A RESTAURANT that shocked diners and residents with a poor hygiene rating has reclaimed a good score. 

The Noisy Lobster has been re-evaluated by the Food Standards Agency and now has a four-out-of-five rating - “hygiene standards good”. 

Prior to the review on October 31, the restaurant on Avon Beach, Mudeford had been rated a one-out-of-five (“major improvement necessary”). 

A spokesman for the Noisy Lobster said: “We’re thrilled to announce that we’ve been swiftly re-scored and received a four-star rating from the food safety and hygiene inspectors.  

“We have received five stars for our hygiene, safety and structural aspects. And a score of four stars in management paperwork. 

“We were deeply disappointed to receive the previous rating a few weeks ago, relating to isolated issues regarding paperwork. 

“At the Noisy Lobster, the health and safety of our guests is our top priority. This score reflects our commitment to maintaining the highest standards in cleanliness and food safety practices. 

“A huge shoutout to our incredible team for their hard work and dedication. We continue to strive for the highest hygiene standards, and to deliver an exceptional dining experience for all our guests. 

“We look forward to welcoming you in soon and a huge thank you for your continued support.” 

Each week, the Food Standards Agency inspects businesses across the country, assessing hygiene and safety, structural compliance and confidence in management.   

Across the UK, every food outlet including convenience stores, restaurants, hospitals and care homes are given a hygiene rating. 

Ratings range from the lowest (zero, urgent improvement necessary) to the highest of five (hygiene standards very good). 

The Noisy Lobster’s previous ‘one’ rating was “relates largely to isolated issues, mostly regarding paperwork and some processes”.  

But they insisted it was not down to cleanliness. 

Meanwhile, the owners are currently looking to improve the access to and appearance of the popular restaurant with a number of building alterations. 

These include an extension to and partial demolition of the ground floor, expanding the existing first floor terrace and the enlargement of front dormers to give standing head height internally. 

Changes to the existing ground floor entrance are also proposed to advance customer accessibility, as well as internal re-configurations to ‘improve accessibility and flow throughout’.