BENEDICTS RESTAURANT
9342 OAKHURST RD, Seminole FL 33776 · 7276484180
Last inspected Aug 7, 2026 · 9 visits since July 2023
AUG 24
MAR 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found (2) flies seen in dish pit landing on clean plates. PIC rewashed plates.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook work in dish pit and return to cook line without proper change of gloves when starting new tasks, discussed with staff about proper hand washing and gloves change procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Deep grooves on front line cutting board closest to order window.
Handwash sink not accessible for employee use at all times. Cart in front of hand wash sink making it harder to access. Operator moved cart on site.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in freezer soiled with grime.
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. No handwashing sign over top of hand sink closest to hot line.
Aug 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Quieche found in walk in cooler dated for 7/22 production date. Manager removed product and discarded items.
Live, small flying insects found (2) flies seen in dish pit landing on clean plates. PIC rewashed plates.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef held over top of bread in lowboys under flat top on hotline. Discussed with operator, operator moved ingredients to the proper storage setting.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Quieche found in walk in cooler dated for 7/22 production date. Manager removed product and discarded items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook work in dish pit and return to cook line without proper change of gloves when starting new tasks, discussed with staff about proper hand washing and gloves change procedures.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked potatoes on hot line were being held, still under the time allotted for being held using time as a public health control.
Food-contact surface soiled with food debris, mold-like substance or slime. Deep grooves on front line cutting board closest to order window.
Handwash sink not accessible for employee use at all times. Cart in front of hand wash sink making it harder to access. Operator moved cart on site.
Buildup of food debris/soil residue on equipment door handles. Handles of reach in freezer soiled with grime.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and headphones on cutting board when walking in. Operator removed items from line and cleaned cutting board.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign over top of hand sink closest to hot line.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 50 ppm, manager replaced empty chemical bucket, 200ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - chicken salad (47F - Cold Holding); tuna salad (47F - Cold Holding); corned beef hash (70F - Cold Holding). Items moved to reach in freezer. Retemp tuna salad 43F, chicken salad 44F, hash 63F.
Toxic substance/chemical improperly stored. Aerosol spray can on shelf with food in dry storage room, removed
Cutting board has cut marks and is no longer cleanable. Cook line
Employee eating in a food preparation or other restricted area. Employee observed drinking in dry storage room and placed uncovered cup on storage shelf with food, cup removed
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
Equipment in poor repair. Torn cooler gaskets
Floor soiled/has accumulation of debris. Grease accumulation under cook line
In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine, manager removed and placed in clean container
In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Food debris between equipment on cook line
Sep 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate13 Basic
Show 22 findings ▾
Container of medicine improperly stored on shelf with food over cook line. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored beside ready to eat food in walk in cooler. Raw beef stored beside/ over ready to eat food in walk in cooler. Operator moved items to correct storage order.
Stop Sale issued due to adulteration of food product. Pooled eggs in reach in cooler across from cook line stored uncovered, cooler unit dripping condensation into the food.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at bar area and cooked potatoes lacking time marking. Operator verified they are within 4 hour time limit, and time marked products.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily grooved with black markings.
Handwash sink used for purposes other than handwashing. Rag resting on hand wash sink in ware washing area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Line cook working for company 2.5 years no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler as well as sausages in reach in coolers no date mark.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at bar temped 81F.
Carbon dioxide/helium tanks not adequately secured by soda lines in back of kitchen.
Cutting board has cut marks and is no longer cleanable. At deli cooler
Dead roaches on premises. 1 dead roach behind ice machine. Operator removed, cleaned and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on dry storage rack. Operator moved to designated employee area.
Equipment and utensils not properly air-dried - wet nesting. Drinking Cups at bar west nesting.
Equipment in poor repair. Torn cooler gaskets in reach in coolers in kitchen.
Floor soiled/has accumulation of debris in soda line area and under prep table next to soda lines.
Insect control device installed over food preparation area. Ecolab zapper stored over coffee and tea prep area at bar.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink on cook line and hand wash sink in ware wash area. Operator put up handwashing signs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets in reach in coolers soiled with grease and debris.
Reach-in cooler shelves with rust that has pitted the surface. In reach in coolers on cook line.
Uncovered food stored in reach in cooler with significant condensation leak exposed to splash/ dripping contaminated fluid into pooled eggs. Eggs were stop sealed and discarded by operator.
Unwashed fruits/vegetables stored with/ over ready-to-eat food in walk in cooler. Operator moved items to correct storage order.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
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, then proceeded to unload dish machine and stack cups without washing hands
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs and pooled eggs on cook line with no time mark, held less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled
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/ Three servers and three kitchen staff present with no CFM at start of inspection, manager arrived
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager filled out and posted during inspection
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled on cook line
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep cooler in kitchen, removed
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint, put on hair net
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
Equipment in poor repair. Torn cooler gaskets
In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line, removed
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of equipment on cook line Cooler gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface. Cooler on cook line
Soiled dry wiping cloth in use. On cook line
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
-Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster Reviewed with manager
-Nonfood-contact surface -floor fan soiled with dust on the floor at cook line -walk in cooler shelves soiled - shelves at cook line below prep table Reviewed with manager.
Accumulation of debris on exterior of warewashing machine. Reviewed with manager
Cutting board has cut marks and is no longer cleanable at cook line. Reviewed with manager.
Employee with no hair restraint while engaging in food preparation at cook line. Employee put hair net on
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Food ( employee drink ) stored in undrained ice.. Manager discarded ice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese 48 F, quiche 48 F, tuna salad 46 F in walk in cooler. Manager placed food on ice and bins of ice near fans to cooldown food.Service scheduled for this day
Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster Reviewed with manager
Handwash sink not accessible for employee use at all times due to large trash can in front of hand wash sink in front counter area. Reviewed with manager hand wash sinks must be accessible at all times. Manager relocated trash can
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Manager placed paper towels in dispenser
Nonfood-contact surface -floor fan soiled with dust on the floor at cook line -walk in cooler shelves soiled - shelves at cook line below prep table Reviewed with manager.
Accumulation of debris on exterior of warewashing machine. Reviewed with manager
Cutting board has cut marks and is no longer cleanable at cook line. Reviewed with manager.
Employee personal items ( bag ) stored with food in storage room. Employee relocated bag
Employee with no hair restraint while engaging in food preparation at cook line. Employee put hair net on
Equipment and utensils not properly air-dried - wet nesting. Metal pans stacked on shelf in dish washing area and plastic cups stacked in the front counter area. Reviewed with manager.
Food ( employee drink ) stored in undrained ice. Manager discarded drink and ice.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs, then change gloves without washing hands. Discussed with operator proper hand-hygiene techniques.
Nonfood-grade bags used in direct contact with food. Thank you bags used store cinnamon rolls in upright freezer.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Reading 0ppm.Do not use equipment/utensils not properly sanitized. Operator refilled sanitizer. Reading 200ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Cinnamon rolls stored in open box of raw beef in upright freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored over open packages of shredded cheese in reach-in cooler next to prep sink. Employee removed raw steak from above shredded cheese.
Spray bottle located on bottom shelf of table next to three-compartment sink containing toxic substance not labeled. Operator labeled spray bottle.
Accumulation of debris on exterior of warewashing machine.
Both reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
Bowl or other container with no handle used to dispense food. Drinking glass without handle stored in a container of sugar in dry-storage room. Operator removed glass.
Carbon dioxide tanks not adequately secured in kitchen. Operator secured tanks.
Cutting boards on cooks line has cut marks and is no longer cleanable.
Equipment in poor repair. Shelves with rust surface in warewashing area. Can opener on bottom shelf of prep table is rusted. Torn gasket on reach-in cooler door on cooks line. Rusted shelves next to three-compartment sink
Floor soiled/has accumulation of debris. Grease and food debris on floor behind fat-fryer and grills.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on both reach-in cooler doors on cooks line.
Reuse of single-service or single-use articles. Sour cream container used to store tuna salad in walk-in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over open containers of cooked sausage in reach-in cooler next to prep sink. Operator removed and washed avocados.
Working containers of food removed from original container not identified by common name. Oil stored in containers underneath prep table on cooks line are not labeled.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Container of medicine improperly stored. Ibuprofen, NyQuil, Tums, and vitamins stored with food seasonings on cook line next to reach-freezer.
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. Observed employee handle soiled dishes, then retrieve clean dishes from dish machine. Educated operator on proper hand-hygiene techniques.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching toast with bare hands. Educated operator on proper food handling and hand hygiene techniques. Operator discarded toast.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over open box of raw beef. Operator placed raw chicken below raw beef in reach-in freezer on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausage (131F - Hot Holding) Operator re heated sausage to 175f
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago.
Handwash sink used for purposes other than handwashing. Pink tub stored in hand wash sink located at rear of establishment. Operator removed item. Hand wash sink at front counter used for other purposes, evident by ice inside bowl.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink located in near 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in kitchen, near rear exit.
Cutting board has cut marks and is no longer cleanable. All Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. open employee drink on cutting board next to rear exit in kitchen. Operator removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board at prep table located in rear of establishment. Operator removed phone. Employee cloths stored with on shelf with food in dry-storage area. Operator removed clothing.
Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on cook line.
Floor soiled/has accumulation of debris. Floor in kitchen soiled with food debris.
Food stored on floor. 5 gallon of pickles stored on floor in talk-in cooler. Operator placed item on crate.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored underneath cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers in kitchen. Walk-in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers on cook line.
Single-service articles not stored inverted or protected from contamination. Coffee filters in dry-storage. Operator covered filters.
Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on table on cook line. Operator placed cloth in soiled linen basket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.