Benedicts Restaurant
9342 Oakhurst Rd, Seminole, FL 33776 · Permanent Food Service · License 6217512
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection6 high priority (3 fixed by the Aug 7 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Staff observed washing hands in prep sink in kitchen, discussed using proper sinks for hand washing, employee proceeded to rewash hands in appropriate sink. Same employee was later observed picking up a spatula from the ground and attempted to rinse it off in the hand sink and dunk in a sanitizer bucket. Employee was instructed to properly wash the utensil, but he failed to immediately wash his hands after as well.
More time givenFixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Ham sitting in hand sink on cook line, staff removed
More time givenFixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- First visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Quieche found in walk in cooler dated for 7/22 production date. Manager removed product and discarded items.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Quieche found in walk in cooler dated for 7/22 production date. Manager removed product and discarded items.
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Cooked potatoes on hot line were being held, still under the time allotted for being held using time as a public health control.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken and beef held over top of bread in lowboys under flat top on hotline. Discussed with operator, operator moved ingredients to the proper storage setting.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed cook work in dish pit and return to cook line without proper change of gloves when starting new tasks, discussed with staff about proper hand washing and gloves change procedures.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
(2) flies seen in dish pit landing on clean plates. PIC rewashed plates.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Deep grooves on front line cutting board closest to order window.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Cart in front of hand wash sink making it harder to access. Operator moved cart on site.
Fixed on the spot
Basic3
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Handles of reach in freezer soiled with grime.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No handwashing sign over top of hand sink closest to hot line.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cellphone and headphones on cutting board when walking in. Operator removed items from line and cleaned cutting board.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.