FLANIGAN’S SEAFOOD BAR & GRILL Inspection – April 29, 2024

High Priority 3

#5High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked ribs (50°F/51°F – Cooling); second cooked ribs container (49°F/48°F – Cooling was cooked from the day before as per operator, located inside walk in cooler.

#6High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees come from outside grab a gloves and placed cooked ribs on the grilled. Instructed operator regarding the hand wash procedure. Operator properly washed hands. **Corrected On-Site**

Corrected On-Site

#7High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked ribs (50°F/51°F – Cooling); second cooked ribs container (49°F/48°F – Cooling was cooked from the day before as per operator, located inside walk in cooler.

Stop Sale

Intermediate 1

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Observed no soap on hand sink located at the bar station, soap was replaced during inspection. **Corrected On-Site**

Corrected On-Site

Basic 4

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. Observed employees serving food at the waitress station with not hair restraint.

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Walk in freezer floor soiled.

#3Basic10-08-5

Basic – Ice scoop handle in contact with ice.

#4Basic21-38-4

Basic – Wiping cloth sanitizing solution stored on the floor. Operator properly stored it. **Corrected On-Site**

Corrected On-Site

Florida Food Watch