DirtyFLRestaurant Inspection Data

SEMINOLE SUBS & GYROS III

1001 South Missouri Avenue
Clearwater, Florida, 33756
Pinellas County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/23/2025

Inspection #: Visit ID: 8823025

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in front line area
  • 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 109 F in stream table . Cook reheated meatballs on stove . Reviewed with cook reheating procedures and temperature monitoring Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface( cutting board) soiled / stained in front line area . Reviewed with manager
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Thermometer not in working order . Reviewed with manager

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8730540

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 48 F at 10:10 am covered and in deep pan in walk in cooler cooling overnight - placed in walk in cooler at 6:00 pm previous night . Reviewed with manager proper cooling methods and procedures . Manager discarded the cooked chicken Corrected On-Site
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken 48 F at 10:10 am covered and in deep pan in walk in cooler cooling overnight - placed in walk in cooler at 6:00 pm previous night . Reviewed with manager proper cooling methods and procedures . Manager discarded the cooked chicken **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 130 F on grill in pan hot holding . Cook reheated chicken on grill to 172F Reviewed with manager reheating procedures and hot holding methods - shallow pans Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days previously not date labeled in cooler at drive thru. Employee labeled milk Corrected On-Site

Inspection Date: 2/16/2024

Inspection #: Visit ID: 8459287

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public on shelf in walk in cooler - reviewed with manager - manager placed food inside designated employee food container Corrected On-Site
  • 08B-38-4:Basic - Food ( box of dressing) stored on floor in walk in cooler . Reviewed with manager food storage . Manager rearranged food Corrected On-Site
  • 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. Isidro training expired 11/22/22
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Reviewed with manager
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area - employee labeled spray bottle Corrected On-Site

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8351755

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displaying expired license. 02/01/2023.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cook line.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-freezers in dish area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign located near drive-thru. Printed hand wash sign, operator placed sign above hand wash sink. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line and walk-in cooler.
  • 33-16-4:Basic - Open dumpster lid.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine Sanitizer solution at 0ppm Operator re filled bucket, reading 50ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in walk-in cooler. Operator moved eggs to bottom shelf. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken's breast ; (110F) at 1:50pm Operator re heated chicken breast to 165f Corrected On-Site