Sirens Pub N Grub
13800 Park Blvd Ste #100, Seminole, FL 33776 · Permanent Food Service · License 6218740
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection6 high priority (3 no follow-up needed, 3 fixed on the spot), 4 intermediate (fixed on the spot, 1 repeat), 8 basic (1 repeat)-36
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint check
- First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
D64Routine inspection18 violations, 6 high priority No follow-up needed
- First visitSep 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Meat cooler - raw salmon (48°F - Cold Holding); raw shrimp (46°F - Cold Holding), held less than 4 hours, staff moved to freezer. Retemp: all items at or below 33°F
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table - gravy (130°F - Hot Holding), reheated on stove, retemp 170°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Unpackaged raw cod over fries in walk in freezer
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Staff on cook line observed handling raw shrimp, then proceeded to change gloves with no hand wash. Discussed proper procedures with staff
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Over the counter ibuprofen on shelf over prep table
Pesticide-emitting strip present in food prep area.
Hanging above coolers on cook line, removed
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda gun nozzles soiled at bar, staff cleaned and sanitized
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Dish machine racks blocking hand sink near cook line, removed
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink next to mop sink, restocked
Fixed on the spot
No soap provided at handwash sink.
Hand sink next to mop sink, restocked
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Containers of cooking oil on floor in storage area, relocated
Fixed on the spotRepeat violation
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food over cut citrus in beer cooler, relocated
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Women's restroom
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach on floor under POS behind bar
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Under coolers on cook 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.
Cell phone over steam table, removed. Helmet and jacket on shelf over clean equipment in storage area
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.