Flanigan's Seafood Bar & Grill
Last inspected: Mar 19, 2026
90
Score
Flanigan's Seafood Bar & Grill appears in inspection records 13 times, starting in 2022. The newest entry in the record is dated Mar 19, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “observed”, which has been cited four times.
Compared to the broader Boca Raton restaurant scene, where the average is 74, this is a stronger showing. The record reflects steady performance over time.
13
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
2 minor violations.
View 2 violations
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
90
Sep 19, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
74
Apr 17, 2025
Complaint Full
3 critical violations. 2 minor violations.
View 5 violations
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 Pico top bane Marie cheese top bane Marie Salads in bottom cooler Half chicken breasts steam table All on TPHC Time marked. Discussed proper time marking procedures with operator **Corrected On-Site** **Admin Complaint**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties over cooked ribs on cook line Removed **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef returned to kitchen, put gloves on, and handled food equipment without washing hands first
12A-07-5
Basic - Standing water in bottom of reach-in-cooler. Server alley cooler
29-49-6
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
58
Mar 6, 2025
Complaint Full
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
33
Jan 2, 2025
Complaint Full
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding);in drawer under cook line. Not prepped or portioned today. Not unit over four hours. **Repeat Violation** **Admin Complaint** Priority: High Priority
03A-02-5
High Priority - Observed: 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. Par cooked chicken wings in steam table Marked **Corrected On-Site** Priority: High Priority
03F-02-5
Intermediate - Observed: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to dish machine 78F Priority: Intermediate
27-16-4
Intermediate - Observed: Spray bottle containing toxic substance not labeled. Priority: Intermediate
41-17-4
Intermediate - Observed: 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. raw shrimp (50F - Cold Holding);in drawer under cook line. Not prepped or portioned today. Not unit over four hours. Priority: High Priority
01C-03-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Chef filling bottle in hand sink at cook line Priority: Intermediate
31A-11-4
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest lid Priority: Basic
23-03-4
47
Jul 17, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
74
Dec 4, 2023
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar cheese (60F - Cold Holding) on cook line. Not prepped or portioned. Removed from cooler less than four hours ago. Overstocked. Removed and placed in cooler. **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. half chicken (110F - Hot Holding) in steam table on cook line. Chef states chicken reheated less than four hours ago for hot holding. Reheated to 165F **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in prep area storing ice scoop Removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line **Corrected On-Site**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of Expo cooler in kitchen
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in prep area
36-34-5
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in two compartment sink. Water turned on. **Corrected On-Site**
06-01-5
52
Sep 19, 2023
Complaint Full
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs walk in cooler Removed **Corrected On-Site** **Warning**
08A-20-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dish washer observed picking food up off floor to throw away and immediately handled clean cutting board. Hands not washed in between. Educated on site. **Corrective Action Taken** **Warning**
12A-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 24 hours ago. Date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/KYLE LOBKOVICH 8/13/23 expired **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Chef filling pan in hand sink in kitchen **Warning**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at bar containing cleaning solution **Warning**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table in prep area **Warning**
21-12-4
47
Aug 22, 2023
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
82
Aug 1, 2023
Routine - Food
No violations found.
100
Feb 25, 2023
Routine - Food
No violations found.
100
Feb 24, 2023
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, gumbo (46F - Cold Holding); steak soup (46F - Cold Holding). Items held in cooler overnight. Items discarded. See Stop Sale.
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. At walk in cooler, gumbo (46F - Cold Holding); steak soup (46F - Cold Holding). Items held in cooler overnight. Items discarded. See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, ribs (48F - Cooling) black beans (50F - Cooling). Items cooling overnight. Items discarded. See Stop Sale.
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At bar, bottles of amaretto and blackberry brandy found with dead flying insects inside. Bottles discarded. See Stop Sale
01B-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5 live flying insects landing on glasses and condiment bottles at bar. Glasses and condiments removed
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. At prep area can rack. Can discarded.
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. At walk in cooler, ribs (48F - Cooling) black beans (50F - Cooling). Items cooling overnight. Items discarded. See Stop Sale.
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. At bar, bottle of clear liquid stored next to register not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - Clean utensils stored between equipment. At cookline flip top cooler, knife stored in cooler between inner wall and 1/3 pan. Knife removed **Corrected On-Site**
24-14-4
35
Aug 31, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline grill station raw eggs stored over raw clams. Eggs moved **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen lowboy cooler at sauté station, fish (46F - Cold Holding). Item in cooler less than 4 hours. Ice bags applied to chill and cold hold. At wait station, horseradish sauce (46F - Cold Holding). Item on cooler rail less than 4 hours. Item moved to refrigerator to chill and cold hold **Corrective Action Taken**
03A-02-5
74
Frequently Asked Questions
When was Flanigan's Seafood Bar & Grill last inspected?
The most recent health inspection at Flanigan's Seafood Bar & Grill on file is from Mar 19, 2026. The public record contains 13 inspections in total.
What is the most common violation at Flanigan's Seafood Bar & Grill?
Across the inspection record, “observed” has been cited four times, more than any other issue at Flanigan's Seafood Bar & Grill.
How does Flanigan's Seafood Bar & Grill compare to other restaurants in Boca Raton?
Flanigan's Seafood Bar & Grill most recently scored 90 out of 100, which is higher than the Boca Raton average of 74.
Has Flanigan's Seafood Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Flanigan's Seafood Bar & Grill have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Flanigan's Seafood Bar & Grill 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 inspected?
Based on the inspection history on file, Flanigan's Seafood Bar & Grill is inspected around four times per year on average.
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