DirtyFLRestaurant Inspection Data

FLANIGANS SEAFOOD BAR & GRILL

13205 BISCAYNE BLVD

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/9/2025

Inspection #: Visit ID: 9001796

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the cutting board. Manager put inside the sanitizer bucket. Corrected On-Site Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to a faucet without vacuum breaker. Manager provided it. Corrected On-Site

Inspection Date: 10/12/2024

  • N/A:No Violations Were Observed

Inspection Date: 10/11/2024

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Throughout the prep area. Operator took out cloths. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By the kitchen. Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour containers with no name label. Warning
  • 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 sauté mushroom (46F - Cooling); sautéed onions (45F - Cooling) stored in the walk in cooler over night, as per operator. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed sauté mushroom (46F - Cooling); sautéed onions (45F - Cooling) stored in the walk in cooler over night, as per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (46F - Cold Holding); cooked pasta (46F - Cold Holding); boiled egg (45F - Cold Holding) stored in the walk in cooler, as per operator, door has been opening and closing all morning, also a delivery order came at 9am. Warning

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8563683

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on tops of the preparation table.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to faucet without vacuum breaker at dishwasher area. **Repeat Violation* Repeat Violation
  • 16-59-1:Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer not dispensing enough to reach in the proper sanitation ppm. Manager called technician, and told dishwasher to use triple sink to sanitize all dishes. **Corrective Action Taken**

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8363242

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the oven door handle. Manager corrected it Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table. Manager corrected it. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date served.
  • 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. Form was provided to operator **Corrective Action Taken**

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Last Enriched At: 5/14/2025
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