SEMINOLE BLVD DINER
9124 SEMINOLE BLVD, Seminole FL 33772 · 8134073850
Last inspected Mar 27, 2026 · 6 visits since August 2023
OCT 23
JUL 24
FEB 25
SEP 25
MAR 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate11 Basic
What the inspector wrote — 21 findingsThe state's own report →
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
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
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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
Show the remaining 17 findings ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line
Handwash sink not accessible for employee use at all times. Dish machine trays stacked on hand sink in rear of kitchen
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
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Proved to operator
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.
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's door not self closing
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Covered waste receptacle not provided in women's bathroom.
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
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Floor soiled/has accumulation of debris. Accumulation of food debris and grease under cook line
In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
In-use tongs stored on equipment door handle between uses. Oven door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Open dumpster lid.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 29 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate20 Basic
Show 29 findings ▾
Container of medicine improperly stored. Isopropyl alcohol stored on shelf with food in kitchen. Burn gel stored on shelf with food in kitchen.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled chemical spray bottles with gloved hand and proceeded to engage in food preparation. After correction he removed gloves, washed hands and put on new gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored in same container as deli meat in reach in cooler. Operator separated items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (60F - Cold Holding); orange juice (50F - Cold Holding) diced ham (47F - Cold Holding) Operator placed all items in freezer to rapid cool Ham retemped at 33F
Toxic substance/chemical improperly stored. Chemical spray bottles stored on ice machine.
Food-contact surface soiled with food debris, mold-like substance or slime. -ice scoop has accumulation of black/brown debris -cutting board on deli cooler on cook line stained
Handwash sink not accessible for employee use at all times. Hand wash sink near soda machine blocked by trash can, personal items, and a high chair.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Kimberly Manley trained through North American Learning Institute. Not on list of approved programs. Other employees have training through Food Safety First and Serve Safe
Spray bottle containing toxic substance not labeled. 3 chemical bottles near ice machine not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine. - ice machine creating excess condensation causing mold/mildew like substance to accumulate and dripping into ice.
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cutting board on deli cooler on cook line has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee drink stored blocking hand wash sink near soda machine -perfume stored above coffee -cigarettes stored on menus -backpack stored on top of dry storage food items.
Employee with no hair restraint while engaging in food preparation. Line cook not wearing any hair protection
Equipment and utensils not properly air-dried - wet nesting. Cups at front counter by soda machine stacked wet.
Floor soiled/has accumulation of debris. -heavy accumulation of grease and food debris under cook line -under prep tables -under table with soda machine
Floor under dish machine covered with standing water.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between prep coolers.
In-use tongs stored on equipment door handle between uses. -tongs stored on oven handle on cook line
Missing drain plug at dumpster.
No handwashing sign provided at hand sink next to soda machine.
No suitable facilities provided to store employee clothing and other possessions.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filter system has accumulation of grease -sides of cook line equipment have accumulation of grease and debris -gaskets on reach in cooler and freezer doors near ware wash area soiled
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. -walls in 3 compartment sink area soiled with debris.
Wet mop not stored in a manner to allow the mop to dry. -Wet mop stored in empty mop bucket -Wet mop stored in standing water in floor in dish machine area.
Wet wiping cloths used for wiping tables not stored in sanitizing solution between uses.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 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 in dish area loaded dish machine, then proceeded to remove and stack clean plates without washing hands
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
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
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
Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle at wait station
Carbon dioxide/helium tanks not adequately secured. Next to dish machine
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
Employee with no hair restraint while engaging in food preparation. Staff on cook line with no hair restraints
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Food stored in undrained ice. Raw fish in undrained ice in reach in cooler
In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed
In-use tongs stored on equipment door handle between uses. Oven door handle, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water, moved to running water in prep sink
Jul 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority2 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. Staff cracked shell eggs on cook line then proceeded to handle in use equipment without changing gloves or washing hands, discussed proper handwashing
Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs on trays in cooler
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
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
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
Spray bottle containing toxic substance not labeled. Sanitizer bottles at wait station not labeled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Carbon dioxide tanks not adequately secured. Next to dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverages n prep table
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
Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint on cook line
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Food stored in undrained ice. Raw fish in undersigned ice in reach in cooler
In-use knife/knives stored in cracks between pieces of equipment. Knives in between cooler and steam table on cook line
In-use tongs stored on equipment door handle between uses. On oven handle on cook line, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reaching cooler gaskets soiled
Oct 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
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
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
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
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200ppm, corrected 50ppm
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.
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Carbon dioxide tanks not adequately secured. Next to dish machine
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
Employee with no hair restraint while engaging in food preparation. Male employee on cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
In-use tongs stored on equipment door handle between uses. Oven door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of fryers
Reuse of single-service or single-use articles. Sour cream container with coleslaw in reach in cooler
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate12 Basic
Show 19 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. Dish washing employee handled dirty dishes than stacked clean plates with no no hand wash in between
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
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
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
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
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
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Carbon dioxide tanks not adequately secured. Next to dish machine
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
Employee with no hair restraint while engaging in food preparation. Male employee on cook line
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
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Reuse of single-service or single-use articles. Sour cream container with Hollandaise sauce on steam table
Soiled dry wiping cloth in use. Cook line
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.