Flanigans Seafood Bar and Grill
11415 S Dixie Hwy, Kendall, FL 33156 · Permanent Food Service · License 2323246
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 17 complaint inspection2 high priority (fixed by the Jul 18 follow-up), 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
More time given
- First visitJul 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed coolers on cook line with ambient temp of 45°F; the following TCS foods stored inside: raw chicken (47°F - Cold Holding); raw burger patty (50°F - Cooling); cheese shredded (49°F - Cold Holding); mahi (55°F - Cooling). As per operator, all food has been there less than 4 hours. Operator has employees grab bags of ice to place on items. Observed dessert cooler with ambient temp of 47°F; the following TCS foods stored inside for less than 4 hours: Dessert cooler: key lime pie (46°F - Cold Holding); cheesecake (45°F - Cold Holding).
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine in kitchen not functioning, 0 ppm.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed coolers on cook line with ambient temp of 45°F; the following TCS foods stored inside: raw chicken (47°F - Cold Holding); raw burger patty (50°F - Cooling); cheese shredded (49°F - Cold Holding); mahi (55°F - Cooling). As per operator, all food has been there less than 4 hours. Operator has employees grab bags of ice to place on items. Observed dessert cooler with ambient temp of 47°F; the following TCS foods stored inside for less than 4 hours: Dessert cooler: key lime pie (46°F - Cold Holding); cheesecake (45°F - Cold Holding).
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed exterior soiled at time of inspection.
Old labels stuck to food containers after cleaning.
Observed on clean dish racks. Operator removed during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed in lowboys under grill.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.