Flanigan's Seafood Bar & Grill #22

2600 W Davie Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1610180

A
Grade A
Safety score 95 of 100
Latest visit: Jul 13, 2026

What drove the grade

Food storage container/container lid cracked or broken.Basic · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 13 routine inspection
    5 basic
    -5
  • Safety score95

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitJul 13, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    5 violations found:

    • 5 Basic
    What the inspector cited

    Basic5

    • Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.

      1. Broken lid for container of seafood gumbo in walk in cooler.

    • Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.

      1. Observed in dish room on dry storage shelf above hand washing sink. And in hot prep area above triple sink. Operator removed and placed to be washed rinsed and sanitized. Employee washed rinsed and sanitized.

      Fixed on the spot

    • Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.

      1. Cookline floor tiles by fryers in disrepair.

      Ceiling/ceiling tile shows damage or is in disrepair.

      1. Ceiling tiles soiled by convection oven in prep area, peeling.

      Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

      1. Cookline by grill, ceiling tiles soiled with grease build up.

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Most cited

Floors, walls, ceilings and ventilation3
Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1