SEMINOLE BLVD DINER

Name: SEMINOLE BLVD DINER
Address: 9124 SEMINOLE BLVD, SEMINOLE, FL, 33772, US
Rating: 57.3

9124 SEMINOLE BLVD, SEMINOLE, FL 33772

License #6214429

☕ Café/Breakfast ℹ️

57.3 Grade F / 100

Failing Health Score

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Latest inspection

September 26, 2025 · 29 findings · 5 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SEMINOLE BLVD DINER in SEMINOLE currently holds an InspectFL Health Score of 57.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on September 26, 2025. Across those visits, inspectors documented 77 total violations — 16 critical, 11 major, 50 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 26, 2025 shows 29 observation rows: 5 critical, 4 major, and 20 minor.

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

SEMINOLE BLVD DINER has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[31B-04-4] No handwashing sign provided at hand sink next to soda machine.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions.
[22-20-5] 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.
[16-03-4] Accumulation of debris inside warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[14-09-4] Cutting board on deli cooler on cook line has cut marks and is no longer cleanable.
[40-06-5] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Line cook not wearing any hair protection
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at front counter by soda machine stacked wet.
[36-73-4] Floor soiled/has accumulation of debris. -heavy accumulation of grease and food debris under cook line -under prep tables -under table with soda machine
[36-22-4] Floor under dish machine covered with standing water.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between prep coolers.
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs stored on oven handle on cook line
[33-11-4] Missing drain plug at dumpster.
[23-03-4] 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
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls in 3 compartment sink area soiled with debris.
[42-01-4] 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.
[21-12-4] Wet wiping cloths used for wiping tables not stored in sanitizing solution between uses.
[41-07-4] Container of medicine improperly stored. Isopropyl alcohol stored on shelf with food in kitchen. Burn gel stored on shelf with food in kitchen.
[12A-29-4] 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.
[08A-05-6] 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.
[03A-02-5] 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
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottles stored on ice machine.
[22-02-4] 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
[31A-09-4] 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.
[53B-03-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. 3 chemical bottles near ice machine not labeled.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to dish machine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of dressing on dry storage shelf
[13-03-4] Employee with no hair restraint while engaging in food preparation. Staff on cook line with no hair restraints
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under cook line
[08B-31-4] Food stored in undrained ice. Raw fish in undrained ice in reach in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle, removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw fish thawing in standing water, moved to running water in prep sink
[12A-13-4] 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 in dish area loaded dish machine, then proceeded to remove and stack clean plates without washing hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Staff washing dishes observed wiping plates immediately after removing from dish machine and not allowing sanitizer to properly dry on equipment
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled
[53B-13-5] 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. 2 employees (Kim and Vikki) employees over 60 days with no proof of training
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled sanitizer bottle at wait station

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[51-11-4] Carbon dioxide tanks not adequately secured. Next to dish machine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee beverages n prep table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys on shelf above prep table
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint on cook line
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under cook line
[08B-31-4] Food stored in undrained ice. Raw fish in undersigned ice in reach in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in between cooler and steam table on cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven handle on cook line, removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reaching cooler gaskets soiled
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Staff cracked shell eggs on cook line then proceeded to handle in use equipment without changing gloves or washing hands, discussed proper handwashing
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Two cracked shell eggs on trays in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Shell eggs on counter not discarded after posted time limit, discussed proper procedures with owner
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Shell eggs on counter not discarded after posted time limit, discussed proper procedures with owner
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Unpackaged sliced cheese not dated in reach in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer bottles at wait station not labeled

Disposition: Met Inspection Standards
[25-32-4] Reuse of single-service or single-use articles. Sour cream container with coleslaw in reach in cooler
[12A-27-4] 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[51-11-4] Carbon dioxide tanks not adequately secured. Next to dish machine
[12B-07-4] 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee on cook line
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of fryers
[12A-07-5] 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-13-4] 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
[08A-02-6] 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
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer 200ppm, corrected 50ppm
[03D-15-4] 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.
[03F-10-5] 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