Red Lobster

Year by year

Inspections

1. Jun 10, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     BACKFLOW PREVENTOR

     Backflow preventer is missing.

     Correction: Provide a State of Wisconsin approved backflow prevention device.

     Code WFC 5-202.14

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Shrimp being cold held has a datemark that exceeds 7 days (exp 06/08).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Sauce bottles and spice mixes are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

2. Apr 18, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at bar handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for quaternary ammonia is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided. Corrective Action: Provide an irreversible registering temperature indicator for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

3. Feb 15, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Different food items were found to be cooling improperly. 1. Diced tomatoes 49 F in covered container cooling in the bottom prep cooler for about 30 minutes. 2. Pico 50 F in covered container in the under counter cooler for about 30 minutes.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee hand wash sink in the bar.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

4. Nov 1, 2021 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Tongs, knives, spatula and other utensils used with TCS food not cleaned at least every 4 hours or after use.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee hand wash sink in the Bar.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Some dried foods including seafood breading is stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floor on the cookline behind fryers and the grill are greasy and in need of cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Pina Colada Dipping Sauce in small container on the line in ice bath being cold held at 42-57 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

5. Sep 5, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Jul 25, 2019 Re-Inspection · Reinspection Required

   No violations cited.

7. Jul 17, 2019 Routine Inspection · Reinspection Required

   No violations cited.

8. May 22, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

9. Apr 26, 2018 Routine Inspection · Reinspection Required

   No violations cited.

10. May 18, 2017 Routine Inspection · No Reinspection Required

    No violations cited.

11. Jun 1, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

12. Jun 17, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

13. Jun 5, 2014 Pre-inspection · No Reinspection Required

    No violations cited.