A97.5

RED LOBSTER

9801 INDEPENDENCE POINTE PY, Matthews, NC 28105

Restaurant · NC permit/State ID 2060018016

Latest gradeA (97.5)

Last inspectedOct 19, 2026

Inspections on record37

On record sinceSep 19, 2014

Score history

Sep 19, 2014Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 97.5 · 6 violations

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. OBSERVED multiple items cooling in the WI in tightly covered containers. CDI. PIC removed the covers. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. Repeat

#45 · Single-use & single-service articles: properly stored & used −0.5

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single uses dishes stored on surfaces with build up.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Observed multiple equipment in disrepair in the facility. The equipment are not being used. If they can not be repaired, equipments needs to be taken out. Repeat-

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed on non food contact parts of dishes.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp and hand sink in wait area. PIC stated that the sink has a work order. Observed clogged drains.

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Mar 16, 2026 A 97.5 · 8 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for vomit clean up. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed plastic trays in the facility with multiple chips. Repeat

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed thermometer without battery during inspection. A visit will be done to check on the thermometer.

#49 · Non-food contact surfaces clean

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in female restroom.

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiled flooring throughout kitchen in disrepair. Tiles cracked or missing.

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Oct 2, 2025 A 97 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed spoons stored in hand sink. Also observed employee rinsing spoons in hand sink. CDI. Education was provided and process discontinued.

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in RI about 41F. CDI. PIC removed to the cooler and indicated that the food items were placed in the RI not long ago. Repeat **** ALL OTHER ITEMS WERE HOLDING AT PROPER TEMPERATURE. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored in solution at 30ppm quat. CDI. PIC removed the solution and replaced.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Observed rusted shelves in small prep units. Also observed one of the RI coolers in disrepair. Repeat

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspectionRepeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored by customer items. CDI. PIC removed.

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May 30, 2025 A 94 · 10 violations

#6 · Proper eating, tasting, drinking or tobacco use −1

Corrected during inspectionRepeat violation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Repeat- Observed staff drinks on prep top in prep area and cook line. CDI-discarded

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed growth in ice machine along top and tubing. Clean and sanitize more frequently.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items 42-44F in small prep unit on right. Carton of half n half stored in ice where only bottom was getting cold. Sour cream stored in broken cooler. CDI- all TCS foods voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#40 · Personal cleanliness −1

Repeat violation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Repeat- Observed prep staff with watch.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Repeat- Observed wet stacked containers 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean dishes stacked on dirty cart.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed rusted shelves in small prep units

#49 · Non-food contact surfaces clean

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Repeat-Observed cold water at hand sink in wait area not working. Needs repair or points will increase on next inspection

#54 · Garbage & refuse properly disposed; facilities maintained −0.5

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with sludgy puddle under it. Replace dumpster if it has a hole.

#56 · Meets ventilation & lighting requirements; designated areas used

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light cover with a fluorescent bulb in loading dock area (food stored in this area).

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Dec 4, 2024 A 93.5 · 14 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee not on break eating over prep station, drink on prep area. CDI-food removed and staff washed hands.

#10 · Handwashing sinks supplied & accessible −1

5-202.12 Provide at least 100F water at handsinks. Observed handsinks throughout reached 85F after continuous running.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed RTE vegetables stored below unwashed vegetables. CDI-through discussion For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese on ice bath > 41F. Discussed with PIC that ice must meet the top of the food. CDI-will discard after 4 hours. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked noodles with a discard date from yesterday. CDI-noodles voluntarily disposed of. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#35 · Approved thawing methods used −0.5

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed lobster sauce thawing in bath. Thaw under cold running water, under refrigeration or as part of the cooking process.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Repeat-Observed live German roach in kitchen. Provide regular pest prevention

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw salmon stored without lid, debris from shelf above had fallen into fish. Keep food covered.

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff prepping with bracelets.

#43 · In-use utensils: properly stored

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled container. CDI-holder sent to dish area.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp and hand sink in wait area. PIC stated that the sink will not be repaired. Note: there is another hand sink < 15 feet away without obstruction.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-303.11 Provide required lighting intensity. Observed lighting < 10 ft in WIC and WIF. Replace burnt bulbs or replace fixtures that don’t work.

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Aug 7, 2024 A 94.5 · 7 violations

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee fill ice in a cup by scooping ice with cup to be used vice using an ice scoop. CDI: Employee dumped ice and refilled cup with ice using an ice scoop.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a trash can being stored in front of hand sink in prep area. CDI: PIC moved trash can to allow employees access to hand washing.

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cooked asparagus and a container of lobster pasta being held in RIC without date marks. CDI: PIC voluntarily discarded items. REPEAT.

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live insect near hand sink next to dish machine and several flying insects near dish area. PIC stated Ecolab was onsite 2 days ago to apply pesticide and will return next week for a follow up treatment. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed numerous dead insects on floor in several areas of kitchen. Remove dead insects.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Corrected during inspectionRepeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of metal containers being stacked wet nested on clean storage shelf. CDI: Containers were unstacked to allow to air dry. REPEAT.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed hand sink at server station not operational. PIC stated he is currently working on finding a contractor to repair hand sink.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing/broken floor tiles next to fryers and next to cook line. Replace missing/broken tiles. REPEAT

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Jun 13, 2024 A 95.5 · 7 violations

#10 · Handwashing sinks supplied & accessible −1

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink next to drink station in server area not operational. PIC stated drain for hand sink is broken and a service request has been submitted for repair. VERIFICATION REQUIRED within 10 days to verify status of hand sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser empty at hand sink next to dish machine. CDI: PIC stocked hand sink with soap.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a tray of raw flounder and a tray of raw calamari being stored on shelf in RIC above a tray of hush puppies. CDI: PIC voluntarily discarded hush puppies.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed build up on three containers being stored as clean on clean storage rack. CDI: PIC returned items to be W/R/S.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of chopped baked potatoes in RIC and a tray of cooked lobster meat in another RIC both missing date marks. CDI: PIC stated both items were prepared yesterday and date marked both items.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being stored wet nested on clean storage shelf. Allow equipment and utensils to air dry before stacking within each other.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with sliding doors open. Keep doors closed to prevent pest harborage.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing/broken floor tiles next to fryers, next to cook line and next to dish machine. Replace missing/broken tiles. REPEAT

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Jan 22, 2024 A 96 · details not yet loaded