Seminole Subs & Gyros
Last inspected: Feb 5, 2026
95
Score
Seminole Subs & Gyros appears in inspection records 12 times, starting in 2022. The newest entry in the record is dated Feb 5, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around one violation compared to roughly six violations earlier on.
“Working containers of food removed” comes up most often, recorded two times in the inspection record.
Compared to the broader Clearwater restaurant scene, where the average is 79, this is a stronger showing. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - 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.
02D-01-5
95
Sep 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
21-12-4
95
Jul 16, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - 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 **Warning**
53A-02-7
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
86
Mar 17, 2025
Routine - Food
3 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Lighting Adequate; Required Shields in Place
FL-36
86
Dec 26, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 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. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 100ppm chlorine. Operator refilled and corrected to 50ppm **Corrected On-Site**
41-27-4
Intermediate - 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.
11-26-1
Intermediate - 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. **Corrected On-Site**
02C-02-5
Basic - No Heimlich maneuver/choking sign posted. Emailed operator packet which includes choking poster.
51-13-4
Basic - Stored food not covered. Mozzarella sticks and chicken not covered in French in freezer. Discussed with operator.
08B-12-5
Basic - Accumulation of black/green substance on interior walls of ice machine. Discussed with manager.
22-20-5
52
May 21, 2024
Complaint Partial
4 critical violations. 3 minor violations.
View 7 violations
High Priority - 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.
12A-25-4
High Priority - Employee washed hands with cold water. Water temperature was 82F. Discussed with manager.
12A-19-4
High Priority - 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. **Corrective Action Taken**
22-45-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm. Corrected to 100ppm **Corrected On-Site**
41-27-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean equipment stacked while wet.
24-08-4
Basic - Reuse of single-service or single-use articles. Cut tomatoes and green peppers stored in Cheese Merchants containers. **Repeat Violation**
25-32-4
Basic - 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.
13-04-4
47
Apr 23, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
21-07-4
95
Feb 21, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - 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. **Warning**
03C-98-1
High Priority - 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. **Warning**
01B-13-4
High Priority - 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 **Corrected On-Site** **Warning**
03B-01-6
High Priority - Container of medicine improperly stored. Ibuprofen stored ointment prep area. Employee moved medicine. **Corrected On-Site** **Warning**
41-07-4
Intermediate - 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. **Warning**
11-26-1
Intermediate - 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. **Warning**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under hand sink not labeled. Employee labeled spray bottle containing bleach. **Corrected On-Site** **Warning**
41-17-4
Intermediate - 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. **Warning**
53A-02-7
Basic - 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. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Containers of chicken wings stored on floor in walk in freezer. **Warning**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster DBPR HR 5030 105 to operator. Operator hung up poster. **Corrected On-Site** **Warning**
51-13-4
Basic - 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. **Corrected On-Site** **Warning**
12B-13-4
Basic - 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. **Warning**
25-32-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm **Warning**
21-07-4
27
Oct 18, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - 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
03C-15-5
Intermediate - 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.
53B-14-5
Basic - 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. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - 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
13-03-4
Basic - 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.
08B-38-4
Basic - 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.
02D-01-5
64
Jun 26, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Jan 4, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
58
Oct 24, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
61
Frequently Asked Questions
When was Seminole Subs & Gyros last inspected?
The most recent health inspection at Seminole Subs & Gyros on file is from Feb 5, 2026. The public record contains 12 inspections in total.
What is the most common violation at Seminole Subs & Gyros?
Across the inspection record, “working containers of food removed” has been cited two times, more than any other issue at Seminole Subs & Gyros.
How does Seminole Subs & Gyros compare to other restaurants in Clearwater?
Seminole Subs & Gyros most recently scored 95 out of 100, which is higher than the Clearwater average of 79.
Has Seminole Subs & Gyros' inspection record improved over time?
Yes. Recent inspections at Seminole Subs & Gyros have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Seminole Subs & Gyros means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Seminole Subs & Gyros inspected?
Based on the inspection history on file, Seminole Subs & Gyros is inspected around four times per year on average.
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