FLANIGAN'S SEAFOOD BAR & GRILL
2405 10 AVE N · LAKE WORTH · Palm Beach County · FL 33461
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 4
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. Baked potatoes 44-45 f as per manager cooling overnight . **Repeat Violation** **Admin Complaint**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Clam chowder prepared on 03/04 at 2:30 pm based on the label. Discard date marked 03/11 EOD. Today's date is 03/05.explained this will be 8 days. Day of the preparation is counted as day 1. Manager will contact higher management to correct the date marking process.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Baked potatoes 44-45 f as per manager cooling overnight
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wings 110-120-124 f on cook line hot holding. Advised to reheat to 165 f then hot hold at 135 f or hotter. **Repeat Violation** **Admin Complaint**
Intermediate 2
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked ribs 95 f as per manager cooling 1 hour 15 minutes . Second temperature of ribs 89 f in walk in cooler on speed rack,after 20 minutes. At this rate of cooling it will not reach 135 f to 70 f within 2 hours. Explained and kitchen manager moved ribs directly across from the fan in walk in cooler.
Basic 8
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Female cook drinking from greeen plastic cup without lid by walk in cooler door. Explained.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back packs hanging on clean dishes storage rack. Manager moved backpacks to office. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting.
14-69-4Basic – Ice buildup in French fry walk-in freezer.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at expo line. Explained.
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Female employee cutting broccoli.Broccoli not washed before cutting. Explained
14-33-4Basic – Reach-in freezer shelves with rust that has pitted the surface.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Ribs thawing in standing water in three compartment sink, ribs temperature 31 f. Explained.
Inspector observations synchronized from DBPR on October 10, 2026 1:12 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.