FLANIGAN'S SEAFOOD BAR & GRILL
17185 PINES BLVD, Pembroke Pines FL 33027 · 954-499-8770
Last inspected Aug 8, 2026 · 13 visits since October 2023
MAY 25
JUN 25
DEC 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Presence of insects, rodents, or other pests. Observed presence of termite wings on multiple window sills in dining room area. Operator cleaned and sanitized during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025045085 | May 20, 2025 | Jun 25, 2025 | $200 |
Inspection history
13 visits, newest first
Aug 8, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 1)Expo station-; salsa (47F - Cold Holding); butter (47F - Cold Holding); sour cream (48F - Cold Holding) 2)grill station-; cut lettuce (46F - Cold Holding); pasta salad (45F - Cold Holding); sliced cheese (47F - Cold Holding) -2 cooling drawers; raw shrimps (49F - Cold Holding); salsa (47F - Cold Holding); raw chicken breast (48F - Cold Holding) -6 cooling drawers-; raw burger patties (48F - Cold Holding); raw rib eye (47F - Cold Holding); raw mahi (44F - Cold Holding). Per employee food held less than 4 hours, ice added to all time temperature control food for a quick chill. Per manager, AC from kitchen is not working..
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on kitchen area. Employee cleaned and sanitized
Bathroom facility not clean. From corridor to inside bathrooms, perceived a pungent smell. Women and Men.
Floor area(s) covered with standing water. Wet floor by large ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line- Cooking and serving utensils (110F). Employee removed and placed on hot water temperature (145F).
Feb 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves inside beverage walk in cooler.
Feb 9, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Presence of insects, rodents, or other pests. Observed presence of termite wings on multiple window sills in dining room area. Operator cleaned and sanitized during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance on back interior corner of ice machine. Employee cleaned and sanitized during inspection.
Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves inside beverage walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed buildup of ice around walk in freezer door.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Dishwasher area, below drain boards.
Ice scoop handle in contact with ice. Bar area, employee removed.
Jun 5, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. sour cream (48F - Cold Holding); whipped butter (52F - Cold Holding), per operator food held less than 4 hours, observed flip top without cover, and booth containers under low ice bath. Employee added ice for a quick chill.
Packaged food not labeled as specified by law. Bottle of cooking oil in cook line grill station-employee labeled.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. March-April-2025
Accumulation of dead or trapped birds, insects, rodents, or other pests. Observed one dead insect over chair in dining room.
Equipment and utensils not properly air-dried - wet nesting. Observed metallic and plastic containers used for food storage, stacked wet. Employee removed from piles.
Floor area(s) covered with standing water. Dishwasher area. Employee cleaned floor
May 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm)
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed a cooking oil box, placed back in shelf, changed gloves and continued working with customer order, grabbed clean tongs to pour a salad dressing sauce, using same gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves.
Presence of insects, rodents, or other pests. -one dead termite by window sill, next to seating table in dining room area. -multiple termite wings inside containers of saucer cups and lids, in dining room area. -multiple termite wings by wall in front dinning room tables, closed to main entrance. - multiple termite droppings behind wall of seating chairs. -multiple termite wings in window sill in front of dining table and chairs.
Employee personal food not properly identified and segregated from food to be served to the public. Lower cooler in cook line, employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bar area-employee snack, and drink next to customer plates. Employee removed.
Exterior door has a gap at the threshold that opens to the outside. Back entrance door, missing front bottom rubber protection
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Holder of ice cream scoops, employee turned in velocity
Insect control device installed over food preparation area. Expo station- device above clean pitchers of water.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Displayed food not properly protected from contamination. Walk in cooler- middle corridor mahi-mahi, already prep for baking stored outside of tray, exposed to contamination by employees passing by.
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. Butter, wash eggs and cooked baby ribs, per employee food on time, 3 hours ago, employee time label.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Clam/mussel/oyster tags not marked with last date served. Establishment sells clams
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chloride test strips for dishwasher -quaternary sanitizer strips for triple sink and sanitizer bucket. Observed testing strips expired on 2022.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided.
Floor area(s) covered with standing water. Bar area, below 3 compartments sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle inside container of grill mushrooms. Employee removed.
Single-service articles not stored inverted or protected from contamination. Forks not inverted in bar area, employee removed to be wash.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm). Employee made new solution, quaternary sanitizer at 200 ppm.
Jul 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.food not prepared or portioned today. -Sautéed station- lower cooler-; mix shrededd (47F - Cold Holding); clams in shell (64F - Cold Holding) Sautéed station- flip top; chicken breast (54F - Cold Holding); raw shrimps (51F - Cold Holding); portioned dolphin fish (54F - Cold Holding) -4 cooling drawers-; burger patties (46F - Cold Holding); salmon (47F - Cold Holding); dolphin fish (46F - Cold Holding); tuna (47F - Cold Holding) - Small sautéed station- drawers -; cooked spaghettis (46F - Cold Holding); house made tomatoes sauce (49F - Cold Holding); pesto sauce (48F - Cold Holding); (48F). Per manager food held less than 4 hours, ice added for a quick chill. Manager is contacting technician to verify all cold holding units in cook line have consistency of keeping food to 41F or below.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to,operator.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two Ice cream scoops on water temperature 80F,, employee removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Sautéed station- lower cooler, employee open bottle of water flavor drink. Manager removed
Water leaking from pipe and/or faucet/handle. Under hand wash sink, entrance of cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm)
Working containers of food removed from original container not identified by common name. Spray bottle containing cooking oil, at grill station in cook line, Employee placed a label.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station; cut lettuce (50F - Cold Holding); yellow sliced cheese (52F - Cold Holding), observed food stored above rim line, per manager food held less than 4 hours, employee removed food out of temperature and placed inside walk in cooler for a quick chill.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. macaroni and cheese (120F - Reheating ); chili (121F -Reheating), per manager food on process two hours ago, employee reheated immediately to (169F)
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.
Working containers of food removed from original container not identified by common name. Cook line spray bottle containing cooking oil, employee labeled.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), observed empty gallon of sanitizer, employee placed new gallon of sanitizer, chlorine at 50 ppm.
Clam/mussel/oyster tags not marked with last date served. Employee made date label for last tag
Equipment and utensils not properly air-dried - wet nesting. Piles of dinner plates stacked wet, Employee moved to allow air dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm.
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.