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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
RED LOBSTER #0029 in FORT LAUDERDALE currently holds an InspectFL Health Score of 68.2 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 September 8, 2026. Across those visits, inspectors documented 30 total violations — 4 critical, 3 major, 23 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 8, 2026 shows 9 observation rows: 2 critical, 0 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
RED LOBSTER #0029 has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area - ice bath - shredded cheese (50-55F). Per operator item placed out approximately an hour ago. Observed ice/water solution too low. Reviewed proper cold holding. Operator moved item to walk in cooler to quick chill. One hour later 43-44F.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cookline - low boy - open bags of raw shrimp together with open bags of ready to eat French fries. Operator stored all items properly.
- [08B-12-5] Stored food not covered. Expo - Ice cream. Operator properly covered.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Prep area - Biscuit mixing utensils in water - 48F. Operator removed items.
- [10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed just drops of water 120F in dipper well at expo area. Operator removed items from water.
- [29-11-4] Prep area hand sink - Water leaking from faucet/handle.
- [36-34-5] Ceiling AC vents/returns soiled with accumulated food debris, grease, dust, or mold-like substance.
- [36-22-4] Floor area(s) covered with standing water. Entire expo line.
- [35A-06-4] Back storage room - Accumulation of dead and trapped insects, or other pests, in control devices. Approximately 5 dead roaches in sticky trap. Operator removed and cleaned the area.
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