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Red Lobster #6205

Red Lobster #6205
2355 W New Haven Ave
Melbourne, FL 32904
(321)676-5111

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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: RED LOBSTER #6205
License Number: 1504760
License ID: 5911361
Inspection Visit ID: 5367152
Inspection Date: Friday, December 19, 2014
Inspection Number: 2437198
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: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. / reach in cooler cooks line
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. / prep area **Corrected On-Site**
14-11-4 Basic.a/c vent storage peeling/chipping/kitchen line strip border around tile chipping/peeling

Inspection For: RED LOBSTER #6205
License Number: 1504760
License ID: 5911361
Inspection Visit ID: 5364990
Inspection Date: Monday, July 14, 2014
Inspection Number: 2436597
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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 High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
16-21-4 Basic.Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
14-22-4 Basic.Can opener blade not kept sharp - observed metal shavings.
36-44-4 Basic.Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. / light in prep area above prep sink
01C-06-4 Basic.Clams/mussels/oysters removed from original container for long-term storage.
36-22-4 Basic.Floor area(s) covered with standing water. / in front if beer cooler
23-05-4 Basic.Heavy Soil residue build-up on soda drain line/ bar area
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. / dessert cooler
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / rest room hand sink- 75 degrees f

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1 Food Service Inspection for July 1, 2008 - June 30, 2009
Inspection For: RED LOBSTER #6205
License Number: 1504760
License ID: 2135431
Inspection Visit ID: 3090558
Inspection Date: Friday, July 25, 2008
Inspection Number: 1632623
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: 1
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: RED LOBSTER #6205
License Number: 1504760
License ID: 2135431
Inspection Visit ID: 2922908
Inspection Date: Wednesday, March 05, 2008
Inspection Number: 1584813
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]
17-09-1 Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine in bar area. Chlorine found at +200 ppm.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength; chlorine found at 0 ppm in wiping cloth bucket in dishmachine area.
22-28-1 Critical. Observed interior of reach-in cooler soiled with accumulation of food residue; salad plate cooler.
23-06-1 Observed build-up of dust or dirt on hood filters above ovens.
25-06-1 Observed single-service articles stored without protection from contamination; coffee filters.
29-17-1 Waste line missing at soda gun holster at bar on waitress side. Corrected On Site.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing; observed dishwasher filling sanitizer bucket in handwashing sink.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine found at +200 ppm in wiping cloth bucket at cook's line.
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. ABC on floor near soda syrup.

Inspection For: RED LOBSTER #6205
License Number: 1504760
License ID: 2135431
Inspection Visit ID: 2922909
Inspection Date: Monday, October 15, 2007
Inspection Number: 1584814
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: 3
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
22-17-1 Critical. Observed soiled reach-in cooler gaskets on dessert reach-in cooler at waitress station.
23-05-1 Observed residue build-up on on yood filters above broiler and steamer.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Handwashing sink used as dumpsink at waitress station.

Inspection For: RED LOBSTER #6205
License Number: 1504760
License ID: 2135431
Inspection Visit ID: 2803741
Inspection Date: Wednesday, July 18, 2007
Inspection Number: 1461994
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

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: RED LOBSTER #6205
License Number: 1504760
Inspection Date: Monday, May 14, 2007
Inspection Number: 1461994
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: 10
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 2
Details
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 23 which requires:
  • “Non-food contact surfaces clean.”
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)”
2 critical violations of code 48 which requires:
  • “Gas appliances - properly installed, maintained (For Reporting Purposes Only)”
1 critical violation of code 49 which requires:
  • “Flammable/combustible materials - properly stored (For Reporting Purposes Only)”

Inspection For: RED LOBSTER #6205
License Number: 1504760
Inspection Date: Thursday, July 27, 2006
Inspection Number: 1461995
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: 3
Number of Noncritical Violations: 6
Details
2 violations of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 violation of code 29 which requires:
  • “Plumbing installed and maintained”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Red Lobster #6205 in Melbourne 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 Melbourne's Red Lobster #6205.

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 Red Lobster #6205 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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