SEMINOLE BLVD DINER
9124 Seminole Boulevard
Florida, 33772
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/13/2025
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to dish machine Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of dressing on dry storage shelf Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Staff on cook line with no hair restraints Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation
- 08B-31-4:Basic - Food stored in undrained ice. Raw fish in undrained ice in reach in cooler Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water, moved to running water in prep sink Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in dish area loaded dish machine, then proceeded to remove and stack clean plates without washing hands
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff washing dishes observed wiping plates immediately after removing from dish machine and not allowing sanitizer to properly dry on equipment
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
- 53B-13-5:Intermediate - Proof of required state approved employee training not available 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 (Kim and Vikki) employees over 60 days with no proof of training
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle at wait station Repeat Violation
Food safety inspection conducted on 2/13/2025 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).
Inspection on 7/3/2024
High Priority
4
Intermediate
2
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to dish machine Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverages n prep table Repeat Violation
- 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 phone and keys on shelf above prep table
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint on cook line Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Repeat Violation
- 08B-31-4:Basic - Food stored in undrained ice. Raw fish in undersigned ice in reach in cooler
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between cooler and steam table on cook line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cook line, removed Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reaching cooler gaskets soiled Repeat Violation
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff cracked shell eggs on cook line then proceeded to handle in use equipment without changing gloves or washing hands, discussed proper handwashing Repeat Violation
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs on trays in cooler
- 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Shell eggs on counter not discarded after posted time limit, discussed proper procedures with owner
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Shell eggs on counter not discarded after posted time limit, discussed proper procedures with owner
- 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. Unpackaged sliced cheese not dated in reach in cooler
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles at wait station not labeled
Food safety inspection conducted on 7/3/2024 revealed 17 total violations (4 high priority, 2 intermediate, 11 basic).
Inspection on 10/12/2023
High Priority
5
Intermediate
2
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to dish machine
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to shell eggs, removed. Employee beverages over soda machine at wait station **Corrective Action Taken**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of fryers
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream container with coleslaw in reach in cooler
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked shell eggs, then proceeded to use utensils to scoop cooked onions and handle clean plates without washing hands or changing gloves
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up dropped food from floor and discarded, then changed gloves with no hand wash
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty equipment at dish machine, then stacked clean plates and bowls without washing hands
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over breaded okra in reach in freezer
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200ppm, corrected 50ppm Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. BAF hashbrowns not properly cooled according to directions on packaging. Discussed procedures with staff.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form not filled out at time of inspection
Food safety inspection conducted on 10/12/2023 revealed 16 total violations (5 high priority, 2 intermediate, 9 basic).
Inspection on 8/22/2023
High Priority
4
Intermediate
3
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Next to dish machine
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cigarettes on shelf next to microwave, removed
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked next dish machine. Employee observed wiping and stacking plates after immediately removing them from dish machine
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in cooked potatoes, removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream container with Hollandaise sauce on steam table
- 21-10-4:Basic - Soiled dry wiping cloth in use. Cook line
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washing employee handled dirty dishes than stacked clean plates with no no hand wash in between
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over precooked county fried steak in reach-in freezer, order corrected Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter packets on ice under front counter (62F - Cold Holding), held less than 4 hrs, recommended item be added to time as a public health control
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Y-split hose Bibb added with no additional vacuum breaker
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan on filled out Repeat Violation
- 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. Corned beef hash prepared on 8:20, dated. Coleslaw and sliced cheese not dated in reach in cooler **Corrective Action Taken** Repeat Violation
- 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. One employee certificate (Tracy Tucker) expired
Food safety inspection conducted on 8/22/2023 revealed 19 total violations (4 high priority, 3 intermediate, 12 basic).