METRO DINER
3302 Hendricks Avenue
Jacksonville, Florida, 32207
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/14/2025
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-18-4:Basic - Drain cover(s) missing. Torn by cook line
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. A couple of open drinks at cook line and server area, discarded by employee Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in reach in freezer by cook line Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water handle goes around all the way but no water come out, cook line
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, emailed one
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Lids on storage shelf, employee inverted them, Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy build up by window next to prep cooler, waffle area
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed onions to put on grill, explained to him, onions got to 165f because I asked him to, he washed hands Corrected On-Site Repeat Violation Admin Complaint
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed knife only in prep sink at front cook line, explained to him
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 124f grits above oven, employee placed them in oven **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Expired on 4/8/25 Kimberly Clay,
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some Corrected On-Site
- 11-26-1: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. For 2 new employees Repeat Violation
Food safety inspection conducted on 4/14/2025 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).
Inspection on 10/29/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. One drawer in drawer units is hanging when open
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by cook line
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it, cook line, Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In milk cooler, server area, employee placed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One shelf in walk in cooler Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above cooked potatoes, manager rearranged walk in cooler, Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Red powder, cook like shelf, labeled by mgr, seasoning, and breading by office Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked chicken, explained to her, discarded chicken, she washed her hands Corrected On-Site Repeat Violation Admin Complaint
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 127f Mac and cheese in oven, employee boiled water and placed it there, got to 137f Corrected On-Site
- 11-26-1: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. For one new cook Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer per manager, dining area
Food safety inspection conducted on 10/29/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 4/2/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One is broken
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler under waffle makers
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Too many tea filters, employees placed them in bag, lids not inverted in storage are, manager inverted them Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables, cook line, manager placed them in sanitizer Corrected On-Site
- 12A-13-4: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. Employees grabbed dirty dishes then he got clean dishes from dish machine, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed hamburger and then scooped liquid eggs, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around the nozzles
- 11-26-1: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. Dishwasher only
Food safety inspection conducted on 4/2/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 10/20/2023
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. By office, prep area
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks by clean pots, dish washing area, employee discarded it Corrected On-Site Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Office, prep area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container by cook line, employee wrote time on Corrected On-Site
- 12A-13-4: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. Employee grabbed dirty dishes lo load dish machine then grabbed clean dishes, explained to him and he washed hands Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracked eggs then grabbed clean plate, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-51f raw fish, chicken, not on 4hrs procedure, cooler was turned off at some point this morning per mgr, reading 50f, mgr turned it back on and ice down meats, cooler got to 42f **Corrective Action Taken** Repeat Violation Admin Complaint
- 11-26-1: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. For a couple of new employees
Food safety inspection conducted on 10/20/2023 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).