Metro Diner
Last inspected: Mar 13, 2026
82
Score
Metro Diner has been inspected 13 times since 2022. The most recent visit was on Mar 13, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
Among Daytona Beach restaurants, the typical score is 71; Metro Diner is comfortably above that bar. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 13, 2026
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. -observed two certificates, manager stated is currently certifying employees and has ordered books plus discarded old certificates. **Warning** - From follow-up inspection 2026-03-13: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area **Warning** - From follow-up inspection 2026-03-13: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -bottom oven **Warning** - From follow-up inspection 2026-03-13: **Time Extended**
22-08-4
82
Mar 11, 2026
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
52
Jan 12, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket torn on reach in cooler on cookline **Warning** - From follow-up inspection 2026-01-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -bottom oven soiled **Warning** - From follow-up inspection 2026-01-12: Improved **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door soiled **Warning** - From follow-up inspection 2026-01-12: Improved **Time Extended**
23-03-4
86
Jan 9, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
58
Jul 21, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
55
Jan 14, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. -hand sanitizer stored on dish machine **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -slicer guard
22-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -fryer cleaner
41-04-4
Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine
16-21-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens -interior of cvap
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease walls of Vulcan
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -prep area
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -next to ice machine
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled next to ice machine
36-10-4
52
Jul 16, 2024
Routine - Food
6 minor violations.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
67
Jul 15, 2024
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touch clothing continued working with food **Corrective Action Taken** **Warning**
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salad cooler cut lettuce,cut tomatoes,slice turkey,sliced cheese 46f to 50f ,less than four hours,manager discarded -butter packets on table 70f **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tcs soup 130f,mashed potatoes 124f manager reheating **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled **Warning**
22-02-4
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. -new hire **Warning**
11-26-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on counter next to toaster and by hot well **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Interior of 2 ovens has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease by fryers -grease build up on top of two stoves **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -chicken fryer cooler **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish Machine and 3 compartment sink **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -100 ppm **Warning**
21-08-4
Basic - Worn, torn and/or soiled floors/carpeting. -walk in freezer floor soiled **Warning**
36-10-4
29
Jan 10, 2024
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over cooked rice **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pancake batter 46f cooled to 42f **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can open -slicer
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink ,cookline **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Cookline **Corrected On-Site**
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -batter cooler
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -warewashing area -by walk in cooler
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee cup next to toaster **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored on floor. -box of fries on floor in freezer **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens heavily soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -stove burns -cart
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
32
Jul 27, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -behind freezer **Warning** - From follow-up inspection 2023-07-27: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 2 ovens **Warning** - From follow-up inspection 2023-07-27: Improved **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind prep sink and 3 compartment sink **Warning** - From follow-up inspection 2023-07-27: **Time Extended**
36-27-5
86
Jul 20, 2023
Routine - Food
4 critical violations. 5 major violations. 9 minor violations.
View 18 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Employee cracked egg with gloves no hand wash changed one glove **Warning**
12A-27-4
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. **Warning**
12A-25-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salad reach in cooler Tcs dressing,sliced cheese,sliced Turkey ,slice ham ,Tcs batter,cheese 45f to 52f per manager took temperatures this morning. Less than 4 hours. Manager moving food to another cooler and using ice . -egg cooler cheese on plate 70f -reach cooler drawers hamburger 44f **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cooler line near salad cooler **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -Cookline near salad cooler **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Cookline handsink to hot or cold water. Water hose/pipe not attached to sink **Warning**
27-16-4
Basic - Floor soiled/has accumulation of debris. -behind freezer **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 2 ovens **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -chicken cooler on cookline **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cart soiled **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Plumbing system in disrepair. -drain pipe in hand sink no attache to sink or wall on cookline. Sink appears to be moved approximately 2 feet from original location **Warning**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. -Waitstation **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind prep sink and 3 compartment sink **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
21
Jan 17, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
30
Jul 27, 2022
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -Chili 126f
03B-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned butter 60f less than four hours. Placed in cooler
03A-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. Butter less than for hours **Corrected On-Site**
03F-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. -dressing **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. -plate of food on top of dishmachine **Corrected On-Site**
12B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -butter scoops **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -carts soiled with debris
23-03-4
Basic - Standing water in bottom of reach-in-cooler. -fryer cooler
29-49-6
41
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Mar 13, 2026. The public record contains 13 inspections in total.
What is the most common violation at Metro Diner?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Metro Diner.
How does Metro Diner compare to other restaurants in Daytona Beach?
Metro Diner most recently scored 82 out of 100, which is higher than the Daytona Beach average of 71.
Has Metro Diner's inspection record improved over time?
Yes. Recent inspections at Metro Diner have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Metro Diner means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Metro Diner inspected?
Based on the inspection history on file, Metro Diner is inspected around four times per year on average.
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