Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: SEMINOLE FAMILY RESTAURANT License Number: SEA6207293
Rank: Seating License Expiration Date: 02/01/2015
Primary Status: Current Secondary Status: Active
Location Address: 6864 SEMINOLE BLVD
SEMINOLE, FL 33772-6013

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 08/18/2011 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
20 13
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions.[at waitstaff area]
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions.[in dry storage
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions.[in kitchen ]
31-09-1    Critical - Handwash sink not accessible for employee use at all times.[in dry storage ]
10-06-1    In-use utensil not stored with handle above the top of potentially hazardous food and the container.[spoon in rice pudding ]
53A-01-2    Critical - Manager lacking proof of Food Manager Certification.
53A-09-1    Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. [three male in kitchen, two female in front]
32-15-1    Critical - No handwashing sign provided at a handsink used by food employees.[in kitchen ]
37-11-1    Observed attached equipment soiled with accumulated dust.[in walkin cooler ]
23-06-1    Observed build-up of food debris, dust or dirt on nonfood-contact surface.[around steam tables ]
23-06-1    Observed build-up of food debris, dust or dirt on nonfood-contact surface.[counters back waitstaff area]
22-24-1    Critical - Observed buildup of slime on soda dispensing nozzles.[at bar]
24-06-1    Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.[ice tea spoons in soiled container]
14-37-1    Observed cutting board grooved/pitted and no longer cleanable.soiled
12A-18-1    Critical - Observed employee dry hands on cloth towel after washing.
36-15-1    Observed food debris accumulated on kitchen floor.[under dishmachiine ]
36-15-1    Observed food debris accumulated on kitchen floor.in dry storage
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[counter in bar]
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[ice dispenser at soda fountains in back waitstaff area]
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[sneeze guard top]
22-27-1    Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[upper shelves in waitstaff area over prep area]
08A-23-1    Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[raw chicken over raw seafood ]
22-28-1    Critical - Observed interior of walk-in cooler soiled with accumulation of food residue.shelves
35A-08-1    Critical - Observed live flies in kitchen.
15-31-1    Observed nonfood-contact equipment in poor repair[floor of walkin cooler ]
02-07-1    Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.[sliced cheese]
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food.[pooled eggs over vegetable ]
25-05-1    Observed single-service articles improperly stored.[keep inverted or covered]
35A-07-1    Critical - Observed small flying insects in bar area.
42-11-1    Observed unnecessary items on the premise.[in dry storage/office area
42-11-1    Observed unnecessary items on the premise.[in non working walkin ]
36-10-1    Observed worn, torn and/or soiled floors/carpeting.[in dining room]
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.[tuna salad, pasta, pork roast in walkin cooler ]
New Search
1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395