FLANIGAN'S #19
2505 N UNIVERSITY DR, Hollywood FL 33024 · 954 964 3793
Last inspected Aug 17, 2026 · 6 visits since March 2024
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold unit # 3, at end of cook line, Blue Cheese Crumbles (49F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to cooler on cook line and held for approximately 40 minutes. Ice was placed on food to quick chill.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold unit # 3, at end of cook line, Blue Cheese Crumbles (49F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to cooler on cook line and held for approximately 40 minutes. Ice was placed on food to quick chill.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths chlorine sanitizer, stored in buckets at 0 ppm. Corrected to Quaternary sanitizer at 200 ppm.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Glass cooler at 11:45am portioned coleslaw 45F ambient cooling for 1 hour to 45F at 12:00pm. At this rate proper ambient cooling to 41F will not occur. Operator put food in freezer to quick chill
Spray bottle containing toxic substance not labeled. Bottle of degreaser unlabeled at dish area. Operator labeled
Cutting board has cut marks and is no longer cleanable. Hot rail cutting board contains cut marks
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open employee drinks in glass desert cooler next to sellable items.operator properly separated drinks
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Toxic substance/chemical improperly stored. Sanitizer bucket at left end of cookline line on shelf with clean plates. Employee moved bucket away from plates.
Food-contact surface soiled with food debris, mold-like substance or slime. Two soda gun nozzles at bar have mold like buildup. Employee removed both and cleaned.
Waste line missing at soda gun holster. Two soda gun waste lines popped off holders at bar. Manager replaced lines.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of spice in back prep area. Employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back prep area, covered employee beverages on shelves next to single service good bags and dry spices. Employees moved beverages.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water at right end of cook line. Employee moved water to stove top to heat and hold above 135F.
Opened employee beverage container in a cold holding unit with food to be served to customers. In server glassfront cooler, multiple beverages on top shelf above public foods. Manager moved drinks to designated bottom shelf for employee foods.
Working containers of food removed from original container not identified by common name. Spray bottles of oil in back prep area not labeled. Employee labeled.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing wristbands. Employee removed.
Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil at cookline grill not labeled. Manager labeled.
Nothing was found. The inspector recorded no violations at all.
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.