DirtyFLRestaurant Inspection Data

FLANIGAN'S SEAFOOD BAR & GRILL

Federal Highway
Boca Raton, Florida, 33432
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 4/17/2025

Inspection #: Visit ID: 10820306

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cook line
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Server alley cooler
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returned to kitchen, put gloves on, and handled food equipment without washing hands first
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over cooked ribs on cook line Removed Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Pico top bane Marie cheese top bane Marie Salads in bottom cooler Half chicken breasts steam table All on TPHC Time marked. Discussed proper time marking procedures with operator Corrected On-Site Admin Complaint

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10793564

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.On cook line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor mats on cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin at prep area outside office
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handing unclean dishes then put away clean dishes without washing hands
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce with egg sliced tomatoes (49F - Cooling); diced tomatoes (48F - Cooling); in bane Marie in kitchen. Prepared over four hours ago. Food did not cool to 41F within four hours. Discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese slices (44F - Cold Holding) on cook line. Over stocked. not prepped or portioned today. Out less than four hours. Removed top layer and put into bottom reach in cooler. shrimp (46F - Cold Holding); in bottom of bane Marie in kitchen. In unit less than Four hours. Not prepped or portioned today. Placed in another cooler. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking Burgers on cook line. time marked Corrected On-Site Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce with egg sliced tomatoes (49F - Cooling); diced tomatoes (48F - Cooling); in bane Marie in kitchen. Prepared over four hours ago. Food did not cool to 41F within four hours. Discarded.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher rinsing hands in quaternary solution in bin at triple sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At service station Repeat Violation

Inspection Date: 1/2/2025

Inspection #: Visit ID: 10751376

  • 31A-11-4:Intermediate - Observed: Handwash sink used for purposes other than handwashing. Chef filling bottle in hand sink at cook line Priority: Intermediate
  • 23-03-4:Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest lid Priority: Basic
  • 41-17-4:Intermediate - Observed: Spray bottle containing toxic substance not labeled. Priority: Intermediate
  • 01C-03-4:Intermediate - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding);in drawer under cook line. Not prepped or portioned today. Not unit over four hours. Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding);in drawer under cook line. Not prepped or portioned today. Not unit over four hours. Repeat Violation Admin Complaint Priority: High Priority
  • 03F-02-5:High Priority - Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Par cooked chicken wings in steam table Marked Corrected On-Site Priority: High Priority
  • 27-16-4:Intermediate - Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to dish machine 78F Priority: Intermediate

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8777768

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese (64F - Cold Holding); American cheese (64F - Cold Holding) overstocked on cook line. Not prepped or portioned. Removed and placed in cooler. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (124-135F - Hot Holding) on steam table. In unit less than four hours. Reheated to 165F. Unit not plugged in all the way. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8563514

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in prep area
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of Expo cooler in kitchen
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in two compartment sink. Water turned on. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar cheese (60F - Cold Holding) on cook line. Not prepped or portioned. Removed from cooler less than four hours ago. Overstocked. Removed and placed in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. half chicken (110F - Hot Holding) in steam table on cook line. Chef states chicken reheated less than four hours ago for hot holding. Reheated to 165F **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in prep area storing ice scoop Removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line Corrected On-Site

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8500025

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table in prep area Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer observed picking food up off floor to throw away and immediately handled clean cutting board. Hands not washed in between. Educated on site. **Corrective Action Taken** Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs walk in cooler Removed Corrected On-Site Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 24 hours ago. Date marked. Corrected On-Site Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/KYLE LOBKOVICH 8/13/23 expired Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Chef filling pan in hand sink in kitchen Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar containing cleaning solution Warning

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8478455

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. An employee's speaker and cellphone were stored over bins of flour and cracker meal on a shelf with dry herbs and spices in the prep kitchen. The items were removed Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. On the shelf across from the triple sink, the bottle of quat tabs was stored with clean food storage containers. The tabs were moved to the dish machine Corrected On-Site

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8376340

  • N/A:No Violations Were Observed