FLANIGANS SEAFOOD BAR AND GRILL
12790 SW 88 ST
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed throughout bar area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler. Employee cleaned. **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. Observed single serve condiment cups stored on floor at bar area. Employee stored onto shelf. **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at bar area.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator changed sanitizer bucket and primed dishwasher. Observed Dishwasher (Chlorine 50ppm). **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at handwashing sink at bar area.
Food safety inspection conducted on 4/14/2025 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 1/17/2025
High Priority
4
Intermediate
0
Basic
7
Total
11
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle next to butter container at expo area. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop on standing water 89° F, at expo station. Operator removed. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line by grill station. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed next to grill at cook line, employee discarded and replaced solution. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed on unit at cook line. **Repeat Violation**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe employee touching his head with gloves on and touching served plates at cook line.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe employee at cook line changing tasks and touching ready to eat food and no changing gloves.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked prime rib (56F - Cold Holding) on shelves at walk in cooler, as per employee from previous night. Employee discarded food. **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked prime rib (56F - Cold Holding) on shelves at walk in cooler, as per employee from previous night. Employee discarded food. Also observed cooked pasta (48F - Cold Holding); pico de gallo (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 1 hour, employee add ice bags to container.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 1/17/2025 revealed 11 total violations (4 high priority, 0 intermediate, 7 basic).
Inspection on 10/24/2024
High Priority
6
Intermediate
0
Basic
4
Total
10
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at hand washing sink next to oven in prep area. Operator mopped area. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler at cook line.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed at hand wash sink next to oven in prep area. Operator placed bucket to catch water until repaired. **Corrective Action Taken**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at bar entrance under ice bin. Operator removed and stored on lower shelf. **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler 7, 18 pound bins of cooked ribs (55F - Cooling), as per label from yesterday 10/23/24 at 10:32pm. Operator removed bins to discarded. **Corrective Action Taken**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed in dry storage cabinet, 2 cans of jalapeño slices dented. Operator segregated cans to return to vendor.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler 4, 18 pound bins of marinating chicken wing date marked with prep date of 10/15/2024. Operator removed to discard.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler 4, 18 pound bins of marinating chicken wing date marked with prep date of 10/15/2024. Operator removed to discard.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler 7, 18 pound bins of cooked ribs (55F - Cooling), as per label from yesterday 10/23/24 at 10:32pm. Operator removed bins to discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, steamed broccoli (51F - Cold Holding) as per operator about 30 minutes from walk in. Operator removed and placed into walk in cooler to rapid cool. **Corrective Action Taken**
Food safety inspection conducted on 10/24/2024 revealed 10 total violations (6 high priority, 0 intermediate, 4 basic).