Flanigans Seafood Bar and Grill
Last inspected: Jan 13, 2026
64
Score
Going back to 2022, Flanigans Seafood Bar and Grill has 10 inspections in the public record. The most recent visit was on Jan 13, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “standing water in bottom of reach-in-cooler” has been the most frequent reason, cited five times.
Among Kendall restaurants, this is a fairly standard result. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - 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.
03A-02-5
Intermediate - 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. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cups and bar shakers in sinks at bar area. Objects were removed from sink **Corrected On-Site**
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vents at prep area across from produce cooler.
23-03-4
64
Oct 23, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Floor area(s) covered with standing water. Observed inside beef cooler. Observed at washing area. Operator started to dry the water. **Corrective Action Taken** **Repeat Violation**
36-22-4
Basic - Standing water in bottom of reach-in-cooler. Observed inside reach in cooler across cook line. Operator started to dry the water. **Corrective Action Taken**
29-49-6
Basic - 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. **Corrective Action Taken**
06-01-5
Basic - Insect control device installed over food preparation area. Observed on shelf over food prep area across walk on cooler. Operator removed. **Corrected On-Site**
35B-02-4
82
Apr 14, 2025
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - 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). **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at handwashing sink at bar area.
31B-03-4
Basic - Floor area(s) covered with standing water. Observed throughout bar area.
36-22-4
Basic - Floor soiled/has accumulation of debris. Observed in walk in cooler. Employee cleaned. **Corrected On-Site**
36-73-4
Basic - Single-service articles improperly stored. Observed single serve condiment cups stored on floor at bar area. Employee stored onto shelf. **Corrected On-Site**
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at bar area.
21-38-4
58
Jan 17, 2025
Complaint Full
4 critical violations. 7 minor violations.
View 11 violations
High Priority - 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.
12A-09-4
High Priority - 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. **Corrected On-Site** **Repeat Violation**
01B-02-5
High Priority - 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.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - 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.
12A-10-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop on standing water 89° F, at expo station. Operator removed. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at cook line by grill station. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
22-16-4
Basic - 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. **Corrected On-Site**
21-11-4
Basic - Standing water in bottom of reach-in-cooler. Observed on unit at cook line. **Repeat Violation**
29-49-6
39
Oct 24, 2024
Routine - Food
6 critical violations. 4 minor violations.
View 10 violations
High Priority - 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.
02C-01-5
High Priority - 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.
01B-13-4
High Priority - 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.
01B-02-5
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - 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.
01B-01-4
High Priority - 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. **Corrective Action Taken**
03D-02-5
Basic - Floor area(s) covered with standing water. Observed at hand washing sink next to oven in prep area. Operator mopped area. **Corrected On-Site**
36-22-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler at cook line.
29-49-6
Basic - 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. **Corrective Action Taken**
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at bar entrance under ice bin. Operator removed and stored on lower shelf. **Corrected On-Site**
21-38-4
33
Mar 4, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - 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) **Corrective Action Taken**
03A-02-5
High Priority - 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. **Corrected On-Site**
12A-10-4
Intermediate - 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. **Corrected On-Site**
03F-10-5
67
Sep 11, 2023
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
82
Jan 3, 2023
Complaint Full
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
86
Sep 6, 2022
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Floor area(s) covered with standing water. Located by the dish machine area.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All cooler gasket soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. **Corrected On-Site** **Repeat Violation**
29-49-6
61
Aug 17, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda nozzle base soiled with accumulation of mold like substance, expo. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice bin located in expo. **Corrected On-Site**
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed for unit opposite grill, ambient temperature at approximately 56F.
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored with dry storage items. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on fryer door handle between uses. **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Observed in the reach in cooler opposite the stove. **Corrected On-Site**
29-49-6
70
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 13, 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, “standing water in bottom of reach-in-cooler” has been cited five 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?
Yes. Recent inspections at Flanigans Seafood Bar and Grill have averaged around five violations per visit, down from roughly eight earlier in the 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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