DirtyFLRestaurant Inspection Data

FLAMINGO DINER

3259 Southeast Federal Highway
Florida, 34997
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8462216

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Gatorade over sausage patties at reach in freezer. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Reach in cooler: chicken (89F - Cooling) at 9:35 since 7:45 - 85F at 9:55 At current rate of cooling product did not reach 70F within 2 hours. Operator placed product in reach in freezer. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Pooled raw shell eggs over Cole slaw at reach in cooler. Observed Raw country fried steak patty over onion rings reach in freezer on cook line. Both products not in commercial packaging. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and triple sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Sausage gravy no date at walk in cooler. Per operator, prepared 5/4. Operator labeled properly. Corrected On-Site

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8461625

  • N/A:No Violations Were Observed

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8385156

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef over French fries at reach in freezer by steam well. All products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw pork at walk in cooler. Operator stored properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in at cook line: coleslaw (50F - Cold Holding) yogurt sauce (tzatziki) (58F - Cold Holding); cooked rice (60F - Cold Holding) - Per operator, products not prepared or portioned today. Per operator, products out of temperature for 2 hours. Operator placed on ice bath to quick chill. Prep counter at cook line: corned beef hash (67F - Cold Holding); buttermilk pancake batter (69F - Cold Holding); pooled shell eggs (48F - Cold Holding) ; butter pats (75F cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. Walk in: sliced ham (45F - Cold Holding); marinara (47F - Cold Holding); whole turkey (46F - Cold Holding); sliced roast beef (48F - Cold Holding); sliced turkey (51F - Cold Holding) at 10:00 since 9:00; quiche (49F - Cold Holding); cooked rice (48F - Cold Holding); chicken (47F - Cold Holding); link sausage (47F - Cold Holding) - Per operator, all products not prepared or portioned today. Per operator, delivery was made to restaurant at 9am and cooler door left open for 30 minutes. Products out of temperature for approximately 1 hour. Operator placed all products on ice bath to quick chill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (111F - Hot Holding) Observed cooked onions in metal pan, on top of egg crate material, on flat top. Per operator, product out of temperature for two hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in at cook line: sliced tomatoes (63F - Cooling) at 9:30 since 8:00 - 57F at 11:00 At this rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. **Corrective Action Taken**