FLANIGAN'S SEAFOOD BAR & GRILL
2405 10 AVE N, Lake Worth FL 33461 · 561.964.4666
Last inspected Mar 5, 2026 · 10 visits since August 2023
SEP 24
JAN 25
AUG 25
FEB 26
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Emailed one.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024066861 | Sep 12, 2024 | Jan 9, 2025 | $600 |
| 2--2024018120 | Mar 5, 2024 | Apr 29, 2024 | $600 |
| 2--2023047778 | Aug 8, 2023 | Sep 18, 2023 | $400 |
| 2--2022035472 | Jul 6, 2022 | Aug 18, 2022 | $400 |
Inspection history
10 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer in roasted chicken in walk in cooler reads 80F, actual temperature 43F. Operator discarded. Provided new calibrated thermometer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon laying in blue cheese crumbles in cook line flip top. Operator removed.
Working containers of food removed from original container not identified by common name. Oil containers white wine container not labeled on cook prep line. Operator labeled.
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Dented/rusted cans present. Dented can of olives stored in dry storage area. See stop sale.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer in half roast chicken in dry storage reads 190F, actual temperature 145F. Probe thermometer in baked potato at walk in cooler reads 90F, actual temperature 40F. Reviewed thermometer calibration requirements with operator.
Standing water in bottom of fryer prep reach-in-cooler.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At rear of kitchen, no vacuum breaker where hose is attached.
Employee with no beard guard/restraint while engaging in food preparation. At kitchen, employee on cook line preparing food without proper beard guard.
Employee with no hair restraint while engaging in food preparation. Employee working on food prep area with no hair restraint.
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee handled soiled equipment ( garbage can) and then engaged in food preparation, without washing hands on prep area. Employee washed hands.
Employee switched from working with raw food ( handling raw tilapia with gloves ) to handling clean lade with butter with out washing hands. Employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo cooler,Salsa 51F cold holding, key lime pie 58F cold holding, butter 46F cold holding Flip top cooler#2Cheese (52F cold holding ) Cooked ribs 46F cold holding. Per operator products not prepared or portioned today. Per operator products stored approximately 3 hours. Operator iced down
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #2 Marinated raw chicken at 1:54pm (48F cooling) since 11am at 2:21pm (49F cooling), At this current cooling rate product will not cool to 41F within 4 hours. Flip top cooler #1 Cooked broccoli at 1:37pm (48F cooling ) since 2 hours at 2:20pm (48F cooling) at this current cooling rate product will not cool to 41F within 6 hours. Operator iced down products
All Ceiling tile missing above prep area. Advised operator to protect preparation area from debris possibly falling down
Sep 13, 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 ▾
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler on cook line.
Sep 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes 46-48 f cooling overnight, rice 44-45 cooling overnight, 1/2 cooked chicken 45-46 f cooling overnight all three not handled today in any manner ( not portioned or prepared today. Leftover cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes 46-48 f cooling overnight, rice 44-45 cooling overnight, 1/2 cooked chicken 45-46 f cooling overnight all three not handled today in any manner ( not portioned or prepared today. Leftover cooling)
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 1/2 chicken on time plan. 2 leftover 1/2 chickens cooling over night in walk in cooler.stop sale issued for not cooling to 41 f within 6 hours. Explained can not use both time and temperature. Once on time at the end of the time must be discarded even if the temperature is good.on plan marked that they discard after 2 hours. Both 1/2 cooked chickens were not discarded at the end of 4 hours.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. sour cream 45 f ambient cooling overnight based on the label.( not handled today. Not prepared or portioned today )
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. sour cream 45 f ambient cooling overnight based on the label.( not handled today. Not prepared or portioned today )
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped lettuce 45-47 f as per employee cut 2 hours ago. Second temperature 45-47 fafter 20 minutes. In beer walk in cooler. At this rate of cooling it will not reach 41 within 4 hours from cutting. Manager put lettuce in ice water in three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen prep area.
Employee personal food not properly identified and segregated from food to be served to the public. Several Personal beverage containers stored with and above food in beer walk in cooler. Explained and manager properly stored.
Equipment and utensils not properly air-dried - wet nesting. Metal pans.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler on cook line.
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked potatoes 44-45 f as per manager cooling overnight.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Clam chowder prepared on 03/04 at 2:30 pm based on the label. Discard date marked 03/11 EOD. Today's date is 03/05.explained this will be 8 days. Day of the preparation is counted as day 1. Manager will contact higher management to correct the date marking process.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes 44-45 f as per manager cooling overnight
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings 110-120-124 f on cook line hot holding. Advised to reheat to 165 f then hot hold at 135 f or hotter.
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. Emailed one.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs 95 f as per manager cooling 1 hour 15 minutes. Second temperature of ribs 89 f in walk in cooler on speed rack,after 20 minutes. At this rate of cooling it will not reach 135 f to 70 f within 2 hours. Explained and kitchen manager moved ribs directly across from the fan in walk in cooler.
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. Female cook drinking from greeen plastic cup without lid by walk in cooler door. Explained.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs hanging on clean dishes storage rack. Manager moved backpacks to office.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in French fry walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at expo line. Explained.
Raw fruits/vegetables not washed prior to preparation. Female employee cutting broccoli.Broccoli not washed before cutting. Explained
Reach-in freezer shelves with rust that has pitted the surface.
Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in three compartment sink, ribs temperature 31 f. Explained.
Aug 8, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on cook line and expo line Butter 53F cold Holding, salsa 49F cold Holding raw fish 46F cold Holding, cheese 51F cold Holding raw chicken 46F cold Holding, tuna salad 47F cold Holding Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 8 high priority.
8 High priority0 Intermediate1 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed expo server touching bake potatoes ready to be served to customers on expo window with no gloves. Educated operator on proper handling of ready to eat food, Employee washed hands and wear gloves
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm at the bar. Operator corrected to 200 ppm quaternary
Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with chopped garlic stored on same container with raw clams and a container with raw chicken stored above cooked potatoes inside fryer station flip top cooler, top and bottom not protected by solid separation. Operator stored products properly
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. Observed a deep covered container inside walk-in cooler and a deep container on pantry station with chopped romaine at 2:19pm( 48°F cooling) since 8:30am. Per operator product cooling for over 4 hours. Product did not cool to 41°F within 4 hours. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple items on cook line and expo line Butter 53°F cold Holding, salsa 49°F cold Holding raw fish 46°F cold Holding, cheese 51°F cold Holding raw chicken 46°F cold Holding, tuna salad 47°F cold Holding Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator iced down products
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 a deep covered container inside walk-in cooler and a deep container on pantry station with chopped romaine at 2:19pm( 48°F cooling) since 8:30am. Per operator product cooling for over 4 hours. Product did not cool to 41°F within 4 hours. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed overstocked Cooked chicken 112°F hot Holding inside steam table and cooked chicken wings 102°F hot Holding, Per operator products stored for approximately 1 hour. Operator moved products to fryer for reheating, rechecked 187°F reheating
Toxic substance/chemical improperly stored. Sanitation tablets stored next to dry spices above prep table were portioned burgers were made Operator stored properly
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.at 0 ppm. Operator corrected to200 ppm quaternary
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.