FLANIGAN'S SEAFOOD BAR & GRILL
2721 BIRD AVE · COCONUT GROVE · Dade County · FL 331334602
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler 14 bins of cooked ribs (46F – Cooling). As per label on bins from night before around 8:40pm-12:30am.
10-05-5High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed at rear side area cook line, spatula stored in water with excess food/grease residue. Employee change water and container. **Corrected On-Site**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed at cook line employee drink from cup with gloves, then proceed to prep next order without changing gloves. Coached manager on proper glove use procedures. Manager coached employees at cook line to wash hands and change gloves after eating/drinking at cook line.
01B-02-5High 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 at cook line reach in cooler cooked ribs (48F – Cold Holding); as per operator for about 1 hour from walk in cooler. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed at walk in cooler 14 bins of cooked ribs (46F – Cooling). As per label on bins from night before around 8:40pm-12:30am. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler about 24 metal containers of prepped raw ribs (48F – Cooling). As per label from night before between 8:39pm-12:30am.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler cooked ribs (48F – Cold Holding); as per operator for about 1 hour from walk in cooler. **Repeat Violation**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler about 24 metal containers of prepped raw ribs (48F – Cooling). As per label from night before between 8:39pm-12:30am.
Basic 3
14-18-4Basic – Beverage tubing/cold plate not separated from stored ice. Observed for ice bin at bar area. **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees at cook line place drinks onto prep table cutting board when done drinking to continue prepping food items. Coached manager on possible contamination risks. Manager advised employees to place personal drinks onto upper shelf and clean/ sanitize cook line cutting boards.
36-22-4Basic – Floor area(s) covered with standing water. Observed at produce walk in cooler throughout.
Inspector observations synchronized from DBPR on September 13, 2026 12:23 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.