frozen) still on ROP packages, employee cut packages during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on standing water at 98° F at front counter, employee discarded water during inspection.
[08B-12-5] Stored food not covered. Observed dehydrated oranges for drinks not covered at the bar. Employee covered during inspection.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 400ppm) operator diluted during inspection.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed marinara sauce(42F - Cold Holding); and fish dip (46F - Cold Holding) on walk in cooler dated on 08/02, employee discarded during inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce(42F - Cold Holding); and fish dip (46F - Cold Holding) on walk in cooler dated on 08/02, employee discarded during inspection. Observed Walk in cooler potatoes salad (48F - Cold Holding); conch ceviche (48F - Cold Holding); fish dip (46F - Cold Holding); grouper fish fillets (48F - Cold Holding); yellow tail filets (47F - Cold Holding); hog fish fillets (49F - Cold Holding) as per operator over 24 hours, operator discarded during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Walk in cooler potatoes salad (48F - Cold Holding); conch ceviche (48F - Cold Holding); fish dip (46F - Cold Holding); grouper fish fillets (48F - Cold Holding); yellow tail filets (47F - Cold Holding); hog fish fillets (49F - Cold Holding) as per operator over 24 hours, operator discarded during inspection.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed inside reach in cooler next to dishwasher area, Manager removed during inspection.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing tiles at dishwasher area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 130° F, at cook line.
[35B-02-4] Insect control device installed over food preparation area. Observed at cook line, over preparation area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observe reach in cooler soiled interior located at the back, employee starting clean.
[08B-12-5] Stored food not covered. Observed food containers not covered inside reach in cooler at kitchen area, employee covered during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed croutons and almonds containers not identified with common names, at salad station,employee identified containers.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish fillets stored above cooked potatoes salad inside reach in cooler next to dishwasher machine, employee stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes salad (49F - Cold Holding); conch chowder (49F - Cold Holding) inside walk in cooler, food was prepared on 02/24/24, Manager discarded food during inspection.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter sauce (127F - Hot Holding) at cook line, employee proceeded to reheat sauce. butter sauce (169F - Reheating)
[41-10-4] Toxic substance/chemical improperly stored. Observed glass cleaner spray bottle stored above preparation table, employee removed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and lobster stuffing not date marked inside reach in cooler at cook line, as per employee from previous day. Employee dated during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed glass cleaner spray bottle not identified with common name, employee identified.