FLANIGANS SEAFOOD BAR AND GRILL
2460 WESTON RD, Weston FL 33326 · 954.385.8080
Last inspected Aug 13, 2026 · 9 visits since August 2023
JUL 24
JAN 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
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. Cook line-Sautéed mushrooms, sautéed onions..
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler sliced tomatoes (64F - Cold Holding) item prepared 8:00am Operator could not determine when items were placed back in walk-in cooler and how long tomatoes were out of temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler sliced tomatoes (64F - Cold Holding) item prepared 8:00am Operator could not determine when items were placed back in walk-in cooler and how long tomatoes were out of temperature. See stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At dishwasher operator applied back flow
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Plastic water bottle on spice shelf
Show the remaining 4 findings ▾
Floor area(s) covered with standing water. Back prep area
Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer floor
Stored food not covered. Observed in reach in freezer mozzarella sticks,chicken nuggets, not covered
Working containers of food removed from original container not identified by common name. Container of sugar not labeled operator labeled
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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 pick up soiled glove from floor than engaged in food preparation without washing hands. Employee washed hands.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to dishwasher
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove In-use utensil stored in standing water temperature 90F. Employee turned on burner stove.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior bottom of low boy freezer has accumulation of fries.
Working containers of food (salt) removed from original container not identified by common name. Prep shelf
Aug 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed multiple employee rubbing hands for less than 15 seconds. Employees rehashed hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from fryer - raw shrimp (51F - Cold Holding) as per employee items not portioned or prepared today. Item held out of temperature for approximately 1 hour. Operator discarded at will.
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. Observed ribs without time mark- item held for approximately 30 minutes. Operator provided proper time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at expo station - sweet potatoes (109F - Hot Holding)as per employee items held out of temperature for approximately 10 minutes. Operator discarded at will.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at dishwasher machine.
No soap provided at handwash sink. Observed at handwashing at bar. Operator provided item.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at outside station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine on north storage room.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed utensils stored in splash area next to handwashing sink at outside station. Operator stored items properly.
Ice buildup in reach-in freezer at prepping room at back.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water 110F. Operator stored properly.
No handwashing sign provided at a hand sink used by food employees. Observed at handwashing at bar. Operator provided item.
Stored food not covered. Observed at walk in cooler - chicken salad not covered. Operator covered item.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pulling up his pants by waistline. Employee failed to wash hands before returning to cooking duties.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop soiled plates then manipulated clean plates. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cooling drawers- raw chicken (46F - Cold Holding) as per employee item out of temperature for 10 minutes. Operator placed bags of ice on item.
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. Observed at warmer next to fry station - wings without time mark. As per operator item held for 2 hours. Operator provided time mark. Additionally observed container of cooked ribs without time mark - employee provided time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer station - sweet potatoes (115F - Hot Holding) as per operator item held out of temperature for approximately 15 minutes. Operator refried item.
No soap provided at handwash sink. Observed at 3 handwashing sinks at the front bar.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at dry goods room - personal bags stored on dry goods rack. Observed at fryer station - hoodie stored next to wing sauces. Employee stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority0 Intermediate2 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 machine at 00ppm. Advised operator to set up triple sink.
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 flip top cooler at fryer rib rolls (52F - Cold Holding) as per operator item held out of temp for over 5 hours. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at warming drawer -at fryer - half chickens (131F - Hot Holding) as per operator items held out of temperature for more than 4 hours. See stop sale. 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 flip top cooler across from fryer - Cole slaw (49F - Cooling); sliced tomatoes (48F - Cooling); as per operator items held out of temperature for approximately 5 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at fryer rib rolls (52F - Cold Holding) as per operator item held out of temp for over 5 hours. Item not portioned or prepared today. See stop sale.
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 flip top cooler across from fryer - Cole slaw (49F - Cooling); sliced tomatoes (48F - Cooling); as per operator items held out of temperature for approximately 5 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at warming drawer -at fryer - half chickens (131F - Hot Holding) as per operator items held out of temperature for more than 4 hours. See stop sale.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while frying wings. Employee removed.
Time/temperature control for safety food thawed in an improper manner. Observed at triple sink - pork ribs thawing in standing water. Operator ran water for proper thawing.
Mar 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. Two cooling drawers-; portioned noodles (52F - Cold Holding); pesto sauce (50F - Cold Holding); eggs batter (51F - Cold Holding) -Fry station-flip top- pico de gallo (50F - Cold Holding); Mia shredded cheese (49F - Cold Holding); cut lettuce (48F - Cold Holding); butter milk (50F - Cold Holding) Per operator food held less than 4 hours, employee ice bath containers for a quick chill.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. 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. Cook line-Sautéed mushrooms, sautéed onions..
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. Cook line-Sautéed mushrooms, sautéed onions..
Equipment in poor repair. Walk in freezer door does not seal properly.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor and lower shelves inside walk in freezer
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pair of tongs under grill flat, Employee removed to be wash and sanitize
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. At bar.
No soap provided at handwash sink. At bar
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
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 touching fry baskets that was contaminated with raw fish, then prepared food with out washing hands. Spoke to manager about hand washing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish (57F - Cold Holding); Tuna (50F - Cold Holding); Burger meat (50F - Cold Holding); pasta (48F - Cold Holding); marinara (58F - Cold Holding); chicken (52F - Cold Holding); (52F). In reach-in cooler drawers on cook line. As per manager items were brought to cooler approximately 3 hour prior to inspection, item not prepped or portioned today. Manager place ice pack in top of item.
Handwash sink used for purposes other than handwashing. Observed hand washing sink at the bar used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. At bar.
No soap provided at handwash sink. At bar
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee rearranged drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on counter next to food preparation area.
Ice buildup in walk-in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. At bar.
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.