LOBSTER LADY SEAFOOD MARKET & BISTRO

Name: LOBSTER LADY SEAFOOD MARKET & BISTRO
Address: 1715 CAPE CORAL PKWY W, UNITS 2, 3, & 4, CAPE CORAL, FL, 33914, US
Rating: 84.6

1715 CAPE CORAL PKWY W, UNITS 2, 3, & 4, CAPE CORAL, FL 33914

License #4606700

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LOBSTER LADY SEAFOOD MARKET & BISTRO in CAPE CORAL currently holds an InspectFL Health Score of 84.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 17 total violations — 10 critical, 3 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 29, 2025

The latest inspection on February 18, 2026 shows 10 observation rows: 7 critical, 2 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared chorizo, per operator made 24 hours prior, not date marked. Observed operator correct violations in order to meet inspection standards.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine exceeds 200ppm); operator drained and refilled to achieve Triple Sink (Chlorine 100ppm)
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooks line hollandaise (76 F - Hot Holding), per operator was prepared 3 hrs 45 mins prior.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) operator adjusted machine to achieve Dishwasher (Chlorine 100ppm)
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed proper hand washing and glove change with operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks line hollandaise (76 F - Hot Holding), per operator was prepared 3 hrs 45 mins prior.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator placing fish and ground beef under reduced oxygen packaging. Operator stated they will discontinue the process and not apply for HACCP
[36-22-4] Floor area(s) covered with standing water. In dry storage room along side ice machine.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 20 pounds of sole was observed that placed under reduced oxygen packaging on site without an approved HACCP plan.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp per operator thawed unser running water 50 minutes prior shrimp (76 F - Cold Holding). Operator immediately iced shrimp down to rapidly cool.

Community reaction

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Community pulse