DirtyFLRestaurant Inspection Data

METRO DINER PALM HARBOR

With 3 documented inspections, METRO DINER PALM HARBOR in PALM HARBOR has achieved a 2.5/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

35000 US HWY 19 N, PALM HARBOR 34684

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 3 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13652231

Met Inspection Standards

2 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2026-03-17: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Pans on rack in prep area Repeat Violation Warning - From follow-up inspection 2026-03-17: **Time Extended**

3/16/2026· 1mo ago

Visit ID: 13540550

Follow-up Inspection Required

6 high, 3 int, 4 basic

  • 22-20-5:Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee with watch and multiple bracelets on while preparing food Repeat Violation Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager/cook and dish washer put beard guards on Corrected On-Site Repeat Violation Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Pans on rack in prep area Repeat Violation Warning
  • 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. Dish washer handling dirty dishes then clean dishes without washing hands Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cooked rubbed face with gloved hand then continued to cook without washing hands. Discussed with cook, he removed gloves and washed hands **Corrective Action Taken** Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone then clean equipment. Discussed with employee. Employee removed gloves and washed hands **Corrective Action Taken** Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Cook rinsed hands at hand sink, did not use soap. Discussed with cook, he washed hands with soap Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. steak tips (60F - Cold Holding); French toast mix (50F - Cold Holding); in chill box next to grill, diced tomatoes (72F - Cold Holding); diced ham (72F - Cold Holding); sautéed onions (71F - Cold Holding); shredded American cheese (68F - Cold Holding); diced sausage (72F - Cold Holding); grilled mushrooms (72F - Cold Holding); grilled peppers (69F - Cold Holding); sliced Swiss cheese (72F - Cold Holding); sliced cheddar cheese (72F - Cold Holding); eggs ambient (72F - Cold Holding); liquid eggs (64F - Cold Holding); shredded cheddar cheese (72F - Cold Holding); raw chicken (66F - Cold Holding) in cooler next to grill, sausage (51F - Cold Holding); raw shrimp (47F - Cold Holding); cooked noodles (45F - Cold Holding) in top cold holding unit across front oven, manager put shrimp and cooked noodles in walk in cooler, coleslaw (46F - Cold Holding); chicken salad (50F - Cold Holding); sliced tomatoes (54F - Cold Holding); white shredded cheddar cheese (50F - Cold Holding); diced tomatoes (46F - Cold Holding) in top rail of reach in cooler across from grill, no temperature monitoring today Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked on cook line by container of dirty dishes, employee moved Corrected On-Site Repeat Violation Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator DBPR Form HR 5022-090 Warning

10/6/2025· 6mo ago

Visit ID: 13469147

Met Inspection Standards

1 high, 1 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table. In dishwasher area. Employee removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees on line have watches. Removed watches. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees with facial hair have no beard guard while prepping. employees put on beard guard. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. 1/3 pans stacked on top of each other in dish drying area still wet. Operator separated pans. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Lids hanging on wall in prep area.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter on faucet for mop sink with no vacuum breaker
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on line blocked with trash can. Operator removed. Corrected On-Site