Seminole Blvd Diner
Last inspected: Mar 27, 2026
17
Score
Inspectors have visited Seminole Blvd Diner eight times, with records going back to 2022. Seminole Blvd Diner was last inspected on Mar 27, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around 16 violations to closer to 21 violations per visit.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited five times.
That's lower than the typical Seminole restaurant, which scores around 71. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
6
Major latest
11
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
4 critical violations. 6 major violations. 11 minor violations.
View 21 violations
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. Employee washing dishes observed loading soiled equipment into dish machine without gloves, then proceeded to stack clean equipment without washing hands
12A-13-4
High Priority - 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
12A-12-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
High Priority - 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 **Corrective Action Taken**
03A-02-5
Intermediate - 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.
53B-13-5
Intermediate - 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
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dish machine trays stacked on hand sink in rear of kitchen
31A-09-4
Intermediate - 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
16-32-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Proved to operator
03F-10-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's door not self closing
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - 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
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
24-08-4
Basic - Floor soiled/has accumulation of debris. Accumulation of food debris and grease under cook line
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
17
Sep 26, 2025
Routine - Food
5 critical violations. 4 major violations. 20 minor violations.
View 29 violations
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored on ice machine.
41-10-4
High Priority - Container of medicine improperly stored. Isopropyl alcohol stored on shelf with food in kitchen. Burn gel stored on shelf with food in kitchen.
41-07-4
High Priority - 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. **Corrective Action Taken**
12A-29-4
High Priority - 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. **Corrected On-Site**
08A-05-6
Intermediate - 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 **Repeat Violation**
22-02-4
Intermediate - 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.
31A-09-4
Intermediate - 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
53B-03-5
Intermediate - Spray bottle containing toxic substance not labeled. 3 chemical bottles near ice machine not labeled. **Repeat Violation**
41-17-4
Basic - 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.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Cutting board on deli cooler on cook line has cut marks and is no longer cleanable.
14-09-4
Basic - 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. **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Line cook not wearing any hair protection
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at front counter by soda machine stacked wet.
24-08-4
Basic - Floor soiled/has accumulation of debris. -heavy accumulation of grease and food debris under cook line -under prep tables -under table with soda machine **Repeat Violation**
36-73-4
Basic - Floor under dish machine covered with standing water.
36-22-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between prep coolers.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. -tongs stored on oven handle on cook line **Repeat Violation**
10-20-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at hand sink next to soda machine.
31B-04-4
Basic - No suitable facilities provided to store employee clothing and other possessions.
40-01-4
Basic - 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 **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in 3 compartment sink area soiled with debris.
36-27-5
Basic - 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.
42-01-4
Basic - Wet wiping cloths used for wiping tables not stored in sanitizing solution between uses.
21-12-4
12
Feb 13, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
33
Jul 3, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
26
Oct 12, 2023
Complaint Full
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - 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
12A-27-4
High Priority - 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
12A-07-5
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. Employee washed dirty equipment at dish machine, then stacked clean plates and bowls without washing hands
12A-13-4
High Priority - 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
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200ppm, corrected 50ppm **Corrected On-Site**
41-27-4
Intermediate - 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.
03D-15-4
Intermediate - 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
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Carbon dioxide tanks not adequately secured. Next to dish machine
51-11-4
Basic - 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 **Corrective Action Taken**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line
13-03-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of fryers
23-03-4
Basic - Reuse of single-service or single-use articles. Sour cream container with coleslaw in reach in cooler
25-32-4
25
Aug 22, 2023
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
22
Apr 3, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 cracked shell egg with intact eggs in reach in cooler, employee discarded **Corrected On-Site**
01B-14-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, no replacement sanitizer available. Employee set up chlorine sanitizer in triple sink 100ppm **Corrected On-Site**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs eggs then handled cooking equipment with glove change or hand wash
12A-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Maria Hatzigeorgiou (National Registry) expired 3/14/23
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Employee on cook line filled pot from hand sink **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written procedures not complete at time of inspection
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cuban sandwiches prepared on 4/1/23 not dated, employee added date **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under equipment on cook line
36-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cart next to stove, removed during inspection **Corrected On-Site** **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 keys on shelf next to grits and above slicer. Employee bag on shelf above dry goods **Repeat Violation**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle **Repeat Violation**
10-20-4
Basic - 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 sugar bin, employee corrected placement **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in freezer on cook line. Hood filters soiled **Repeat Violation**
23-03-4
30
Nov 18, 2022
Routine - Food
4 critical violations. 3 major violations. 18 minor violations.
View 25 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on floor
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sliced cheese in reach in cooler across from meat slicer. Raw fish over cans of soda in reach in cooler Raw beef over fried okra in reach in freezer Raw pork over green beans in reach in freezer Employee corrected order of all foods during inspection **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pulled eggs in ice bath (57F - Cold Holding), employee added ice, retemp 43F **Corrected On-Site**
03A-02-5
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. Dishwashing employee handled dirty equipment then stacked clean equipment with no hand wash in between, discussed proper hand washing procedures with operator.
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cook line used as dump sink **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to locate procedures, operator provided with a new copy via email
03F-10-5
Intermediate - 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. 2of 4 employees with no proof of training available
53B-13-5
Basic - Single-service articles improperly stored. Coffee filters not covered at server's station
25-05-4
Basic - Stored food not covered. Cooked potatoes and raw fish not covered in reach in cooler, employee wrapped containers during inspection **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked potatoes in reach in cooler, employee washed all tomatoes and put in new container **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in mop bucket next to triple sink **Repeat Violation**
42-01-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Chlorine sanitizer bucket mixed with soap on cook line 0ppm, employee corrected mixture 50ppm. Wet wiping cloth not stored in sanitizing solution between uses, on prep table across from flat top. In-use wet wiping cloth/towel used under cutting board. On prep table next to meat slicer **Corrective Action Taken**
21-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Metal scoop with no handle in container of walnuts, employee replaced with proper scoop **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Next to toasters **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup on prep table next to dry storage
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 keys on counter above prep table and meat slicer **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Both male employees on cook line with no hair restraints **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Accumulation of dust on ceiling and walls above toasters. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Cooking oil on floor near entrance to kitchen, employee moved during inspection **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cook line **Repeat Violation**
10-20-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled with food debris
23-03-4
Basic - Open dumpster lid.
33-16-4
17
Frequently Asked Questions
When was Seminole Blvd Diner last inspected?
The most recent health inspection at Seminole Blvd Diner on file is from Mar 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Seminole Blvd Diner?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited five times, more than any other issue at Seminole Blvd Diner.
How does Seminole Blvd Diner compare to other restaurants in Seminole?
Seminole Blvd Diner most recently scored 17 out of 100, which is lower than the Seminole average of 71.
Has Seminole Blvd Diner's inspection record improved over time?
No. Recent inspections at Seminole Blvd Diner have averaged around 21 violations per visit, up from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Seminole Blvd Diner 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 Seminole Blvd Diner inspected?
Based on the inspection history on file, Seminole Blvd Diner is inspected around two times per year on average.
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