Flanigan's Seafood Bar & Grill
17185 Pines Blvd, Pembroke Pines, FL 33027 · Permanent Food Service · License 1618208
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. salsa (122°F - Hot Holding), per employee food hot held less than one hour, employee reheated on stove to 166°F
How the score was calculated
- Starting score100
- Violations at the Oct 23 complaint inspection3 high priority (fixed on the spot), 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitOct 23, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. salsa (122°F - Hot Holding), per employee food hot held less than one hour, employee reheated on stove to 166°F
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee came from back entrance door , put gloves to start cutting lettuces, without washing hands first , after manager educated 'em on proper hand wash pr, employee discarded gloves and washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee brought dirty container to dishwasher area, came back, placed gloves and grabbed a sauce container from steam, without washing hands first, after educated employee on proper hand wash procedures, employee discarded gloves, washed hands.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cook line-cools utensils in water temperature (110°F), employee removed.
Fixed on the spot
Ice scoop handle in contact with ice.
Bar area, manager removed.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Dusty ceiling , forming spiderwebs above 4 dinning room tables. Per manager ceiling is on schedule to clean tonight.
Earlier inspections 1
A92Complaint inspection5 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food not prepared or portioned today. 1)Expo station-; salsa (47°F - Cold Holding); butter (47°F - Cold Holding); sour cream (48°F - Cold Holding) 2)grill station- ; cut lettuce (46°F - Cold Holding); pasta salad (45°F - Cold Holding); sliced cheese (47°F - Cold Holding) -2 cooling drawers; raw shrimps (49°F - Cold Holding); salsa (47°F - Cold Holding); raw chicken breast (48°F - Cold Holding) -6 cooling drawers- ; raw burger patties (48°F - Cold Holding); raw rib eye (47°F - Cold Holding); raw mahi (44°F - Cold Holding). Per employee food held less than 4 hours, ice added to all time temperature control food for a quick chill. Per manager , AC from kitchen is not working..
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzles on kitchen area. Employee cleaned and sanitized
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cook line- Cooking and serving utensils (110°F). Employee removed and placed on hot water temperature (145°F).
Fixed on the spot
Code 32, Restrooms: Bathroom facility not clean.
From corridor to inside bathrooms, perceived a pungent smell. Women and Men.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Wet floor by large ice machine.
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.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.