METRO DINER
5250 4 ST N
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 10/30/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled with mold like substance.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled with food debris. Employee cleaned and sanitized area. Corrected On-Site
Food safety inspection conducted on 10/30/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 7/17/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2024-07-17: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler - From follow-up inspection 2024-07-17: **Time Extended**
- 14-12-4:Basic - - From initial inspection : Basic - Utensils in poor condition. In use spatulas with melted handles on cook line - From follow-up inspection 2024-07-17: **Time Extended**
Food safety inspection conducted on 7/17/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 7/16/2024
High Priority
6
Intermediate
0
Basic
4
Total
10
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
- 14-12-4:Basic - Utensils in poor condition. In use spatulas with melted handles on cook line
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff touched face with gloves on cook line and did not change gloves or wash hands, discussed procedures with staff, employee washed hands Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near hand sink in prep area 1 live fly near hand sink on cook line 8 live flies near dry storage shelves and mop sink 2 Live flies in dish room Manager scheduled pest control service for same day **Corrective Action Taken**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under hot box on cook line 14 live roaches by three door reach in cooler/hand sink on cook line Staff began cleaning areas during inspection. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken salad (46F - Cold Holding), per staff prepared the night before with no prior temperatures taken. commercially processed rice, portioned (57F - Cold Holding)moved to cook line at 7am, no temperature taken today, chef discarded
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pooled eggs (45F - Cold Holding), moved to bottom of reach in cooler. hock fish (45F - Cold Holding), housemade ranch (46F - Cold Holding), moved to walk in cooler. chicken salad (46F - Cold Holding), per staff prepared the night before with no prior temperatures taken. commercially processed rice, portioned (57F - Cold Holding)moved to cook line at 7am, no temperature taken today, chef discarded **Corrective Action Taken**
- 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 (132F - Hot Holding) on steam table, moved to stove for reheat **Corrective Action Taken**
Food safety inspection conducted on 7/16/2024 revealed 10 total violations (6 high priority, 0 intermediate, 4 basic).
Inspection on 4/8/2024
High Priority
1
Intermediate
0
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance. - From follow-up inspection 2024-04-08: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave handles. Repeat Violation - From follow-up inspection 2024-04-08: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On reach in deli coolers. G - From follow-up inspection 2024-04-08: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack near dish machine. Repeat Violation - From follow-up inspection 2024-04-08: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -Standing water in floor area near drain on cook line. - From follow-up inspection 2024-04-08: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -Tongs stored on hot holding oven handle near microwaves on cook line. Manager removed tongs. Corrected On-Site - From follow-up inspection 2024-04-08: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwaves interior soiled with food debris on cook line. - From follow-up inspection 2024-04-08: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with mold like substance on reach in coolers and freezer throughout the kitchen. - From follow-up inspection 2024-04-08: **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. On splitter with hoses attached to each point of use. Repeat Violation - From follow-up inspection 2024-04-08: Vacuum breaker missing at hose bibb splitter during callback inspection. **Time Extended**
Food safety inspection conducted on 4/8/2024 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 4/3/2024
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Microwave handles. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On reach in deli coolers. G
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack near dish machine. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. -Standing water in floor area near drain on cook line.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -Tongs stored on hot holding oven handle near microwaves on cook line. Manager removed tongs. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwaves interior soiled with food debris on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with mold like substance on reach in coolers and freezer throughout the kitchen.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in deli cooler near stove top cooker on cook line soiled with food debris. Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Soiled standing water in reach in cooler nearest to fryer.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pull out drawers on cold holding unit under flat top on cook line @ 9:51am: Raw Salmon (48F- Cold Holding) Raw beef Patties (50F- Cold Holding) Raw Sausage links (48F- Cold Holding) Sliced Ham (48F- Cold Holding) -Manager moved Items into walk in freezer. -Reach in deli cooler near fryers on cook line @ 9:38am: Chicken marinating in buttermilk (49F- Cold Holding) Marinating chicken (54F- Cold Holding) -items were put on ice. -Inspector re-temped items @ 10:40am: Chicken marinating in buttermilk (39F- Cold Holding) Marinating chicken (41F- Cold Holding) **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On splitter with hoses attached to each point of use. Repeat Violation
- 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. -Half gallon of half and half not labeled inside stand alone reach in fridge in prep area.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -wet wiping cloth inside hand sink nearest to the end of cook line. Manager removed wet wiping cloth. Corrected On-Site
Food safety inspection conducted on 4/3/2024 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).
Inspection on 11/17/2023
High Priority
7
Intermediate
5
Basic
10
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handle on freezer door soiled.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table on cooks line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in ware washing area are wet. Repeat Violation
- 36-11-4:Basic - Floors not maintained smooth and durable. Floor cracked on cook line near drain. Repeat Violation
- 33-09-4:Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on hot holding oven door on cooks line. Operator removed tongs. Corrected On-Site
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers doors on cook line soiled. Repeat Violation
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler located near fat-fryer interior have accumulation of soil residues.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handle clean utensils without washing washing hands and changing gloves. Discussed with operator proper hand-hygiene techniques.
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed hostess return soiled dishes to warewashing area then retrieve 10 butter packets from soiled trays and return to container of 40 butter packets being served to the public at wait station. Discussed with operator time/temperature controlled for safety foods cannot be re served to customers. Operator discarded butter packets
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in mop sink area. Flies did not land on food and food contact surfaces. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line at 9:50am a. raw steak tips (46F - Cold Holding) b. sliced ham 50F - Cold Holding); c. raw pork sausage links (48F - Cold Holding) d. raw beef patty (50F - Cold Holding); e. Meatloaf (50F - Cold Holding) f. Cut lettuce (50f - Cold Holding) Wait Station at 10:30am a. butter packets (70F - Cold Holding) Calibrated thermometers with operator. Operator moved items to walk-in cooler re temp at 10:50 am a. raw steak tips (40f - Cold Holding) b. sliced ham 40f- Cold Holding); c. raw pork sausage links (35f- Cold Holding) d. raw beef patty (40f- Cold Holding); e. Meatloaf (39f- Cold Holding) f. Cut lettuce discarded by operator Wait Station at 10:30am a. butter packets discarded by operator Discussed time as a public health control as a option and will email written procedures form 5022-100 Corrected On-Site
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Observed hostess return soiled dishes to warewashing area then retrieve 10 butter packets from soiled trays and return to container of 40 butter packets being served to the public at wait station. Discussed with operator time/temperature controlled for safety foods cannot be re served to customers. Operator discarded butter packets. **Corrective Action Taken** 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. Hot holding oven on cooks line at 9:45am a. cooked sausage (129F - Hot Holding) Operator re heated sausage to 183f Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to Y splitter connected to faucet at mop sink without vacuum breaker. Repeat Violation
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Will email big 6 sign 5030-165
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with food debris. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near fat-fryer. Operator placed paper towels at hand wash sink. 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle chemical spray bottle on shelf in dry-storage area.
Food safety inspection conducted on 11/17/2023 revealed 22 total violations (7 high priority, 5 intermediate, 10 basic).