Lobster Bar Sea Grille
Last inspected: Apr 13, 2026
64
Score
Lobster Bar Sea Grille has been inspected 11 times since 2022. On Apr 13, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 80, which Lobster Bar Sea Grille's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the pantry reach in cooler, salt cured smoked salmon was stored over prepped herbs. The salmon was moved down. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. At the center salad bar/oyster bar, the spray bottle of Fabuloso was not labeled. The chef corrected the bottle **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the pantry, on the prep table, a cellphone was plugged in and stored on the table. The cellphone was removed. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Under the ice machine. The dishwasher mopped up the water **Corrected On-Site**
36-22-4
Basic - Floor tiles missing and/or in disrepair. On the cook line.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The power cords coming from the ceiling in the chefs prep area.
23-03-4
64
Feb 9, 2026
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Dec 11, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - right - 2 drawer - blue cheese dressing (49F); blue cheese crumbles (54F); diced tomatoes (54F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Observed ice buildup in back inside cabinet of unit. Operator moved items to walk in freezer to quick chill. 2. Cookline - middle - 4 drawer - cooked lobster (48F); rice (48F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. 3. Cookline - left - 2 drawer - raw chicken (64-65F); crab cakes (60F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-11: 1. Cookline - right - 2 drawer - unit empty - no TCS items in unit. 2. Cookline - middle - 4 drawer -truffle butter 45F, blanched French fries 47-49F. Per operator items placed in this unit approximately 2 hours ago. No items prepped or portioned today. Operator moved items back to walk in to quick chill. 3. Cookline - left - 2 drawer - unit empty - no TCS items in unit. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare and smoked salmon dishes on lunch menu. Reviewed menu updating with operator. **Warning** - From follow-up inspection 2025-12-11: Operator showed update dinner menu. Lunch menu still under review. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - 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 is vacuum sealing raw fish. **Warning** - From follow-up inspection 2025-12-11: Per operator, establishment is vacuum sealing raw fish for storage and raw chicken for sous vide. **Time Extended**
03G-50-1
70
Dec 10, 2025
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cookline - right - 2 drawer - blue cheese dressing (49F); blue cheese crumbles (54F); diced tomatoes (54F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Observed ice buildup in back inside cabinet of unit. Operator moved items to walk in freezer to quick chill. 2. Cookline - middle - 4 drawer - cooked lobster (48F); rice (48F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. 3. Cookline - left - 2 drawer - raw chicken (64-65F); crab cakes (60F). Per operator items held in unit approximately 3 hours. No items prepped or portioned today. Operator moved items to walk in freezer to quick chill. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Server handled soiled dishes and then picked up dish of melted butter for customer, without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-02-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw fish. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline - right low boy - raw beef burgers stored over ready to eat milk. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare and smoked salmon dishes on lunch menu. Reviewed menu updating with operator. **Warning**
02B-01-5
Intermediate - 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 is vacuum sealing raw fish. **Warning**
03G-50-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Walk in freezer - bag of raw fish not labeled. Reviewed proper procedures. Operator said he would discard item. **Warning**
03G-53-1
43
Apr 7, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. left two drawer cooler; raw seabass (43- 47F - Cold Holding). Per operator food in unit less than 4 hours. Operator placed ice on food to quick cool **Corrective Action Taken**
03A-02-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets in kitchen stored on floor
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Salt container not labeled in kitchen. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled with grease.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled by kitchen ac vent
36-34-5
70
Feb 25, 2025
Routine - Food
No violations found.
100
Feb 18, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jun 24, 2024
Routine - Food
6 critical violations. 5 major violations. 2 minor violations.
View 13 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...advised operator sanitized in triple sink .
22-45-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Repeat Violation** **Admin Complaint**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.. Veggie stock date marked 6/14 at walk in cooler . Stop sale issue . Chef discarded food . **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.. Veggie stock date marked 6/14 at walk in cooler .
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....boiled eggs 48F, crabmeat 55F, octopus 55F, cooked shrimp 55F, cooked green beans 49F, cooked potatoes 53F , feta cheese 50F , blue cheese 48F, chick pease 51F, cream fresh 48F in salad middle cooler at island at middle of dining room . Per chef food not prepped or portion today, food being held more than 4 hours .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....boiled eggs 48F, crabmeat 55F, octopus 55F, cooked shrimp 55F, cooked green beans 49F, cooked potatoes 53F , feta cheese 50F , blue cheese 48F, chick pease 51F, cream fresh 48F in salad middle cooler at island at middle of dining room . Per chef food not prepped or portion today, food being held more than 4 hours . Stop sale issue . Employee discarded food . Several Mixed salad 66F on the counter at island, salad was mixed less than 4 hours . Chef discarded salad . Oyster 52F in reach in drawer at island , drawer was opened, food being held about 30 minutes. Employee closed drawer . **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening... cream fresh in reach in cooler , chef not aware when food was opened, chef discarded food .
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind of measurement hot water sanitizer tools or device . **Repeat Violation** **Admin Complaint**
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked... Boiled eggs was boiled Friday in reach in cooler . Risotto in walk in cooler was cooked two days ago . Employee discarded food due to temperature abuse.
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees...unable to see handwashing sink ,blocked by wood cutting board at island bar .chef removed. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...dirty hand washing exterior and inside at island bar . Employee cleaned. **Corrected On-Site**
23-03-4
22
Apr 24, 2024
Routine - Food
5 critical violations. 5 major violations. 1 minor violation.
View 11 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. **Warning**
03G-52-1
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled... at island kitchen employee cutting lettuce then used cell phone and then go back to same work without changing gloves and washing hands . Discussed with manager. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...green beans 50F, cooked broccoli 49F, in reach in drawer next to steamer at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee removed food to walk in cooler . **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... hot holding butter sauce 98F by the prep sink at kitchen being held about two hours, employee reheating sauce over 174F . **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine...not provided any kind measuring tools for hot water sanitizer. **Warning**
16-62-1
Intermediate - 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...establishment conducted Sous vide chicken without HACCP PLAN **Warning**
03G-50-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cream brûlée was prepped yesterday morning in reach cooler . Employee date marked **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled...bleach spray bottle . Employee labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public... employee labeled. **Corrected On-Site** **Warning**
08B-49-4
27
May 3, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
52
Aug 8, 2022
Complaint Full
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - 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 - main bar (Chlorine 0ppm). Operator added solution and primed. Chlorine 100ppm. Dishwasher - private bar (Chlorine less than 50ppm). Operator primed unit. Chlorine 100ppm. **Corrected On-Site**
22-41-4
High Priority - Dish employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Operator reviewed proper hand washing procedures with employee and employee properly washed hands.
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main bar - blue cheese olives (66F) on countertop. Per operator item was placed out less than 2 hours ago. Operator moved to reach in to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Beef burgers stored over raw fish in cookline reach in. Operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon stored over cooked shrimp in walk in cooler. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun. Operator cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - octopus, butter, butter sauces. Emailed Time as a Public Health Control Form to operator and reviewed. **Corrective Action Taken**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Standing water or very slow draining water in handwash sink - seafood island.
29-20-5
32
Frequently Asked Questions
When was Lobster Bar Sea Grille last inspected?
The most recent health inspection at Lobster Bar Sea Grille on file is from Apr 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Lobster Bar Sea Grille?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Lobster Bar Sea Grille.
How does Lobster Bar Sea Grille compare to other restaurants in Fort Lauderdale?
Lobster Bar Sea Grille most recently scored 64 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Lobster Bar Sea Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Lobster Bar Sea Grille have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lobster Bar Sea Grille means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lobster Bar Sea Grille inspected?
Based on the inspection history on file, Lobster Bar Sea Grille is inspected around three times per year on average.
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