Flanigan's Seafood Bar & Grill

45 S Federal Hwy, Boca Raton, FL 33432 · Permanent Food Service · License 6005636

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Sep 1, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 1 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
7 high priority (3 fixed by the Sep 1 follow-up, 4 fixed on the spot), 2 intermediate (fixed on the spot), 5 basic
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Aug312026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 1, 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:
- 1 Basic
What was still cited
Basic1
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 7 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
  See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef handled cooked chicken with bare hands, discussed with operator, see stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach in cooler across from stove sliced cheese (69°F - Cold Holding) per operator product not portioned and prepared today and held in unit for 2 hours, discussed with operator who placed product on time is a public health control.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  At cook line beef au ju sauce (118°F - Hot Holding)to 209°F at 2:40, per operator stove turned off approximately 20 minutes ago, discussed with chef who turned on stove and reheated beef au ju sauce to 209°F at 2:40.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Chef handled cooked chicken with bare hands, discussed with operator, see stop sale.
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee handled raw shaved beef and without washing hands employee handled bread, discussed with operator who educated employee and washed hands.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Under hand washing sink hose Bibb connection with no vacuum breaker installed, discussed with chef who installed vacuum breaker.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 5 small live flying insects on shelf in dry storage room with sealed boxes. Approximately 2 small live flying insects on clean dishes in dish washing area. Discussed with operator to Eliminate small flying insects and clean and sanitize areas.
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In walk in cooler cooked ribs (86°F - Cooling) at 1:50 since 1:30 to 78°F at 2:50, at this current rate of cooling product will not reach 41°F within 6 hours, discussed with operator to move to walk in freezer.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  In dish washing area unlabeled spray bottle containing oven cleaner, discussed with operator who labeled bottle.
  Fixed on the spot
Basic5
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  At cook line multiple drinks stored above steam table and flip top tables, discussed with operator who removed drinks.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting boards grooved and no longer cleanable, discussed with operator to repair or replace.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm) discussed with chef who corrected to Sanitizer Bucket (Quaternary 200ppm)
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Multiple reach in cooler door gaskets soiled with accumulation of slime and food residues discussed with operator to clean and sanitize.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In dishwashing area large amounts of standing water, discussed with operator to clean and sanitize.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.