FLANIGANS SEAFOOD BAR AND GRILL
Dixie Highway
Kendall, Florida, 33156
Miami-Dade County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/11/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed above prep sink in kitchen area. - From follow-up inspection 2025-03-11: Observed above prep sink in kitchen area; at callback. **Time Extended**
Food safety inspection conducted on 3/11/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 3/7/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed in bar area; operator moved during inspection. **Corrected On-Site**
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine at bar area; 0 ppm.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed above prep sink in kitchen area.
Food safety inspection conducted on 3/7/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 7/30/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/29/2024
High Priority
4
Intermediate
1
Basic
7
Total
12
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside reach in cooler by desserts station.
- 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwasher area.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw salmon (52F - Cold Holding); cut lettuce (52F - Cold Holding); pico de gallo (52F - Cold Holding); cooked ribs (52F - Cold Holding) at cook line, as per Manager less than 3 hours. **Repeat Violation**
- 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 cooked ribs not time marked at cook line, as per employee less than 2 hours. Manager time marked during inspection. **Corrected On-Site**
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed hamburger patties (67 F - ambient temperature ) being portioned and stored directly to reach in cooler at cook line. Employee moved hamburgers to walk 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. Observed black beans (123F - Hot Holding) at cook line, as per employee lees than 1 hour. Employee proceeded to reheat food. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
Food safety inspection conducted on 7/29/2024 revealed 12 total violations (4 high priority, 1 intermediate, 7 basic).