Flanigan's Seafood Bar & Grill #19 Improves its Sanitary Rating
2505 N University Dr
Hollywood, FL 33024
Health Inspection Reports
2/9/2017 | 5 Violations | Rating 5/5
Basic - Equipment or utensils not designed or constructed in a durable manner. One broken spoon in sauce, employee removed **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar area, manage provided sign **Corrected On-Site**
Basic - Observed standing water in bottom of reach-in cooler. Near walk what across from cook line
Basic - Reach-in cooler gasket torn/in disrepair. 2 drawer under grill
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler salad station,
6/2/2016 | 7 Violations | Rating 4.25/5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Bug zapper over ice cream area.
Basic - In-use tongs stored on equipment door handle between uses. Removed from doors, **Corrected On-Site**
Basic - Water leaking from pipe inside 1 door cooler, kitchen.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station, up in hole. **Repeat Violation**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cole slaw covered while cooling, uncovered, **Corrective Action Taken**
Intermediate - Soda gun soiled. In red caps soiled, wait station. **Repeat Violation**
8/6/2015 | 4 Violations | Rating 4/5
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Ribs raw 46-48° prepped last night, started cooking them. Corrective action taken.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter 48° filled to high last night, discarded, stop sale, **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station. Cleaned, **Corrected On-Site**
Intermediate - Soda gun soiled. Wait station. Cleaned, **Corrected On-Site**
2/13/2015 | 7 Violations | Rating 4/5
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweaters sitting on plastic lids in wait station. Removed sweaters, **Corrected On-Site**
Basic - Food debris accumulated on kitchen floor, next to baking oven, swept area, and plastic drink cups on floor next to soda machine in wait station. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Bar cooler with cream, placed a thermometer inside, **Corrected On-Site**
High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. 49° halfandhalf cream in bar cooler, stop sale. Turned down thermostat, corrective action taken, dropping temperature, now at 48°. Staff is monitoring. Do not place any time, temperature foods in cooler until it maintains 41° or under.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Chef in kitchen, washed hands and put on clean gloves, **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Fahrenheit. 49° halfandhalf cream in bar cooler, stop sale.
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Fahrenheit. 49° halfandhalf cream in bar cooler, stop sale.
8/14/2014 | 5 Violations | Rating 4.5/5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Serve spoons Sitting on shelf above steam table, washed and sanitized, **Corrected On-Site**
Basic - Ice scoop handle in contact with flour, walkin freezer, moved to be washed and sanitized. **Corrected On-Site**
Basic - Soiled wiping cloth bucket sanitizer in cookline. Cleaned,
High Priority - Plumbing improperly installed. Soda gun drain time at wait station.
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans @ 140° reheated to 170°, chilli @ 140°reheated to 167°, corrective action taken.
6/10/2014 | 5 Violations | Rating 4/5
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Milk, removed, **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.inside door. Cleaned, Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station, cleaned gun. **Corrected On-Site**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Ice cream freezer, wait station, cleaned, **Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Bar **Corrected On-Site**
8/22/2013 | 7 Violations | Rating 4.25/5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pans on floor where baked potato oven is. **Corrected On-Site**
Basic - In-use ice scoop stored on soiled surface between uses, wait station, **Corrected On-Site**
Basic - No Heimlich maneuver/choking sign posted.
Basic - No copy of latest inspection report available.
High Priority - Displayed food not properly protected from contamination, cut lemons at wait station. **Corrected On-Site**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Not doing new hand wash policy.
Intermediate - Soil residue in food storage containers, flour.
6/24/2013 | 0 Violations | Rating 5/5
No Violations Were Observed
3/27/2013 | 8 Violations | Rating 3.75/5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit, dressing cooler.
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container, cook.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, counter. **Repeat Violation**
Basic - Baking/pizza pans have accumulation of black debris, baked potato pans.
Basic - Silverware/utensils dried with a towel/cloth.
10/19/2012 | 8 Violations | Rating 4/5
Critical - Observed food being cooled by nonapproved method. Bagging pasta at 70 degrees. Corrected On Site. Placed in ice water.
Critical - Observed uncovered food in holding unit/dry storage area-lemons-wait station Corrected On Site.
Observed ice scoop toutching drink cup when refilling.
Critical - Observed soil residue in storage containers-flour area
Critical - Observed buildup of slime on soda dispensing nozzles-bar. Corrected On Site.
Equipment and utensils not properly air-dried-wraping silverware.
Observed wall soiled with accumulated dust.-kitchen
Wall not smooth and easily cleanable.-doorway to kitchen, 3-compartment sink area.
3/20/2012 | 8 Violations | Rating 3.75/5
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. clam chowder on the walk in cooler. Corrected On Site. discarded.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cookline. Corrected On Site. Repeat Violation.
Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site. Repeat Violation.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. waitress station reach in cooler. Corrected On Site.
Observed ice scoop with handle in contact with ice. Repeat Violation. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen. Corrected On Site.
Critical - Observed unlabeled spray bottle. degreaser. Corrected On Site. Repeat Violation.
10/17/2011 | 8 Violations | Rating 3.75/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream, butter in waitress station reach in cooler. Corrected On Site. moved to the walk in cooler.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitress station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cleaning and touching garbage can then plated food without changing gloves. Corrected On Site.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice. Corrected On Site.
Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on.
Critical - Observed unlabeled spray bottle. windex. Corrected On Site.
No copy of latest inspection report.
4/14/2011 | 7 Violations | Rating 3.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta salad, garlic butter, using time as public health control without a written procedure. (explained time control procedure and provided forms)
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. clam chowder. Corrected On Site. voluntarily discarded.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
Critical - Observed empolyee wash hands with no hot water. Corrected On Site.
Critical - Observed buildup of slime on soda dispensing nozzles. salad station.
Critical - Observed handwash sink used for purposes other than handwashing. dishwashing area used as prep sink.
Critical - Hand wash sink lacking proper hand drying provisions. salads station. Corrected On Site.
11/30/2010 | 2 Violations | Rating 4.75/5
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler.
Violation: 37-13-1Observed hole in ceiling. ribs oven area.
11/29/2010 | 15 Violations | Rating 1.5/5
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. par cooked burgers. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. flour.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, burgers, seafood in the walk in cooler. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken in the cookline fliptop reach in cooler. less than 4h out of temperature according to PIC.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. "garlic butter" at room temperature in the cookline. less than 4h out of temperature according to PIC.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream in waitress station reach in cooler. less than 4h out of temperature according to PIC.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta salad in the salad reach in cooler, less than 4h out of temperature according to PIC.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upper part of the fliptop cookline reach in cooler.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. waitress station reach in cooler.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cookline, waitress station.
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area.
Critical - Observed employee wash hands with no soap. Corrected On Site.
Observed hole in ceiling. ribs oven area.
8/10/2010 | 0 Violations | Rating 5/5
No Violations Were Observed
8/9/2010 | 11 Violations | Rating 2.5/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in WIC. due to delivery, according to PIC
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3C sink.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cookline
Critical - Observed buildup of slime on soda dispensing nozzles. waitress station
Critical - Cold water not provided/shut off at employee handwash sink. kitchen
Critical - Hot water not provided/shut off at employee hand wash sink. kitchen
Critical - Vacuum breaker mising at hose bibb. 3C sink.
Critical - Handwash sink not accessible for employee use at all times. no water at the kitchen handsink.
Critical - No handwashing sign provided at a handsink used by food employees. restroom
Ceiling tile missing. dishwashing area.
Critical - Observed unlabeled spray bottle. bar
5/8/2009 | 10 Violations | Rating 3.75/5
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Corrected On Site.
Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed garbage on the ground and/or pad around dumpster.
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed moldy ceiling tiles and/or air conditioning vent covers. in dish washing room
Critical - Observed no backflow preventer at a hose bibb in bumpster area
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. straws in bar
Critical - Observed uncovered food in holding unit/dry storage area. in kitchen,wic
Plumbing system in disrepair.
1/29/2009 | 6 Violations | Rating 4/5
Carbon dioxide/helium tanks not adequately secured.
Critical - Handwash sink not accessible for employee use at all times.
Critical - Observed buildup of soiled material on racks in the reach-in cooler. in kitchen next to con opener
Observed floor area(s) covered with standing water. around ice machine area
Critical - Observed handwash sink used for purposes other than handwashing. storing waste ice in seasoning room
Critical - Observed objectionable odors in bathroom. in males restroom
8/25/2008 | 9 Violations | Rating 4/5
Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers. next to ice machine and kitchen
Critical - Observed a mising backflow /hose bibb, in seasoning roomCorrected On Site.
Observed attached equipment soiled with accumulated dust. fan motor in dish washing roomCorrected On Site.
Critical - Observed buildup of slime on soda dispensing nozzles. in bar Corrected On Site.
Observed ceiling in disrepair. next to ice machine
Observed employee with ineffective hair restraint.
Critical - Observed uncovered food in holding unit/dry storage area. cook ribbs in wifCorrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook ribbs in wifCorrected On Site.