DirtyFLRestaurant Inspection Data

FLANIGAN'S

Based on 12 health inspections, FLANIGAN'S in SUNRISE has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 12 reports on file

14301 West Sunrise Boulevard
Sunrise, Florida, 33323
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 12 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13626075

Met Inspection Standards

1 high, 2 basic

  • 36-22-4:Basic - Floor area of beer walk in cooler covered with standing water on the left side next to entrance door.. Cleaned during inspection. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket during inspection. Corrected On-Site
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee failed to apply soap while washing hands and proceeded to continue to initiate task working with foods. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

1/28/2026· 1mo ago

Visit ID: 13620278

Met Inspection Standards

2 high, 1 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf above prep table back of main kitchen. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored behind container of egg wash used for both chicken and shrimps. Manager stored correctly during inspection. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front of Flat top- Cooked onions (110-115F - Hot Holding). Per Manager food item in unit less than 2 hours. Chef reheated **Corrective Action Taken**

1/20/2026· 1mo ago

Visit ID: 13614006

Met Inspection Standards

2 high, 6 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged Raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager removed thawed raw tuna from ROP packages during inspection. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on shelf under prep table in secondary prep station. Removed during inspection. **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Beer walk in cooler floor.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Beer walk in cooler soiled. Cleaned during inspection. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to Stove on kitchen.Replaced during inspection. Corrected On-Site
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked Chicken Breast (138F - Cooking) Temperature taking right when removed from flat top- Chef placed back on flat top to cook to 165. Rechecked to 170 Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves after using personal phone. put on hairnet. He then proceeded to grab a clean plate without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

12/15/2025· 2mo ago

Visit ID: 13479388

Follow-up Inspection Required

5 high, 2 int, 5 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth left on baked potatoes on speed rack in the back of kitchen. Operator moved. 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. Employee bags stored next to and over condiments. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor near cookline. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Near cookline floors soiled with food debris Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on food and not in wiping cloth bucket. Warning
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Dispenser hose for triple sink submerged within fluid without air gap. Warning
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands for a total of 4 seconds during hand washing process. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line reach in cooler, butter (52F - Cold holding); sour cream (52F - Cold holding). Per operator not prepared or portioned today. Per operator stored in cooler overnight. Operator discarded. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front line reach in cooler, butter (52F - Cold holding); sour cream (52F - Cold holding). Per operator not prepared or portioned today. Per operator stored in cooler overnight. Operator discarded. See stop sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the kitchen at the front line, baked potato (122F-132F - Hot Holding). Per operator placed 1 hour prior to taking temp. Per operator not out of temp for more than 4 hours. Per operator prepared and portioned today. Operator reheated to 187F. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In the reach in cooler next to cook line, cheese cake placed at 2:40pm (47F at 3:40pm - Cooling from ambient)( 2nd temp 47F at 4:40pm). Item was covered in reach in cooler causing the lack of cooling surface area. At current rate of cooling item will not cool down properly. Operator placed in walk in cooler to quick chill. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing process sink blocked by buckets. Repeat Violation Admin Complaint

8/1/2025· 7mo ago

Visit ID: 13479162

Met Inspection Standards
  • N/A:No Violations Were Observed

7/31/2025· 7mo ago

Visit ID: 10907909

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water in prep table- operator removed. Corrected On-Site Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At back prep are- knives stored in between prep counter and wall- operator removed. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found At expo / server station area- approximately 4 small flying insect landing in walls and single service cups. At back prep kitchen/ dishwashing area - approximately 2 small flying insects landing on walls and clean storage containers. At side bar area- approximately 2 small flying insects landing on bar counter and on wall. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler near expo station - Milk 50F- cold holding- food not prepared or portioned today - food out of temperature for 3 hours- operator discarded. At reach in cooler at cookline- sliced cheese 50F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in Walk in freezer to quick chill. **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. At prep area - on speed rack - Red sauce 91F at 2:20 to 3:00 91F ( cooling since 1:30)-at current rate of cooling food will not reach to 70F within remaining time- operator moved to walls in freezer to quick chill. Corrected On-Site Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At side bar area- handwash sink blocked by three compartment sink- operator removed. Corrected On-Site Warning

1/29/2025· 1y 1mo ago

2 high, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee food item stored with restaurant food items in reach in cooler in wait area. PIC removed and stored appropriately.
  • 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. Observed: Scoop handle not stored above flour in prep table in prep area. Spoon handle not stored above cheese. PIC removed scoop handle. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed ice cream stored uncovered in chest freezer next to kitchen. Employee covered ice cream. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler across from cook line, pico (46F - Cold Holding); shrimp (42-47F - Cold Holding). Per operator, items were not prepared or portioned today. Items placed in walk-in cooler to rapid cool. **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. Observed in steam table next to kitchen, chili (131-146F - Hot Holding). Employee reheated item to 181F. Corrected On-Site

10/22/2024· 1y 4mo ago

  • N/A:No Violations Were Observed

10/21/2024· 1y 4mo ago

4 high, 2 int, 2 basic

  • 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. Observed ice scoop handle not stored above ice in bar. PIC removed and stored appropriately. Corrected On-Site Warning
  • 08B-12-5:Basic - Stored food not covered. Observed bucket of ice cream stored uncovered in ice cream chest freezer. PIC covered. Warning
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Observed bottle of beverage stored in ice used to serve drink in bar. See stop sale Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Food stored in ice used for drinks. See stop sale. Observed bottle of beverage stored in ice used to serve drink in bar. See stop sale Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed - Caesar salad dressing (47F - Cold Holding); butter (47F - Cold Holding); sour cream (47F - Cold Holding). Observed in reach in cooler in expo line. Per operator, items were not prepared or portioned to day. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - shrimp (54F - Cold Holding across from cook line. Per operator, item has been out of temperature for approximately 45mins. Ice bags placed on shrimp to rapid cool. - ribs (51-56F - Cold Holding, on top of cooler below lettuce cooler/despenser. Per operator item has been out of temperature for approximately 30mins. Ribs placed in cooler to cool down. - Caesar salad dressing (47F - Cold Holding); butter (47F - Cold Holding); sour cream (47F - Cold Holding). Observed in reach in cooler in expo line. Per operator, items were not prepared or portioned to day. See stop sale. **Corrective Action Taken** **Corrective Action Taken** Repeat Violation Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed crab salad (47F @ 12:18- Cooling since 8:49). Item was being cooled in deep covered pans in walk-in cooler. Employee placed salad in freezer to rapid cool. Second temperature 41F. Observed lettuce and tomato salad (47F at 12:15- Cooling since 10:39). Item was being cooked in deep pans in walk-in cooler. PIC placed lettuce in cooler to rapid cool. Second temperature 39F. Corrected On-Site Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by drink dispenser. PIC removed and stored appropriately. Corrected On-Site Warning

2/23/2024· 2y ago

Visit ID: 8618207

Met Inspection Standards
  • N/A:No Violations Were Observed

2/22/2024· 2y ago

Visit ID: 8379997

Follow-up Inspection Required

3 high, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense sticker breading. PIC removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean metal and plastic containers wet nesting on shelf in dish washing area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - Walk-in cooler Observed salad (49-51F at 1:05 - Cooling since 8:38), observed pico (49F at 1:10- cooling since 8:38F. Item did not make it to 41F within four hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw dolphin fingers (43-47F - Cold Holding); raw shrimp (43-45F - Cold Holding); pico (43-45F - Cold Holding. Per operator, items were not prepared or portioned today. Items have been out of temperature for approximately 45mins. Operator placed ice bags on items to rapid cool and brought pico to walk-in cooler to rapid cool. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. - Walk-in cooler Observed salad (49-51F at 1:05 - Cooling since 8:38), observed pico (49F at 1:10- cooling since 8:38F. Item did not make it to 41F within four hours. See stop sale. Warning

8/24/2023· 2y 6mo ago

Visit ID: 8482072

Met Inspection Standards

2 high, 2 int, 1 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch at the cook line, preparing food. Educated operator, employee removed watch. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line touch phone, proceeded to prepare food, no hand washed. Educated operator, employee washed hands. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- raw beef 45-47F- cold holding, raw salmon 45-47F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in ice bath to quick chill
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observe bucket inside the hand washing at the bar area. Operator removed. Corrected On-Site