Flanigans Seafood Bar and Grill
Last inspected: Jan 9, 2026
64
Score
Flanigans Seafood Bar and Grill has been inspected 10 times since 2022. The most recent visit was on Jan 9, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Flanigans Seafood Bar and Grill's latest score is in line with the Kendall average of 66. The record is unremarkable in either direction.
10
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed lip gloss stored above hand sink at kitchen entrance. Operator removed on site. **Corrected On-Site**
41-10-4
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed sanitizer bucket with 0 ppm; quart. Operator discarded and replaced sanitizer buckets with proper ppm. Final Quat reading: 200 ppm. **Corrected On-Site**
22-53-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on prep table across ovens. Operator removed during inspection. **Corrected On-Site**
12B-07-4
Basic - Old labels stuck to food containers after cleaning. Observed on dry dish rack; operator removed during inspection. **Corrected On-Site**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed two cups in dessert cooler stored above food for customers. Operator had both removed during inspection. **Corrected On-Site**
12B-13-4
64
Aug 22, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler between fryer and grill; raw shrimp above cooked potato skins. Employee changed order on site,
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle with no label; operator removed to be written down. **Corrective Action Taken**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed fish residue next walk in. Operator has employee already cleaning coolers at time of inspection. **Corrective Action Taken**
22-16-4
70
Mar 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed above prep sink in kitchen area. - From follow-up inspection 2025-03-11: Observed above prep sink in kitchen area; at callback. **Time Extended**
22-31-4
90
Mar 7, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
70
Jul 30, 2024
Complaint Full
No violations found.
100
Jul 29, 2024
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed hamburger patties (67 F - ambient temperature ) being portioned and stored directly to reach in cooler at cook line. Employee moved hamburgers to walk in cooler. **Corrective Action Taken**
03D-07-5
High Priority - 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. See stop sale. Observed cooked ribs not time marked at cook line, as per employee less than 2 hours. Manager time marked during inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw salmon (52F - Cold Holding); cut lettuce (52F - Cold Holding); pico de gallo (52F - Cold Holding); cooked ribs (52F - Cold Holding) at cook line, as per Manager less than 3 hours. **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans (123F - Hot Holding) at cook line, as per employee lees than 1 hour. Employee proceeded to reheat food. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food inside reach in cooler by desserts station.
08B-49-4
Basic - Employee with ineffective hair restraint while engaging in food preparation.
13-02-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed under equipment at cook line.
36-01-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers by dishwasher area.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in units at cook line.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
35
Jun 26, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at utensil holder at service prep area of kitchen. Manager replaced water. **Corrective Action Taken**
10-05-5
Basic - Standing water in bottom of walk-in-cooler. Observed at beer walk in cooler.
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at service prep table utensil water at 109F. Manager increased heat. **Corrective Action Taken**
10-07-4
78
Jan 24, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (54 F - Cold Holding) at reach in cooler. As per manager for less than two hours. Manager moved the cheese to the walk-in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink preparation area.
31A-11-4
Intermediate - No soap provided at handwash sink at bar area. The soap was provided. **Corrected On-Site**
31B-03-4
Basic - Ice buildup in walk-in freezer door.
14-69-4
61
Apr 10, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed the yellow hose connection with no vacuum breaker
29-34-4
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the quaternary sanitizing solution concentration at 300 ppm
41-15-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No soap provided at handwash sink. Observed no soap in the kitchen hand wash sink
31B-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops at the service station in standing water. Water temperature 110F
10-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the door handles of the fries reach in freezer soiled.
23-24-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the sauté area reach in cooler **Repeat Violation**
29-49-6
Basic - Soiled dry wiping cloth in use.
21-10-4
45
Sep 12, 2022
Complaint Full
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at the steam table pre cooked chicken wings (130F - Hot Holding) Operator increased the temperature of the grill to increase the water temperature . **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler by the grill blue cheese (44F - Cold Holding); lettuce and tomato (46F - Cold Holding). Per operator less than two hours. Operator discarded the food **Corrective Action Taken**
03A-02-5
High Priority - 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 no time marking in the precooked chicken wings. Time marking was added **Corrected On-Site**
03F-02-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing of ribs in standing water. Operator opened the faucet to have running water. **Corrected On-Site**
06-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler by the grill. Operator added a thermometer **Corrected On-Site**
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils on standing water Water temp 127F
10-07-4
55
Frequently Asked Questions
When was Flanigans Seafood Bar and Grill last inspected?
The most recent health inspection at Flanigans Seafood Bar and Grill on file is from Jan 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Flanigans Seafood Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Flanigans Seafood Bar and Grill.
How does Flanigans Seafood Bar and Grill compare to other restaurants in Kendall?
Flanigans Seafood Bar and Grill most recently scored 64 out of 100, which is about the same as the Kendall average of 66.
Has Flanigans Seafood Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Flanigans Seafood Bar and Grill have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Flanigans Seafood Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Flanigans Seafood Bar and Grill inspected?
Based on the inspection history on file, Flanigans Seafood Bar and Grill is inspected around three times per year on average.
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