Lobster Lady Seafood Market
1715 Cape Coral Pkwy W, Units 2, 3, & 4, Cape Coral, FL 33914
Passed · Aug 11, 2026 Directions
68
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 8 of 10 graded inspections since 2024.
- Last inspected Aug 11, 2026: passed with 4 violations, 2 critical.
- Keeps coming up: Food-contact surfaces clean and sanitized, cited 6 times, plus 10 other repeat issues.
- #28 in Cape Coral's Hall of Shame, among the lowest BiteKarma scores in the city.
- 14 critical violations in the last two years.
Inspection history 10 visits
- 2026
- Passed Aug 11
Routine Inspection
4 violations, 2 critical
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Minor In use food dispensing utensils properly stored
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Failed Feb 18
Complaint Inspection
7 violations, 4 critical
- Critical Approved source
- Critical Food-contact surfaces clean and sanitized
- Critical Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Critical Time and temperature control for safety foods
- Minor Original container: properly labeled, date marking, consumer advisory
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Chemicals/toxic substances
- 2025
- Passed Oct 29
Callback Reinspection
No violations
- Passed Oct 20
Routine Inspection
6 violations, 2 critical
- Critical Food-contact surfaces clean and sanitized
- Critical Time and temperature control for safety foods
- Minor Hands washed and clean, good hygienic practices, eating/drinking/smoking
- Minor Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- Minor Original container: properly labeled, date marking, consumer advisory
