Flamingo Diner

3259 SE Federal Hwy, Stuart, FL 34997 · Permanent Food Service · License 5301532

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Jul 16, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 routine inspection
8 high priority (1 fixed by the Jul 16 follow-up, 7 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 5 basic
-33
Administrative complaint on Jul 15, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score55

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

Inspection history

1 inspection · 2 visits

Jul152026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitJul 16, 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 visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 8 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. At walk in cooler- Milk 53°F-cold holding , cooked chicken 49°F - cold holding, pancake batter 49°F-cold holding, cooked broccoli 49-51°F-cold holding. Cooked pasta.-49-51°F- cold holding, cut tomatoes49-51°F-cold holding, cooked peppers 47°F- cold holding, cooked greens47-50°F-cold holding, heavy cream 46-49°F- cold holding, cooked green beans 47-50°F- cold holding, cooked potatoes 49-52°F- cold holding, Gravy 47-50°F- cold holding, sausage gravy 47-50°F- cold holding, cooked rice 47-50°F- cold holding, sliced cheese 46-49°F- cold holding, shredded cheese 47-49°F- cold holding, cut ham 47-49°F- cold holding, cooked fish 47-49°F- cold holding, cottage cheese 49-51°F- cold holding, - food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At walk in cooler- Milk 53°F-cold holding , cooked chicken 49°F - cold holding, pancake batter 49°F-cold holding, cooked broccoli 49-51°F-cold holding, Cooked pasta-49-51°F- cold holding, cut tomatoes 49-51°F-cold holding, cooked peppers 47°F- cold holding, cooked greens 47-50°F-cold holding, heavy cream 46-49°F- cold holding, cooked green beans 47-50°F- cold holding, cooked potatoes 49-52°F- cold holding, Gravy 47-50°F- cold holding, sausage gravy 47-50°F- cold holding, cooked rice 47-50°F- cold holding, sliced cheese 46-49°F- cold holding, shredded cheese 47-49°F- cold holding, cut ham 47-49°F- cold holding, cooked fish 47-49°F- cold holding, cottage cheese 49-51°F- cold holding, - food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale At cookline flip top cooler- diced ham 44°F- cold holding, cooked mushrooms 45-46°F- cold holding, shredded cheese 45-47°F- cold holding, diced sausage 46-47°F- cold holding, cut lettuce 46-47°F- cold holding, hashbrowns 55°F- cold holding, cream 47- 52°F- cold holding, coleslaw 48-52°F- cold holding , pancake batter 50°F- cold holding, pooled eggs 50°F- cold holding- food not prepared or portioned today food out of temperature for 2.5 hours - operator placed ice on food to quick chill.
  Fixed on the spotRepeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  At cookline counter - Raw shell eggs 78°F-cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator placed in reach in cooler to quick chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At fry station on top of the fryer- Cooked sausage 114°F- hot holding-food out of temperature for 1 hour- operator placed to be reheated.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  At tall reach in freezer- raw/uncooked chicken tenders not commercially packaged - stored over cooked country fried steak- operator removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  At cookline employee handled raw beef than proceeed to engage in food preparation and handle clean equipment without washing their hands- educated operator - employee washed their hands.
  Fixed on the spot
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  At dishwashing area- employee handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator- employee washed their hands.
  Fixed on the spot
  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  At cookline area- employee touched their face then engaged in food preparation without washing their hands- educated operator - employee washed their hands.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  At flip top cooler by cookline - sliced tomatoes 55°F at 9:40 to 55°F at 10:40 ( cooling since 8:30), cut melon 53°F at at 9:40 to 54°F at 10:40( cooling since 8:30)- at current rate of cooling food will not reach to 41°F within remaining time - operator placed ice on food to quick chill.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  At dry storage area- container of rice stored on the floor - operator moved of the floor,
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Chlorine 0ppm)
- Code 25, Single-service items: Single-service articles improperly stored.
  At server station area- napkins stored on the floor - operator moved off the floor,
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.