FLANIGAN'S
14301 W SUNRISE BLVD, Sunrise FL 33323 · 3057787041
Last inspected Jun 10, 2026 · 14 visits since August 2023
JAN 26
JAN 26
FEB 26
MAR 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026010715 | Dec 15, 2025 | May 19, 2026 | $400 |
| 2--2025063524 | Jul 31, 2025 | Nov 3, 2025 | $200 |
| 2--2016011635 | Feb 29, 2016 | Mar 24, 2016 | $200 |
Inspection history
14 visits, newest first
Jun 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment and utensils not properly air-dried - wet nesting. Cleaned containers on shelf above triple sink. Manager removed during inspection.
Mar 26, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl with no handle used to dispense flour. Removed during inspection.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Containers on shelf aboveboard triple sink. Removed washed and dried during inspection.
Working containers of flour removed from original container not identified by common name. Labeled during inspection.
Feb 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
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.
Floor area of beer walk in cooler covered with standing water on the left side next to entrance door.. Cleaned during inspection.
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.
Jan 28, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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.
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
Equipment and utensils not properly air-dried - wet nesting. Containers on shelf above prep table back of main kitchen.
Jan 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
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
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.
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.
Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers on shelf under prep table in secondary prep station. Removed during inspection.
Floor area(s) covered with standing water. Beer walk in cooler floor.
Floor soiled/has accumulation of debris. Beer walk in cooler soiled. Cleaned during inspection.
No handwashing sign provided at a hand sink used by food employees. Next to Stove on kitchen.Replaced during inspection.
Dec 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
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.
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.
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.
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.
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.
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.
Handwash sink not accessible for employee use at all times. Hand washing process sink blocked by buckets.
Cloth used as a food-contact surface. Cloth left on baked potatoes on speed rack in the back of kitchen. Operator moved.
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.
Floor area(s) covered with standing water. Standing water on floor near cookline.
Floor soiled/has accumulation of debris. Near cookline floors soiled with food debris
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on food and not in wiping cloth bucket.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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.
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.
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.
Handwash sink not accessible for employee use at all times. At side bar area- handwash sink blocked by three compartment sink- operator removed.
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.
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.
Jan 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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.
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.
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.
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.
Stored food not covered. Observed ice cream stored uncovered in chest freezer next to kitchen. Employee covered ice cream.
Oct 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
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
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
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.
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.
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.
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by drink dispenser. PIC removed and stored appropriately.
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.
Stored food not covered. Observed bucket of ice cream stored uncovered in ice cream chest freezer. PIC covered.
Feb 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
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.
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.
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.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense sticker breading. PIC removed.
Equipment and utensils not properly air-dried - wet nesting. Observed clean metal and plastic containers wet nesting on shelf in dish washing area.
Aug 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
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
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observe bucket inside the hand washing at the bar area. Operator removed.
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.
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.