FLANIGANS SEAFOOD BAR AND GRILL
950 S FEDERAL HWY, Stuart FL 34994 · 772.220.0039
Last inspected Jan 31, 2026 · 10 visits since July 2023
JUL 24
JAN 25
MAY 25
NOV 25
JAN 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 31, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Insect control device installed over food preparation area- at back dry storage area.
Jan 30, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee grabbed dirty dishes from the floor than proceeded to change gloves and handle clean equipment and food without washing their hands- educated operator - employee washed their hands properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler drawers at cookline- cooked pasta 62F- cold holding, raw white fish 60F- cold holding, raw salmon 60F- cold holding, raw chicken 61F- cold holding, raw shrimp 60F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to walk in cooler to quick chill.
Insect control device installed over food preparation area- at back dry storage area.
Nov 6, 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 ▾
Dented/rusted cans present. See stop sale. Observed can of white potatoes with dented/ damaged seal. See stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at 73F. Operator reheated to 135F.
Time/temperature control for safety food thawed in an improper manner. Observed raw ribs over stacked in prep sink thawing with out running water fully submerging products. Operator began to portion meats so running water can reach all rib products to thaw properly.
May 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Employee wiped hands on soiled apron then touched clean plates without washing hands and changing gloves. Advised operator of proper hand washing. Employee washed hands.
Jan 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed dish machine chlorine sanitizer at 0PPM. Manager set up quaternary sanitizer at 200ppm in triple sink to sanitize dishes properly.
Bowl or other container with no handle used to dispense food. Observed Bowl used as scoop inside flower container at back prep area. Manager removed.
Covered waste receptacle not provided in women's bathroom. Observed waste receptacle with no cover in back single stall bathroom- as per manager, restroom for both genders and only for employees.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees bags stored over A1 sauces at server station. Manager removed.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed hand held vacuums stored on shelf with napkins and above single service utensils. Operator stored items properly
Jul 30, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw chicken wings (45F-Cold holding); pico de gallo (45F - Cold Holding); Not prepared or portioned today. Operator stated products held approximately 1 hour prior. Operator placed ice onto product for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, house soup (127F - Hot Holding); seafood gumbo (125F - Hot Holding). Operator stated product held approximately 1 hour prior. Operator placed products onto stove to reheat to 165F.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle down in flour. Operator removed.
Sep 21, 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, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara (105F - hot holding) - rechecked 180F Per operator, marinara removed from cooler, reheated on stove to 165F and then placed in steam well. Operator placed back on stove, rechecked 180F.
Toxic substance/chemical improperly stored. Observed Bleach and glass cleaner spray bottles stored hanging on liquor speed well. Operator removed.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Clam tags labeled with day dot sticker. Inspector unable to determine month, day and year of last clam sold. Educated operator on proper maintenance of clam tags.
Clam/mussel/oyster tags not marked with last date served. Clam tags not properly date marked. Operator uses day dot stickers. Advised operator to label tags with month, day and year after last clam is sold and then kept for 90 days.
Equipment and utensils not properly air-dried - wet nesting. Observed metals containers At drain boards by dish machine with excessive water build up between containers. Advised operator to spread out pans and allow to properly dry.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer bucket stored over make table reach in at cook line. Operator removed.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer buckets with suds in bucket. Inspector asked employee and employee states that he mixed soap and sanitizer together. Educated employee and operator on proper chemical usage.
Jul 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Food stored on floor. Shrimp/walk in cooler/corrective action taken /operator stored foods back on shelf.
Single-service articles improperly stored. Paper napkins on floor/storage area/corrective action taken/operator stored single serving items properly.
Water leaking from pipe and/or faucet/handle. Hand wash sink/kitchen
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.