SEMINOLE BLVD DINER

Name: SEMINOLE BLVD DINER
Address: 9124 SEMINOLE BLVD, SEMINOLE, FL, 33772, US
Rating: 69

9124 SEMINOLE BLVD, SEMINOLE, FL 33772

License #6214429

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69 Grade F / 100

Failing Health Score

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Quick take

SEMINOLE BLVD DINER in SEMINOLE currently holds an InspectFL Health Score of 69 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 36 total violations — 6 critical, 9 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 27, 2026 included 3 critical violations, 5 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
[33-16-4] Open dumpster lid.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[16-03-4] Accumulation of debris inside warewashing machine.
[03A-02-5] 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
[53A-03-7] 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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between coolers on cook line
[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 washing dishes observed loading soiled equipment into dish machine without gloves, then proceeded to stack clean equipment without washing hands
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[12B-07-4] 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
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of food debris and grease under cook line
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[31A-09-4] Handwash sink not accessible for employee use at all times. Dish machine trays stacked on hand sink in rear of kitchen
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Proved to operator
[16-32-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line

Inspection Completed - No Further Action
[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
[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.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack between prep coolers.
[21-12-4] Wet wiping cloths used for wiping tables not stored in sanitizing solution between uses.
[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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at front counter by soda machine stacked wet.
[33-11-4] Missing drain plug at dumpster.
[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
[16-03-4] Accumulation of debris inside warewashing machine.
[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.
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Line cook not wearing any hair protection
[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.
[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.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[41-17-4] Spray bottle containing toxic substance not labeled. 3 chemical bottles near ice machine not labeled.
[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
[14-09-4] Cutting board on deli cooler on cook line has cut marks and is no longer cleanable.

Community reaction

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Community pulse