Flanigans Wellington
2335 SR 7 Ste 100, Village Of Wellingto, FL 33414 · Permanent Food Service · License 6019405
What drove the grade
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Sep 22 complaint inspection1 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 1 basic-18
- Administrative complaint on Sep 22Counts in full until a follow-up finds the problems fixed-20
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched hair/face while repositioning then handled clean equipment, clean utensils and containers/packages of food without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food (half & half) opened and held more than 24 hours (up to 48 hours) not properly date marked after opening.
Advised Operator to date mark with date opened.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At prep area; cut lettuce (61°F - Ambient Cooling 10:40/61°F 11:30). Operator stated lettuce cut at 9:00, at this rate will not reach 41°F within 4 hours, added bags of ice to facilitate faster cooling.
Fixed on the spotRepeat violationAdministrative complaint
Code 31, Handwash sinks and supplies: Hand wash sink not accessible for employee use at all times.
Bar hand washing sink blocked by soda gun/holster/line. Advised Operator to reposition soda gun/holster/line away from hand washing sink.
Equipment (soda gun holster) drain line draining into hand wash sink at bar.
Advised Operator to properly drain away from/not into hand washing sink.
Paper towel dispenser at hand wash sink to left of back door not working/unable to dispense paper towels.
Operator repaired, dispensing properly.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Stored food not covered.
At walk-in freezer; cooked prime rib stored uncovered. Operator covered.
Fixed on the spot
Earlier inspections 1
F52Routine inspection7 violations, 4 high priority Administrative complaint
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler Observed a whole piece of cooked prime ribs at 10:08am (57°F cooling since last night per operator. Product did not cool to 41°F within 6 hours. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F
Cook line Cooler under grill raw beef 45°F cold holding, burgers 45°F , raw salmon 45°F cold holding Per operator stored for approximately 30 minutes and not prepared or portioned today. Operator moved to iced down products
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler Observed a whole piece of cooked prime ribs at 10:08am (57°F cooling since last night per operator. Product did not cool to 41°F within 6 hours. See stop sale
Code 12, Handwashing and hygienic practices: Employee switched from working with raw chicken to grabbing single gloves from box holder without washing hands first , box of gloves was locate above prep area where sliced tomatoes and cut lettuces was located and same box of gloves is utilized for other employees working on ready to eat food.
Operator discarded box of gloves and employee washed hands
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared.
Walk in cooler Observed several plastic containers with cooked ribs prepared yesterday per operator with date marking from today. Advised operator to correct date marking.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler Observed a whole piece of cooked prime ribs at 10:08am (57°F cooling since last night per operator. Product did not cool to 41°F within 6 hours. See stop sale
Repeat violationAdministrative complaint
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
Safest restaurants in Village Of Wellingto
No other A-grade restaurants in Village Of Wellingto yet.