SEMINOLE BLVD DINER
SEMINOLE BLVD DINER located in SEMINOLE has undergone 1 health department inspection, achieving a 1.0/5 overall safety rating.
Last inspection: 2 weeks ago · 1 report on file
9124 SEMINOLE BLVD, SEMINOLE 33772
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
3/27/2026· 2w ago
Visit ID: 13568595
Met Inspection Standards4 high, 6 int, 11 basic
- 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. Women's door not self closing
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverage on shelf above prep cooler on cook line
- 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 food debris and grease under cook line
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on 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. Cooler gaskets soiled
- 33-16-4:Basic - Open dumpster lid.
- 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 washing dishes observed loading soiled equipment into dish machine without gloves, then proceeded to stack clean equipment without washing hands
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Staff dipped bread in egg wash for French toast, then proceeded to change gloves without washing hands
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station - milk (49F - Cold Holding), held in ice bath, all ice melted, staff emptied and replaced ice **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One owner with expired CFM, other owner present with valid CFM
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish machine trays stacked on hand sink in rear of kitchen
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Staff unable to locate chlorine test kit
- 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. Proved to operator
- 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.