SEMINOLE SUBS & GYROS
2298 MAIN ST, Clearwater FL 33763 · 727-734-2233
Last inspected Aug 7, 2026 · 10 visits since October 2023
DEC 24
MAR 25
JUL 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
Employee washed hands with cold water. Water temperature was 82F. Discussed with manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022052781 | Oct 24, 2022 | Jan 6, 2023 | $800 |
| 3--2022000933 | Nov 10, 2021 | Feb 16, 2022 | $200 |
| 3--2016005193 | Jan 27, 2016 | Mar 3, 2016 | $400 |
Inspection history
10 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (46F - Cold Holding). Operator placed ham in alternate cooler for quick cool. Other deli meat located in the same pan of make table were within minimum cold hold temperature. Ham may have been involved in morning prep.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, ear buds, lint roller and glasses on clean prep table.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from the original container not labeled with common names
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from the original container not labeled with common name. Discussed the need to label all foods removed from the original container.
Sep 22, 2025□ 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 ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. PIC Bobby Petalas Expired manager training no other certified food managers employed at this establishment
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee with no hair restraint while engaging in food preparation.employees engaging in in food handling with no hair restraints.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line
Working containers of food removed from original container not identified by common name. Food containers on cook line containing food removed from its original container not labeled with common name. Discussed with operator the need to label all food removed from its original container
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (50F - Cold Holding) second temperature 48F; ham (50F - Cold Holding) second temperature 41F; cut lettuce (45F - Cold Holding) second temperature 42Fin flip top cooler for less than 4 hours. Operator relocated to freezer for rapid chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 100ppm chlorine. Operator refilled and corrected to 50ppm
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. No proof for one employee, Lauren. Discussed with manager on duty.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes container with date of 12/24/24. Operator states tomatoes were cut today and are in the process of cooling. Operator changed the date on the container.
Accumulation of black/green substance on interior walls of ice machine. Discussed with manager.
No Heimlich maneuver/choking sign posted. Emailed operator packet which includes choking poster.
Stored food not covered. Mozzarella sticks and chicken not covered in French in freezer. Discussed with operator.
May 21, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses, then touched clean utensils. Discussed with manager who discussed with employee.
Employee washed hands with cold water. Water temperature was 82F. Discussed with manager.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, but not sanitizing equipment. Discussed with manager who discussed with employee. Third compartment sink was then set up with sanitizer, and employee properly sanitized equipment.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm. Corrected to 100ppm
Employee with no beard guard/restraint while engaging in food preparation. Cook without beard and no beard guard. Discussed with owner who discussed with employee.
Equipment and utensils not properly air-dried - wet nesting. Clean equipment stacked while wet.
Reuse of single-service or single-use articles. Cut tomatoes and green peppers stored in Cheese Merchants containers.
Apr 23, 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 ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Container of medicine improperly stored. Ibuprofen stored ointment prep area. Employee moved medicine.
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Gyro meat cooked on pit yesterday,put in walk in in tact overnight.
Stop Sale issued due to food not being in a wholesome, sound condition. Gyro meat cooked on pit yesterday,put in walk in in tact overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs 113F. Employee reheated meatballs to 165F
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manuel Cruz expired 11/03/2023. No other managers with current certification.
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.
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. Edgar Ayapantecatl is the only employee with current training.
Spray bottle containing toxic substance not labeled. Spray bottle under hand sink not labeled. Employee labeled spray bottle containing bleach.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones, ear buds, employee keys in prep area. Employees moved all personal items.
Food stored on floor. Containers of chicken wings stored on floor in walk in freezer.
No Heimlich maneuver/choking sign posted. Emailed poster DBPR HR 5030 105 to operator. Operator hung up poster.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee cup of coffee stored in walk in cooler.
Reuse of single-service or single-use articles. Tzatziki container used to store tuna salad. Discussed with operator the importance of not reusing SS containers.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Discussed with operator the need to use a secondary cooking process to ensure proper temperature through out gyro meat
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table located at the end of the cooks line. Employee removed beverage.
Employee with no hair restraint while engaging in food preparation. 2 employees with no hair restraint. Discussed the importance of wearing hair restraints when involved in food preparation. Unable to get corrective action during inspection
Food stored on floor. Cases of beverages stored on the floor in rear of the restaurant. Discussed the importance of storing all food a minimum of 6" off the floor.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.
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.