FLANIGAN'S SEAFOOD BAR & GRILL
45 S FEDERAL HWY, Boca Raton FL 33432 · 561.395.4699
Last inspected Mar 19, 2026 · 10 visits since August 2023
JAN 25
MAR 25
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs walk in cooler Removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025078104 | Sep 19, 2025 | Nov 20, 2025 | $600 |
| 2--2025031695 | Mar 6, 2025 | May 8, 2025 | $800 |
| 2--2024047444 | Jul 17, 2024 | Sep 6, 2024 | $400 |
Inspection history
10 visits, newest first
Mar 19, 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
Cleaned and sanitized equipment or utensils not properly stored. Observed cleaned tongs hanging on unclean gas lines along wall in kitchen. Operator removed and recleaned utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.
Sep 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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. No time mark for cooked mushrooms. Per operator, out of temperature for approximately 15 minutes. Operator placed time stamp for remaining 3.75 hors.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Rust stains on interior side wall of ice machine.
Single-service articles improperly stored. Plastic Cups stored on floor in shed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Operator replaced with new quaternary sanitizer @ 400ppm.
Apr 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returned to kitchen, put gloves on, and handled food equipment without washing hands first
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over cooked ribs on cook line Removed
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 Pico top bane Marie cheese top bane Marie Salads in bottom cooler Half chicken breasts steam table All on TPHC Time marked. Discussed proper time marking procedures with operator
Cutting board has cut marks and is no longer cleanable. On cook line
Standing water in bottom of reach-in-cooler. Server alley cooler
Mar 6, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handing unclean dishes then put away clean dishes without washing hands
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. cut lettuce with egg sliced tomatoes (49F - Cooling); diced tomatoes (48F - Cooling); in bane Marie in kitchen. Prepared over four hours ago. Food did not cool to 41F within four hours. Discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese slices (44F - Cold Holding) on cook line. Over stocked. not prepped or portioned today. Out less than four hours. Removed top layer and put into bottom reach in cooler. shrimp (46F - Cold Holding); in bottom of bane Marie in kitchen. In unit less than Four hours. Not prepped or portioned today. Placed in another 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 Burgers on cook line. time marked
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce with egg sliced tomatoes (49F - Cooling); diced tomatoes (48F - Cooling); in bane Marie in kitchen. Prepared over four hours ago. Food did not cool to 41F within four hours. Discarded.
Employee washed hands in a sink other than an approved handwash sink. Dishwasher rinsing hands in quaternary solution in bin at triple sink
Spray bottle containing toxic substance not labeled. At service station
Cutting board has cut marks and is no longer cleanable.On cook line
Floor soiled/has accumulation of debris. Floor mats on cook line
Working containers of food removed from original container not identified by common name. Flour bin at prep area outside office
Jan 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding);in drawer under cook line. Not prepped or portioned today. Not unit over four hours. Priority: High Priority
Observed: 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. Par cooked chicken wings in steam table Marked Priority: High Priority
Observed: Handwash sink used for purposes other than handwashing. Chef filling bottle in hand sink at cook line Priority: Intermediate
Observed: Spray bottle containing toxic substance not labeled. Priority: Intermediate
Observed: 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. raw shrimp (50F - Cold Holding);in drawer under cook line. Not prepped or portioned today. Not unit over four hours. Priority: High Priority
Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to dish machine 78F Priority: Intermediate
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest lid Priority: Basic
Jul 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese (64F - Cold Holding); American cheese (64F - Cold Holding) overstocked on cook line. Not prepped or portioned. Removed and placed in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (124-135F - Hot Holding) on steam table. In unit less than four hours. Reheated to 165F. Unit not plugged in all the way.
Dec 4, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar cheese (60F - Cold Holding) on cook line. Not prepped or portioned. Removed from cooler less than four hours ago. Overstocked. Removed and placed in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. half chicken (110F - Hot Holding) in steam table on cook line. Chef states chicken reheated less than four hours ago for hot holding. Reheated to 165F
Handwash sink used for purposes other than handwashing. Hand sink in prep area storing ice scoop Removed
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in prep area
Standing water in bottom of reach-in-cooler. Bottom of Expo cooler in kitchen
Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in two compartment sink. Water turned on.
Sep 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer observed picking food up off floor to throw away and immediately handled clean cutting board. Hands not washed in between. Educated on site.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs walk in cooler Removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 24 hours ago. Date marked.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/KYLE LOBKOVICH 8/13/23 expired
Handwash sink used for purposes other than handwashing. Chef filling pan in hand sink in kitchen
Spray bottle containing toxic substance not labeled. Spray bottle at bar containing cleaning solution
Wet wiping cloth not stored in sanitizing solution between uses. At prep table in prep area
Aug 22, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Toxic substance/chemical improperly stored. On the shelf across from the triple sink, the bottle of quat tabs was stored with clean food storage containers. The tabs were moved to the dish machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. An employee's speaker and cellphone were stored over bins of flour and cracker meal on a shelf with dry herbs and spices in the prep kitchen. The items were removed
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.