DirtyFLRestaurant Inspection Data

FLANIGANS WELLINGTON

Ring Road
Florida, 33447
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/9/2025

Inspection #: Visit ID: 10835515

  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line: cooked chicken breast(132F - Cooking) As per chef cooking complete and placed in hot holding drawers. Operator removed and reheated to 167F. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch hair then touched clean lid of pans in reach in cooler; no glove change; no hand wash. Chef washed hands. Corrected On-Site
  • 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. Observed chef touch shirt then touched clean lid of pans in reach in cooler; no glove change; no hand wash. Chef washed hands. Corrected On-Site
  • 35A-02-7:High Priority - Live, small flying insects found. 1 fly at cook line landing on fryer basket. Operator killed and placed fryer basket in dishwashing area to be cleaned and sanitized. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed chicken breast not fully cooked to 165F minimum placed in hot holding drawers on top of fully cooked chicken quarters. Operator removed cooked chicken breasts and chicken quarters and reheated to 167F. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At four door reach in cooler near fryer area: garlic butter (60F at 10:50am; 59F at 11:20am- Ambient Cooling) As per operator and label cooling since approximately 20 mins. At current rate of cooling, garlic butter will not cool to 41F in 4 hours total. Item stored in large quantity and sitting on top of ice. Advised operator to quick chill.
  • 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. 1 employee food safety training expired. Repeat Violation

Inspection Date: 2/20/2025

Inspection #: Visit ID: 10720252

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee retrieve gloves from ground then put gloves on to retrieve mozzarella sticks; no hand wash. Employee washed hands then put gloves on. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wipe hands with gloves on apron then handled clean pan with fries and clean knife; no glove change. Employee washed hands and changed gloves.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 1 month. Emailed to operator.
  • 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. Repeat Violation

Inspection Date: 11/15/2024

Inspection #: Visit ID: 10719806

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. Repeat Violation - From follow-up inspection 2024-11-15: Same. **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-15: Same. **Time Extended**

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8733123

  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shelled eggs then handled box of salt and plastic wrapped tomatoes; no hand wash. Employee washed hands. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub nose then handled clean plastic wrap to wrap tomatoes; no hand wash. Employee washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw beef burger stored over cooked chicken splits. Operator stored properly. Corrected On-Site
  • 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 make table unit across from grill: shredded cheese (44F - Cold Holding); raw chicken (49F - Cold Holding); pasta salad (48F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table unit across from grill: shredded cheese (44F - Cold Holding); raw chicken (49F - Cold Holding); pasta salad (48F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. sliced cheese (50F - Cold Holding) As per operator, transferred from walk in cooler to make table unit 1 hour prior; Not prepped or portioned today. Employee placed ice pack on cheese.
  • 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. Par cooked wings in drawers along cook line. Chef time marked. Corrected On-Site
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: chilli (143F at 10:45am - Reheating) As per chef, reheated on stove top 10 mins prior, process was finished and item was transferred to steam table. Item was not reheated to 165F in 2 hours. Chef reheated to 172F on stove top. 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. At steam table: marinara (129F - Hot Holding) As per chef, reheated less than 2 hours prior on stove top. Operator reheated on stove top to 166F. Corrected On-Site Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Repeat Violation
  • 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 counter: cut tomato (59F at 10:55am; 58F at 11:25am- Cooling) As per operator and label, cooling since 10:50am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Employee placed in ice bath to quick chill. **Corrective Action Taken**
  • 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: 3/7/2024

Inspection #: Visit ID: 8354627

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal employee drinks around and above prep table and single serving utensils. Operator removed. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 can of Marinara sauce.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line observed employee wiping her hands on her uniform pants and then put on gloves and handled clean equipment without washing hands. Operator corrected employee who then washed hands and put on new gloves. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler case of raw chicken stored over raw beef, operator repositioned chicken to proper storage shelf below beef. 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. On expo window container with fried onions (90F - hot holding). Per operator product stored for 30 minutes. Operator decided to use time control for this product Corrected On-Site
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. Some tags with no date
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At walk in cooler container of milk with no date marking, operator stated that milk was held more than 24 hours. Operator date marked. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At kitchen hand washing sink container stored in hand washing sink, operator removed. Corrected On-Site

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8499685

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee handling food at expo line ( putting food on plates ) without any hair restraint for loose head hair. He put on hat. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water with ice in three compartment sink. Still partially frozen . Manager turned on the water. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook placed raw hamburgers on grill with gloved hands then changed new gloves without washing hands. Explained and he properly washed hands. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over open box of raw shrimps in walk in freezer, raw beef over raw pork in walk in cooler. Manager rearranged both. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white American cheese 48 top part 41 at the bottom ( over stocked ) pico 46, as per manager not prepared or portioned today . As per manager moved from walk in cooler to reach in cooler 2 hours ago. Manager moved both to walk in cooler to cool quickly **Corrective Action Taken** Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on splitters at mop sink and dishwasher area