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Lobster Shanty

Lobster Shanty
2200 S Orlando Ave
Cocoa Beach, FL 32931
(321)783-1350

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 5448264
Inspection Date: Tuesday, October 28, 2014
Inspection Number: 2461229
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-03-4 Basic.Cove molding at floor/wall juncture broken/missing. Kitchen has broken coving
29-18-4 Basic.Drain cover(s) missing. Wait station area **. Repeat Violation**
36-11-4 Basic.Floors not maintained smooth and durable. Dish area
08B-38-4 Basic.Food stored on floor. Onions in walk in **Corrected On-Site**
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour **Corrected On-Site**
35B-03-4 Basic.Outer openings not protected with self-closing doors. Dry storage
36-25-4 Basic.Wall in disrepair. Old Walk in cooler door frame in dry storage area
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter containing egg 75f.
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Batter. **Corrected On-Site**
01C-05-4 Intermediate.Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **. Repeat Violation**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **. Repeat Violation**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. Handink in server area at 80f **. Repeat Violation**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed time form. Corrected on site

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 5275485
Inspection Date: Wednesday, September 17, 2014
Inspection Number: 2392960
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-10-4 Basic.Dead shellfish and/or shellfish with broken shells. See stop sale. Clams
29-18-4 Basic.Drain cover(s) missing. Prep area
38-12-4 Basic.Light shield for lights in food preparation, food storage or warewashing area missing end caps. Server atea
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Server area and through out kitchen **. Repeat Violation**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Restrooms. **Corrected On-Site** **. Repeat Violation**
01C-06-4 Basic.oysters tag removed from original container for long-term storage.
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Found at 88° recommend reheating to 165°
01B-01-4 High Priority.Dented can of cream corn present. See stop sale.
08A-08-4 High Priority.Raw animal food stored in same container as ready-to-eat food. Raw clams stored with zip lock bags of cooked sausage. **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. Red hose out side
01C-05-4 Intermediate.Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **. Repeat Violation**
22-05-4 Intermediate.Cook line Cutting board(s) moderately stained/soiled. **. Repeat Violation**
22-24-4 Intermediate.Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Service bar **. Repeat Violation**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. Server hand sink 92°
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 2 door prep upright cooler door in disrepair.

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 4964120
Inspection Date: Monday, March 24, 2014
Inspection Number: 2290056
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 4
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. At server area
36-11-4 Basic.Floors not maintained smooth and durable. On cook line
38-12-4 Basic.Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over server area
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. In men's and womens bathroom
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Cans of wasp sspray
22-21-4 Intermediate.Accumulation of black/green mold-like substance inside the ice bin. In kitchen area
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In kitchen
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served.
22-05-4 Intermediate.Cutting board(s) stained/soiled. Green cutting board at cooks line

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 4964119
Inspection Date: Tuesday, July 09, 2013
Inspection Number: 2290055
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Gaps between painted wood are not sealed
36-11-4 Basic.Floors not maintained smooth and durable. New bar floor not sealed to prevent food from dropping inside floor
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. 2 oz souflee in dressing. Corrected on site
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Line sink
08B-13-4 Basic.Stored food not covered in walk-in cooler. Sweet potatos
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cod 46f, stuffed fish 46f, stuffed mushrooms in seafood box not holding 41f or below. Items moved to walk in cooler for rapid chill
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Water and breading made within the hour
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tiramasu
53B-17-4 Intermediate.Employee training does not include food allergen awareness information.
53A-09-4 Intermediate.Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Line sink

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5 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 4964119
Inspection Date: Tuesday, July 09, 2013
Inspection Number: 2290055
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Gaps between painted wood are not sealed
36-11-4 Basic.Floors not maintained smooth and durable. New bar floor not sealed to prevent food from dropping inside floor
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. 2 oz souflee in dressing. Corrected on site
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Line sink
08B-13-4 Basic.Stored food not covered in walk-in cooler. Sweet potatos
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cod 46f, stuffed fish 46f, stuffed mushrooms in seafood box not holding 41f or below. Items moved to walk in cooler for rapid chill
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Water and breading made within the hour
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tiramasu
53B-17-4 Intermediate.Employee training does not include food allergen awareness information.
53A-09-4 Intermediate.Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Line sink

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 4894065
Inspection Date: Thursday, June 06, 2013
Inspection Number: 2171286
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
51-16-4 Intermediate.No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. 6/6 no plans submitted for bar renovation

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 4892520
Inspection Date: Thursday, April 04, 2013
Inspection Number: 2171286
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
51-16-4 Intermediate.No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 4634527
Inspection Date: Tuesday, April 02, 2013
Inspection Number: 2171286
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 7
Number of Intermediate Violations: 6
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Butter chips discarded by chef
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Pie and cheesecake
03A-01-4 High Priority.Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Clas in walk in cooler 47f
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter ;45f, cheee 45f. Just stocked corrective action taken
03A-13-4 High Priority.Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter hips 53f on line. Discarded by operator
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 54f. Discarded by operator
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
04-04-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Fish walk in
04-05-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 door fish cooler
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Oysters. Corrected on site
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server getting sauce
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. Fish cooler
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
29-11-4 Basic.Leaking pipe at plumbing fixture. 3 bin sink dish area
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Bar outside
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Outside bar
35B-04-4 Basic.Outer openings of establishment cannot be properly sealed when not in operation. Dry storage has no elf closing devices
51-16-4 Intermediate.No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Several new people

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 4634528
Inspection Date: Monday, October 29, 2012
Inspection Number: 2171287
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 100 d Corrected On Site.
08A-26-1 Critical.- Observed raw animal food stored over ready-to-eat food. Raw beef over rte lobster on the cook line Corrected On Site.
09-05-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. In bread crumbs Corrected On Site.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs are stored on the hpod support Corrected On Site.
12B-03-1 Critical.- Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
13-03-1 Observed employee with no hair restraint.
18-04-1 Observed old labels stuck to food containers after cleaning.
20A-10-1 Critical.- Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm must manually sanitize until the machine is to code
36-12-1 Floors not constructed easily cleanable. Brojen tile/missing grout on the kitchen floor

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 4291183
Inspection Date: Monday, February 27, 2012
Inspection Number: 2061201
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Box down-only produce. Repeat Violation.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. To go cup in bread crumbs
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf in chemical area
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Manually sanitize dishes until fixed
22-28-1 Critical. Observed coler gaskets torn -walk in seafood
23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Trash can
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Line
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Rear kitchen door
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Corrected On Site.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Several new people

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 4291184
Inspection Date: Monday, November 07, 2011
Inspection Number: 2061202
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauce 47f,cream 45f. Items removed from cooler. Maint called
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 4 door unit blowing at 33,but food above 41f
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2 oz souflee in sauce Corrected On Site.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Wait area Corrected On Site.
33-15-1 Observed garbage can lid open.
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Rear door missing gasket
36-12-1 Floors not constructed easily cleanable. Tile missing
36-21-1 Mats and duckboards not removable or easily cleanable. Torn

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 3972404
Inspection Date: Monday, March 07, 2011
Inspection Number: 1968893
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method ,clam chowder cooling in deep container and cooked pasta tightly covered in deep container in walk in coolers. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-37-1 Observed colored cutting board grooved/pitted and no longer cleanable at cook line.
15-32-1 Observed fry line cooler gasket missing on door.
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at bars three-compartment sink.
21-10-1 Clean wiping cloth not properly stored;stored on cook's apron and shoulder. Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-23-1 Critical. Observed encrusted, soiled material on colored cutting boards at line. Corrected On Site.
22-25-1 Critical. Observed buildup of soiled material on mixer head. Corrected On Site.
30-02-1 Critical. Vacuum breaker mising at hose bibb cold water outside mop sink.

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 3972405
Inspection Date: Monday, November 01, 2010
Inspection Number: 1968894
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn 46f salad bar Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn ears 45f buffet Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad bar
14-31-1 Equipment or utensils not designed or constructed cleanable. Shelves not cleanable
15-32-1 Observed walk-in cooler door jam torn/in disrepair.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Oppm
29-11-1 Observed leaking pipe at plumbing fixture. Dish
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Womans
35B-03-1 Critical. Outer openings not protected with self-closing doors. Rear door self closure broken

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 3834384
Inspection Date: Monday, January 25, 2010
Inspection Number: 1924043
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
10-07-1 Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
17-03-1 Critical. Violation: 17-03-1Observed missing/inaccurate/damaged gauges on dishmachine. Data plate
36-12-1 Violation: 36-12-1Floors not constructed easily cleanable. Grout worn. Repeat Violation.

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 3833096
Inspection Date: Thursday, January 21, 2010
Inspection Number: 1924043
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 12
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse. Items on salad bat that are Potentially hazardous
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse. Citrus butter Corrected On Site.
02-25-1 Critical. Observed packaged food not labeled as specified by law. Oil /vinegar on buffett
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato salad 54,cottage cheese 55f,pepperoni55, melon 54f,ham 51f, cheese 51f
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Server station creamers on top 73f Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Citrus butter 96f
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Product that is potentially hazardous not maintaining 41 or below
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2 oz souflee in citrus butter
10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
17-03-1 Critical. Observed missing/inaccurate/damaged gauges on dishmachine. Data plate
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
36-12-1 Floors not constructed easily cleanable. Grout worn. Repeat Violation.

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 3636382
Inspection Date: Thursday, December 10, 2009
Inspection Number: 1858022
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham CH 52 Corrected On Site.
17-03-1 Critical. Observed missing/inaccurate/damaged plate on dishmachine. Data plate worn
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Sautee pan
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Prep
35B-04-1 Critical. Outer openings of establishment cannot be properly sealed when not in operation. Screen door -rear
36-12-1 Floors not constructed easily cleanable. Grout missing
37-03-1 Observed wall in disrepair. Missing tile
37-03-1 Observed wall in disrepair. Line
38-10-1 Light not functioning. Walk in

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4 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 3559182
Inspection Date: Friday, May 01, 2009
Inspection Number: 1717562
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 3255545
Inspection Date: Thursday, April 30, 2009
Inspection Number: 1717562
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
04 Critical. Facilities to maintain product temperature
12B Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
14 Food contact surfaces designed, constructed, maintained, installed, located
14 Food contact surfaces designed, constructed, maintained, installed, located
15 Non-food contact surfaces designed, constructed, maintained, installed, located
23 Non-food contact surfaces clean
27 Critical. Water source safe, hot and cold under pressure
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
33 Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
35A Critical. Presence of insects/rodents. Animals prohibited
35B Critical. Outer openings protected from insects, rodent proof
41A Critical. Toxic items properly stored
53A Critical. Food management certification valid

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 3438451
Inspection Date: Friday, September 12, 2008
Inspection Number: 1806560
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 5
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-31-1 Violation: 14-31-1Equipment or utensils not designed or constructed in a durable manner. Shelves in fish cooler
29-06-1 Violation: 29-06-1Plumbing improperly installed. Soda line at lower bar going through ice bin
35A-07-1 Critical. Violation: 35A-07-1Observed small flying insects in salad bar area.
36-12-1 Violation: 36-12-1Floors not constructed easily cleanable. Grout missing
41A-02-1 Critical. Violation: 41A-02-1Observed toxic item stored by food. Spray Corrected On Site.

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 3437631
Inspection Date: Thursday, September 11, 2008
Inspection Number: 1806560
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (10 lbs stuffed 64, scallops 10 lbs 66f, tuna 68f,lobster , cheese 65f 1lb -fish box
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 56f, ham 60f, cucumbers and sour cream 50f on buffett. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pudding 46f Corrected On Site. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish 46,scallops 46f UPRIGHT COOLER 2 door on line. Repeat Violation.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Buffett
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep waitress
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINEBOX AND UPRIGHT-RECOMMEND SOMEONE TAKE TEMPS SEVERAL TIMES A DAY
05-09-1 Critical. No conspicuously located thermometer in holding unit. Prep on line
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Shelves in fish cooler
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Door fell off cooler
14-31-1 Equipment or utensils not designed or constructed in a durable manner. Leak in steam table
15-32-1 Observed cooler gasket torn/in disrepair. Fish Box
16-03-1 Critical. Observed accumulation of debris in warewashing machine and associated equipment. Hopper under spray nozzel
22-28-1 Critical. Observed plates face up on salad bar Corrected On Site.
29-06-1 Plumbing improperly installed. Soda line at lower bar going through ice bin
29-11-1 Observed leaking pipe at plumbing fixture. 3 bin sink
29-17-1 Waste line missing at soda gun holster. Bar
35A-07-1 Critical. Observed small flying insects in salad bar area.
36-12-1 Floors not constructed easily cleanable. Grout missing
37-02-1 Observed hole in wall. Behind steamer
37-03-1 Observed wall in disrepair. Missing tile
37-03-1 Observed wall in disrepair. Missing and loose tiles
41A-02-1 Critical. Observed toxic item stored by food. Spray Corrected On Site.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 2945533
Inspection Date: Monday, May 19, 2008
Inspection Number: 1600213
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 67f. Repeat Violation. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ice bath bin
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Potatos touch9ng bottom of pan Corrected On Site.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Croutonss not under sneeze guard Corrected On Site.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Powdered sugar
22-21-1 Critical. Observed soil buildup inside ice bin. Wait staff area
24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Ice scoop on top of machine
29-11-1 Observed leaking pipe at plumbing fixture. Corrected On Site.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
35A-08-1 Critical. Observed live flies in kitchen.
35A-08-1 Critical. Observed live flies in kitchen.
36-12-1 Floors not constructed easily cleanable. Tile bren
37-12-1 Ceiling not smooth and easily cleanable. Doors to kitchen peeling
45-39-1 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.

Inspection For: LOBSTER SHANTY
License Number: 1501521
License ID: 2133265
Inspection Visit ID: 2945534
Inspection Date: Tuesday, December 18, 2007
Inspection Number: 1600214
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 25
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pasta salads,cooked ribs in walkin coolers
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Grouper and cooked ribs 44 F
08A-29-1 Critical. Observed uncovered food in 2 door RIC located in prep area. Cooked ribs and all fish
08A-29-1 Critical. Observed uncovered food in walkin coole. Chicken,grouper,shrimp and tuna
14-33-1 Observed equipment in poor repair. Interior of 2 door RIC located in front of fryers are in disrepair insulation showing. Repeat Violation.
14-33-1 Observed equipment in poor repair. 4 door RIC doors in disrepair east end line
14-33-1 Observed equipment in poor repair. Interior door in 2 door RIC located in prep area insulation showing. Repeat Violation.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. 2 door RIC located in prep area
14-53-1 Can opener blade not kept sharp - observed metal shavings and heavyly rusted
15-42-1 Observed hood filters installed horizontally, rather than vertically. Above imperial oven
22-17-1 Critical. Observed heavly soiled reach-in cooler gaskets. 4 door RIC
23-03-1 Observed heavy build-up of grease on hood filters above fryers
23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. Fan guard in both 2 door RIC
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Cook line hand sink
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Prep area
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Bar
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Cook line hand sink
36-12-1 Floors not constructed easily cleanable. Several tiles missing in kitchen in front of fryers and gas stove
36-14-1 Observed heavy grease accumulated on kitchen floor under fryers
37-03-1 Observed wall in disrepair. Wall by 2 door RIC located in deep fryers area
38-10-1 2Light not functioning in hood system. Repeat Violation.
45-38-1 Critical. Portable fire extinguisher not fully charged. K class fire extingusher in recharge zone located in dish room area
46-07-1 Critical. Exit sign in disrepair above rear exit door in kitchen
47-06-1 Critical. Observed extension cord in use for for christmas lights around front door
53A-19-1 Critical. Observed expired Food Manager Certification.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: LOBSTER SHANTY
License Number: 1501521
Inspection Date: Thursday, June 14, 2007
Inspection Number: 1439074
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 29
Number of Critical/Risk Violations: 16
Number of Noncritical Violations: 13
Details
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
3 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
5 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 critical violation of code 27 which requires:
  • “Water source safe, hot and cold under pressure.”
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
4 violations of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
3 risk violations of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”
2 critical violations of code 45 which requires:
  • “Fire extinguishers - proper and sufficient (For Reporting Purposes Only)”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

Inspection For: LOBSTER SHANTY
License Number: 1501521
Inspection Date: Friday, January 26, 2007
Inspection Number: 1439075
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 23
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 11
Details
1 risk violation of code 01 which requires:
  • “01a - Food obtained from approved source.”
  • “01b - Wholesome, sound condition.”
3 risk violations of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 04 which requires:
  • “Facilities to maintain product temperature.”
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
4 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
3 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 critical violation of code 28 which requires:
  • “Sewage and wastewater disposed properly.”
2 violations of code 36 which requires:
  • “Floors properly constructed, clean, drained, coved”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 38 which requires:
  • “Lighting provided as required. Fixtures shielded”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Lobster Shanty in Cocoa Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cocoa Beach's Lobster Shanty.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Lobster Shanty may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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