METRO DINER

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pancake batter, french toast batter 60F cold holding in insufficient ice bath on cook line. Less than 4hrs per operator. Operator put on ice bath. ( corrected action taken) -Butter: 52-70F cold holding in insufficient ice bath at wait station. Less than 4hrs per operator. Operator put on ice bath (corrected action taken) -Main prep cooler: Turkey Mozz, Salsa, Cut melon, cut lettuce, sour cream, Chicken salad, Bana bread, Cut lettuce Banana sauce( made with cooked banana), Cut tomatoes, Blanched greenbeans. 45F-52F cold holding overnight per operator. Operator discarded . ( corrected on site) -Salad cooler: Salad Cut tomatoes Lettuce Turkey ham, over 4hrs per operator. Operator discarded ( corrected on site) Warning - From follow-up inspection 2026-06-02: Pancake batter, french toast batter 59F Cooling in cooler Butter: 52-70F cold holding in insufficient ice bath at wait station. Butter at expo 40-42F cold holding Salad cooler: Cut tomatoes Lettuce, cut cabbage 40-41F Turkey ham, 39F-49F cold holding operator put in walk in cooler for temperature recovery. Advised not to stack food above line Main prep: salsa, cut melon, chicken salad, coleslaw 38-40F cold holding Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -Brooms and big drain plug blocking hand sink in ware washing . Operator removed Corrected On-Site - From follow-up inspection 2026-06-02: Time Extended Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-06-02: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Floor behind ice machine -Floor under equipment on line - From follow-up inspection 2026-06-02: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour - From follow-up inspection 2026-06-02: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior top of microwave -Interior of hot box next to mixer at side prep area - From follow-up inspection 2026-06-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in omelette station -Interior of oven has food debris and cob webs -Shelf under microwave - From follow-up inspection 2026-06-02: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2026-06-02: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor in front of walk in cooler - From follow-up inspection 2026-06-02: 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. -Tested dish machine several times , even after replacing with new sanitizer. Dishwasher (Chlorine 00ppm) Warning

High Priority - Live, small flying insects found 1 on rag at prep table 1 above slicer 1 at back prep table 1 on ware washing srea Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over salmon in low boy cooler. Operator removed Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 shell egg in omelette station. Operator discarded Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Main prep cooler: Turkey Mozz, Salsa, Cut melon, cut lettuce, sour cream, Chicken salad, Bana bread, Cut lettuce Banana sauce( made with cooked banana), Cut tomatoes, Blanched greenbeans. 45F-52F cold holding overnight per operator. Operator discarded . ( corrected on site) -Salad cooler: Salad Cut tomatoes Lettuce Turkey ham, over 4hrs per operator. Operator discarded ( corrected on site) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pancake batter, french toast batter 60F cold holding in insufficient ice bath on cook line. Less than 4hrs per operator. Operator put on ice bath. ( corrected action taken) -Butter: 52-70F cold holding in insufficient ice bath at wait station. Less than 4hrs per operator. Operator put on ice bath (corrected action taken) -Main prep cooler: Turkey Mozz, Salsa, Cut melon, cut lettuce, sour cream, Chicken salad, Bana bread, Cut lettuce Banana sauce( made with cooked banana), Cut tomatoes, Blanched greenbeans. 45F-52F cold holding overnight per operator. Operator discarded . ( corrected on site) -Salad cooler: Salad Cut tomatoes Lettuce Turkey ham, over 4hrs per operator. Operator discarded ( corrected on site) Warning

Intermediate - Handwash sink not accessible for employee use at all times. -Brooms and big drain plug blocking hand sink in ware washing . Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pan in handsink on cook line. Removed Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Floor soiled/has accumulation of debris. -Floor behind ice machine -Floor under equipment on line

Basic - Garbage on the ground and/or pad around dumpster. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior top of microwave -Interior of hot box next to mixer at side prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in omelette station -Interior of oven has food debris and cob webs -Shelf under microwave

Basic - Open dumpster lid.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor in front of walk in cooler

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm, ran 3 cycles. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. -spray can does not indicate for commercial use.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned chicken (48, 51F - Cold Holding); portioned pasta (48F - Cold Holding) less than 4 hours in bottom right corner of 3 door reach in cooler in prep area. Doors not properly closing, product moved to walk-in cooler for temperature recovery. -single portion butter 47 in pan on ice in wait station less than 4 hours.

Intermediate - Handwash sink not accessible for employee use at all times. -clean mop head on dish area hand wash sink. Removed. Corrected On-Site

Intermediate - Records/documents for required employee training incorrect or do not contain all of the required information. -food handler certificates marked with 5 year expiration, should be 3 years.

Basic - Dead roaches on premises. -1 dead roach in cabinets above wait station. -1 dead roach on lower shelf in wait station with maintenance equipment. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee plate and cup above single serve jelly on shelf in wait station. Relocated. Corrected On-Site

Basic - Equipment in poor repair. -3 door reach in cooler in prep area, gaskets not sealing, tightly, corner of metal bent.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris on 3 door reach in cooler shelves.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken pieces in chicken station cooler 41-50. Some pieces stacked above load line. Employee rearranged pieces. Corrective Action Taken Warning - From follow-up inspection 2025-12-01: Time Extended

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. Warning - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled around vent on cook line by fryers. Warning - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -small area of broken concrete holding standing water/food debris in prep area. Warning - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -cardboard fly trap tube with multiple dead small flying insects hanging above area in front of 3 door reach in cooler. Operator discarded. Corrected On-Site Warning - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -2 cases on floor in walk-in freezer. Corrected On-Site Warning - From follow-up inspection 2025-12-01: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. - bulk chicken batter and flour not labeled. - spray bottle hanging on prep area hand wash sink. Water per employee. Warning - From follow-up inspection 2025-12-01: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken pieces in chicken station cooler 41-50°. Some pieces stacked above load line. Employee rearranged pieces. Corrective Action Taken Warning

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. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled around vent on cook line by fryers. Warning

Basic - Floors not maintained smooth and durable. -small area of broken concrete holding standing water/food debris in prep area. Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -cardboard fly trap tube with multiple dead small flying insects hanging above area in front of 3 door reach in cooler. Operator discarded. Corrected On-Site Warning

Basic - Food stored on floor. -2 cases on floor in walk-in freezer. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. - bulk chicken batter and flour not labeled. - spray bottle hanging on prep area hand wash sink. Water per employee. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in warewashing area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey over fish in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham, sausage, chorizo, mushrooms, vegetables mix 45-54 overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 60 less than 4 hours, Corn salsa 65, individual butters 65 less than 2 hours iced for temperature recovery, cream cheese 56 Items in make line cooler Fish 45-50 overnight, ham 48, mushrooms 49, chorizo 54, vegetable mix 50 all overnight per operator. Cream cheese frosting 56 less than 4 hours. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mopsink

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk gallon on cook line.

Intermediate - No soap provided at handwash sink. Cookline

Basic - Dishmachine has no data plate/operating specifications.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food-contact surface not smooth and easily cleanable. A few cracked cambros.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop on cardboard box in servers area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Thumbscoops for cream cheeses.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - No conspicuously located ambient air temperature thermometers in several holding unit.

Basic - No suitable facilities provided to store employee clothing and other possessions. Clothing on food rack in BOH. Phone on work table on Cookline

Basic - Open dumpster lids.

Basic - Standing water in bottom of reach-in-cooler. Right side cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 150 below recommended 200-400 quat.

Basic - Working containers of food removed from original container not identified by common name. Bulk food containers