Flanigans
330 Southern Blvd, West Palm Beach, FL 33405 · Permanent Food Service · License 6005654
What drove the grade
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
How the score was calculated
- Starting score100
- Violations at the Oct 23 complaint inspection1 intermediate, 1 basic-4
- Safety score96
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 visitOct 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Kitchen employee stated required reheat temperature on hot holding items is 160°F. Reviewed safe reheating with employee.
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 50ppm) at back prep table. Operator dumped solution.
Fixed on the spot
Earlier inspections 1
A96Routine inspection3 violations No follow-up needed
- First visitJul 10, 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
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw pork (61°F - Ambient Cooling for 45 minutes at 3:10, 61°F at 3:30) in covered deep filled pan in produce walk in cooler.
At current rate of cooling, item will not reach 41°F within required 4 hour window. Operator removed covering and reorganized to help increase cooling rate.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic side container with no handle stored directly in lemon butter. Operator removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe underneath kitchen prep area handsink leaking.
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
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.