Seminole Blvd Diner
Last inspected: Mar 27, 2026
17
Score
The Seminole Blvd Diner, located at 9124 Seminole Blvd in Seminole, FL, had a high-risk inspection on March 27, 2026, with a score of 17. This inspection identified 4 critical, 6 major, and 11 minor violations. The diner's inspection history shows a pattern of mostly high-risk outcomes across ten scored inspections.
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.
17
Sep 26, 2025
Routine - Food
5 critical violations. 4 major violations. 20 minor violations.
12
Feb 13, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
33
Jul 3, 2024
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
26
Oct 12, 2023
Complaint Full
5 critical violations. 2 major violations. 9 minor violations.
25
Aug 22, 2023
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
22
Apr 3, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
30
Nov 18, 2022
Routine - Food
4 critical violations. 3 major violations. 18 minor violations.
17
Violations — Mar 27, 2026 Inspection
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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
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
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 - 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
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
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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