Seminole Subs & Gyros III
Last inspected: Mar 5, 2026
67
Score
Going back to 2022, Seminole Subs & Gyros III has nine inspections in the public record. The newest entry in the record is dated Mar 5, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around five violations each.
“Open dumpster lid” accounts for the largest share of issues, appearing three times across the record.
Compared to other Clearwater restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Equipment in poor repair. Left door of reach in freezer under gyro cooker is broken and falls off when pulled open.
14-11-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on top of ice machine in back kitchen next to reach in freezer. Operator placed scoop in pan. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of grill on front cookline. Operator relocated tongs. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Paint chipping on walk in cooler shelves in back of kitchen next to 3 compartment sink.
14-17-4
67
Oct 27, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat dressing. Employee placed on bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on mop sink in closet.
29-34-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Location partially cooking wings. Inspector emailed guide and application to operator. **Corrective Action Taken**
03C-89-4
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. **Corrected On-Site**
11-26-1
Basic - Reuse of single-service or single-use articles. Reuse of tzatziki containers in walk in cooler for other food items. Reuse of cardboard tomato box for storage of plastic items over dish pit. Employee removed. **Corrective Action Taken**
25-32-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with bread. Employee moved. **Corrected On-Site**
40-06-5
Basic - Employee with ineffective hair restraint while engaging in food preparation. **Corrected On-Site**
13-02-4
Basic - In-use wet wiping cloth/towel used under cutting board on front line. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees near drive thru. Emailed to operator.
31B-04-4
Basic - Open dumpster lid.
33-16-4
45
Mar 21, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength. Chlorine sanitizer bucket testing at 200 PPM. Employee replenished and diluted chlorine with water. Chlorine is now testing at 100 PPM. **Corrected On-Site**
22-39-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
22-02-4
78
Jan 23, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - meatballs 109 F in stream table . Cook reheated meatballs on stove . Reviewed with cook reheating procedures and temperature monitoring **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface( cutting board) soiled / stained in front line area . Reviewed with manager
22-02-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Thermometer not in working order . Reviewed with manager
05-10-4
Basic - Cutting board has cut marks and is no longer cleanable in front line area
14-09-4
67
Jul 8, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Feb 16, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area - employee labeled spray bottle **Corrected On-Site**
41-17-4
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. Isidro training expired 11/22/22
53B-14-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Reviewed with manager
53B-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public on shelf in walk in cooler - reviewed with manager - manager placed food inside designated employee food container **Corrected On-Site**
08B-49-4
Basic - Food ( box of dressing) stored on floor in walk in cooler . Reviewed with manager food storage . Manager rearranged food **Corrected On-Site**
08B-38-4
67
Jul 31, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in walk-in cooler. Operator moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken's breast ; (110F) at 1:50pm Operator re heated chicken breast to 165f **Corrected On-Site**
03B-01-6
Basic - Current Hotel and Restaurant license not displayed. Displaying expired license. 02/01/2023.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cook line.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-freezers in dish area.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign located near drive-thru. Printed hand wash sign, operator placed sign above hand wash sink. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler on cook line and walk-in cooler.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine Sanitizer solution at 0ppm Operator re filled bucket, reading 50ppm **Corrected On-Site**
21-07-4
52
Jan 26, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee engaged in food preparation changed glove with no hand wash. Educated employee and he washed hands , then put on gloves. **Corrective Action Taken**
12A-07-5
High Priority - Chlorine sanitizer in sanitizer bucket not at proper minimum strength. Tested above 200ppm. Operator added water and retested at 200ppm. **Corrected On-Site**
22-39-4
74
Aug 18, 2022
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested chlorine sanitizer bucket in drive through area at 200ppm. Operator changed out sanitizer bucket. Re tested at 100ppm. **Corrected On-Site**
41-27-4
High Priority - Dented/rusted cans present. See stop sale. Two number five cans of Chunk light Tuna were dented along side seam.
01B-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 on top of gyro meat. Operator moved chicken to bottom and gyro on top. **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. red sauce with meatballs , temped at 11:00. (121F - Hot Holding);had operator reheat to minimum of 165F, retemped at 11:30 at 170F. **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing purple liquid in dish area. Operator labeled as degreaser. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Current license displayed reads ; expiration date; 2-1-2021.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf in kitchen near the dish area. Operator disposed of employee drink. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic trays stacked in dish area.
24-08-4
Basic - Equipment in poor repair. Torn gasket in the stand up two door glass face cooler in drive through area. Can opener being held together with a screwdriver.
14-11-5
Basic - Food stored on floor. Vegetable oil on floor in dry storage area. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on grill handle in front counter area. Operator moved tongs to dish area. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on two door cooler at front counter area, under the steam table shows accumulation of debris. Soda machine in drive through area, shows accumulation of debris behind the metal drink bars.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on metal third pan in dish area.
16-46-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in three compartment sink area shows mold like substance.
22-20-5
32
Frequently Asked Questions
When was Seminole Subs & Gyros III last inspected?
The most recent health inspection at Seminole Subs & Gyros III on file is from Mar 5, 2026. The public record contains nine inspections in total.
What is the most common violation at Seminole Subs & Gyros III?
Across the inspection record, “open dumpster lid” has been cited three times, more than any other issue at Seminole Subs & Gyros III.
How does Seminole Subs & Gyros III compare to other restaurants in Clearwater?
Seminole Subs & Gyros III most recently scored 67 out of 100, which is lower than the Clearwater average of 79.
Has Seminole Subs & Gyros III's inspection record improved over time?
Results have been roughly steady. Inspections at Seminole Subs & Gyros III have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Seminole Subs & Gyros III means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Seminole Subs & Gyros III inspected?
Based on the inspection history on file, Seminole Subs & Gyros III is inspected around three times per year on average.
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