FLAMINGO RESTAURANT
Guy Bradley Trail
Florida
Monroe County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
2
Intermediate
3
Basic
8
Total
13
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves, at walk in cooler and standing reach in cooler, located at cooking line. During the inspection employee removed items. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance,throughout the kitchen areas.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair, throughout the establishment.
- 08B-38-4:Basic - Food stored on floor. Observed several cases of water, and sodas stored on the floor at front counter.
- 14-69-4:Basic - Ice buildup in reach-in freezer, located at front counter.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen areas.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
- 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 and the time removed from temperature control cannot be determined. See stop sale. Observed ham and cheese sandwiches, along with cheese pizza, displayed at the front counter without time markings. According to the operator, these items were placed one hour prior to the inspection. During the inspection, the operator promptly affixed labels with the correct time. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside the hand sink at the front counter.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Discussed and coached operator in proper methods and provided email form.
Food safety inspection conducted on 2/6/2025 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 8/5/2024
High Priority
1
Intermediate
4
Basic
7
Total
12
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout the kitchen areas.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-69-4:Basic - Ice buildup in reach-in freezer, located at front counter.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 33-16-4:Basic - Open dumpster lid.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler, located at front counter.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200ppm). Operator prepared a new Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at front counter, near the wine shelves.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed with operator and provided printed form. Operator provided signed form.
- 31B-03-4:Intermediate - No soap provided at handwash sink, located at front counter near the wine shelves.
Food safety inspection conducted on 8/5/2024 revealed 12 total violations (1 high priority, 4 intermediate, 7 basic).
Inspection on 4/19/2024
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees washed pots without sanitation solutions,
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ribs (110F - Hot Holding); fish (120F - Hot Holding); tamales (137F - Hot Holding); for less than 4 hours as per operator. Operator reheated at 165°F. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (119/110F - Cooling); covered inside walk in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside hand sink, located at the front station. Operator removed it. Corrected On-Site
Food safety inspection conducted on 4/19/2024 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 2/13/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-02-13: Still observed. **Time Extended**
Food safety inspection conducted on 2/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/9/2024
High Priority
3
Intermediate
6
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing meet wearing bracelets. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Warning
- 10-08-5:Basic - Ice scoop handle in contact with ice, operator properly stored it. Corrected On-Site Warning
- 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container, operator properly labeled it. Corrected On-Site Warning
- 22-12-5:High Priority - Metal stem-type thermometer soiled. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken, in walk in cooler operator properly stored it. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicharron pork (118°F - Hot Holding); tamales (114°F - Hot Holding); cooked fish (110°F - Hot Holding); cooked ribs (119°F - Hot Holding); cooked chicken (114°F - Hot Holding); chicken breast (110°F - Hot Holding) for less than 4 hours as per operator located on steam table. Operator reheated at 165°F. Corrected On-Site Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Running time 3 minutes 77°F. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Located in front of the ovens, soap was replaced during inspection. Corrected On-Site Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Ceviche, fried eggs. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice pudding, milk dessert, tuna salad, pasta salad, chicken salad with no date marked, was prepared from more than 24 hours as per operator. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Running time 3 minutes 78°F. Warning
Food safety inspection conducted on 2/9/2024 revealed 18 total violations (3 high priority, 6 intermediate, 9 basic).