SEMINOLE SUBS & GYROS
11775 SEMINOLE BLVD, Largo FL 33778 · 727.399.2299
Last inspected Aug 25, 2026 · 8 visits since September 2023
AUG 24
NOV 24
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2024. Operator renewed license during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line - grilled chicken (128F - Hot Holding), staff placed on flat top to reheat, retemp 169F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, removed for cleaning
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to steam table, removed
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
Show the remaining 1 finding ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line - 200ppm, staff diluted 100ppm
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Grilled chicken in walk in cooler cooling in covered container, staff uncovered. Discussed proper coolling methods
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to prep sink across from fryers
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, staff diluted 100ppm
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep tables on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep tables next to sandwich press
Outer openings not protected with self-closing doors.
Reach-in freezer shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover. Next to fryers
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, staff replaced 50ppm
Nov 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Checked temperature at 2:30pm. cooked chicken breast at 11:00am (75F - Cooling) in walk-in cooler did not reach 70f within 2 hours. Operator reheated chicken to 170f. **Corrective Action Taken** Will email DBPR Form 5030-061. Improper Cooling is the Major Cause of Foodborne Illness.
Dented/rusted cans present. See stop sale. From dry-storage shelf #10 can of spaghetti is dented at seams. #10 can of jalapeños is dented at seams.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler across from flat-top grill at 2:49pm a. sliced cheese (56F - Cold Holding) Operator placed cheese in ice bath re temp at 3:15pm 46f.
Wiping cloth solution exceeding 200 the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Operator changed sanitizer bucket. Re check reading 50 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken breast is cooling covered in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda diffusers are soiled with debris.
Covered waste receptacle not provided in women's bathroom.
Sep 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside in back kitchen
Aug 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 51 F in cooler opposite gyro. Manager placed cheese on ice. Recheck 41 F
Handwash sink not accessible for employee use at all times. Hand wash sink in food prep and dishwashing area in non working order Reviewed with manager
Handwash sink used for purposes other than handwashing. Spatula inside cook line hand wash sink. Reviewed with manager hand wash sinks are for washing hands only. Manager removed spatula
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Reviewed with manager. Training books received previous day.
Accumulation of black mold-like substance in the interior of the ice machine. Reviewed with manager
Exterior door has a gap at the threshold that opens to the outside in back kitchen
Wall soiled with accumulated grease and food debris at cook line. Reviewed with manager.
Mar 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Food ( cut tomatoes) placed in soiled container/equipment.card board box. - tomatoes washed and placed in a clean container
Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2024. Operator renewed license during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked chicken 128 F on grill in container. Cook reheated chicken. Recheck 183-200F
Food-contact surface soiled with food debris. - slicer blade soiled in food prep area -reviewed with manager
Sep 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. Two # 10 cans of kidney beans dented on shelf on cook line.
Mop sink Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale. Raw beef dripping over sliced cheese in reach-in cooler on cook line.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth chlorine sanitizer exceeding 200ppm. Operator discarded sanitizer solution and refilled 50ppm
Bowl or other container with no handle used to dispense food. Bowl with no handle used as scoop in container of black pepper and granulated garlic. Operator removed bowls.
Covered waste receptacle not provided in women's bathroom. Operator placed covered waste receptacle in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting board next to meat slicer in prep area.
Damaged/spoiled/recalled food not properly segregated. Two # 10 can of kidney beans dented on shelf on cook line.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in freezer doors next to fat-fryer soiled with food debris.
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.