DirtyFLRestaurant Inspection Data

SEMINOLE REEF GRILL

11940 US HIGHWAY ONE STE 175

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

Inspection #: Visit ID: 10800564

  • N/A:No Violations Were Observed

Inspection Date: 3/17/2025

Inspection #: Visit ID: 8841589

  • 06-09-1:Basic - 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. At walk in cooler, thawed fish(escolar) thawed in vacuum packaging. See stop sale. Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is not properly sanitizing. Temperature -160. Advised operator to use triple sink until dishmachine is repaired. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top low boy, Raw chicken stored over cooked pasta. Advised operator of proper storage. Operator stored correctly. Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, housemade blue cheese dressing dated 3/6/2025 exceeding 7 days from preparation. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At walk in cooler, thawed fish(escolar) thawed in vacuum packaging. See stop sale. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink, no vacuum breaker where hose attached. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. At raw bar, employee washed hands at prep sink. Advised operator of proper handwashing. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar, handwashing sink being used for other purposes as evident by juice being poured into handwashing sink. Repeat Violation Warning

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8734570

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler 1 piece of raw salmon stored on container of ready to eat clams, operator removed salmon to proper storage. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cookline handwashing station being used to dump food items. Repeat Violation Admin Complaint
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At walk in cooler observed raw steak being vacuum sealed in house and not removed from bag within 48 hours, Please contact Jose.Quinones@myfloridalicense .com Repeat Violation Repeat Violation Admin Complaint
  • 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. At server station reach in cooler container of milk held more than 24 hours has no date marking, operator applied proper date marking. Corrected On-Site

Inspection Date: 6/6/2024

Inspection #: Visit ID: 8684201

  • N/A:No Violations Were Observed

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8683914

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At sushi station ice machine with mold. Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Covered waste receptacle not provided at employee women's restroom. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At service station handwash leaking onto clean dishes. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage area 1 dented can ofFudge, see stop sale. Repeat Violation Admin Complaint
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. At walk in cooler Raw cold smoked salmon cryovac in house, see stop sale. Repeat Violation Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. At dry storage household can of raid present, operator removed. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw animal food stored over or with unwashed produce. At walk in cooler raw salmon stored over cut lettuce, operator stored properly. Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. At sushi station oyster tags not in chronological order. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. At sushi station oyster tags not marked last day sold. Warning
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At reach in cooler original container of oysters stored without tags. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At prep line knife stored in handwashing sink, operator removed. Corrected On-Site Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At sushi station handwashing station no soap, operator provided. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At soda station unlabeled chemical bottle containing a blue chemical not labeled, operator discarded. Corrected On-Site Repeat Violation Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi handwashing station no hot water. Water temperature = 79F. Warning

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8477289

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At sushi line container without a handle being used in sugar. Operator removed. **Corrective Action Taken** Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while preparing croutons Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At crouton prep area container of open Oreo cookies stored above equipment on prep line. Operator removed Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At sushi line avacados with stickers still attached stored over ready to eat vegetables, operator corrected by repositioning avocados to proper storage place. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of apple fruit filling Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi station white rice 87F hot holding, operator stated that product was prepared and portioned more than 4 hours ago. 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. At sushi station white rice 87F hot holding, operator stated that product was prepared and portioned more than 4 hours ago. See stop sale. Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager Samantha not familiar with big 6 Emailed poster to operator Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At make line employee placed a dirty utensil in hand washing sink. Operator corrected employee Corrected On-Site Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Provided operator with contact info for Jose quinones 954.956.3671 for HACCP plan approval **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar spray bottle containing glass cleaner not labeled. Operator labeled Corrected On-Site Warning

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8356286

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Grouper 40°F not packaged frozen and not held frozen. Reviewed ROP with Chef, emailed ROP guide. Chef stated he will use zip lock bags.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Grouper 40°F not packaged frozen and not held frozen. Reviewed ROP with Chef, emailed ROP guide. Chef stated he will use zip lock bags.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster. Establishment printed. Corrected On-Site

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8319630

  • N/A:No Violations Were Observed