Flanigans Seafood Bar and Grill
950 S Federal Hwy, Stuart, FL 34994 · Permanent Food Service · License 5301505
What drove the grade
Buildup of food debris/soil on reach in cooler drawer door handles at cook line
How the score was calculated
- Starting score100
- Violations at the Oct 19 complaint inspection3 basic-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Complaint inspection
- First visitOct 19, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed under hot running water.
Imitation crab meat and running water at 80°F Operator removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil on reach in cooler drawer door handles at cook line
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed multiple ceiling tiles soiled with mold like substance through out dining room and back kitchen Observed hood tunnel above dish machine spiked with grease and mold like substance
Earlier inspections 2
B89Complaint inspection5 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 13, 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 visitOct 12, 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 priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed can of roasted tomatoes dented at seam See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw fish (46°F - Cold Holding) cooked ribs (47°F cold holding ); cooked chicken (46°F cold holding) Per operator food not prepared or a portion today and left out of temperature for approximately two hours from food delivery and cooler door being open. Advised operator quick chill items to 41°F within 2 hours cooked Ribs 2nd temperature- 46°F at 12:30 Cooked chicken 2nd temperature 46°F at 12:30
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Observed burger patties, not fully cooked all the way at 90°F on cook line in metal tray Per Chef, purger partially cooked and held for 4 hours on time as a public health control, then cooked to temperature of request. Emailed operator proper procedures and filled out at time of inspection
Fixed on the spot
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
tomato sauce (56°F - Cooling at 11:45 since 11:15-55°F at 12:30); At current rate of cooling food will not reach from 135°F to 41°F within 6 hours Advised operator to quick chill items or place in cooler area to bring to 41°F within cooling perimeter.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
A91Routine inspection3 violations, 3 high priority No follow-up needed
- First visitSep 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.
3 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.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. ranch dressing (47°F - ambient cooling at 2:30 since 10:30); butter (50°F - ambient cooling at 2:30 since 10:30) at inside flip top cooler at expo line in kitchen. Per operator food portioned in the morning at 10:30, Prep time stamp indicates food was pepped at 10:30AM Food did not cool down to 41°F within 4 hours See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
ranch dressing (47°F - ambient cooling at 2:30 since 10:30); butter (50°F - ambient cooling at 2:30 since 10:30) at inside flip top cooler at expo line in kitchen. Per operator food portioned in the morning at 10:30, Prep time stamp indicates food was pepped at 10:30AM Food did not cool down to 41°F within 4 hours See stop sale.
Code 12, Handwashing and hygienic practices: Observed Employee at cook line touch face and then engaged in food preparation without washing hands.
Operator reviewed proper hand washing for employees to wash hands
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.