Flanigans Wellington
Last inspected: Oct 28, 2025
47
Score
Going back to 2022, Flanigans Wellington has 10 inspections in the public record. The latest inspection on file is from Oct 28, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around six violations each.
Looking across the full record, “food being cooled by nonapproved method as evidenced” is the recurring theme, flagged four times.
Restaurants in Wellington average 71, so Flanigans Wellington trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 28, 2025
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Sewage/wastewater backing up through floor drains. At food preparation sink in middle of cook line grey water backing up from floor when sink turned on, isolated to single sink, tested and ran water at all sinks, operator blocked off sink until repairs made.
28-26-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server entered kitchen from customer dining room and without washing hands began to scoop ice and prepare drinks, discussed with operator who educated employees and employees washed hands. **Corrected On-Site**
12A-16-4
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. Chef wiped hands on visibly soiled apron and without washing hands chef handled bowl and tongs to prepare salad, discussed with operator who educated employee, employee washed hands. **Corrected On-Site**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler Cooked prime rib (58F - Cold Holding) per operator product not portioned or prepared today, product removed from cooler for approximately 1 hour 20 minutes while cooler was organized for incoming food delivery, discussed with operator who moved product to chill in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In flip top cooler cut lettuce (48F - Cooling ) at 11:25 since 10:00 to 48F at 12:10, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to walk in cooler to chill. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line knives stored in standing 82F water, discussed with operator who removed knives and discarded water. **Corrected On-Site**
10-07-4
47
Aug 14, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Employee switched from working with raw food (raw burgers) to handling clean utensils without washing hands. Employee was wearing gloves, removed gloves between task but never washed hand before touching clean utensils. Employee washed hands **Corrected On-Site**
12A-12-4
High Priority - Live, small flying insects found Observed 1 live fly landing on top of rack on cook line. Operator killed and sanitize **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw burgers stored above whole muscle steaks Operator stored properly **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Prep area Plastic tub with metal containers with ice under Cut tomatoes at 10:53am(47F cooling) since 10 minutes, at 11:33am container covered inside walk in cooler had same temperature. At this current cooling rate product will not cool to 41F within 4 hours Operator removed lid and container sitting on top of each other. **Corrective Action Taken** **Repeat Violation**
03D-15-4
58
May 9, 2025
Complaint Full
5 critical violations. 2 major violations.
View 7 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch hair then touched clean lid of pans in reach in cooler; no glove change; no hand wash. Chef washed hands. **Corrected On-Site**
12A-25-4
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. Observed chef touch shirt then touched clean lid of pans in reach in cooler; no glove change; no hand wash. Chef washed hands. **Corrected On-Site**
12A-28-4
High Priority - Live, small flying insects found. 1 fly at cook line landing on fryer basket. Operator killed and placed fryer basket in dishwashing area to be cleaned and sanitized. **Corrected On-Site**
35A-02-7
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed chicken breast not fully cooked to 165F minimum placed in hot holding drawers on top of fully cooked chicken quarters. Operator removed cooked chicken breasts and chicken quarters and reheated to 167F. **Corrected On-Site**
08A-08-5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. At cook line: cooked chicken breast(132F - Cooking) As per chef cooking complete and placed in hot holding drawers. Operator removed and reheated to 167F. **Corrected On-Site**
03C-44-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At four door reach in cooler near fryer area: garlic butter (60F at 10:50am; 59F at 11:20am- Ambient Cooling) As per operator and label cooling since approximately 20 mins. At current rate of cooling, garlic butter will not cool to 41F in 4 hours total. Item stored in large quantity and sitting on top of ice. Advised operator to quick chill.
03D-15-4
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. 1 employee food safety training expired. **Repeat Violation**
53B-14-5
39
Feb 20, 2025
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
50
Nov 15, 2024
Routine - Food
2 major violations.
View 2 violations
Toilet Rooms Maintained
FL-53
Supervisor/Person in Charge Present
FL-01
82
Nov 14, 2024
Routine - Food
8 critical violations. 3 major violations.
View 11 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw shelled eggs then handled box of salt and plastic wrapped tomatoes; no hand wash. Employee washed hands. **Corrected On-Site**
12A-12-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub nose then handled clean plastic wrap to wrap tomatoes; no hand wash. Employee washed hands. **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: raw beef burger stored over cooked chicken splits. Operator stored properly. **Corrected On-Site**
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 make table unit across from grill: shredded cheese (44F - Cold Holding); raw chicken (49F - Cold Holding); pasta salad (48F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table unit across from grill: shredded cheese (44F - Cold Holding); raw chicken (49F - Cold Holding); pasta salad (48F - Cold Holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. sliced cheese (50F - Cold Holding) As per operator, transferred from walk in cooler to make table unit 1 hour prior; Not prepped or portioned today. Employee placed ice pack on cheese.
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. Par cooked wings in drawers along cook line. Chef time marked. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: chilli (143F at 10:45am - Reheating) As per chef, reheated on stove top 10 mins prior, process was finished and item was transferred to steam table. Item was not reheated to 165F in 2 hours. Chef reheated to 172F on stove top. **Corrected On-Site**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: marinara (129F - Hot Holding) As per chef, reheated less than 2 hours prior on stove top. Operator reheated on stove top to 166F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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 tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At prep area on counter: cut tomato (59F at 10:55am; 58F at 11:25am- Cooling) As per operator and label, cooling since 10:50am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Employee placed in ice bath to quick chill. **Corrective Action Taken**
03D-15-4
22
Mar 7, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can of Marinara sauce.
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line observed employee wiping her hands on her uniform pants and then put on gloves and handled clean equipment without washing hands. Operator corrected employee who then washed hands and put on new gloves. **Corrected On-Site**
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler case of raw chicken stored over raw beef, operator repositioned chicken to proper storage shelf below beef. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On expo window container with fried onions (90F - hot holding). Per operator product stored for 30 minutes. Operator decided to use time control for this product **Corrected On-Site**
03B-01-6
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. At walk in cooler container of milk with no date marking, operator stated that milk was held more than 24 hours. Operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. At kitchen hand washing sink container stored in hand washing sink, operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Clam tags not marked with last date served. Some tags with no date
01C-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal employee drinks around and above prep table and single serving utensils. Operator removed. **Corrected On-Site**
12B-07-4
39
Sep 14, 2023
Complaint Full
4 critical violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
50
Jan 23, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
50
Aug 12, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
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. Observed inside small cooler across from fryer, chicken wings 50°F cold Holding. Per operator product stored since last night and not removed from cooler. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside small cooler across from fryer, chicken wings 50°F cold Holding. Per operator product stored since last night and not removed from cooler. Per operator product not prepared or portioned today. Operator discarded.See Stop Sale.
03A-02-5
Intermediate - Clams tag removed from original container prior to container being emptied. Operator corrected and provided tag **Corrected On-Site**
01C-10-4
Intermediate - Spray bottle containing toxic substance ( sanitation and degreaser)not labeled. Operator labeled **Corrected On-Site**
41-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour containers on prep area. Operator removed **Corrected On-Site**
10-01-5
58
Frequently Asked Questions
When was Flanigans Wellington last inspected?
The most recent health inspection at Flanigans Wellington on file is from Oct 28, 2025. The public record contains 10 inspections in total.
What is the most common violation at Flanigans Wellington?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited four times, more than any other issue at Flanigans Wellington.
How does Flanigans Wellington compare to other restaurants in Wellington?
Flanigans Wellington most recently scored 47 out of 100, which is lower than the Wellington average of 71.
Has Flanigans Wellington's inspection record improved over time?
Results have been roughly steady. Inspections at Flanigans Wellington have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Flanigans Wellington means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Flanigans Wellington inspected?
Based on the inspection history on file, Flanigans Wellington is inspected around three times per year on average.
Nearby Restaurants