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
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
12A-18-4High Priority – Employee dried hands on clothes/apron/soiled towel after washing. Observed employee plate food to serve, then proceeded to wipe gloved hands on soiled apron to clean off food debris and proceeded to plate other foods. Coached employee on proper glove usage. Employee washed and changed gloves. **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. Observed at rear of kitchen reach in cooler, steak soup (61F – Cold Holding). As per Chef more than 4 hours. Chef removed container to discard. Observed at cook line partial cooked hamburger patties (96F – Hot Holding) partial cooked chicken wings(148F – Hot Holding). As per Chef burger is partially cooked to 112F and held at cook line in a container until ordered. Chicken wings are partially cooked to 72F and hot held in hot box drawer at 148F. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at rear of kitchen reach in cooler, steak soup (61F – Cold Holding). As per Chef more than 4 hours. Chef removed container to discard. Observed at cook line prep cooler cooked ribs (48F – Cold Holding); egg wash (51F – Cold Holding); pico de gallo (52F – Cold Holding). As per Chef for less than 3 hours. Chef placed items into reach in freezer to rapid cool. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grill partial cooked hamburger patties (96F – Hot Holding). As per cook burger was partially cooked to 112F less than 30 minutes ago and hot held at cookline until ordered. Cook placed patties onto grill to cook to 165F. **Corrective Action Taken** **Warning**
Intermediate 7
03C-96-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Observed no non-continuous cooking without monitoring and documenting procedures for chicken wings and hamburger patties. **Warning**
03C-89-4Intermediate – Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed no non-continuous cooking procedures for chicken wings and hamburger patties. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed hand wash sink next to dish washing area used as dump sink for ice. **Warning**
16-59-1Intermediate – Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Observed dish machine not dispensing chlorine sanitizer. Employee set up three compartment sink for dish washing. **Warning**
03C-93-4Intermediate – Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions. Observed no non-continuous cooking corrective action procedures for chicken wings and hamburger patties. **Warning**
03C-94-4Intermediate – Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed no non-continuous cooking provisions for identifying chicken wings and hamburger patties. **Warning**
03C-92-4Intermediate – Written procedures for non-continuous cooking of raw animal foods are lacking provisions for monitoring. Observed no non-continuous cooking monitoring procedures for chicken wings and hamburger patties. **Warning**
Basic 5
14-18-4Basic – Beverage tubing/cold plate not separated from stored ice. Observed at bar area ice bins, beverage tubing in direct contact with ice in bin. **Warning**
36-22-4Basic – Floor area(s) covered with standing water. Observed at dish washing area. **Repeat Violation** **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. Observed through out kitchen. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Observed in kitchen reach in coolers. **Warning**
Inspector observations synchronized from DBPR on October 7, 2026 2:22 PM.
Violation category totals
1 observation(s)
7 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.