DirtyFLRestaurant Inspection Data

SEMINOLE SUBS & GYROS

2298 MAIN ST

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/17/2025

Inspection #: Visit ID: 10749966

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.employees engaging in in food handling with no hair restraints.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Food containers on cook line containing food removed from its original container not labeled with common name. Discussed with operator the need to label all food removed from its original container

Inspection Date: 12/26/2024

Inspection #: Visit ID: 8778995

  • 22-20-5:Basic - Accumulation of black/green substance on interior walls of ice machine. Discussed with manager.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator packet which includes choking poster.
  • 08B-12-5:Basic - Stored food not covered. Mozzarella sticks and chicken not covered in French in freezer. Discussed with operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (50F - Cold Holding) second temperature 48F; ham (50F - Cold Holding) second temperature 41F; cut lettuce (45F - Cold Holding) second temperature 42Fin flip top cooler for less than 4 hours. Operator relocated to freezer for rapid chill. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 100ppm chlorine. Operator refilled and corrected to 50ppm Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof for one employee, Lauren. Discussed with manager on duty.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes container with date of 12/24/24. Operator states tomatoes were cut today and are in the process of cooling. Operator changed the date on the container. Corrected On-Site

Inspection Date: 5/21/2024

Inspection #: Visit ID: 8673283

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook without beard and no beard guard. Discussed with owner who discussed with employee.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment stacked while wet.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Cut tomatoes and green peppers stored in Cheese Merchants containers. Repeat Violation
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses, then touched clean utensils. Discussed with manager who discussed with employee.
  • 12A-19-4:High Priority - Employee washed hands with cold water. Water temperature was 82F. Discussed with manager.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, but not sanitizing equipment. Discussed with manager who discussed with employee. Third compartment sink was then set up with sanitizer, and employee properly sanitized equipment. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm. Corrected to 100ppm Corrected On-Site

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8616716

  • 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Warning - From follow-up inspection 2024-04-23: **Time Extended**

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8530214

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones, ear buds, employee keys in prep area. Employees moved all personal items. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. Containers of chicken wings stored on floor in walk in freezer. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed poster DBPR HR 5030 105 to operator. Operator hung up poster. Corrected On-Site Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee cup of coffee stored in walk in cooler. Corrected On-Site Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Tzatziki container used to store tuna salad. Discussed with operator the importance of not reusing SS containers. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Ibuprofen stored ointment prep area. Employee moved medicine. Corrected On-Site Warning
  • 03C-98-1:High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro meat cooked on pit yesterday,put in walk in in tact overnight. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat cooked on pit yesterday,put in walk in in tact overnight. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 113F. Employee reheated meatballs to 165F Corrected On-Site Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manuel Cruz expired 11/03/2023. No other managers with current certification. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
  • 53B-14-5:Intermediate - 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. Edgar Ayapantecatl is the only employee with current training. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under hand sink not labeled. Employee labeled spray bottle containing bleach. Corrected On-Site Warning

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8377699

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table located at the end of the cooks line. Employee removed beverage. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint. Discussed the importance of wearing hair restraints when involved in food preparation. Unable to get corrective action during inspection
  • 08B-38-4:Basic - Food stored on floor. Cases of beverages stored on the floor in rear of the restaurant. Discussed the importance of storing all food a minimum of 6" off the floor.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.
  • 03C-15-5:High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Discussed with operator the need to use a secondary cooking process to ensure proper temperature through out gyro meat
  • 53B-14-5:Intermediate - 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.