FLAMINGO DINER
3259 SE FEDERAL HWY · STUART · Martin County · FL 34997
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
5 full violation description(s) documented by the inspector during this visit.
High Priority 4
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Observed Raw shaved beef over French fries at reach in freezer by steam well. All products not in commercial packaging. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw pork at walk in cooler. Operator stored properly. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in at cook line: coleslaw (50F – Cold Holding) yogurt sauce (tzatziki) (58F – Cold Holding); cooked rice (60F – Cold Holding) – Per operator, products not prepared or portioned today. Per operator, products out of temperature for 2 hours. Operator placed on ice bath to quick chill. Prep counter at cook line: corned beef hash (67F – Cold Holding); buttermilk pancake batter (69F – Cold Holding); pooled shell eggs (48F – Cold Holding) ; butter pats (75F cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. Walk in: sliced ham (45F – Cold Holding); marinara (47F – Cold Holding); whole turkey (46F – Cold Holding); sliced roast beef (48F – Cold Holding); sliced turkey (51F – Cold Holding) at 10:00 since 9:00; quiche (49F – Cold Holding); cooked rice (48F – Cold Holding); chicken (47F – Cold Holding); link sausage (47F – Cold Holding) – Per operator, all products not prepared or portioned today. Per operator, delivery was made to restaurant at 9am and cooler door left open for 30 minutes. Products out of temperature for approximately 1 hour. Operator placed all products on ice bath to quick chill. **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (111F – Hot Holding) Observed cooked onions in metal pan, on top of egg crate material, on flat top. Per operator, product out of temperature for two hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 1
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in at cook line: sliced tomatoes (63F – Cooling) at 9:30 since 8:00 – 57F at 11:00 At this rate of cooling product will not reach 41F within 4 hours. Operator placed on ice bath to quick chill. **Corrective Action Taken**
Inspector observations synchronized from DBPR on October 24, 2026 12:35 PM.
Violation category totals
3 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.