FLANIGAN'S SEAFOOD BAR & GRILL
Southeast 25th Avenue
Pompano Beach, Florida, 33062
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/5/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Female cook drinking from greeen plastic cup without lid by walk in cooler door. Explained.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs hanging on clean dishes storage rack. Manager moved backpacks to office. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-69-4:Basic - Ice buildup in French fry walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at expo line. Explained.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Female employee cutting broccoli.Broccoli not washed before cutting. Explained
- 14-33-4:Basic - Reach-in freezer shelves with rust that has pitted the surface.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in three compartment sink, ribs temperature 31 f. Explained.
- 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. Baked potatoes 44-45 f as per manager cooling overnight . Repeat Violation Admin Complaint
- 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. Clam chowder prepared on 03/04 at 2:30 pm based on the label. Discard date marked 03/11 EOD. Today's date is 03/05.explained this will be 8 days. Day of the preparation is counted as day 1. Manager will contact higher management to correct the date marking process.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes 44-45 f as per manager cooling overnight
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings 110-120-124 f on cook line hot holding. Advised to reheat to 165 f then hot hold at 135 f or hotter. Repeat Violation Admin Complaint
- 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. Emailed one.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs 95 f as per manager cooling 1 hour 15 minutes . Second temperature of ribs 89 f in walk in cooler on speed rack,after 20 minutes. At this rate of cooling it will not reach 135 f to 70 f within 2 hours. Explained and kitchen manager moved ribs directly across from the fan in walk in cooler.
Food safety inspection conducted on 3/5/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 8/8/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on cook line and expo line Butter 53F cold Holding, salsa 49F cold Holding raw fish 46F cold Holding , cheese 51F cold Holding raw chicken 46F cold Holding , tuna salad 47F cold Holding Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products **Corrective Action Taken** Warning - From follow-up inspection 2023-08-08: Sour cream 42, butter 45 at expo line on ice. As per manager less than 2 hours. Not prepared or portioned today as per manager. Pico 51 on top 40 in the bottom ( over stocked ) at expo line.coleslaw 51 top section 39 at the bottom on ice at expo line as per manager both prepared this morning 11 am. Coleslaw in walk in cooler cooled properly based on temperatures taken today. As per manager both less than 1 hour in this cooler Admin Complaint
Food safety inspection conducted on 8/8/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/7/2023
High Priority
8
Intermediate
0
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to200 ppm quaternary Corrected On-Site Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed expo server touching bake potatoes ready to be served to customers on expo window with no gloves. Educated operator on proper handling of ready to eat food, Employee washed hands and wear gloves Corrected On-Site Warning
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm at the bar. Operator corrected to 200 ppm quaternary Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with chopped garlic stored on same container with raw clams and a container with raw chicken stored above cooked potatoes inside fryer station flip top cooler, top and bottom not protected by solid separation. Operator stored products properly Corrected On-Site Warning
- 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. Observed a deep covered container inside walk-in cooler and a deep container on pantry station with chopped romaine at 2:19pm( 48°F cooling) since 8:30am . Per operator product cooling for over 4 hours. Product did not cool to 41°F within 4 hours. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on cook line and expo line Butter 53°F cold Holding, salsa 49°F cold Holding raw fish 46°F cold Holding , cheese 51°F cold Holding raw chicken 46°F cold Holding , tuna salad 47°F cold Holding Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products **Corrective Action Taken** Warning
- 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. Observed a deep covered container inside walk-in cooler and a deep container on pantry station with chopped romaine at 2:19pm( 48°F cooling) since 8:30am . Per operator product cooling for over 4 hours. Product did not cool to 41°F within 4 hours. See stop sale 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 overstocked Cooked chicken 112°F hot Holding inside steam table and cooked chicken wings 102°F hot Holding , Per operator products stored for approximately 1 hour. Operator moved products to fryer for reheating, rechecked 187°F reheating Corrected On-Site Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitation tablets stored next to dry spices above prep table were portioned burgers were made Operator stored properly Corrected On-Site Warning
Food safety inspection conducted on 8/7/2023 revealed 9 total violations (8 high priority, 0 intermediate, 1 basic).