METRO DINER

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen used to fill pan for oatmeal.

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. Food handler certifications expired for Levi M on 2/15/2026 and for Josh C on 2/15/2026.

Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado with sticker attached in flip top reach in cooler in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed turkey at 45F and ham at 44F in walk in cooler. Manager states door had been open for approximately 20 minutes for a delivery. Meats placed in walk in freezer and 15 minutes later turkey at 40F and ham at 43F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. All chlorine test kits for the dishmachine are expired.

Basic - Missing drain plug at dumpster. Drain plug missing on right dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left hood filters have grease build up.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in reach in cooler across from fryers. Manager removed beverage. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler by fryers. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken salad on ice at kitchen make table at 57F. Per manager, salad placed out 1.5 hours prior. Product moved to reach in freezer and 20 minutes later temperature dropped to 45F. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook with a watch on wrist. One cook with bracelet on wrist.

Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for cook preparing eggs.

Basic - Floor/ceiling/ceiling vent/wall soiled/has accumulation of debris. Floor in outside storage shed with single service items has debris. Vent in dish room is soiled.

Basic - Open dumpster lid. Left dumpster lid is open, Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of reach in cooler at breading station. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit door in recharge zone.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 individually completely thawed packaged salmon in cook line cold drawer with no oxygen introduced to packaging. Label states to remove before thawing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad at 49F and coleslaw at 46F on main cold holding bar near steamtable. Manager states both placed in unit from walk in cooler at approximately 7:00. Temperatures taken at 9:39. Both moved to reach in freezer. Temperatures dropped to 43F for the chicken salad and 44F for the coleslaw. Manager kept products in freezer. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions at 105F and sautéed peppers at 113F in non-operating melter above grill. Employee states cooked vegetables approximately 10-15 minutes prior. Employee began to heat both on grill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings cooling in walk in cooler were cooked initially at 8:30. Per manager, wings are cooked on the first heat to 135F and then fully cooked to 165F after cooling. Discussed non-continuous cooking procedures with manager. Manager decided to fully cook wings moving forward.

Basic - Carbon dioxide/helium tanks not adequately secured. Small tank next to carbon dioxide tank outside is unsecured. Repeat Violation

Basic - Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under/around fryers has grease/debris. Two vents in prep area are soiled. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed 4 individually completely thawed packaged salmon in cook line cold drawer with no oxygen introduced to packaging. Label states to remove before thawing.

Basic - Garbage on the ground and/or pad around dumpster. Loose debris/trash behind dumpster inside of enclosure.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven with build up of debris. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has grease build up. Shelving with speed racks in prep area is soiled. Repeat Violation

Basic - Open dumpster lid. Right dumpster has right lid open. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of breading station reach in cooler. Employee removed water during inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm quaternary ammonium. Manager remade solution to 350ppm quaternary ammonium. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at front expo line at 52F. Observed pan of butter above chill line of trough. Employee moved butter to walk in freezer. Temperature approximately 30 minutes later at 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage links held in non-operating melter above flat grill at 108F. Per employee, sausage prepared approximately 15 minutes prior. Employee reheated sausage to 167F. Cooked sausage links held at heat lamp area at 121F. Employee states prepared approximately 10 minutes prior. Observed pan of sausage not directly under heat lamps. Employee reheated to 163F. Corrective Action Taken

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator, missing approximately six employees proof of reporting responsibilities.

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. Per operator, missing approximately six employee food handler proof of training.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on dining room table being cleaned. Operator labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Small tank next to larger outside back exit is unsecured.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above prep area, above reach in cooler at prep area and at walk in cooler are dusty. Vent and surrounding ceiling tiles in dishroom have accumulation of dust. Repeat Violation

Basic - Equipment in poor repair. Handle of microwave by heat lamps is missing. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for butter at front expo line at 104F.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side hood filters have grease build up. Shelf under flat grill with accumulation of food debris towards the back. Under plating around nozzles on the soda machine have accumulation of debris. Repeat Violation

Basic - Open dumpster lid. Left dumpster has right lid open and right dumpster has left lid open.

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. Dishmachine tested at 0ppm chlorine. Operator called for service during inspection. Three compartment sink set up and being used until repair can be made. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty dishes to put into dishmachine and move to putting away clean dishes without washing hands in between. Operator spoke with employee and employee washed hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw in cold table in kitchen at 51F. Per employee, coleslaw placed in cold bar approximately 2.25 hours prior. Employee moved coleslaw to freezer. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above prep area and above drink station on server line soiled. Fan guards in walk in cooler have debris.

Basic - Equipment in poor repair. Handle for microwave on cook line under make table is missing. Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. Garbage container on left side has right lid broken off. Operator states call has previously been made for replacement. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have build up of grease. Underplating around soda nozzles on soda machine in service station are soiled. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor by hand wash sink at toaster area. Employee moved from floor. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed sausage gravy in ice bath on prep table. Employee states began cooling approximately 3.5 hours prior. Employee moved gravy to walk in cooler. Retemp after 30 minutes at 68F. 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. Butter at expo station at 64F. Operator marked correct time. 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 and discussed DBPR HR 5030-104 with operator. Corrected On-Site

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 and discussed DBPR Form HR 5030-103 with operator.

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 one certificate which expired on February 11, 2023.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to unwrapped single service bowls at expo area. Employee removed beverage. Corrected On-Site

Basic - Equipment in poor repair. Both microwave handles in kitchen are loose. Reach in cooler across from prep area has left side gasket torn. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Excess garbage on/around dumpster area. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop at expo station in water at 109F. Employee replaced water. Temperature 149F Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on left side have grease build up. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed tomatoes stored over open package of ready to eat sausages. Operator moved to proper storage. 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. Not all employees have training documentation. 6 employees with proper trading documentation.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at hand wash sink near fryers. Manager had employee label bottle. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink at 78F. Manager had repair person complete fix. Water temperature at 103F after repair. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice bin by office soiled at chute

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents in kitchen dusty.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen apron stored on top of bag in box sodas on soda storage rack by backdoor.

Basic - Equipment in poor repair. 2 gaskets on tall 3-door cooler near dry storage are torn. Also, Sausage lid container cracked.

Basic - Garbage on the ground and/or pad around dumpster. Outside dumpster has accumulation of debris.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop at server pass bar area stored in container of cold water not running. Water at 51F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above fryers have accumulation of debris. Also, exterior of microwave at prep area has accumulation of debris. Also, walk in cooler shelving on left side are soiled. Repeat Violation

Basic - Open dumpster lid. Outside dumpster lid open.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel hanging on hand wash sink near fryers.

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. Employee on cook line constantly wiping gloved hands on soiled apron and continued to do food preparation without changing gloves and washing hands.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Ran all hand wash stations in kitchen, all sinks took approximately 10 minutes to get to 100F.

High Priority - Improper sewage disposal at floor drains in kitchen and/or food preparation area. Employee draining pan in drain on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp sauce (46F - Cold Holding); sliced turkey (46F - Cold Holding) in walk in cooler next to door, per manager door has been consistently opened for approximately two hours, manager shut door and propped open walk in freezer door that is inside walk in cooler. cut romaine (46F - Cold Holding); cut spring mix (46F - Cold Holding) in top section of open reach in cooler on cook line, per manager lid has been left open for less then one hour, both items moved to walk in freezer, both retemps below 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Two employees certifications are photo copies.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certification from food handler solutions

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers on cook line. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (53°F - Cold Holding); cut cabbage (61°F - Cold Holding); sliced turkey (51°F - Cold Holding); sliced ham (51°F - Cold Holding); raw beef tips (53°F - Cold Holding); butter sauce (47°F - Cold Holding); pooled eggs (51°F - Cold Holding); mushrooms (46°F - Cold Holding); chopped sausage links (48°F - Cold Holding); corn mix (46°F - Cold Holding); diced ham (48°F - Cold Holding); diced tomatoes (44°F - Cold Holding); raw shell eggs (51°F - Cold Holding) all items I reach in coolers on cook line, per manager lids have been left open or consistently opened for no more then three hours before temperature check, manager closed lids and placed ice bags on items, raw beef tips placed on time as a public health control. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2021-09-01: Veggie butter (47°F - Cold Holding); chopped sausage links (45°F-47°F - Cold Holding) in top section of of reach in cooler across from grill in ice bath, per manager butter has been there for approximately two hours, butter placed on time as a public health control, sausage in bottom section of omelette reach in cooler on cook line, per manager doors have been consistently opened for approximately two hours, sausage placed in walk in cooler. Admin Complaint Corrective Action Taken