METRO DINER

High Priority - Live, small flying insects found 2 live flies on ice machine near back exit of kitchen

Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup and utensil in hand wash sink in prep area. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in cook line area. Operator removed. Corrected On-Site

Basic - Floors not maintained smooth and durable. In cook line area and dish machine area Repeat Violation

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. In 3 compartment sink area In cook line area Warning - From follow-up inspection 2025-10-06: Time Extended

High Priority - Displayed food not properly protected from contamination. Tray of raw biscuits on dry goods shelf, directly underneath employee jacket. Manager moved both biscuits and jacket. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Squeegees and plastic containers cover stored in handwashing sink, manager moved. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted peppers and sausage chunks in reach in cooler on cook line next to oven in over 24 hours not date marked. Manager stated they were made on 01/29/2025. Date marked by manager. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup being used as scoop in container as sugar, laying in sugar. Employee moved. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice buckets not inverted drying in dish rack. Employer flipped over. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and apron hanging on dry storage shelf touching customer products. Manager moved. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food no beard guard. Employee put one on. Employee not wearing bread guard correct,y and most of beard was uncovered. Employee corrected Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use on wait station table by ice tea machines. Employee moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken reach in cooler on cook line by bread shelf at 53f, held less than 4 hours. Manager moved to freezer. 2nd temp 43F. Butter in bar area and wait station 72F and 51F. Manager moved to freezer. 2nd temperature 28 f Corrected On-Site

High Priority - Time/temperature control for safety food re-served to customers. Reserving butter to customers after removing from table.

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 opened day before in walk in cooler not dated.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pink stain in ice machine, interior of lid.

Intermediate - Handwash sink used for purposes other than handwashing. White container inside handwashing sink in bar area.

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. Raw salmon in walk-in cooler in package while thawing. Manager removed from package and placed ice on salmon. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt and eggs next to restaurant food in cooler.

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet dishes stacked on dry dish rack.

Basic - Floor area(s) covered with standing water. On cook line in missing floor tiles. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cook line.

Basic - Food stored on floor. Pickle buckets stored on floor in walk-in cooler manger removed pickle buckets from floor Onions box on floor in freezer. Shortening box on floor in cooks line next to handwashing sink. *Corrective Action Taken Corrective Action Taken

Basic - Missing drain plug at dumpster.

Basic - Old labels stuck to food containers after cleaning. Dry dish rack, plastic containers have sticker residue.

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 pats on tables. Operator time marked container for 7am. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Floor area(s) covered with standing water. By employee restroom in kitchen

Basic - Water leaking from pipe under 3 compartment sink.

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. Gaskets on salad cooler in cook line area - From follow-up inspection 2023-10-03: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in prep area 1 live fly in 3 compartment sink area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over bread pudding in walk in cooler. Operator removed bread pudding. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken tenders (47F - Cold Holding); raw fish filets (45F - Cold Holding) cinnamon butter (48F - Cold Holding); whipped butter (45F - Cold Holding) raw fish filets (45F - Cold Holding); raw beef tips (53F - Cold Holding) Operator states items were taken out of refrigeration at 7am, temperature monitoring is being conducted. Operator moved items to freezer to rapidly chill. Recheck- chicken tenders 40F; Fish filet 43F; beef tips 38F; cinnamon butter 39F; whipped butter 36F Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Cups in hand wash sink in bar area

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary strips expired No hot water measuring device for dish machine

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. Emailed form to operator Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap or hand wash sign at hand wash sink in bar area Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle in bar area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on table at cook line. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on clean dish ware. Operator removed jacket and dishes to be washed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish rack Repeat Violation

Basic - Floor area(s) covered with standing water. Area near CO2 tank in dish machine area Ceiling vents soiled in kitchen area

Basic - Food storage container cracked or broken. Multiple pans on clean dish rack. Operator discarded pans Corrected On-Site

Basic - In-use knife stored in cracks between pieces of equipment. Between coolers in cook line area. Operator removed. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed form to operator Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple units in cook line area

Basic - Old labels stuck to food containers after cleaning. Pans on clean dish rack Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Strawberries over cheese in walk in cooler

Basic - Water leaking from pipe. Under butter station at front line

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to mop sink faucet. At hose attachment Warning - From follow-up inspection 2022-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Operator states a remodel was recently conducted of the cook line and front line area. A hand wash sink in the cook line area was moved further down the wall towards the reach in cooler. A prep area has been added between the hand wash sink and the reach in cooler. A cold well has been added to the front line on the customer side to store butter. Warning - From follow-up inspection 2022-09-26: Discussed with Breanna O. In plan review, operator has not submitted plans. Admin Complaint

Intermediate - - From initial inspection : 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. Repeat Violation Admin Complaint - From follow-up inspection 2022-09-26: Operator states they have not completed any employee training Admin Complaint

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated dust in kitchen area Walls around 3 compartment sink area soiled Standing water on floor in soda bibb area Warning - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bucket of pickles in walk in cooler Warning - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On pan on clean dish rack. Warning - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink in employee restroom leaks from pipe when hot water valve is turned on. Warning - From follow-up inspection 2022-09-26: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/ shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-09-26: Time Extended

High Priority - Employee washed hands with cold water. Hand sink by three compartment sink. Water temp 66°F

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine repaired at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (66°F cold hold) butter chips were moved to the cooler and cold butter chips from the cooler were put in service.

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/ no certified food manager on duty with 8 employee working inspector arrived at 8:58am over one and a half hours.

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 original training certificate. Only one employee trained 11-15-19 no other employee training.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine bin.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container next to clean equipment/utensils. In server station. Employee drinking coffee and rolling silverware in server station.

Basic - Equipment and utensils not properly air-dried - wet nesting. Tumblers operator had tumblers rewashed and air dried. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. *Top of salad table.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet towels in bar area.

Basic - Worn, torn and/or soiled floors/carpeting. Cooks line Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Touching raw ingredients to make omelette then touch the cheese to top the omelette. Then touch o let to toll omelet out of pat.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 9:10 am whipped butter (57°F - Cold Holding) moved to freezer for quick cool down butter. 10:00am whipped butter (40°F - Cold Holding) Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. The department Big six and employee exclusion and Restriction policy.

Intermediate - Food-contact surface soiled with food debris. Can opener, sliced and mixer head.

Intermediate - Handwash sink used for purposes other than handwashing. Ice dump in prep area hand sink.

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. Operator has training for only 6 of the current employees at this facility.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles of cleaners not labeled In dinning room.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles reach in coolers door.

Basic - Cloth used as a food-contact surface. Cleaning egg frying pan between use.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage over to clean equipment/utensils. Dish washer.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Found several tumblers with tea stans

Basic - No handwashing sign provided at a hand sink used by food employees. Front bar area.

Basic - Old labels stuck to food containers after cleaning.

Basic - Plastic Food storage containers and container lid cracked or broken.

Basic - Walk in cooler shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish room.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Worn, floors. Cooks line