DirtyFLRestaurant Inspection Data

METRO DINER

250 Palm Coast Parkway West
Palm Coast, Florida, 32137
Flagler County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 10795712

  • N/A:No Violations Were Observed

Inspection Date: 3/10/2025

Inspection #: Visit ID: 8879878

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate. Person in charge wiped clean. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles are greasy through out establishment. Person in charge wiped all clean. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone cord and phone on prep table. Personal bag on dry storage shelf. Person in charge removed all. Corrected On-Site Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind/both sides of fryers.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline has ice buildup.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. no hand washing sign at back sink. Person in charge replaced. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On reach in freezer on cookline; bottom shelf is dirty. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler 2 personal drinks. Person in charge discarded. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in fry station and reach in cooler opposite. Person in charge wiped both clean. Corrected On-Site Repeat Violation
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked eggs in container. Person in charge discarded all eggs b Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fry station cooler; cube streak 44F. Person in charge discarded cube steak. In drawers; chicken 47F. In hot holding unit; Chicken soup 109F, stuffing 110F; ( - Hot Holding)per person in charge already reheated to proper temperature but hot holding unit not working. Stop saled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In end reach in cooler;ham 46F. Ham was above fill line. Person in charge removed and placed inside reach in cooler. At fry; cube steak 44F( - Cold Holding). Person in charge discarded. In drawers; chicken 47F. Warning
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. Missing on shell eggs and butter. Person in charge time stamped. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 109F, stuffing 110F; ( - Hot Holding)per person in charge already reheated to proper temperature but hot holding unit not working. Stop saled. Repeat Violation Warning
  • 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 and 1/2&1/2 not dated. Person in charge dated. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By mop bucket in dish. Person in charge moved mop bucked. Corrected On-Site
  • 53B-13-5: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. Some employees only have copies of employee health training.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In servers hand. She marked spray bottle. Corrected On-Site Repeat Violation
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. By cart. Person in charge moved cart. Corrected On-Site

Inspection Date: 9/4/2024

Inspection #: Visit ID: 8740179

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At fry station, eggs station and tall 3 door reach in cooler are all soiled.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, phone thermos at server station up front. Person in charge removed all items. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes stacked wet.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on right door of reach in cooler at end of cooling are not sealed correctly.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging. Person in charge removed. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line is soiled. Ovens (double stack) are soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer are soiled. Person in charge wiped clean. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom shelf is soiled.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of fry station and larger reach in cooler on front of line have standing water. Person in charge wiped clean. Corrected On-Site Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Acacados thawing at room temperature. Still frozen. Person in charge placed in cooler. Corrected On-Site
  • 07-09-1:High Priority - Establishment that serves a highly susceptible population is re-serving food from patients or clients who are under contact precautions in medical isolation, medical quarantine, or protective environment isolation to others. Single service pats of Butter on tables. Person in charge removed and discarded. **Corrective Action Taken**
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Pats of butter on tables.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding; sausage gravy 128F, hollandaise 120F, shrimp corn chowder 132F; ( - Hot Holding). All reheated to 165F. Corrected On-Site Repeat Violation
  • 53A-05-6: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/ Currently no food manager with 4+ employees on staff.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 at front service area. Addressed an d person in charge had them labeled. Corrected On-Site

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8575756

  • N/A:No Violations Were Observed

Inspection Date: 12/15/2023

Inspection #: Visit ID: 8459347

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup in side door.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler at end on cookline has standing water in bottom.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados not washed; sticker still on them. Person in charge had washed. Corrected On-Site
  • 22-41-4: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. Dish machine tests at 0ppm. Establishment set up 3 compartment sink and it tests @ 200ppm. **Corrective Action Taken** Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Addressed immediately and person washed hands then put gloves on. Corrected On-Site
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg in container. Person in charge discarded.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers; cheese 52F; ( - Cold Holding). In cooler overnight. Egg cooler; sausage, chicken 45F; ( - Cold Holding). All items in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers; cheese 52F; ( - Cold Holding). In cooler overnight. Egg cooler; sausage, chicken 45F; ( - Cold Holding). All items in cooler overnight. Milk 53F; ( - Cold Holding) milk had been in and out of cooler. Repeat Violation Admin Complaint
  • 03F-02-5: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 and the time removed from temperature control cannot be determined. Time mark missing on all butter. Person in charge time stamped. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 125F, stuffing 128F, Mac and cheese 110F; ( - Hot Holding). All reheated to proper temperatures. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Immersion blender in hand washing sink. Person in charge removed. Corrected On-Site
  • 53B-13-5: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. Establishment has not done training since may 2023.

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8458857

  • N/A:No Violations Were Observed

Inspection Date: 7/31/2023

Inspection #: Visit ID: 8361640

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold in it. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in lettuce.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Missing cover in women's restroom.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Person in charge removed. Corrected On-Site Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven (bottom) is soiled. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. In tall reach in cooler; chicken not covered. Person in charge covered. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; ham 51F. Ham was above fill line. Ham placed in reach in cooler. Drawers#2; meatloaf 50F, cheese 50F, chicken 51F; ( - Cold Holding). In cooler 1 hour. Pulled and placed in reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 131F; ( - Hot Holding). Reheated to 165F. Corrected On-Site