PINK FLAMINGO

Name: PINK FLAMINGO
Address: 19726 NW US HWY 441, HIGH SPRINGS, FL, 32643, US
Rating: 74

19726 NW US HWY 441, HIGH SPRINGS, FL 32643

License #1102860

74 Grade C / 100

Mixed Health Record

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Latest inspection

August 29, 2025 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PINK FLAMINGO in HIGH SPRINGS currently holds an InspectFL Health Score of 74 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on August 29, 2025. Across those visits, inspectors documented 49 total violations — 14 critical, 11 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 22, 2024

The latest inspection on August 29, 2025 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

PINK FLAMINGO has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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.

Disposition: Met Inspection Standards
[24-24-4] Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Ice buckets and scoop on table outside of ice machine located outside back door, operator moved buckets and scoop inside for proper storage.
[14-11-5] Equipment in poor repair. Reach in cooler gasket torn on cooks line. Shelf in walk in cooler rusted, shelf on the left side of walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. The floor is cracking apart in dry storage/dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler drawer door jams are soiled on cooks line. The top/back of salamander cooking equipment. Fan guard in walk in cooler soiled. Dish machine curtains soiled on the clean side of dish machine.
[29-49-6] Standing water in bottom of reach-in-cooler. In reach in cooler by waffle batter prep.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cartons of liquid egg in reach in cooler on cooks line, employee moved raw shell eggs to the bottom.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior flip top of reach in coolers on cooks line. Hot water spout soiled on coffee machine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink in the corner of cooks line, employee placed roll of paper towels at sink.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Floor in front of oil storage in dish washing area the flooring is cracked.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer door jam soiled on cooks line. -Exterior microwave door on cooks line. -Clean dish storage rack by hot holding cabinet on the cooks line/prep area. -Fan guard in walk in cooler. -Flaps of the dish machine on the clean side.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked vegan chili overnight (57F - Cooling) see stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked vegan chili overnight (57F - Cooling)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (47F - Cold Holding) item cooked a previous day, all other items in cooler were 41F or below, item moved to walk in cooler to rapidly drop to 41F. Retemped at 42F.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the end of the splitter with red hose attached at the outside mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Interior reach in cooler behind the outside bar. -Large cutting board on reach in cooler on cooks line. -Interior oven on cooks line. -Coke and Diet Coke nozzles at drink machine outside. -Interior back top corner of ice bin outside. -Milkshake mixer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee drink inside Handwash sink on cooks line, manager discarded drink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line, manager placed new roll at sink.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Blue cheese container lid is cracked in walk in cooler. Reach in cooler on cooks line gasket is torn.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. In dishwasher machine room.
[29-49-6] Standing water in bottom of reach-in-cooler. In prep cooler next to oven.
[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. 0ppm.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs the touched clean plate and spatula for service, spoke to employee about changing gloves and washing hands.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom gravy 7/2, vegan chili 7/2, and meatballs 7/1.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheesecake (46F - Cold Holding) item in display cooler, cooler digital thermometer says 38, other items are at 43, employee moved to freezer. Retemped at below 41F.
[41-10-4] Toxic substance/chemical improperly stored. Bleach bottle and spray chemicals by bbq sauce bottle on cooks line, employee moved bbq sauce away from chemicals.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia observed at 500 ppm, employee added water retested at 400ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on steam well on cooks line stained. Interior left side deflector plate ice machine downstairs.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket inside Handwash sink in corner of cooks line. Employee moved bucket.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees expired February and May.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. 2 oz portion cup inside seasoning container, employee removed cup.
[36-36-4] Ceiling tile missing. Multiple tiles in down stairs storage area.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk in cooler see stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on reach in freezer in prep area. Drink on cooks line. Employees moved drinks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple containers on clean dish rack.
[14-11-5] Equipment in poor repair. Reach in cooler on cooks line the door falls off if opened. Manager posted sign on door to do not open.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. 3 knives on cooks line between reach in cooler and steam table.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple containers on clean dish rack.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Brown Togo boxes on cooks line.
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans of tomatoes and 1 can of peppers.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Coleslaw 1/7 Meatballs 1/6 Roast beef 1/6
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hush puppy batter made 1.5 hours prior to inspection, item sitting out on counter under no temperature control.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. The milkshake mixer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket inside Handwash sink at end or cooks line.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 behind outside bar area and 1 in screened porch area. Manager moved items to outside storage next to dumpster.