THE METRO DINER

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a gentleman crack eggs with gloves on and not wash his hands after. Addressed immediately hand he removed gloves and washed his hands. Corrected On-Site Warning - From follow-up inspection 2026-05-29: Observed cook touch raw sausage with gloves on, then touch a to go container with same gloves on then grab a bowl with same gloves on. Addressed and he removed gloves and washed his hands. To go box and bowl was discarded. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy in hotbox (123F - Hot Holding) person in charge placed on stove and reheated too 165F+ in 10 mins Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed pressurized tanks located near back door not secured to anything. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above drink station hand washing station soiled with dust.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table on cook line. Person in charge removed drink from food prep area. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple cleaned food containers stacked with visible moisture on drying rack.

Basic - Floor soiled/has accumulation of debris. Observed food debris on floor in corners of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets on cook line soiled with food debris. Observed mixers and deli slicer non food contact sides soiled with food debris.

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. Dish machine chlorine 0 ppm. Empty supply bucket. Three compartment sink Quaternary ammonium 300 ppm set up. . Corrective Action Taken

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. No time mark on frontline butters. Placed 1 hr before. Marked by manger. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Hand Wash Sink end prep line.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at hallway.

Basic - Ceiling tile missing. Missing ceiling tiles in front of walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. Multiple.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (46F - Cold Holding) on cook line drawers. Person in charge said breakfast rush was about two hours prior to inspection and drawers are opened a lot. Person in charge added ice and placed salmon in walk-in freezer. Product was below 41F by end of inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided paper written procedures and discussed with person in charge Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cook line cutting boards soiled and stained with food debris. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing station at far end of cook line used to fill food pans with water.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic drinking cup used to scoop flour on prep table. Person in charge removed cup. Corrected On-Site

Basic - Dead roaches on premises. Observed dead roach in mop sink drain. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep table near stand up reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on cook line prep table. Person in charge removed cellphone. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked in dish pit drying rack with visible moisture. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed floors through out cook line and prep area soiled with food debris. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk-in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on make line coolers soiled with food debris. Observed shelves in walk-in cooler soiled with food debris. Person in charge stated they are exchanging shelves in walk-in cooler and dish pit over time. Observed splash area under soda fountain nozzles and behind nozzles soiled with black/green mold like substance. Corrective Action Taken Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed food container stacked in dish pit drying rack with old labels.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed multiple cook line reach in coolers shelves soiled with food debris.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed two cooks crack raw shell eggs and proceeded to touch clean utensils without hand wash. Discussed with person in charge.

High Priority - Pesticide-emitting strip present in food prep area. Observed pesticide emitting fly strip hanging on hand washing station in food prep area. Person in charge removed strip from food area. Corrected On-Site

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. Front reach in cooler missing time stamp. Person in charge added time stamp. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Tex Mex (132F - Hot Holding) on steam table. Person in charge added more water to well and started a reheat. Observed Mac n cheese (118F - Hot Holding); chicken pot pie (117F - Hot Holding); corn chowder (124F - Hot Holding) in hot holding cabinet. Person in charge placed items on stove to reheat. All items tested 165+F by end of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food Debris.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some food employees hired over 60 days missing proof of training.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple cooler door handlers and reach in cooler drawer handles soiled with food debris.

Basic - Ceiling tile missing. Observed ceiling tile missing above walk-in freezer. Repeat Violation

Basic - Dead roaches on premises. Observed three dead roaches inside glue trap above triple sink. Person in charge disposed of glue trap and roaches. Corrected On-Site

Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed dishwasher experiencing sneezing and runny nose handling clean utensils and dishes. Discussed with person in charge. Employee was sent home. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic food containers stacked with visible moisture on green rack in dish area. Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor behind ice machine near triple sink

Basic - Floor soiled/has accumulation of debris. Observed floors soiled behind equipment in kitchen and front line with food debris.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on walk-in freezer door and shelves. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple cook line and front counter coolers soiled with food debris. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean food pans stacked on green rack in dish area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth by hand washing station at wait station 0 ppm quat person in charge refilled with fresh solution. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored on dry storage shelf in the prep area over bulk flour container. Operator relocated the chemical spray bottle. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for high temperature dish machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks in rear hallway not stored secured.

Basic - Ceiling tile missing. Missing ceiling tile between the waitstation and dish area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee at stored on bulk flour bag in the prep area, employee shoes stored on container of waffle mix in the dry storage area. Operator relocated the employee personal belongings. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Multiple employees working with food on the main cook line without beard guards.

Basic - Equipment and utensils not properly air-dried - wet nesting. In the warewashing area, clean metal and plastic containers stacked while wet.

Basic - Food stored on floor. Container of fryer oil stored on the floor of the main cook line. Operator relocated the fryer oil to the correct storage level. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has build up of ice on the door, compressor, shelves and product.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris in the reach in freezer door gasket.

Basic - Standing water in bottom of reach-in-cooler. Standing water in the base of the reach in cooler closest to the toaster. Operator removed the standing water. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution in the sanitizer bucket at 0ppm, operator replaced the sanitizer solution, 0ppm. Operator states there is an issue with the sanitizer dispenser. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) mashed potatoes (119F - Hot Holding), mixed cooked vegetables (97F - Hot Holding) manager had employee start reheating on stove. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards on main line soiled with foo debris.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. 1) person in charge could not find written plan. Manager showed up and found written procedures and time labels that indicate all cold held main flip-top cooler is kept on time. Corrected On-Site

Basic - Ceiling tile missing. 1) 2 ceiling tiles missing near walk-in cooler and 1 in dry good storage area.

Basic - Floor soiled/has accumulation of debris. 1) floor on main cook line soiled with food debris. Under equipment soiled with grease. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1) ceiling tiles and vents through out kitchen soiled with black/green mold like substance. Wall soiled with accumulated grease, food debris, and/or dust. 1) wall near raw chicken coolers soiled with grease and food debris.

Basic - Trash receptacle overflowing garbage. 1) trash receptacle near handicap ramp to establishment overflowing. Trash on ground.

High Priority - Dented/rusted cans present. See stop sale. 4 6lb cans of pumpkin rusted. Person in charge disposed of cans. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee on cook line grabbed pants with gloved hands. No hand wash/change gloves. Discussed with person in charge.

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. Missing time mark on main prep table. Items have been in for less than 4 hours per person in charge. Person in charge added time marking. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hotbox near front line: ; chicken pot pie filling (109F - Hot Holding); sausage gravy (111F - Hot Holding); broccoli cheddar soup (112F - Hot Holding); hollandaise sauce (120F - Hot Holding); cornbread stuffing (120F - Hot Holding); Shepard's pie mix (121F - Hot Holding); Mac n cheese (120F - Hot Holding); mashed potatoes (120F - Hot Holding). Items were in hotbox for 1 hour per time stamps. Person in charge reheated all items to 165F or above. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Metal pan out of dishmachine soiled and placed on drying rack. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing station sink near salad prep had metal bars in sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above ice machine rusted, soiled with black/green mold like substance. Ceiling tiles soiled with dust throughout kitchen.

Basic - Dishmachine missing baffles, curtains in wash/rinse tanks. Curtains on dishmachine removed and placed on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep near salad reach in cooler. Discussed with employee.

Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot box next to front line not keeping items above 135F. Person in charge thinks the heating elements are faulty and has placed a work order in. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife at salad reach in cooler left between reach in coolers. Employee removed knife from crack. Corrected On-Site

Basic - Utensils in poor condition. Rubber spatula with tears and bits hanging off hanging up in prep area. Discussed with person in charge.

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. Warning - From follow-up inspection 2021-10-29: Still not all employees trained in food safety. Admin Complaint - From follow-up inspection 2022-01-03: Not all staff are safestaff certified. Admin Complaint