FLANIGAN'S SEAFOOD BAR & GRILL
17185 Pines Boulevard
Pembroke Pines, Florida, 33024
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 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).
Inspection on 1/24/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 1/24/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/17/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 10/17/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).