Flanigans Seafood Bar and Grill
2460 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1618292
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in walk-in cooler sliced tomatoes (64°F - Cold Holding) item prepared 8:00am Operator could not determine when items were placed back in walk-in cooler and how long tomatoes were out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in walk-in cooler sliced tomatoes (64°F - Cold Holding) item prepared 8:00am Operator could not determine when items were placed back in walk-in cooler and how long tomatoes were out of temperature. See stop sale
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
At dishwasher operator applied back flow
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of sugar not labeled operator labeled
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed in reach in freezer mozzarella sticks,chicken nuggets, not covered
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Plastic water bottle on spice shelf
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in freezer floor
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Back prep area
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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.