FLAMINGO DINER
3259 SE FEDERAL HWY, Stuart FL 34997 · 772.324.8089
Last inspected Jul 16, 2026 · 10 visits since August 2023
SEP 24
JAN 25
SEP 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024030750 | May 6, 2024 | Jun 19, 2024 | $600 |
| 2--2023044480 | Aug 2, 2023 | Sep 5, 2023 | $800 |
| 2--2023014755 | Feb 27, 2023 | May 25, 2023 | $200 |
Inspection history
10 visits, newest first
Jul 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority1 Intermediate5 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Milk 53F-cold holding, cooked chicken 49F - cold holding, pancake batter 49F-cold holding, cooked broccoli 49-51F-cold holding, Cooked pasta-49-51F- cold holding, cut tomatoes 49-51F-cold holding, cooked peppers 47F- cold holding, cooked greens 47-50F-cold holding, heavy cream 46-49F- cold holding, cooked green beans 47-50F- cold holding, cooked potatoes 49-52F- cold holding, Gravy 47-50F- cold holding, sausage gravy 47-50F- cold holding, cooked rice 47-50F- cold holding, sliced cheese 46-49F- cold holding, shredded cheese 47-49F- cold holding, cut ham 47-49F- cold holding, cooked fish 47-49F- cold holding, cottage cheese 49-51F- cold holding, - food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale At cookline flip top cooler- diced ham 44F- cold holding, cooked mushrooms 45-46F- cold holding, shredded cheese 45-47F- cold holding, diced sausage 46-47F- cold holding, cut lettuce 46-47F- cold holding, hashbrowns 55F- cold holding, cream 47- 52F- cold holding, coleslaw 48-52F- cold holding, pancake batter 50F- cold holding, pooled eggs 50F- cold holding- food not prepared or portioned today food out of temperature for 2.5 hours - operator placed ice on food to quick chill.
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 dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed their hands.
Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline employee handled raw beef than proceeed to engage in food preparation and handle clean equipment without washing their hands- educated operator - employee washed their hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area- employee touched their face then engaged in food preparation without washing their hands- educated operator - employee washed their hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- raw/uncooked chicken tenders not commercially packaged - stored over cooked country fried steak- operator removed.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline counter - Raw shell eggs 78F-cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in cooler to quick chill.
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 walk in cooler- Milk 53F-cold holding, cooked chicken 49F - cold holding, pancake batter 49F-cold holding, cooked broccoli 49-51F-cold holding. Cooked pasta.-49-51F- cold holding, cut tomatoes49-51F-cold holding, cooked peppers 47F- cold holding, cooked greens47-50F-cold holding, heavy cream 46-49F- cold holding, cooked green beans 47-50F- cold holding, cooked potatoes 49-52F- cold holding, Gravy 47-50F- cold holding, sausage gravy 47-50F- cold holding, cooked rice 47-50F- cold holding, sliced cheese 46-49F- cold holding, shredded cheese 47-49F- cold holding, cut ham 47-49F- cold holding, cooked fish 47-49F- cold holding, cottage cheese 49-51F- cold holding, - food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fry station on top of the fryer- Cooked sausage 114F- hot holding-food out of temperature for 1 hour- operator placed to be reheated.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler by cookline - sliced tomatoes 55F at 9:40 to 55F at 10:40 ( cooling since 8:30), cut melon 53F at at 9:40 to 54F at 10:40( cooling since 8:30)- at current rate of cooling food will not reach to 41F within remaining time - operator placed ice on food to quick chill.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. At dry storage area- container of rice stored on the floor - operator moved of the floor,
Single-service articles improperly stored. At server station area- napkins stored on the floor - operator moved off the floor,
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter - cooked hash browns 74F- cold holding, - food not prepared portioned today- food out of temperature for 15 minutes as per operator- operator placed under time as a public health control for remaining time. At reach in cooler - sliced cheese 62F- cold holding- food out of temperature for 30 minutes- food stored above fill line - food not prepared or portioned today - operator placed in reach in cooler to quick chill.
Handwash sink used for purposes other than handwashing. At cookline handwash sink- employee dumped hot photos to water into handwash sink.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee came from outside then began handling clean dish ware without first washing hands. Reviewed hand washing with employee, employee washed hands and continued storing clean dish ware.
Employee cracked raw shell eggs changed glove then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Reviewed proper hand washing and glove usage. Employee washed hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food at Cookline
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline reach in drawer raw shell eggs stored above raw ground beef patties, operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mushrooms (54-62F - Cold Holding), observed stored over fill line, operator portioned and stored in reach in cooler to quick chill. Cooked potatoes (75F - Cold Holding) observed stored on shelf at Cookline under no temperature control. Operator decided to place on time as a public health control.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit in Cookline reach in cooler on the right side.
Handwash sink in prep area used to rinse tomato for preparation, reviewed handwashing sink usage.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed with operator, operator decided to use time as a public health control. Provided operator with form.
Ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen.
Cutting board has cut marks and is no longer cleanable at Cookline.
Employee with ineffective hair restraint while engaging in food preparation. Employee on Cookline with no hair restraint, operator provided.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Container of beef barley soup stored on ground in prep area, operator stored properly. Case of pancake mix stored on ground at Cookline next to fryer, operator stored properly.
Grease on the ground and pad around grease receptacle.
Interior of microwave has accumulation of grease/food debris.
Open dumpster lid.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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. At cook line, employee touched hat then proceeded to grab clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands.
Handwash sink used for purposes other than handwashing. At cook line, handwashing sink used for other purposes. Observed employee rinsing pork chops at designated hand wash sink. Advised operator hand wash sink is only to be used for hand washing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several foods cooked and stored over 24 hours with no date marking. Advised operator of proper date marking of foods heat treated and stored.
Food stored on floor. At cook line, oil stored on floor.
Sep 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw pork stored over flour tortillas. Advised operator of proper storage. Operator stored properly.
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 walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale. At cook line flip top cooler, cooked potatoes (56F - Cold Holding); hash browns (64F - Cold Holding); raw hamburgers (44F - Cold Holding); raw liver (45F - Cold Holding); sliced cheese (62F - Cold Holding) flip top cooler; Coleslaw (51F - Cold Holding); egg salad (51F - Cold Holding); waffle batter (51F - Cold Holding); sliced tomatoes (51F - Cold Holding); chicken salad (47F - Cold Holding); egg salad (53F - Cold Holding); diced ham (47F - Cold Holding); cooked spinach (47F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Operator placed items on ice for quick chill.
Sep 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority0 Intermediate6 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked shell eggs, then handled clean plate,touched ready to eat food without washing hands. Advised operator of proper handwashing. Employee washed hands.
Employee dried hands on clothes/apron/soiled towel after washing. At cook line, employee dried hands on wiping cloth then used wiping cloth to handle clean plate. Advised operator of proper handwashing.
Nonfood-grade bags used in direct contact with food. At cook line, corned beef stored in "Thank you" bags. Advised operator to remove items from bags.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw pork stored over flour tortillas. Advised operator of proper storage. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw pork stored over cooked rice. Operator stored correctly.
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 walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale. At cook line flip top cooler, cooked potatoes (56F - Cold Holding); hash browns (64F - Cold Holding); raw hamburgers (44F - Cold Holding); raw liver (45F - Cold Holding); sliced cheese (62F - Cold Holding) flip top cooler; Coleslaw (51F - Cold Holding); egg salad (51F - Cold Holding); waffle batter (51F - Cold Holding); sliced tomatoes (51F - Cold Holding); chicken salad (47F - Cold Holding); egg salad (53F - Cold Holding); diced ham (47F - Cold Holding); cooked spinach (47F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Operator placed items on ice for quick chill.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At expo line, ice bin not inverted. Operator stored properly.
Equipment and utensils not properly air-dried - wet nesting. At clean dish area, pots pans, bowls not stored properly, with water inside. Advised operator of proper storage. Operator stored properly.
Food not stored at least 6 inches off of the floor. At walk in freezer, food not stored 6 inches off the floor. Advised operator of proper storage.
Food stored on floor. At walk in cooler, cooked soup, cleaned, cut onions stored on floor. Advised operator of proper storage. At cook line, near reach in freezer, oil stored on floor. Advised operator of proper food storage.
Soiled dry wiping cloth in use. At cook line, cook using dry soiled wiping cloth to wipe plates.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At expo line, sanitizing bucket chlorine, 0 ppm. Advised operator of proper chlorine ppm. Operator changed bucket to chlorine 100ppm
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
Aug 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
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.
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.
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.
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.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.