FLANIGANS SEAFOOD BAR AND GRILL
12790 SW 88 ST, Kendall FL 33186 · 305-380-0521
Last inspected Jan 13, 2026 · 7 visits since September 2023
OCT 24
JAN 25
APR 25
OCT 25
JAN 26
▼ IMPROVING
5 inspections trending up, 36 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated ribs (50F - Cold Holding) in prep area across from three compartment sink, as per operator less than 4 hours.
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Inspection history
7 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinated ribs (50F - Cold Holding) in prep area across from three compartment sink, as per operator less than 4 hours.
Handwash sink used for purposes other than handwashing. Observed cups and bar shakers in sinks at bar area. Objects were removed from sink
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in sinks throughout bar area. Person in charge provided paper towels.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vents at prep area across from produce cooler.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor area(s) covered with standing water. Observed inside beef cooler. Observed at washing area. Operator started to dry the water.
Insect control device installed over food preparation area. Observed on shelf over food prep area across walk on cooler. Operator removed.
Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across cook line. Operator started to dry the water.
Time/temperature control for safety food thawed in an improper manner. Observed pork ribs thawing in standing water at triple sink. Operator started food preparation.
Apr 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 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 changed sanitizer bucket and primed dishwasher. Observed Dishwasher (Chlorine 50ppm).
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar area.
No soap provided at handwash sink. Observed at handwashing sink at bar area.
Floor area(s) covered with standing water. Observed throughout bar area.
Floor soiled/has accumulation of debris. Observed in walk in cooler. Employee cleaned.
Single-service articles improperly stored. Observed single serve condiment cups stored on floor at bar area. Employee stored onto shelf.
Wiping cloth sanitizing solution stored on the floor. Observed at bar area.
Jan 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observe employee touching his head with gloves on and touching served plates at cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe employee at cook line changing tasks and touching ready to eat food and no changing gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked prime rib (56F - Cold Holding) on shelves at walk in cooler, as per employee from previous night. Employee discarded food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked prime rib (56F - Cold Holding) on shelves at walk in cooler, as per employee from previous night. Employee discarded food. Also observed cooked pasta (48F - Cold Holding); pico de gallo (48F - Cold Holding) on reach in cooler at cook line, as per employee less than 1 hour, employee add ice bags to container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle next to butter container at expo area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop on standing water 89° F, at expo station. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed at cook line by grill station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed next to grill at cook line, employee discarded and replaced solution.
Standing water in bottom of reach-in-cooler. Observed on unit at cook line.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority0 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. Observed in walk in cooler 7, 18 pound bins of cooked ribs (55F - Cooling), as per label from yesterday 10/23/24 at 10:32pm. Operator removed bins to discarded.
Dented/rusted cans present. See stop sale. Observed in dry storage cabinet, 2 cans of jalapeño slices dented. Operator segregated cans to return to vendor.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler 4, 18 pound bins of marinating chicken wing date marked with prep date of 10/15/2024. Operator removed to discard.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler 4, 18 pound bins of marinating chicken wing date marked with prep date of 10/15/2024. Operator removed to discard.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler 7, 18 pound bins of cooked ribs (55F - Cooling), as per label from yesterday 10/23/24 at 10:32pm. Operator removed bins to discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler, steamed broccoli (51F - Cold Holding) as per operator about 30 minutes from walk in. Operator removed and placed into walk in cooler to rapid cool.
Floor area(s) covered with standing water. Observed at hand washing sink next to oven in prep area. Operator mopped area.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler at cook line.
Water leaking from pipe and/or faucet/handle. Observed at hand wash sink next to oven in prep area. Operator placed bucket to catch water until repaired.
Wiping cloth sanitizing solution stored on the floor. Observed at bar entrance under ice bin. Operator removed and stored on lower shelf.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched nose then handled clean equipment without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy reach in cooler: sautéed mushrooms,as per operator about 30 minutes ago,operator removed to walk-in cooler for further cooling. (49F - Cold Holding)
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed for the precooked ribs on cookline.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled with accumulation of dust,bar area.
Equipment in poor repair. Observed bulk bin cover broken and in disrepair,cracker meal.
Food stored on floor. Observed buckets containing bbq sauce stored on the floor,prep area
Standing water in bottom of reach-in-cooler. Observed for expo unit.
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.