FLANIGAN'S SEAFOOD BAR & GRILL
17185 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 9/23/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Bar area, below 3 compartments sink.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle inside container of grill mushrooms. Employee removed. **Corrected On-Site**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Forks not inverted in bar area, employee removed to be wash. **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm). Employee made new solution, quaternary sanitizer at 200 ppm. **Corrected On-Site** **Repeat Violation**
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Walk in cooler- middle corridor mahi-mahi , already prep for baking stored outside of tray, exposed to contamination by employees passing by.
- 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. Butter, wash eggs and cooked baby ribs , per employee food on time , 3 hours ago, employee time label. **Corrected On-Site**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment sells clams
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chloride test strips for dishwasher -quaternary sanitizer strips for triple sink and sanitizer bucket. Observed testing strips expired on 2022.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided. **Corrected On-Site**
Food safety inspection conducted on 9/23/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).
Inspection on 7/3/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/3/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/2/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two Ice cream scoops on water temperature 80F, , employee removed **Corrected On-Site** **Warning**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sautéed station- lower cooler, employee open bottle of water flavor drink. Manager removed **Corrected On-Site** **Warning**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink , entrance of cook line **Warning**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle containing cooking oil, at grill station in cook line, Employee placed a label. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prepared or portioned today. -Sautéed station- lower cooler-; mix shrededd (47F - Cold Holding); clams in shell (64F - Cold Holding) Sautéed station- flip top; chicken breast (54F - Cold Holding); raw shrimps (51F - Cold Holding); portioned dolphin fish (54F - Cold Holding) -4 cooling drawers-; burger patties (46F - Cold Holding); salmon (47F - Cold Holding); dolphin fish (46F - Cold Holding); tuna (47F - Cold Holding) - Small sautéed station- drawers -; cooked spaghettis (46F - Cold Holding); house made tomatoes sauce (49F - Cold Holding); pesto sauce (48F - Cold Holding); (48F). Per manager food held less than 4 hours, ice added for a quick chill. Manager is contacting technician to verify all cold holding units in cook line have consistency of keeping food to 41F or below. **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. Poster emailed to,operator. **Corrective Action Taken** **Repeat Violation** **Warning**
Food safety inspection conducted on 7/2/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).