DirtyFLRestaurant Inspection Data

METRO DINER

985 Jamestown Boulevard
Florida, 32714
Seminole County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

Inspection #: Visit ID: 8879739

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -large gap under back door by office.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some rust on multiple shelves in walk-in cooler.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched straw on personal beverage, then handled clean napkins and silverware. Advised, employee washed hands, discarded napkins, placed silverware in dish area. Corrected On-Site

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8720662

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. -build up of food debris, lime inside and at clean and of dish machine. Dishwasher cleaning. **Corrective Action Taken**
  • 36-36-4:Basic - Ceiling tile missing. -above electrical panels near back door. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling, wall, air curtain dusty near back door.
  • 14-11-5:Basic - Equipment in poor repair. -torn gasket on left door of 3 door reach in cooler allowing cold air to escape.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -in reach in cooler on cook line with raw shell eggs.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled cell phone then handled plate of food without washing hands. Advised. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -french toast batter in bottom left of 3 door cooler 46 less than 4 hours. Door slightly ajar. Product moved to walk in cooler. **Corrective Action Taken**

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8654585

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-04-18: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mopsink - From follow-up inspection 2024-04-18: **Time Extended**

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8469253

  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. A few cracked cambros.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop on cardboard box in servers area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Thumbscoops for cream cheeses.
  • 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometers in several holding unit.
  • 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Clothing on food rack in BOH. Phone on work table on Cookline
  • 33-16-4:Basic - Open dumpster lids.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Right side cook line.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 150 below recommended 200-400 quat.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk food containers
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in warewashing area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey over fish in walk in cooler.
  • 01B-02-5: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.
  • 03A-02-5: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
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mopsink
  • 02C-03-5: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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Cookline

Inspection Date: 8/10/2023

Inspection #: Visit ID: 8342629

  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -under location where open ice buckets are carried. Operator removed, will use different location if needed again. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop in bulk container of breading at front of cook line, handle in product. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hot water at hand wash sink by walk-in cooler door leaking. Water turned off below. Cold water greater than 85°f.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hake in reach-in cooler on cook line 50°f less than 4 hours. Operator added ice. -single serve butter in baskets on tables 70°f. Single serve butters in cold container in wait station 50-70°f. Product believed to be non-TCS but case states keep refrigerated. All product will be discarded at 4 hours. **Corrective Action Taken**