Flamingo Diner
Last inspected: Mar 19, 2026
78
Score
Inspectors have visited Flamingo Diner 10 times, with records going back to 2022. On Mar 19, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded two times in the inspection record.
The city-wide average sits at 81, which Flamingo Diner's 78 doesn't quite reach. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
78
Sep 29, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
23
Jan 6, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - 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. At cook line, employee touched hat then proceeded to grab clean plates without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site**
12A-28-4
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, handwashing sink used for other purposes. Observed employee rinsing pork chops at designated hand wash sink. Advised operator hand wash sink is only to be used for hand washing.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several foods cooked and stored over 24 hours with no date marking. Advised operator of proper date marking of foods heat treated and stored.
02C-02-5
Basic - Food stored on floor. At cook line, oil stored on floor. **Repeat Violation**
08B-38-4
67
Sep 20, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw pork stored over flour tortillas. Advised operator of proper storage. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-20: At walk in freezer, Raw chicken stored over raw fish **Admin Complaint**
08A-02-6
High Priority - - From initial inspection : High Priority - 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. At walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale. **Warning** - From follow-up inspection 2024-09-20: Walk in cooler Spinach 46F-Cold holding Mashed potatoes 46F-Cold holding Marinated raw chicken45F-Cold holding Not prepared or portioned today, held in cooler over 6 hours. See stop sale **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale. At cook line flip top cooler, cooked potatoes (56F - Cold Holding); hash browns (64F - Cold Holding); raw hamburgers (44F - Cold Holding); raw liver (45F - Cold Holding); sliced cheese (62F - Cold Holding) flip top cooler ; Coleslaw (51F - Cold Holding); egg salad (51F - Cold Holding); waffle batter (51F - Cold Holding); sliced tomatoes (51F - Cold Holding); chicken salad (47F - Cold Holding); egg salad (53F - Cold Holding); diced ham (47F - Cold Holding); cooked spinach (47F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Operator placed items on ice for quick chill. **Warning** - From follow-up inspection 2024-09-20: Walk in cooler Spinach 46F-Cold holding Mashed potatoes 46F-Cold holding Marinated raw chicken45F-Cold holding Not prepared or portioned today, held in cooler over 6 hours. See stop sale Flip top cooler Chicken salad 41F-Cold holding Tuna salad 41F-Cold holding **Admin Complaint**
03A-02-5
64
Sep 19, 2024
Routine - Food
7 critical violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale. At cook line flip top cooler, cooked potatoes (56F - Cold Holding); hash browns (64F - Cold Holding); raw hamburgers (44F - Cold Holding); raw liver (45F - Cold Holding); sliced cheese (62F - Cold Holding) flip top cooler ; Coleslaw (51F - Cold Holding); egg salad (51F - Cold Holding); waffle batter (51F - Cold Holding); sliced tomatoes (51F - Cold Holding); chicken salad (47F - Cold Holding); egg salad (53F - Cold Holding); diced ham (47F - Cold Holding); cooked spinach (47F - Cold Holding), not prepared or portioned today. Operator stated items held for approximately 2 hours. Operator placed items on ice for quick chill. **Warning**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, Employee cracked shell eggs, then handled clean plate,touched ready to eat food without washing hands. Advised operator of proper handwashing. Employee washed hands. **Corrected On-Site** **Warning**
12A-27-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. At cook line, employee dried hands on wiping cloth then used wiping cloth to handle clean plate. Advised operator of proper handwashing. **Warning**
12A-18-4
High Priority - Nonfood-grade bags used in direct contact with food. At cook line, corned beef stored in "Thank you" bags. Advised operator to remove items from bags. **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer, raw pork stored over flour tortillas. Advised operator of proper storage. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw pork stored over cooked rice. Operator stored correctly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. At walk in cooler, cooked rice (48F - Cold Holding); cooked fish (51F - Cold Holding); cooked meatballs (49F - Cold Holding); raw pork (49F - Cold Holding); ground raw pork (46F - Cold Holding); cooked pasta (46F - Cold Holding); potato salad (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); carmelized onions (46F - Cold Holding); cooked chicken (55F - Cold Holding); chicken salad (47F - Cold Holding); sliced turkey (48F - Cold Holding); raw marinated chicken (44F - Cold Holding); sausage gravy (48F - Cold Holding); cut melon (49F - Cold Holding); fried chicken (49F - Cold Holding), not prepared or portioned today. Operator stated items held over 6 hours, see stop sale. **Warning**
01B-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At clean dish area, pots pans, bowls not stored properly, with water inside. Advised operator of proper storage. Operator stored properly. **Corrected On-Site** **Warning**
24-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At expo line, ice bin not inverted. Operator stored properly. **Warning**
24-05-4
Basic - Food not stored at least 6 inches off of the floor. At walk in freezer, food not stored 6 inches off the floor. Advised operator of proper storage. **Warning**
08B-47-4
Basic - Food stored on floor. At walk in cooler, cooked soup, cleaned, cut onions stored on floor. Advised operator of proper storage. At cook line, near reach in freezer, oil stored on floor. Advised operator of proper food storage. **Warning**
08B-38-4
Basic - Soiled dry wiping cloth in use. At cook line, cook using dry soiled wiping cloth to wipe plates. **Warning**
21-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At expo line, sanitizing bucket chlorine, 0 ppm. Advised operator of proper chlorine ppm. Operator changed bucket to chlorine 100ppm **Corrected On-Site** **Warning**
21-07-4
26
May 6, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Reach in cooler: chicken (89F - Cooling) at 9:35 since 7:45 - 85F at 9:55 At current rate of cooling product did not reach 70F within 2 hours. Operator placed product in reach in freezer. **Corrective Action Taken**
03D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Pooled raw shell eggs over Cole slaw at reach in cooler. Observed Raw country fried steak patty over onion rings reach in freezer on cook line. Both products not in commercial packaging. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and triple sink.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Sausage gravy no date at walk in cooler. Per operator, prepared 5/4. Operator labeled properly. **Corrected On-Site**
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open Gatorade over sausage patties at reach in freezer. **Corrected On-Site**
12B-13-4
58
Aug 3, 2023
Routine - Food
No violations found.
100
Aug 2, 2023
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw pork at walk in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in at cook line: coleslaw (50F - Cold Holding) yogurt sauce (tzatziki) (58F - Cold Holding); cooked rice (60F - Cold Holding) - Per operator, products not prepared or portioned today. Per operator, products out of temperature for 2 hours. Operator placed on ice bath to quick chill. Prep counter at cook line: corned beef hash (67F - Cold Holding); buttermilk pancake batter (69F - Cold Holding); pooled shell eggs (48F - Cold Holding) ; butter pats (75F cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. Walk in: sliced ham (45F - Cold Holding); marinara (47F - Cold Holding); whole turkey (46F - Cold Holding); sliced roast beef (48F - Cold Holding); sliced turkey (51F - Cold Holding) at 10:00 since 9:00; quiche (49F - Cold Holding); cooked rice (48F - Cold Holding); chicken (47F - Cold Holding); link sausage (47F - Cold Holding) - Per operator, all products not prepared or portioned today. Per operator, delivery was made to restaurant at 9am and cooler door left open for 30 minutes. Products out of temperature for approximately 1 hour. Operator placed all products on ice bath to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (111F - Hot Holding) Observed cooked onions in metal pan, on top of egg crate material, on flat top. Per operator, product out of temperature for two hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shaved beef over French fries at reach in freezer by steam well. All products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in at cook line: sliced tomatoes (63F - Cooling) at 9:30 since 8:00 - 57F at 11:00 At this rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. **Corrective Action Taken**
03D-15-4
50
Feb 28, 2023
Routine - Food
No violations found.
100
Jul 13, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep area counter next to cookline- Eggs 72-74F- cold holding - operator states eggs out for 30 minutes- food not prepared or portioned today- operator placed coolin walk in cooler to quick chill to reach 41F.**Corrective Action Taken** **Corrective Action Taken** - From follow-up inspection 2022-07-13: At prep area counter- raw Shell eggs- 69-74F - cold holding- operator states food out for 30 minutes- operator placed in walk in cooler to quick chill to reach 41F. **Admin Complaint**
03A-03-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Dish cleaning supplies in both handwash sinks at cookline- operator removed. **Corrected On-Site** - From follow-up inspection 2022-07-13: Both handwash sinks at cookline used to dump ice **Time Extended**
31A-11-4
78
Frequently Asked Questions
When was Flamingo Diner last inspected?
The most recent health inspection at Flamingo Diner on file is from Mar 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Flamingo Diner?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Flamingo Diner.
How does Flamingo Diner compare to other restaurants in Stuart?
Flamingo Diner most recently scored 78 out of 100, which is lower than the Stuart average of 81.
Has Flamingo Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Flamingo Diner have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Flamingo Diner means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Flamingo Diner inspected?
Based on the inspection history on file, Flamingo Diner is inspected around three times per year on average.
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