Flanigan's Seafood Bar & Grill #40
Last inspected: Nov 13, 2025
100
Score
Public records show 14 inspections at Flanigan's Seafood Bar & Grill #40 stretching back to 2022. Inspectors last stopped by on Nov 13, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up five times.
Among Fort Lauderdale restaurants, the typical score is 80; Flanigan's Seafood Bar & Grill #40 is comfortably above that bar. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 13, 2025
Complaint Full
No violations found.
100
Nov 12, 2025
Complaint Full
4 critical violations.
View 4 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touched raw chicken then dump fries into the fryer without washing hands. Educated employee on proper hand washing procedures. Employee washed hands and changed gloves. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler- Raw chicken breast (45F - Cold Holding);Raw chicken wings (45F-Cold Holding); Rib rolls (45F - Cold Holding); Pasta salad (46F - Cold Holding). Per operator items were not prepared or portioned today. Item was left In cooler over night exceeding 6 hours. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler- Raw chicken breast (45F - Cold Holding);Raw chicken wings (45F-Cold Holding); Rib rolls (45F - Cold Holding); Pasta salad (46F - Cold Holding). Per operator items were not prepared or portioned today. Item was left In cooler over night exceeding 6 hours. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked ribs . Manager moved raw steak to walk in freezer and separated correctly. **Corrected On-Site** **Warning**
08A-05-6
55
Aug 27, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line in kitchen, chili (110F - hot holding); lemon pepper sauce (89F - Hot Holding)
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, shelves with plates soiled with food debris and dust.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On expo line at flip top cooler, standing water 1120°F with in use scoop. Operator turned up heat. **Corrective Action Taken**
10-07-4
78
Jun 11, 2025
Routine - Food
No violations found.
100
Jun 3, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 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. Chlorine 0 Ppm operator replaced sanitizer rechecked 0 Ppm **Warning**
22-41-4
Basic - Food stored on floor. Observed plastic container of whirl stored on kitchen floor **Warning**
08B-38-4
Basic - Roast reheated for hot holding not held at minimum required cook/reheat temperature for length of time specified in cooking chart before hot holding. Observed whole prime rib 119F-125F. Operator increased heat in alto sham **Corrected On-Site** **Warning**
03E-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 86F on cook line operator discarded **Corrected On-Site** **Warning**
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Hotel pans on clean dish rack **Warning**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle. Operator removed **Corrected On-Site** **Warning**
10-20-4
67
Sep 21, 2024
Complaint Full
No violations found.
100
Sep 20, 2024
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) walk in cooler; cooked ribs (50F - Cold Holding); marinara sauce (50F); milk (47F - Cold Holding); heavy cream (49F - Cold Holding). Per operator in unit more than 4 hours, not portioned or prepared today. Observed walk in cooler not holding foods in proper. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
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. 1) walk in cooler; cooked ribs (50F - Cold Holding); marinara sauce (50F); milk (47F - Cold Holding); heavy cream (49F - Cold Holding). Per operator in unit more than 4 hours, not portioned or prepared today. Observed walk in cooler not holding foods in proper. See stop sale. **Warning**
01B-02-5
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. Walk in cooler **Warning**
14-74-7
70
Aug 14, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans on shelf wet nesting in dishwasher area **Warning** - From follow-up inspection 2024-08-14: At time of callback inspection not observed **Time Extended**
24-08-4
95
Aug 13, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed linguine (45-48F - Cold Holding) sliced cheese (55F - Cold Holding); sliced tomato (48F - Cold Holding) per employee held out of temperature less than three hours not portion or prep today. Employee placed bag of ice to cool . **Corrective **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insects in kitchen area **Warning**
35A-02-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At wait station **Warning**
10-05-5
Intermediate - Spray bottle containing toxic sanitizer substance not labeled.in dishwashing area **Warning**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed hotel pans on shelf wet nesting in dishwasher area **Warning**
24-08-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. No water running on dipping well in wait station **Warning**
10-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
50
Dec 18, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
55
Jul 14, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-07-14: Intermediate - 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. **Warning** **Time Extended**
53B-14-5
90
Jul 13, 2023
Routine - Food
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. Cookline - small flip top - cooked pasta (44F); raw chicken (45-48F); cheese (45-48F). Per operator items were placed in unit approximately 3 hours ago. No items prepped or portioned today. Cookline - large flip top- cut lettuce (48F); cut tomatoes (48F). Items were prepped approximately 4 hours ago, held in walk in cooler and placed in flip top 3 hours ago. Cookline - drawers - fish (33-47F); chicken (41-47F). Observed items in front areas of drawers at higher temperatures. Advised operator to refrain from using units until such time all TCS items are maintained at 41F and below. Operator moved items from flip tops to walk in to quick chill. Ice bags placed on items in drawers. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - 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. **Warning**
53B-14-5
Basic - Buildup of food debris/soil residue on cookline equipment door handles and gaskets. **Warning**
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
24-08-4
64
Feb 17, 2023
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2023-02-17: Basic - Current Hotel and Restaurant license not displayed. **Warning** **Time Extended**
50-09-4
95
Jul 22, 2022
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Dish employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**
12A-02-4
Intermediate - 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.
53B-14-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Reviewed proper procedures with operator.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fountain drink nozzles and bar soda guns. Operator cleaned during inspection. **Corrected On-Site**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
61
Frequently Asked Questions
When was Flanigan's Seafood Bar & Grill #40 last inspected?
The most recent health inspection at Flanigan's Seafood Bar & Grill #40 on file is from Nov 13, 2025. The public record contains 14 inspections in total.
What is the most common violation at Flanigan's Seafood Bar & Grill #40?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Flanigan's Seafood Bar & Grill #40.
How does Flanigan's Seafood Bar & Grill #40 compare to other restaurants in Fort Lauderdale?
Flanigan's Seafood Bar & Grill #40 most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Flanigan's Seafood Bar & Grill #40's inspection record improved over time?
Results have been roughly steady. Inspections at Flanigan's Seafood Bar & Grill #40 have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Flanigan's Seafood Bar & Grill #40 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 Flanigan's Seafood Bar & Grill #40 inspected?
Based on the inspection history on file, Flanigan's Seafood Bar & Grill #40 is inspected around four times per year on average.
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