FLAGLER RESTAURANT

Name: FLAGLER RESTAURANT
Address: 399 S HOMESTEAD BLVD, HOMESTEAD, FL, 33030, US
Rating: 53.9

399 S HOMESTEAD BLVD, HOMESTEAD, FL 33030

License #2312843

53.9 Grade F / 100

Failing Health Score

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Quick take

FLAGLER RESTAURANT in HOMESTEAD currently holds an InspectFL Health Score of 53.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 42 total violations — 7 critical, 10 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 included 4 critical violations, 4 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[01B-07-4] Food with mold-like growth. See stop sale. Observed on ice from interior of ice machine. Operator began dumping ice.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in walk in freezer and multiple reach in freezers.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed in kitchen area next to triple sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed in kitchen; hand sink with egg cartons stored inside. Observed at cook line hand sink, cup stored inside. Operator removed all items.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles in dining area.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed missing date of birth for all employees; Melicane, Daisy, Lizbet, Cleaveland, Rachel, Kris, Elaine, Patsy and Roland.
[08B-38-4] Food stored on floor. Observed in upstairs storage closet; soda syrup. Observed at back of kitchen stairwell; oil on floor.
[10-05-5] In-use utensil stored in unclean water. Observed at cook line. Operator dumped water during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in multiple reach in coolers.
[25-17-4] Single-service articles stored on a soiled surface. Observed on shelves in upstairs storage.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed at ware wash area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line: Sausages (95F - Hot Holding). As per chef, less than 30 minutes. Chef placed sausages on flat top to be reheated.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back of kitchen next to mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves above hand sink in kitchen area where dry food is stored. Observed shelves in waiter station where single service coffee items and jelly are.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm for sink and surface sanitizer. Operator and inspector changed sanitizer to chlorine and primed multiple times, final reading 100 ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed jar of sugar with no label at waiter station.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers and freezers.

Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover vents at reach in cooler located at the cook line soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed 1 cup stored handwashing sink located in the lobby coffee station. Operator removed cup.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents located at the reach in cooler soiled with dust. Observed ceiling vents ceiling vents located at the cook line soiled with dust.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Employee hung mop.
[24-06-4] Clean utensils or equipment stored on shelves with rust near walk in cooler.
[22-41-4] 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 chlorine dishmachine at 0ppm. Advised employee to sanitize all dishes in the three compartment sink.Employee called technician during inspection.
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. Observed thermometer hanging below fan at walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board at reach in cooler location in the kitchen has cut marks and is not longer cleanable. Observed near 3 compartment sink and front line. Employee discarded cutting board next to three compartment sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available when valve is open at hand sink at preparation area.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed butter stored in cook like at 93F. As per employee, for approximately 2 hours. Employee voluntarily discarded butter.

Community reaction

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Community pulse