Benedicts Restaurant
Last inspected: Jan 26, 2026
43
Score
The health department has logged nine inspections at Benedicts Restaurant, the earliest from 2022. The most recent visit was on Jan 26, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly 11 violations before.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up seven times.
The city-wide average sits at 71, which Benedicts Restaurant's 43 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Aerosol spray can on shelf with food in dry storage room, removed **Corrected On-Site**
41-10-4
High Priority - 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 **Corrected On-Site**
22-43-4
High Priority - 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. **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Repeat Violation**
14-09-4
Basic - 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 **Corrected On-Site**
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Torn cooler gaskets **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Grease accumulation under cook line **Repeat Violation**
36-73-4
Basic - 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 **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Food debris between equipment on cook line **Repeat Violation**
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line, removed **Corrected On-Site**
10-17-4
43
Sep 9, 2025
Routine - Food
4 critical violations. 5 major violations. 13 minor violations.
View 22 violations
High Priority - Container of medicine improperly stored on shelf with food over cook line. Operator removed. **Corrected On-Site**
41-07-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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.
01B-03-5
High Priority - 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. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily grooved with black markings. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Rag resting on hand wash sink in ware washing area.
31A-11-4
Intermediate - 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.
53B-02-5
Intermediate - 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.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at bar temped 81F.
27-16-4
Basic - Floor soiled/has accumulation of debris in soda line area and under prep table next to soda lines.
36-73-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking Cups at bar west nesting. **Repeat Violation**
24-08-4
Basic - Carbon dioxide/helium tanks not adequately secured by soda lines in back of kitchen.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. At deli cooler **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1 dead roach behind ice machine. Operator removed, cleaned and sanitized area.
35A-03-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Insect control device installed over food preparation area. Ecolab zapper stored over coffee and tea prep area at bar.
35B-02-4
Basic - 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. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets in reach in coolers soiled with grease and debris. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. In reach in coolers on cook line. **Repeat Violation**
14-33-4
Basic - 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.
08B-54-4
Basic - Unwashed fruits/vegetables stored with/ over ready-to-eat food in walk in cooler. Operator moved items to correct storage order. **Corrected On-Site**
08B-17-4
Basic - Equipment in poor repair. Torn cooler gaskets in reach in coolers in kitchen. **Repeat Violation**
14-11-5
17
Mar 6, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
32
Aug 22, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - -Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster Reviewed with manager - From follow-up inspection 2024-08-22: Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - -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 . - From follow-up inspection 2024-08-22: 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 **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Reviewed with manager **Repeat Violation** - From follow-up inspection 2024-08-22: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable at cook line . Reviewed with manager . **Repeat Violation** - From follow-up inspection 2024-08-22: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation at cook line . Employee put hair net on **Corrected On-Site** - From follow-up inspection 2024-08-22: **Time Extended**
13-03-4
74
Aug 19, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food ( employee drink ) stored in undrained ice. . Manager discarded ice **Corrective Action Taken**
01B-13-4
High Priority - 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
03A-02-5
Intermediate - 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 **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Manager placed paper towels in dispenser **Corrected On-Site**
31B-02-4
Intermediate - -Food-contact surface - cutting board stained at steam table area -shelf dusty above toaster Reviewed with manager
22-02-4
Basic - 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 .
24-08-4
Basic - Food ( employee drink ) stored in undrained ice. Manager discarded drink and ice. **Corrected On-Site**
08B-31-4
Basic - -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 .
23-03-4
Basic - Accumulation of debris on exterior of warewashing machine. Reviewed with manager **Repeat Violation**
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable at cook line . Reviewed with manager . **Repeat Violation**
14-09-4
Basic - Employee personal items ( bag ) stored with food in storage room . Employee relocated bag **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation at cook line . Employee put hair net on **Corrected On-Site**
13-03-4
39
Jan 16, 2024
Routine - Food
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
High Priority - 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. **Corrective Action Taken**
12A-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags used store cinnamon rolls in upright freezer.
14-31-5
High Priority - 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. **Corrected On-Site**
22-43-4
High Priority - 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.
08A-02-6
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle located on bottom shelf of table next to three-compartment sink containing toxic substance not labeled. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Both reach-in coolers on cooks line interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - 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. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tanks not adequately secured in kitchen. Operator secured tanks. **Corrected On-Site**
51-11-4
Basic - Cutting boards on cooks line has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - 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
14-11-5
Basic - Floor soiled/has accumulation of debris. Grease and food debris on floor behind fat-fryer and grills. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on both reach-in cooler doors on cooks line.
23-03-4
Basic - Reuse of single-service or single-use articles. Sour cream container used to store tuna salad in walk-in freezer.
25-32-4
Basic - 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. **Corrected On-Site**
08B-17-4
Basic - 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.
02D-01-5
25
Jul 28, 2023
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. Ibuprofen, NyQuil, Tums, and vitamins stored with food seasonings on cook line next to reach-freezer.
41-07-4
High Priority - 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.
12A-13-4
High Priority - 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. **Corrective Action Taken**
09-01-4
High Priority - 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. **Corrected On-Site**
08A-17-6
High Priority - 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 **Corrected On-Site**
03B-01-6
Intermediate - 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. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - 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.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago . **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in kitchen, near rear exit. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. All Cutting boards in kitchen.
14-09-4
Basic - 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. **Repeat Violation**
12B-07-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on cook line.
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor in kitchen soiled with food debris.
36-73-4
Basic - Food stored on floor. 5 gallon of pickles stored on floor in talk-in cooler. Operator placed item on crate. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored underneath cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers in kitchen. Walk-in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers on cook line.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters in dry-storage. Operator covered filters. **Corrected On-Site**
25-06-4
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth stored on table on cook line. Operator placed cloth in soiled linen basket. **Corrected On-Site**
21-10-4
19
Jan 10, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
21
Aug 8, 2022
Routine - Food
6 critical violations. 2 major violations. 13 minor violations.
View 21 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face then did not wash hands. Educated operator and he Educated his server staff. **Corrective Action Taken**
12A-10-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked sausage temped at 9:40am (129F - Hot Holding) employee reheated to minimum temperature of 165F. Sausage temperature ranged from 166-177F. **Corrected On-Site**
03B-15-5
High Priority - 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. In stand up freezer on the cook-line, raw frozen chicken tenders and Pattie's stored above Canadian Bacon, smoked salmon. Operator moved frozen raw chicken to bottom shelf. **Corrected On-Site**
08A-17-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta cheese labeled 7-30 in the walk-in cooler.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hash; temped at 9:31. (48F - Cold Holding) Re temped at 9:42am at 41F. Had employee move it to the freezer. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink in kitchen.
29-42-4
Intermediate - 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 in walk-in cooler not date marked. Employee date marked properly.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and. Slicer guard shows accumulation of debris. Operator had employee clean and sanitize. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area stacked while still wet. **Repeat Violation**
24-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside large sugar bin. Employee removed the cup. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf between microwaves, over food prep area. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher had no hair restraint on. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gaskets on the two door deli cooler on the line has torn gaskets.
14-11-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Their hood is functioning properly, but it does not cover the second half of the fryer. Grease drips are beginning to form.
36-63-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on oven handle in kitchen to the left of the flat tops.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the right microwave shows accumulation of debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above flat tops show accumulation of grease. Gaskets on the walk-in cooler show accumulation of debris. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Red Bull in walk-in cooler.
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen near the fryer has grease accumulation and debris.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop bucket in kitchen. Operator hung the mop. **Corrected On-Site** **Repeat Violation**
42-01-4
17
Frequently Asked Questions
When was Benedicts Restaurant last inspected?
The most recent health inspection at Benedicts Restaurant on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Benedicts Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Benedicts Restaurant.
How does Benedicts Restaurant compare to other restaurants in Seminole?
Benedicts Restaurant most recently scored 43 out of 100, which is lower than the Seminole average of 71.
Has Benedicts Restaurant's inspection record improved over time?
No. Recent inspections at Benedicts Restaurant have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Benedicts Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Benedicts Restaurant inspected?
Based on the inspection history on file, Benedicts Restaurant is inspected around three times per year on average.
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