DirtyFLRestaurant Inspection Data

FLANIGAN'S SEAFOOD BAR & GRILL

17185 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10843396

  • N/A:No Violations Were Observed

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10842109

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lower cooler in cook line, employee removed. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bar area-employee snack, and drink next to customer plates. Employee removed. Corrected On-Site Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door, missing front bottom rubber protection Warning
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Holder of ice cream scoops, employee turned in velocity Corrected On-Site Warning
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Expo station- device above clean pitchers of water. Warning
  • 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. Dishwasher (Chlorine 00ppm) Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed a cooking oil box , placed back in shelf, changed gloves and continued working with customer order, grabbed clean tongs to pour a salad dressing sauce, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site Warning
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. -one dead termite by window sill, next to seating table in dining room area. -multiple termite wings inside containers of saucer cups and lids, in dining room area. -multiple termite wings by wall in front dinning room tables , closed to main entrance. - multiple termite droppings behind wall of seating chairs. -multiple termite wings in window sill in front of dining table and chairs. Admin Complaint

Inspection Date: 9/23/2024

  • 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

Inspection Date: 7/3/2024

  • N/A:No Violations Were Observed

Inspection Date: 7/2/2024

  • 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

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8529145

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cook line spray bottle containing cooking oil, employee labeled. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station; cut lettuce (50F - Cold Holding); yellow sliced cheese (52F - Cold Holding), observed food stored above rim line, per manager food held less than 4 hours, employee removed food out of temperature and placed inside walk in cooler for a quick chill. **Corrective Action Taken**
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. macaroni and cheese (120F - Reheating ); chili (121F -Reheating), per manager food on process two hours ago, employee reheated immediately to (169F) Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8384903

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Piles of dinner plates stacked wet, Employee moved to allow air dry. Corrected On-Site Repeat Violation
  • 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
  • 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. Dishwasher (Chlorine 00ppm), observed empty gallon of sanitizer, employee placed new gallon of sanitizer, chlorine at 50 ppm. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Employee made date label for last tag **Corrective Action Taken**