METRO DINER

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit. - From follow-up inspection 2025-12-30: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed an employee use a plastic cup with no handle to scoop ice. - From follow-up inspection 2025-12-30: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at the end of the cook line. - From follow-up inspection 2025-12-30: Time Extended

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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator replaced empty container of solution. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey stored over raw ground beef in the walk in cooler. The operator properly stored the raw turkey. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked deli turkey (52F - Cold Holding); cooked deli ham (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods have been held for less than 1 hour. The operator emptied half of the contents and stored in the lower portion of the cold holding unit. 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. Observed butter held at time as public health control with no time marking at the server expo line near the host stand. An employee placed a time marking on the butter. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on top of a container of chicken breading on the cook line. The operator proctored the sanitizer bucket stored. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed feta cheese opened 1/21. The operator discarded the cheese. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed feta cheese opened 1/21. The operator discarded the cheese. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle soiled dishware then handle clean equipment without changing gloves. The employee was educated on proper handwashing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (123F - Hot Holding); cooked mashed potatoes (125F - Hot Holding) in the hot holding unit in the kitchen. The operator stated the potentially hazardous had been held for approximately 1 hour. The operator reheated the macaroni and cheese (174F - Hot Holding); cooked mashed potatoes (188F - Hot Holding). Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone and keys stored on a food preparation table behind the host stand. The operator properly stored the personal belongings. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near clean sheet pans in the prep area. The operator properly stored the sanitizer bucket. Corrected On-Site

Basic - Standing water in bottom of reach-in-coolers on the cook line. Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Observed the rear exit partially blocked by discarded cardboard boxes.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (62F - Cold Holding); coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) in the reach in cooler on the expo line on the cook line. The operator stated the potentially hazardous foods have been stored for approximately 3 hours. The operator stored the coleslaw and cheese on ice. The operator discarded the rice. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-10-23: Observed cooked rice (46F - Cold Holding); shredded cheese (47F - Cold Holding) in the reach in cooler on the expo line on the cook line. The operator placed the potentially hazardous foods on ice. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. - From follow-up inspection 2024-10-23: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public near pancake mix in the prep area. The operator properly stored the employee food. Corrected On-Site - From follow-up inspection 2024-10-23: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a missing back flow preventer at the mop sink by the three compartment sink. Warning - From follow-up inspection 2024-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed low pressure in the mens room. Warning - From follow-up inspection 2024-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed no certified manager on duty with four employees working . Certified food manager arrived before the end of the inspection. Corrected On-Site Warning - From follow-up inspection 2024-04-17: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some food safety handling cards are copies. Warning - From follow-up inspection 2024-04-17: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (47F - Cold Holding); raw beef (47F - Cold Holding) in the cold holding unit near the grill. The operator stated the above food products have been held for approximately 3 hours. The operator moved the foods to another cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored on a shelf with food products near the host stand. The operator properly stored the spray bottle. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided the hand sink with paper towels. Corrected On-Site

Basic - Equipment in poor repair. Observed the roll top door for the reach in cooler in disrepair at the end of the cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops stored in 115F standing water on the expo line. The operator increased the water temperature to 156F. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets on reach in coolers.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at the end of the cook line. The operator properly stored the sanitizer bucket. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler at the breading station.

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 2023-07-11: Observed training for 5 employees. Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on the floor in front of the mop sink. Warning - From follow-up inspection 2023-07-11: Observed standing water in the mop sink area. Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handle clean equipment. Operator washed hands and changed gloves. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw bacon stored over bottles of orange juice in the walk in cooler. Operator properly stored the raw bacon. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink near the ice machine. Operator provided the handwashing sink with paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink near the ice machine. Operator provided soap to the handwashing sink. Corrected On-Site

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed raw Philly meat meat stored over clean plates in the reach in freezer on the front line. Operator properly stored the raw meat. Corrected On-Site

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets throughout the kitchen stored on shelves near clean equipment and utensils.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of the reach in cooler at the breading station.

Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw turkey over lemons in Walk-in cooler. Observed operator move lemons to higher shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cups at wait station at 71F. Observed employee place butter in reach-in cooler. Butter cups at 41F at end of inspection. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles on cooks line reach-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed operator print and post copy. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting pans on rack near dishwasher area. Repeat Violation

Basic - Open dumpster lid.

Basic - Plastic food storage container cracked or broken at rack near dishwasher area. Observed operator dispose of container. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves no hand wash. Educated operator and employee on glove change protocol.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at 3 compartment sink with vacuum breaker incorrectly installed. Operator fixed at time of inspection.cation. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed self serve soda dispenser with debris build up around nozzles.

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 employees expired. Operator is currently becoming a proctor for Serv safe.

Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior of dish soiled. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plate in flour used as scoop. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food residue back of equipment handles. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored with individual jellies. Operator removed purse. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic storage pans stacked wet. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of double stack oven on cook line soiled. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not protected. Operator protected filters. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler end of cook line. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved wet wiping clothes to sanitizer buckets. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cheeses with marked dates past seven days.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on splitter at mop sink. Repeat Violation

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 7 employees working with no certified food manager present.

Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple handles on cook line with soiled build up. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating while prepping. Operator discarded food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone over prep table. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic storage pans stacked wet.

Basic - Equipment in poor repair. Observed torn Walk in Cooler gasket.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed and added a cutting board mat. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven on cook line heavily soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line below flat top with soiled gaskets. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall under dish machine with black like substance. Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer solution at 0 PPM. Operator corrected and re-tested at 200 ppm. Corrected On-Site Repeat Violation