Flanigans
Last inspected: Sep 4, 2025
86
Score
Public records show 10 inspections at Flanigans stretching back to 2022. Flanigans was last inspected on Sep 4, 2025. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly five violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average West Palm Beach restaurant scores 79. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 4, 2025
Complaint Full
1 critical violation.
View 1 violation
Food Received at Proper Temperature
FL-12
86
Aug 26, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
74
Jan 30, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Both cooks pulling their pants up with gloved hands then one cook handled cooked wings and other one preparing food without changing gloves. Explained and both washed hands. **Corrected On-Site**
12A-09-4
Basic - Ice buildup in walk-in freezer .
14-69-4
82
Aug 26, 2024
Routine - Food
8 critical violations. 1 major violation. 2 minor violations.
View 11 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. At expo line, servers touching hair, face then touching clean plates without washing hands. Advised operator of proper handwashing.
12A-25-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line, employees touched soiled aprons and soiled wiping cloths then touched clean plates without washing hands. Advised operator of proper hand washing.
12A-29-4
High Priority - Food stored in ice used for drinks. See stop sale. Employee bottle water stored in drink ice. See stop sale.
08B-56-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. At cook line, non food grade spray bottle used for oil. Operator discarded bottle. **Corrected On-Site**
14-15-4
High Priority - Raw animal food stored over canned/bottled drinks. At washing in cooler, raw beef stored over beer kegs. Advised operator of proper storage. Operator stored properly. **Corrected On-Site**
08A-11-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. Employee bottle water stored in drink ice. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, raw shrimp (48F - Cold Holding); raw chicken (45F - Cold Holding), not prepared or portioned today. Operator stated items held out temperature approximately 2 hours prior. Operator placed ice onto items for quick chill. **Corrected On-Site**
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. At cook line, par cooked hamburgers no time mark. Operator stated item held less than one hour. Placed proper time mark. **Corrected On-Site**
03F-02-5
Intermediate - Clam tags not marked with last date served. Advised operator to date mark tags with last date used.
01C-03-4
Basic - Food stored on floor. At walk in cooler, mahi-mahi, French fries stored on floor. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08B-38-4
Basic - Uncovered food stored near sink exposed to splash. At bar area, uncovered drink salt stored next to hand sink. Operator removed drink salt. **Corrected On-Site**
08B-54-4
25
Jun 26, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both sides of the splitter under dishwasher area. ( installed before the splitter)
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Blue color liquid spray bottle not labeled. Manager labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in server hand sink. Explained.
31A-11-4
70
Jan 24, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - Employee beverage container in a cold holding unit with food to be served to customers, 4 door desert cooler across cook line. Employee segregated. **Corrected On-Site**
12B-13-4
95
Aug 16, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
78
Aug 15, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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. Employee touched pants then put on gloves without hand washing. Operator instructed wash hands and put on new gloves. **Corrected On-Site** **Warning**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry - Mac salad (45F - Cold Holding); pico (45F - Cold Holding); seafood salad (46F - Cold Holding); tuna salad (44F - Cold Holding); not portioned or prepared today operator states held under 4 hours - all TCS foods removed from holding unit and moved to walk in cooler - operator contacted technician. fry station - shredded cheddar (52F - Cold Holding) held under 4 hours - moved to walk in cooler. grill station - cooked pasta (56F - Cold Holding); sliced American cheese (56F - Cold Holding); Swiss cheese (57F - Cold Holding) not portioned or prepared today and held under 4 hours - operator moved to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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/. MICHAEL SORKIN, 05/17/2018 **Warning**
53A-03-7
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
64
Feb 15, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Dented/rusted cans present. See stop sale. One can of cocktail sauce dented in the seam.
01B-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over cook line. **Repeat Violation**
36-34-5
82
Sep 7, 2022
Routine - Food
3 critical violations. 2 major violations. 2 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. Dishwasher (Chlorine 0ppm). Operator set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese (58F - Cold Holding) on top of reach in cooler at cook line. Operator states cheese placed in unit one hour prior. Cheese not prepped or portioned today. Cheese over stacked above rim. Operator removed over stacked cheese. **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. chicken (115-135F - Hot Holding) on cook line. Operator states chicken placed in unit less than 4 hours ago. Chicken over stacked above rim level. Operator removed chicken. **Corrective Action Taken**
03B-01-6
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. **Repeat Violation**
01C-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent at dish wash area unclean.
36-34-5
Basic - Food stored on floor. Bucket of shrimp on floor of cook line. Operator removed. **Corrected On-Site**
08B-38-4
47
Frequently Asked Questions
When was Flanigans last inspected?
The most recent health inspection at Flanigans on file is from Sep 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Flanigans?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Flanigans.
How does Flanigans compare to other restaurants in West Palm Beach?
Flanigans most recently scored 86 out of 100, which is higher than the West Palm Beach average of 79.
Has Flanigans' inspection record improved over time?
Yes. Recent inspections at Flanigans have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Flanigans 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 Flanigans inspected?
Based on the inspection history on file, Flanigans is inspected around three times per year on average.
Nearby Restaurants