METRO DINER

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all Required employee training expired for all employees 4-15-2025. Warning - From follow-up inspection 2025-08-01: Still the same Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0 ppm. Employee did replace empty chemical bucket. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 splitters added to threaded hose Bibb at mop sink , back flow device is incorrectly installed before the first splitter. Second splitter does not have back flow device for each threaded hose Bibb. Repeat Violation Admin Complaint

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all Required employee training expired for all employees 4-15-2025. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach without a label. Employee placed label on spray bottle. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees engaging in food preparation without beard guards.

Basic - Single-service articles improperly stored. Observed open box of single service cups stored on floor of office. Manager removed and stored properly. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handling egg wash then changing his gloves and then handling plated food without washing his hands. After reviewing with cook he washed his hands. Corrective Action Taken Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook continuously touching his very soiled apron then changing his gloves and then handling food, plated food, and cleaned plates without ever washing his hands. Reviewed proper hand washing with cook and manager. Warning

High Priority - Pesticide-emitting strip present in food prep area. Multiple pesticide emitting strips hanging on shelves throughout kitchen. Manager removed and voluntarily discarded strips. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of whipped butter (48F) stored at room temperature in expo station. Manager stated butter was taking out of the cooler approximately 10 minutes ago. Manager placed butter in walk in cooler. raw chicken (46-51F) stored in small reach in cooler next to fryers on cook line. Chicken stacked to high. Manager placed a bag of ice over chicken. coleslaw (45F); butters (46-47F); cut tomatoes (51F); Swiss cheese (50F); cut melon (47F) in main flip top cooler at the end of the cook line. Cooler has an ambient temperature of 47F. Manager stated food was restocked from the walk in cooler 4 hours ago. Manager moved all food to walk in cooler. Corrective Action Taken Warning

High Priority - 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. See stop sale. At 10:45am found batter and egg wash held under time control per manager and completed form not time marked. Manager stated food was taking out of the cooler and placed on time control at 7:30am. Reviewed proper procedures for time control with manager. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (127F) stored under heat lamp at the end of the cook line. Cook stated sausages was cooked a few minutes ago and voluntarily discarded sausage. fried chicken (109-115F) stored under heat lamps at the end of the cook line. Manager stated chicken was cooked less then an hour ago and placed under lamps to hold hot. Cook began reheating chicken. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cook line cutting boards are stained and with deep cut marks that are no longer cleanable Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while preparing food on cook line. Employee put on a hat. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens on cook line are very soiled

Basic - Stored food not covered. Stored chocolate cake not covered in walk in freezer. Manager covered cake.n Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in kitchen on the cook line near walk in cooler. Observed approximately twenty seven flying insects at service area next to coffee and tea machines and in ware washing area. Admin Complaint

High Priority - Raw animal food stored over or with unwashed produce. Observed Raw chicken being stored in the walk-in cooler over unwashed vegetables. Employee properly stored raw chicken. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed three live roaches behind coolers at the end of cook line on the left side of the flat grill. Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature (52F) stored in cooler in egg station across from steam table on cook line. Cooler has an ambient temperature of 52F. Manager stated eggs were placed in cooler from walk in cooler approximately an hour ago. Manager moved eggs to walk in cooler. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. cracked eggs (49-52F - Cooling) in small prep cooler across from double ovens on cook line. Cooler has an ambient temperature of 32F. Manager stated eggs were cracked this morning at 10am and placed in cooler to cool. It's now 3:37pm and cracked eggs are not at 41F. Manager discarded cracked eggs. 2. Observed kitchen assistance manager not discarding cheeses, raw chicken, cut tomatoes, butter, cut lettuce and raw fish held under time control at the end of the day. Manger was placing time control foods at the bottom of cooler for later use. After reviewing proper use of time control, manager discarded food. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. liquid eggs (58F); cheddar cheese (58F); cooked mushrooms (56F); dice ham (57F); cooked sausage (56F); cut tomatoes (56F) stored in cooler in egg station across from steam table on cook line. Cooler has an ambient temperature of 52F. Manager stated food was placed in cooler from walk in cooler approximately an hour ago. Manager moved food to walk in cooler. 2. deli meats (46F); cooked potatoes (46-48F); batters (47F); sliced American cheesec (49F) in reach in cooler in salsa station located at the end of the cook line near hand wash sink. Cooler has an ambient temperature of 48.9F. Manager stated food was placed in cooler from walk in cooler approximately an hour ago. Manager moved food to walk in cooler. Corrective Action Taken Warning

High Priority - 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. See stop sale. Observed kitchen assistance manager not discarding cheeses, raw chicken, cut tomatoes, butter, cut lettuce and raw fish held under time control at the end of the day. Manger was placing time control foods at the bottom of cooler for later use. After reviewing proper use of time control, manager discarded food. See stop sale. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cracked eggs (49-52F - Cooling) in small prep cooler across from double ovens on cook line. Cooler has an ambient temperature of 32F. Manager stated eggs were cracked this morning at 10am and placed in cooler to cool. It's now 3:37pm and cracked eggs are not at 41F. Manager discarded cracked eggs. See stop sale. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cracked eggs cooling in covered containers in small reach in cooler across from double ovens on cook line. See stop sale. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed knives being stored in hand washing sink at the end of cook line. Manager removed and stored properly. Corrected On-Site Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1. Reach in cooler in egg station across from steam table has an ambient temperature of 52F, and standing water in bottom of the cooler. 2. Reach in cooler in salad station at the end of the cook line near handwash sink has an ambient temperature of 48.9F. Cooler right side door gasket is torn. 3. Main flip top cooler across from the flat grill on cook line has an ambient temperature of 47F. Warning

Basic - Dead roaches on premises. 1. One dead roach under dish table in server area near dining room. 2. One dead roach in between coolers at the end of cook line near flat grill. Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored next to cleaned plates on shelf above cooler at the end of cook line. Manager removed drink from cook line. Corrected On-Site Warning

Basic - Equipment in poor repair. Salad cooler right side door gasket torn, and right side drawer cooler door gasket torn. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double ovens soiled on cook line. Warning

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in egg station. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floors soiled behind all cooking equipment on cook line. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook cracking raw shell eggs and then handling plated food without washing his hands. After reviewing with cook he washed his hands. Corrective Action Taken Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee moving a trash can and then began prepping butter without washing his hands and changing his gloves. After reviewing with employee he discarded the butter and washed his hands. See stop sale. Corrective Action Taken Warning

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook drinking water from a bottle water, then put the cap back on the bottle and turn around a plated food without washing hands. Reviewed handwash policy with cook and manager Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee moving a trash can and then began prepping butter without washing his hands and changing his gloves. After reviewing with employee he discarded the butter and washed his hands. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp sauce (102 F); mashed potatoes (123F) in steam well on cook line. Manager stated food was reheated a couple of hours ago and placed in well to hold hot. Manager reheated food to over 165F. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mullen cutting boards on cook line are stained and with deep,cut marks that are no longer cleanable. Operator ordered new cutting boards. Corrective Action Taken Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training for employees provided. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing window cleaner not labeled in host area. Employee labeled bottle Corrected On-Site Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sweater stored on top of microwave on cook line. Manager removed sweater from cook line. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink at the end of the cook line. Manager put on a sign. Corrected On-Site Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in between managers office and storage room. Warning