FLANIGAN'S SEAFOOD BAR & GRILL #40
5450 N SR 7, Fort Lauderdale FL 33319 · 954.733.0500
Last inspected Jun 18, 2026 · 13 visits since July 2023
SEP 24
JUN 25
AUG 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insects in kitchen area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Observed in low by cooler, employee beverage stored amongst food for the customers. Manager discarded during the inspection. 2. At wait station, Employee beverage in cooler with clean glasses for the customers. Manager removed and stored in designated area for employee drinks.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At wait station bucket reading 0 ppm quaternary solution. Operator remade to 200 ppm quaternary during the inspection.
Nov 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touched raw chicken then dump fries into the fryer without washing hands. Educated employee on proper hand washing procedures. Employee washed hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked ribs. Manager moved raw steak to walk in freezer and separated correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler- Raw chicken breast (45F - Cold Holding);Raw chicken wings (45F-Cold Holding); Rib rolls (45F - Cold Holding); Pasta salad (46F - Cold Holding). Per operator items were not prepared or portioned today. Item was left In cooler over night exceeding 6 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler- Raw chicken breast (45F - Cold Holding);Raw chicken wings (45F-Cold Holding); Rib rolls (45F - Cold Holding); Pasta salad (46F - Cold Holding). Per operator items were not prepared or portioned today. Item was left In cooler over night exceeding 6 hours. See stop sale.
Aug 27, 2025Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in kitchen, chili (110F - hot holding); lemon pepper sauce (89F - Hot Holding)
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On expo line at flip top cooler, standing water 1120°F with in use scoop. Operator turned up heat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, shelves with plates soiled with food debris and dust.
Jun 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 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. Chlorine 0 Ppm operator replaced sanitizer rechecked 0 Ppm
Equipment and utensils not properly air-dried - wet nesting. Hotel pans on clean dish rack
Food stored on floor. Observed plastic container of whirl stored on kitchen floor
In-use tongs stored on equipment door handle between uses. Oven door handle. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 86F on cook line operator discarded
Roast reheated for hot holding not held at minimum required cook/reheat temperature for length of time specified in cooking chart before hot holding. Observed whole prime rib 119F-125F. Operator increased heat in alto sham
Sep 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
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. 1) walk in cooler; cooked ribs (50F - Cold Holding); marinara sauce (50F); milk (47F - Cold Holding); heavy cream (49F - Cold Holding). Per operator in unit more than 4 hours, not portioned or prepared today. Observed walk in cooler not holding foods in proper. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) walk in cooler; cooked ribs (50F - Cold Holding); marinara sauce (50F); milk (47F - Cold Holding); heavy cream (49F - Cold Holding). Per operator in unit more than 4 hours, not portioned or prepared today. Observed walk in cooler not holding foods in proper. See stop sale.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler
Aug 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans on shelf wet nesting in dishwasher area
Aug 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At wait station
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insects in kitchen area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed linguine (45-48F - Cold Holding) sliced cheese (55F - Cold Holding); sliced tomato (48F - Cold Holding) per employee held out of temperature less than three hours not portion or prep today. Employee placed bag of ice to cool. Repeat ViolationAdmin Complaint**
Spray bottle containing toxic sanitizer substance not labeled.in dishwashing area
Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans on shelf wet nesting in dishwasher area
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. No water running on dipping well in wait station
Old labels stuck to food containers after cleaning.
Dec 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded iceberg (73F - Cold Holding) sitting on cook table at room temperature. Per operator held less than one hour. Operator placed in cooler. Observed egg wash batter (54F - Cold Holding) sitting on top of ice. Per operator held since 11:00. Operator voluntary discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed wings (124F - Hot Holding) in steam table. Per operator less than one hour. Employee drop in fryer to reheat.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jacket and purse next to soda syrup boxes and clean cups. Operator removed
Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans on dishwasher shelves
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 contact with flour. Operator removed
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in dessert cooler. Operator removed
Jul 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - small flip top - cooked pasta (44F); raw chicken (45-48F); cheese (45-48F). Per operator items were placed in unit approximately 3 hours ago. No items prepped or portioned today. Cookline - large flip top- cut lettuce (48F); cut tomatoes (48F). Items were prepped approximately 4 hours ago, held in walk in cooler and placed in flip top 3 hours ago. Cookline - drawers - fish (33-47F); chicken (41-47F). Observed items in front areas of drawers at higher temperatures. Advised operator to refrain from using units until such time all TCS items are maintained at 41F and below. Operator moved items from flip tops to walk in to quick chill. Ice bags placed on items in drawers.
Clam/mussel/oyster tags not marked with last date served.
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.
Buildup of food debris/soil residue on cookline equipment door handles and gaskets.
Equipment and utensils not properly air-dried - wet nesting.
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.