FLANIGAN'S SEAFOOD BAR & GRILL
2721 BIRD AVE, Coconut Grove FL 33133 · (305)445-2132
Last inspected Jun 29, 2026 · 15 visits since July 2023
JUL 25
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JUN 26
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5 inspections, climbing. The current grade is the best on record.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken wings at the cook line time marked at 10:25 AM at 80 F. Also observed Observed chicken breast and chicken wings held using time as a public health control with an expired time at 10:25.AM.
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Inspection history
15 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at main cook line soiled with food debris. Operator cleaned during inspection.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed at rear cook line tray lids stored on floor. Operator removed.
Floor soiled/has accumulation of debris. Observed soiled throughout kitchen.
Unclean building components, attachments or fixtures. Observed cook line hood filters soiled with grease build up.
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at kitchen walk in freezer boxes of Philly beef steaks and salmon stored over boxes or fries, mozzarella sticks and corn dogs. Operator began to remove items to store correctly.
Beverage tubing/cold plate not separated from stored ice. Observed for ice bin at bar area.
Floor area(s) covered with standing water. Observed throughout kitchen.
Standing water in bottom of reach-in-cooler. Observed at corner cook line area reach in cooler.
Stored food not covered. Observed at cook line reach in cooler containers of cooked ribs, raw chicken, mozzarella sticks and other food items stored uncovered.
Aug 29, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
Spray bottle containing toxic substance not labeled. Observed in warewash area.
Accumulation of debris on exterior of warewashing machine. Observed on top.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents with dust accumulation throughout establishment.
Aug 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Beverage tubing/cold plate not separated from stored ice. Observed for ice bin at bar area.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area.
Aug 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line low boy reach in cooler drawers, raw mahi mahi (51F - Cold Holding); tilapia (51F - Cold Holding); raw salmon (55F - Cold Holding); raw chicken (51F - Cold Holding); as per operator less than 3 hours from walk in cooler. Operator removed items and placed in walk in cooler to cool. Observed at walk in cooler entrance mahi mahi (47F - Cold Holding). As per operator less than 45 minutes from prep/ cookline restock.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cook line prep table/ cutting board soiled with food debris.
Beverage tubing/cold plate not separated from stored ice. Observed for ice bin at bar area.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles and pulleys soiled with food debris.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Floor soiled/has accumulation of debris. Observed floors at kitchen throughout soiled.
Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Operator removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed stove to/ grill soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled throughout.
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 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. Observed Dishwasher (Chlorine 0ppm); Operator primed machine still no sanitizer. Operator set up triple sink until dish machine is repaired.
Beverage tubing/cold plate not separated from stored ice. Observed for ice bin at bar area.
Equipment in poor repair. Observed reach in cooler gaskets torn
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the walk in cooler.
Floor area(s) covered with standing water. Observed at bar area.
Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Operator removed.
Jul 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority0 Intermediate9 Basic
Show 10 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. Observed Dishwasher (Chlorine 0ppm); Operator primed machine still no sanitizer. Operator set up triple sink until dish machine is repaired.
Beverage tubing/cold plate not separated from stored ice. Observed for ice bin at bar area.
Equipment in poor repair. Observed reach in cooler gaskets torn
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the walk in cooler.
Floor area(s) covered with standing water. Observed at bar area.
Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area.
In-use tongs stored on equipment door handle between uses. Observed at cook line. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in a container of bacon bites at salad station. Operator removed.
Old labels stuck to food containers after cleaning. Observed old label from 7/29/25 on a new batch of Cole slaw at waiter station reach in cooler. Operator removed and placed new label.
Water leaking from pipe and/or faucet/handle. Observed water leaking at hand wash sink at cook line. Observed water leaking from triple sink at bar area.
Mar 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Equipment in poor repair. Observed reach in cooler gaskets torn by the salad area.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the walk in cooler.
Floor area(s) covered with standing water. Observed all over the kitchen area. Coming from the dishwasher area.
Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler door gaskets soiled throughout the establishment.
Mar 20, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority1 Intermediate12 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed beard guard and then failed to wash hands before putting on gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched her cell phone and then grabbed the food to handle it to the tables. Manager asked her to wash her hands. Employee washed her hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken wings at the cook line time marked at 10:25 AM at 80 F. Also observed Observed chicken breast and chicken wings held using time as a public health control with an expired time at 10:25.AM.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed chicken wings at the cook line time marked at 10:25 AM using time as a public health control.
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. See stop sale. Observed chicken breast at the front line using time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potatoes (122 F - Hot Holding)at the steam table. As per manager for less than 30 minutes. Employee placed the potatoes at the salamander heated to increase the temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda dispensing nozzles soiled at the bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored above preparation table. Manager discarded it.
Employee with no beard guard/restraint while engaging in food preparation. Employee 2 employees working in the cook line area.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees working in the cook line area.
Equipment in poor repair. Observed reach in cooler gaskets torn by the salad area.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door by the walk in cooler.
Floor area(s) covered with standing water. Observed all over the kitchen area. Coming from the dishwasher area.
Floors not constructed to be easily cleanable. Observed floor tiles missing grout throughout the kitchen area.
In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between the wall and the 3 compartment sink. Employee removed them.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 32°F next to the salad at the front line. Employee discarded the water.
In-use wet wiping cloth/towel used under cutting board. Observed at the preparation table. Employee removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler door gaskets soiled throughout the establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wiping clothes stored on preparation table. Employee removed them.
Mar 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler 14 bins of cooked ribs (46F - Cooling). As per label on bins from night before around 8:40pm-12:30am.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at rear side area cook line, spatula stored in water with excess food/grease residue. Employee change water and container.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at cook line employee drink from cup with gloves, then proceed to prep next order without changing gloves. Coached manager on proper glove use procedures. Manager coached employees at cook line to wash hands and change gloves after eating/drinking at cook line.
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 at cook line reach in cooler cooked ribs (48F - Cold Holding); as per operator for about 1 hour from walk in cooler. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler 14 bins of cooked ribs (46F - Cooling). As per label on bins from night before around 8:40pm-12:30am. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler about 24 metal containers of prepped raw ribs (48F - Cooling). As per label from night before between 8:39pm-12:30am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler cooked ribs (48F - Cold Holding); as per operator for about 1 hour from walk in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler about 24 metal containers of prepped raw ribs (48F - Cooling). As per label from night before between 8:39pm-12:30am.
Beverage tubing/cold plate not separated from stored ice. Observed for ice bin at bar area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees at cook line place drinks onto prep table cutting board when done drinking to continue prepping food items. Coached manager on possible contamination risks. Manager advised employees to place personal drinks onto upper shelf and clean/ sanitize cook line cutting boards.
Floor area(s) covered with standing water. Observed at produce walk in cooler throughout.
Dec 6, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at griddle cook line area prep cooler, scampi butter (51F - Cold Holding); Alfredo sauce (50F - Cold Holding). As per cook for about 1 hour. Cook removed and replaced with new containers from walk in cooler.
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. See stop sale. Observed no time mark labeled on melted butter container. As per cook for about 1.5 hours. Cook began to place time mark.
Clam/mussel/oyster tags not marked with last date served. Observed for some clam tags with not last use date.
Beverage tubing/cold plate not separated from stored ice. Observed at bar ice bins.
Employee with no beard guard/restraint while engaging in food preparation. Observed several employees engaged in food preparation with no beard guard.
Floor area(s) covered with standing water. Observed at ware washing and walk in cooler areas.
Oct 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep cooler egg wash (51F - Cold Holding); as per cook for 2 hours. Cook removed to place in walk in cooler to rapid cool.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Dishwasher (Chlorine 200+ppm). Operator contacted Ecolab to repair sanitizer concentration.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Bar Sanitizer Bucket (Quaternary 400ppm). Operator diluted and retested to 200ppm.
Clam/mussel/oyster tags not marked with last date served. Observed for some clam tags with not last use date.
Beverage tubing/cold plate not separated from stored ice. Observed at bar ice bins.
Clean utensils or equipment stored in dirty drawer or rack. Observed pots and storage pans stored on wet soiled shelf next to walk in cooler entrance.
Floor area(s) covered with standing water. Observed at ware washing and walk in cooler areas.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets at cook line soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed throughout kitchen.
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Beverage tubing/cold plate not separated from stored ice. Observed at bar area ice bins, beverage tubing in direct contact with ice in bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority7 Intermediate5 Basic
Show 17 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee plate food to serve, then proceeded to wipe gloved hands on soiled apron to clean off food debris and proceeded to plate other foods. Coached employee on proper glove usage. Employee washed and changed gloves.
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 at rear of kitchen reach in cooler, steak soup (61F - Cold Holding). As per Chef more than 4 hours. Chef removed container to discard. Observed at cook line partial cooked hamburger patties (96F - Hot Holding) partial cooked chicken wings(148F - Hot Holding). As per Chef burger is partially cooked to 112F and held at cook line in a container until ordered. Chicken wings are partially cooked to 72F and hot held in hot box drawer at 148F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rear of kitchen reach in cooler, steak soup (61F - Cold Holding). As per Chef more than 4 hours. Chef removed container to discard. Observed at cook line prep cooler cooked ribs (48F - Cold Holding); egg wash (51F - Cold Holding); pico de gallo (52F - Cold Holding). As per Chef for less than 3 hours. Chef placed items into reach in freezer to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grill partial cooked hamburger patties (96F - Hot Holding). As per cook burger was partially cooked to 112F less than 30 minutes ago and hot held at cookline until ordered. Cook placed patties onto grill to cook to 165F.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed no non-continuous cooking without monitoring and documenting procedures for chicken wings and hamburger patties.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed no non-continuous cooking procedures for chicken wings and hamburger patties.
Handwash sink used for purposes other than handwashing. Observed hand wash sink next to dish washing area used as dump sink for ice.
Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine not dispensing chlorine sanitizer. Employee set up three compartment sink for dish washing.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions. Observed no non-continuous cooking corrective action procedures for chicken wings and hamburger patties.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed no non-continuous cooking provisions for identifying chicken wings and hamburger patties.
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Observed no non-continuous cooking monitoring procedures for chicken wings and hamburger patties.
Beverage tubing/cold plate not separated from stored ice. Observed at bar area ice bins, beverage tubing in direct contact with ice in bin.
Floor area(s) covered with standing water. Observed at dish washing area.
Floor soiled/has accumulation of debris. Observed through out kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen reach in coolers.
Jul 10, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed eggs wash (55 F - Cold Holding); pico de gallo (50 F - Cold Holding) at reach in cooler located in front of fryers preparation area. Operator moved the products to the walk in freezer for rapid cooling.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Handwash sink not accessible for employee use at all times. Observed a hand wash sink blocked by garbage can at kitchen area. Operator moved the garbage can.
Bowl or other container with no handle used to dispense food. Observed a little cup without handle inside of egg wash. Manager removed the little cup.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a open container with employee beverage on preparation table. Manager discarded the container.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water outside walk in cooler.
In-use utensil not used with moist food stored in running water.
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.