FLAMINGO DINER
3259 SE FEDERAL HWY · STUART · Martin County · FL 34997
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 8
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- Milk 53F-cold holding , cooked chicken 49F – cold holding, pancake batter 49F-cold holding, cooked broccoli 49-51F-cold holding, Cooked pasta-49-51F- cold holding, cut tomatoes 49-51F-cold holding, cooked peppers 47F- cold holding, cooked greens 47-50F-cold holding, heavy cream 46-49F- cold holding, cooked green beans 47-50F- cold holding, cooked potatoes 49-52F- cold holding, Gravy 47-50F- cold holding, sausage gravy 47-50F- cold holding, cooked rice 47-50F- cold holding, sliced cheese 46-49F- cold holding, shredded cheese 47-49F- cold holding, cut ham 47-49F- cold holding, cooked fish 47-49F- cold holding, cottage cheese 49-51F- cold holding, – food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale At cookline flip top cooler- diced ham 44F- cold holding, cooked mushrooms 45-46F- cold holding, shredded cheese 45-47F- cold holding, diced sausage 46-47F- cold holding, cut lettuce 46-47F- cold holding, hashbrowns 55F- cold holding, cream 47- 52F- cold holding, coleslaw 48-52F- cold holding , pancake batter 50F- cold holding, pooled eggs 50F- cold holding- food not prepared or portioned today food out of temperature for 2.5 hours – operator placed ice on food to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4High 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 dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline employee handled raw beef than proceeed to engage in food preparation and handle clean equipment without washing their hands- educated operator – employee washed their hands. **Corrective Action Taken** **Warning**
12A-25-4High 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 cookline area- employee touched their face then engaged in food preparation without washing their hands- educated operator – employee washed their hands. **Corrective Action Taken** **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. At tall reach in freezer- raw/uncooked chicken tenders not commercially packaged – stored over cooked country fried steak- operator removed. **Corrected On-Site** **Warning**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline counter – Raw shell eggs 78F-cold holding – food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in cooler to quick chill. **Corrected On-Site** **Warning**
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. At walk in cooler- Milk 53F-cold holding , cooked chicken 49F – cold holding, pancake batter 49F-cold holding, cooked broccoli 49-51F-cold holding. Cooked pasta.-49-51F- cold holding, cut tomatoes49-51F-cold holding, cooked peppers 47F- cold holding, cooked greens47-50F-cold holding, heavy cream 46-49F- cold holding, cooked green beans 47-50F- cold holding, cooked potatoes 49-52F- cold holding, Gravy 47-50F- cold holding, sausage gravy 47-50F- cold holding, cooked rice 47-50F- cold holding, sliced cheese 46-49F- cold holding, shredded cheese 47-49F- cold holding, cut ham 47-49F- cold holding, cooked fish 47-49F- cold holding, cottage cheese 49-51F- cold holding, – food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fry station on top of the fryer- Cooked sausage 114F- hot holding-food out of temperature for 1 hour- operator placed to be reheated. **Corrective Action Taken** **Warning**
Intermediate 1
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler by cookline – sliced tomatoes 55F at 9:40 to 55F at 10:40 ( cooling since 8:30), cut melon 53F at at 9:40 to 54F at 10:40( cooling since 8:30)- at current rate of cooling food will not reach to 41F within remaining time – operator placed ice on food to quick chill. **Corrective Action Taken** **Warning**
Basic 5
32-04-4Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. **Warning**
08B-38-4Basic – Food stored on floor. At dry storage area- container of rice stored on the floor – operator moved of the floor, **Warning**
25-05-4Basic – Single-service articles improperly stored. At server station area- napkins stored on the floor – operator moved off the floor, **Corrected On-Site** **Warning**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 2:39 PM.
Violation category totals
1 observation(s)
4 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 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.