DirtyFLRestaurant Inspection Data

FLANIGANS SEAFOOD BAR AND GRILL

950 S FEDERAL HWY

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 5/19/2025

Inspection #: Visit ID: 10841488

  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on soiled apron then touched clean plates without washing hands and changing gloves. Advised operator of proper hand washing. Employee washed hands. Corrected On-Site

Inspection Date: 1/6/2025

Inspection #: Visit ID: 10753946

  • N/A:No Violations Were Observed

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8783945

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed Bowl used as scoop inside flower container at back prep area. Manager removed. Corrected On-Site
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacle with no cover in back single stall bathroom- as per manager, restroom for both genders and only for employees.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees bags stored over A1 sauces at server station. Manager removed. Corrected On-Site
  • 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed hand held vacuums stored on shelf with napkins and above single service utensils. Operator stored items properly Corrected On-Site
  • 22-52-4:High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed dish machine chlorine sanitizer at 0PPM. Manager set up quaternary sanitizer at 200ppm in triple sink to sanitize dishes properly. **Corrective Action Taken** Warning

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8842898

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken wings (45F-Cold holding); pico de gallo (45F - Cold Holding); Not prepared or portioned today. Operator stated products held approximately 1 hour prior. Operator placed ice onto product for 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. At cook line steam table, house soup (127F - Hot Holding); seafood gumbo (125F - Hot Holding). Operator stated product held approximately 1 hour prior. Operator placed products onto stove to reheat to 165F. **Corrective Action Taken**

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8382354

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle down in flour. Operator removed. Corrected On-Site

Inspection Date: 9/21/2023

Inspection #: Visit ID: 8504576

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metals containers At drain boards by dish machine with excessive water build up between containers. Advised operator to spread out pans and allow to properly dry.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer bucket stored over make table reach in at cook line. Operator removed. Corrected On-Site
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer buckets with suds in bucket. Inspector asked employee and employee states that he mixed soap and sanitizer together. Educated employee and operator on proper chemical usage.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara (105F - hot holding) - rechecked 180F Per operator, marinara removed from cooler, reheated on stove to 165F and then placed in steam well. Operator placed back on stove, rechecked 180F. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Bleach and glass cleaner spray bottles stored hanging on liquor speed well. Operator removed. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Clam tags labeled with day dot sticker. Inspector unable to determine month, day and year of last clam sold. Educated operator on proper maintenance of clam tags.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not properly date marked. Operator uses day dot stickers. Advised operator to label tags with month, day and year after last clam is sold and then kept for 90 days.

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8440151

  • 08B-38-4:Basic - Food stored on floor. Shrimp/walk in cooler/corrective action taken /operator stored foods back on shelf. **Corrective Action Taken**
  • 25-05-4:Basic - Single-service articles improperly stored. Paper napkins on floor/storage area/corrective action taken/operator stored single serving items properly. **Corrective Action Taken**
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink/kitchen
  • 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.