SEMINOLE SUBS AND GYROS III
1001 MISSOURI AVE, Clearwater FL 33756 · 7274432299
Last inspected Mar 5, 2026 · 7 visits since July 2023
JUL 24
JAN 25
MAR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Equipment in poor repair. Left door of reach in freezer under gyro cooker is broken and falls off when pulled open.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine in back kitchen next to reach in freezer. Operator placed scoop in pan.
In-use tongs stored on equipment door handle between uses. Tongs stored on handle of grill on front cookline. Operator relocated tongs.
Show the remaining 2 findings ▾
Open dumpster lid.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Paint chipping on walk in cooler shelves in back of kitchen next to 3 compartment sink.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat dressing. Employee placed on bottom shelf.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on mop sink in closet.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Location partially cooking wings. Inspector emailed guide and application to operator.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with bread. Employee moved.
Employee with ineffective hair restraint while engaging in food preparation.
In-use wet wiping cloth/towel used under cutting board on front line.
No handwashing sign provided at a hand sink used by food employees near drive thru. Emailed to operator.
Open dumpster lid.
Reuse of single-service or single-use articles. Reuse of tzatziki containers in walk in cooler for other food items. Reuse of cardboard tomato box for storage of plastic items over dish pit. Employee removed.
Mar 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 200 PPM. Employee replenished and diluted chlorine with water. Chlorine is now testing at 100 PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - meatballs 109 F in stream table. Cook reheated meatballs on stove. Reviewed with cook reheating procedures and temperature monitoring
Food-contact surface( cutting board) soiled / stained in front line area. Reviewed with manager
Probe thermometer not used to ensure proper food temperatures. Thermometer not in working order. Reviewed with manager
Cutting board has cut marks and is no longer cleanable in front line area
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken 48 F at 10:10 am covered and in deep pan in walk in cooler cooling overnight - placed in walk in cooler at 6:00 pm previous night. Reviewed with manager proper cooling methods and procedures. Manager discarded the cooked chicken
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked chicken 48 F at 10:10 am covered and in deep pan in walk in cooler cooling overnight - placed in walk in cooler at 6:00 pm previous night. Reviewed with manager proper cooling methods and procedures. Manager discarded the cooked chicken
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken 130 F on grill in pan hot holding. Cook reheated chicken on grill to 172F Reviewed with manager reheating procedures and hot holding methods - shallow pans
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 3 days previously not date labeled in cooler at drive thru. Employee labeled milk
Current Hotel and Restaurant license not displayed.
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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. Isidro training expired 11/22/22
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Reviewed with manager
Spray bottle containing toxic substance not labeled in dishwashing area - employee labeled spray bottle
Employee personal food not properly identified and segregated from food to be served to the public on shelf in walk in cooler - reviewed with manager - manager placed food inside designated employee food container
Food ( box of dressing) stored on floor in walk in cooler. Reviewed with manager food storage. Manager rearranged food
Jul 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in walk-in cooler. Operator moved eggs to bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken's breast; (110F) at 1:50pm Operator re heated chicken breast to 165f
Current Hotel and Restaurant license not displayed. Displaying expired license. 02/01/2023.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-freezers in dish area.
No handwashing sign provided at a hand sink used by food employees. Hand wash sign located near drive-thru. Printed hand wash sign, operator placed sign above hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line and walk-in cooler.
Open dumpster lid.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine Sanitizer solution at 0ppm Operator re filled bucket, reading 50ppm
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.