DirtyFLRestaurant Inspection Data

SIRENS PUB N GRUB

SIRENS PUB N GRUB maintains a 2.0/5 food safety rating based on 3 health department inspections in SEMINOLE. Food safety practices have remained consistent.

Last inspection: 1 months ago · 3 reports on file

13800 PARK BLVD STE #100

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 3 health inspection reports

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13556952

Met Inspection Standards

3 high, 2 int, 4 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Accumulation of grease behind cook line
  • 08B-38-4:Basic - Food stored on floor. Boxes of raw chicken on floor in walk in freezer
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Staff in kitchen handled raw fish, then proceeded to change gloves with no hand wash
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Plastic cup of lemons stored in drink ice well in servers station
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Plastic cup of lemons stored in drink ice well in servers station
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at prep cooler in kitchen
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand sink behind bar, used as dump sink

10/22/2025· 5mo ago

Visit ID: 10939771

Met Inspection Standards

3 high, 4 int, 8 basic

  • 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. Commercially vacuum packaged salmon in reach in cooler not removed from packaged as indicated on packaging, staff removed from inventory **Corrective Action Taken**
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of marinara sauce on dry storage shelf not segregated
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table
  • 14-11-5:Basic - Equipment in poor repair. Torn cooler gaskets
  • 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. Accumulation of grease on fryers
  • 33-16-4:Basic - Open dumpster lid.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans of marinara sauce on dry storage shelf not segregated
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially vacuum packaged salmon in reach in cooler not removed from packaged as indicated on packaging
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - marinara (127F - Hot Holding, staff moved to stove to reheat **Corrective Action Taken**
  • 52-02-4:Intermediate - Misrepresentation of a fruit or fruit juice. Cocktail menu indicates a drink made with fresh fruit squeezed lemonade, per manager establishment is no longer making lemonade with fresh squeezed lemons. Management is aware of the misrepresentation and is currently in the process of having new menus printed. Staff crossed out "fresh squeezed" on all menus Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present during inspection, GM employed 1 month, kitchen manager Jake with no proof of training.
  • 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.

5/22/2025· 10mo ago

Visit ID: 10841640

Met Inspection Standards

2 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Already ordered