FLAHERTY'S THREE FLAGS INN

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Inspection history

1. Apr 16, 2026

   ✓

2. Oct 22, 2025

   ✓
   1 violation

   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

3. Feb 20, 2025

   ✓

4. Aug 28, 2024

   ✓
   3 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

5. Jan 2, 2024

   ✕
   10 violations

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Single service items reused, improperly stored, dispensed, not used when required
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

6. Jan 17, 2023

   ✕
   2 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

7. Jan 28, 2022

   ✓

8. Jan 13, 2021

   ✕
   2 violations

   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

9. Sep 17, 2020

   ✕
   3 violations

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Insects, rodents present

10. Mar 4, 2019

    ✕
    8 violations

    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

11. Aug 7, 2018

    ✓
    2 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

12. Dec 11, 2017

    ✕
    12 violations

    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical: Foods or food area/public area contamination by sewage or drippage from waste lines.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Insects, rodents present
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non food contact surfaces of equipment not clean

13. May 2, 2017

    ✓
    5 violations

    • Insects, rodents present
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Non food contact surfaces of equipment not clean
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

14. Mar 2, 2017

    ✕
    4 violations

    • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • In use food dispensing utensils improperly stored
    • Wiping cloths dirty, not stored properly in sanitizing solutions

15. Oct 4, 2016

    ✓
    3 violations

    • Inadequate personal cleanliness
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Improper use and storage of clean, sanitized equipment and utensils

16. Feb 24, 2016

    ✕
    7 violations

    • In use food dispensing utensils improperly stored
    • Critical: Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

17. Dec 9, 2015

    ✕
    9 violations

    • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Pesticide application not supervised by a certified applicator
    • Non food contact surfaces of equipment not clean
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Wiping cloths dirty, not stored properly in sanitizing solutions

18. Aug 31, 2015

    ✓
    5 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • In use food dispensing utensils improperly stored
    • Single service items reused, improperly stored, dispensed, not used when required
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)