RED LOBSTER #0607 received a B, scoring 83 out of 100, in a Gwinnett County food-service inspection on Sep 10, 2026. The official report lists four findings. [1]
The inspector observed bartender washed and rinsed metal shaker and metal measuring cup at the three compartment sink , and stored as clean without sanitizing. [2]
The report states: “Three large containers of cooked noodles did not cool to 41F from the previous night (see temperature log) .” [3]
The report states: “Facility using improper methods for cooling cooked noodles.” [4]
Showing 4 of 4 findings
Observed bartender washed and rinsed metal shaker and metal measuring cup at the three compartment sink , and stored as clean without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Dishes were sanitized in three compartment sink. Discussed with managers that all food contact surfaces must be washed, rinsed, and sanitized before use.
Code .05(8)(a)
Observed bartender washed and rinsed metal shaker and metal measuring cup at the three compartment sink , and stored as clean without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Dishes were sanitized in three compartment sink. Discussed with managers that all food contact surfaces must be washed, rinsed, and sanitized before use.Official report · Item 4-2B ↗
Three large containers of cooked noodles did not cool to 41F from the previous night (see temperature log) . Cooling logs could not be provided to indicate food ever reached 41F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.
Code .04(6)(d)
Three large containers of cooked noodles did not cool to 41F from the previous night (see temperature log) . Cooling logs could not be provided to indicate food ever reached 41F. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.Official report · Item 6-1C ↗
Facility using improper methods for cooling cooked noodles. Cooked noodles cooling in large, deep plastic containers while covered in the walk-in cooler. Facility also does not keep a cooling log to ensure foods cool properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions:…
Code .04(6)(e)
Facility using improper methods for cooling cooked noodles. Cooked noodles cooling in large, deep plastic containers while covered in the walk-in cooler. Facility also does not keep a cooling log to ensure foods cool properly. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with managers that food should be cooled in thin portions or that cooked noodles can be cooled in ice water. Recommended keeping a cooling log to ensure foods cool properly.Official report · Item 11A ↗
Plastic sliding door to the ice machine is broken and in disrepair. Sliding door must be replaced by 09/18/2026. Multiuse food-contact surfaces shall be smooth in good repair, free of sharp angles, and finished to have smooth seams and joints. They shall be accessible for cleaning and inspection without being disassembled or easily disassembled without the use of common hand held tools. (PF)
Code .05(2)(c)
Plastic sliding door to the ice machine is broken and in disrepair. Sliding door must be replaced by 09/18/2026. Multiuse food-contact surfaces shall be smooth in good repair, free of sharp angles, and finished to have smooth seams and joints. They shall be accessible for cleaning and inspection without being disassembled or easily disassembled without the use of common hand held tools. (PF)Official report · Item 15A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 10, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Gwinnett County. History includes only this authority’s exact facility ID.
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