PINK FLAMINGO
19726 NW US HWY 441, High Springs FL 32643 · 386-454-5775
Last inspected Aug 29, 2025 · 10 visits since August 2023
JAN 24
JUL 24
AUG 24
MAR 25
AUG 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked vegan chili overnight (57F - Cooling)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019010266 | Jan 25, 2019 | Mar 21, 2019 | $200 |
Inspection history
10 visits, newest first
Aug 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cartons of liquid egg in reach in cooler on cooks line, employee moved raw shell eggs to the bottom.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior flip top of reach in coolers on cooks line. Hot water spout soiled on coffee machine.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in the corner of cooks line, employee placed roll of paper towels at sink.
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Ice buckets and scoop on table outside of ice machine located outside back door, operator moved buckets and scoop inside for proper storage.
Show the remaining 4 findings ▾
Equipment in poor repair. Reach in cooler gasket torn on cooks line. Shelf in walk in cooler rusted, shelf on the left side of walk in cooler.
Floor tiles missing and/or in disrepair. The floor is cracking apart in dry storage/dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer door jams are soiled on cooks line. The top/back of salamander cooking equipment. Fan guard in walk in cooler soiled. Dish machine curtains soiled on the clean side of dish machine.
Standing water in bottom of reach-in-cooler. In reach in cooler by waffle batter prep.
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked vegan chili overnight (57F - Cooling) see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked vegan chili overnight (57F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (47F - Cold Holding) item cooked a previous day, all other items in cooler were 41F or below, item moved to walk in cooler to rapidly drop to 41F. Retemped at 42F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of the splitter with red hose attached at the outside mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. -Interior reach in cooler behind the outside bar. -Large cutting board on reach in cooler on cooks line. -Interior oven on cooks line. -Coke and Diet Coke nozzles at drink machine outside. -Interior back top corner of ice bin outside. -Milkshake mixer.
Handwash sink used for purposes other than handwashing. Employee drink inside Handwash sink on cooks line, manager discarded drink.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line, manager placed new roll at sink.
Floor tiles missing and/or in disrepair. Floor in front of oil storage in dish washing area the flooring is cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer door jam soiled on cooks line. -Exterior microwave door on cooks line. -Clean dish storage rack by hot holding cabinet on the cooks line/prep area. -Fan guard in walk in cooler. -Flaps of the dish machine on the clean side.
Aug 27, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of debris on exterior of warewashing machine. Exterior air vents on top of dish machine soiled, employee cleaned during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stack of plates and bowls on dish rack at end of cooks line, employee inverted top plate to protect the food contact surface from contamination.
Drain cover(s) missing. In dish machine area, operator had floor drain cover and placed back on drain.
Floor soiled/has accumulation of debris. The floor drain in dry storage area in back part of kitchen is soiled, employee cleaned during inspection.
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. 0ppm.
Jul 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 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. 0ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs the touched clean plate and spatula for service, spoke to employee about changing gloves and washing hands.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom gravy 7/2, vegan chili 7/2, and meatballs 7/1.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (46F - Cold Holding) item in display cooler, cooler digital thermometer says 38, other items are at 43, employee moved to freezer. Retemped at below 41F.
Toxic substance/chemical improperly stored. Bleach bottle and spray chemicals by bbq sauce bottle on cooks line, employee moved bbq sauce away from chemicals.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia observed at 500 ppm, employee added water retested at 400ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam well on cooks line stained. Interior left side deflector plate ice machine downstairs.
Handwash sink used for purposes other than handwashing. Sanitizer bucket inside Handwash sink in corner of cooks line. Employee moved bucket.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired February and May.
Equipment in poor repair. Blue cheese container lid is cracked in walk in cooler. Reach in cooler on cooks line gasket is torn.
Exterior door has a gap at the threshold that opens to the outside. In dishwasher machine room.
Standing water in bottom of reach-in-cooler. In prep cooler next to oven.
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of tomatoes and 1 can of peppers.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw 1/7 Meatballs 1/6 Roast beef 1/6
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hush puppy batter made 1.5 hours prior to inspection, item sitting out on counter under no temperature control.
Food-contact surface soiled with food debris, mold-like substance or slime. The milkshake mixer.
Handwash sink used for purposes other than handwashing. Sanitizer bucket inside Handwash sink at end or cooks line.
Bowl or other container with no handle used to dispense food. 2 oz portion cup inside seasoning container, employee removed cup.
Ceiling tile missing. Multiple tiles in down stairs storage area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk in cooler see stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in freezer in prep area. Drink on cooks line. Employees moved drinks.
Equipment and utensils not properly air-dried - wet nesting. Multiple containers on clean dish rack.
Equipment in poor repair. Reach in cooler on cooks line the door falls off if opened. Manager posted sign on door to do not open.
In-use knife/knives stored in cracks between pieces of equipment. 3 knives on cooks line between reach in cooler and steam table.
Old labels stuck to food containers after cleaning. Multiple containers on clean dish rack.
Single-service articles not stored inverted or protected from contamination. Brown Togo boxes on cooks line.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 behind outside bar area and 1 in screened porch area. Manager moved items to outside storage next to dumpster.
Aug 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 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. Prep area: ham (45F - Cold Holding); turkey (45F - Cold Holding); blue cheese (58F - Cold Holding); goat cheese (55F - Cold Holding); ranch (50F - Cold Holding); tomatoes (50,51F - Cold Holding) manager placed all items in ice bathes. Cooks line flip top coolers: cheese (60,73,74F - Cold Holding); potatoes (61F - Cold Holding); tomatoes (63F - Cold Holding); coleslaw (62,74F - Cold Holding); SEE STOP SALE. Flip top Cooler near prep area on cooks line: salsa (44F - Cold Holding); cream (46F - Cold Holding); sour cream (45F - Cold Holding); noodles (51F - Cold Holding) manager placed items in ice bathes to rapidly drop temperatures.
Aug 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority4 Intermediate12 Basic
Show 21 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. 0ppm, operator primed line and retested at 100ppm.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Noodles dated 7/18 on cooks line. Noodles dated 7/17 in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooks line flip top coolers: cheese (60,73,74F - Cold Holding); potatoes (61F - Cold Holding); tomatoes (63F - Cold Holding); coleslaw (62,74F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: ham (45F - Cold Holding); turkey (45F - Cold Holding); blue cheese (58F - Cold Holding); goat cheese (55F - Cold Holding); ranch (50F - Cold Holding); tomatoes (50,51F - Cold Holding) manager placed all items in ice bathes. Cooks line flip top coolers: cheese (60,73,74F - Cold Holding); potatoes (61F - Cold Holding); tomatoes (63F - Cold Holding); coleslaw (62,74F - Cold Holding); SEE STOP SALE. Flip top Cooler near prep area on cooks line: salsa (44F - Cold Holding); cream (46F - Cold Holding); sour cream (45F - Cold Holding); noodles (51F - Cold Holding) manager placed items in ice bathes to rapidly drop temperatures.
Toxic substance/chemical improperly stored. Sterno cans next to aluminum Togo containers on shelf downstairs. Dumpster deodorizer spray over single service boxes gloves in chemical closet downstairs.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecakes in display cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior flip top reach in cooler interior soiled. Multiple cutting boards on clean dish rack stained. Interior ice machine inside kitchen.
Handwash sink not accessible for employee use at all times. Handwash sink in corner of cooks line blocked by a rack holding sanitizer bucket. Employee filled bucket with water at Handwash sink in prep area to put in rice to start cooking.
No paper towels or mechanical hand drying device provided at handwash sink. Also no soap at Handwash sink on front server alley by ice cream area. Operator restocked Handwash sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Some Ceiling tiles in prep area that were replaced. Missing multiple ceiling tiles in downstairs area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On the cooks line. Floor soiled in walk in freezer. Under staircase downstairs.
Clean linens stored on floor. Bag of clean towels on floor in chemical closet downstairs.
Equipment and utensils not properly air-dried - wet nesting. Metal containers on clean dish rack in warewashing area.
Equipment in poor repair. Multiple cutting boards on reach in coolers on cooks line and cutting boards on clean dish rack in dish machine area.
Food stored on floor. Jug of oil on floor in front of fryers.
Insect control device installed over food preparation area. Over large mixer, 1 dead fly observed on top of bulk panko crumb container next to mixer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep cooler next to oven gaskets are soiled. Air vent over back door is soiled.
Old labels stuck to food containers after cleaning. On plastic containers near dish washing area.
Single-service articles not stored inverted or protected from contamination. Brown boxes on cooks line and at server alley. Single service Togo containers and lids on floor downstairs in front of ice machine.
Standing water in bottom of reach-in-cooler. Flip top cooler on cooks line nearest prep area. Flip top cooler in prep area water is dripping out when door is opened.
Stored food not covered. Peas and carrots in walk in freezer, manager twisted items bag to completely cover.
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.