Metro Diner
Last inspected: Nov 12, 2025
86
Score
Going back to 2022, Metro Diner has 10 inspections in the public record. Inspectors last stopped by on Nov 12, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 12 violations earlier on.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing five times across the record.
Metro Diner's latest score of 86 sits above the Jacksonville average of 74. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
86
Jul 8, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
67
Jun 3, 2025
Complaint Partial
No violations found.
100
Dec 19, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw beef [not whole-muscle, intact] stored on top of box of raw shell eggs. Person in charge moved beef to proper storage levels. **Corrected On-Site**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed; three flying insects around soiled floors near CO2 tanks near rear exit of kitchen. One flying insect in dry storage area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle raw chicken then changed gloves without washing hands and handle ready to eat toast. Instructor educated employee proper hand washing procedures after handling raw animal foods. **Corrective Action Taken**
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with food debris build up on prep table by office. Employee placed can opener in dish area. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of cook line near waffle station. Person in charge provided paper towels. **Corrected On-Site**
31B-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. Per person in charge two new employees hired 30 days prior with no employee reporting agreement.
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored in drawer with single service items at host stand. Person in charge moved backpack to designated area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean pans stacked on top of each other with visible signs of moisture stored on drying rack above dish machine and unable to air dry. Person in charge unstacked pans for air drying. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. Observed handle missing on microwave located under heating unit on cook line across from fryers.
14-11-5
Basic - Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; floors around CO2 tank near rear exit of kitchen soiled with mold like substance. Walls behind spray sink near dish machine soiled with mold like substance. Ceiling tiles soiled with grease throughout cook line and kitchen area.
36-73-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed spatula on cook line used to stir raw eggs and then used to stir cooked shrimp stored in container with cracked shell eggs. Person in charge removed spatula and placed in dish. **Corrected On-Site**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; gaskets on walk-in cooler door soiled with food debris. Soiled gaskets on reach in cooler door under flip top cooler next to steam table. Walk-in cooler door handle soiled with food debris. **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under hand wash sink on back prep station across from walk-in freezer.
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket with quatanery ammonium solution testing at 0ppm stored on bottom shelf of back prep line. Person in charge discarded solution and set up new sanitizer bucket with quatanery ammonium solution testing at 200ppm. **Corrected On-Site**
21-08-4
Basic - Drain cover(s) missing. Observed; missing drain cover on drain under spray sink in dish area. Missing drain cover on drain under prep sink on back kitchen line. **Repeat Violation**
29-18-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed; cutting board on flip top cooler at end of cook line with grooves and no longer smooth and easily cleanable. White cutting board with grooves and no longer smooth and easily cleanable stored on drying rack near ice machine. **Repeat Violation**
14-09-4
29
Jul 24, 2024
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jul 23, 2024
Routine - Food
8 critical violations. 3 major violations. 9 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple temperatures of time/temperature control for safety foods above 41F threshold. Person in charge stated that top right flip top cooler closest to toaster is held on time as a public health control, all other items held at temperature control. Cheese, cut lettuce, (50-50F - Cold Holding) Bleu cheese dress, ranch, cut tomato, cut lettuce, romaine (46-48F - Cold Holding). **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple temperatures of time/temperature control for safety foods above 41F threshold. Deli turkey, cut lettuce, deli meat (45-46F - Cold Holding) Raw chicken (51 F - Cold Holding) Burger meat, sausage (52-56F - Cold Holding) Cheese, cut lettuce, (50-50F - Cold Holding) Bleu cheese dress, ranch, cut tomato, cut lettuce, romaine (46-48F - Cold Holding)
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with single use gloves wipe gloved hands on soiled apron.
12A-09-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple time/temperature control for safety foods less than the 135F threshold. Observed bagged mashed potatoes in hot box temping at 106 and 107F. Person in charge moved bagged mashed potatoes to steam table and final retemp at 138F Mac and cheese held on steam table initially temped at 95F. Person in charge reheated in microwave to 125F. Final temperature at 136F in steam table. Mashed potato, mashed potato retemp, final retemp (106, 107, 138F- Hot Holding) Mac and cheese, Mac and cheese retemp, final retemp (95, 120, 136F - Hot Holding) **Corrected On-Site** **Repeat Violation** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed sausage gravy in hot box. Person in charge indicated that the sausage gravy is cooked, then placed in walk-in cooler. This sausage gravy was pulled from walk-in cooler and placed into hot box. Hot box was only set to 135F. Person in charge indicated the initial sausage gravy batch is reheated on stove top, but backups are placed directly into hot box. Sausage gravy, sausage gravy (108-116F - Reheating) **Corrective Action Taken** **Warning**
03E-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. See stop sale. Observed reach in cooler closest to toaster with no time mark for time as a public health control. Person in charge stated items in top right flip top cooler were held on time as a public health control but no marking available. All other items held on time. Observed items in drawers on cook line time marked for time as a public health control. Observed some items removed and changed out but older items left in with no updated time mark. **Warning**
03F-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two cracked eggs stored with intact shelled eggs. **Corrective Action Taken**
01B-14-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in prep area around three compartment sink. Observed seven flying insects behind and around CO2 tank. Person in charge tasked employee to clean CO2 area where flying insects visible. **Corrective Action Taken** **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table in front of office with soiled blade. Observed slicer at prep table in front of office with soiled sharpening area at top of slicer. Observed mold like substance on soda tower behind soda nozzles.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill water pitcher using hand wash sink at egg station.
31A-11-4
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 employees with no proof of training. Person in charge stated they have been employed for two years. Also observed all certifications were taken in 2022.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior of ice machine in kitchen area. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on cook line in front of flip top cooler by fryer station.
14-09-4
Basic - Drain cover(s) missing. Observed missing drain cover under dish machine. Observed missing drain cover at mop sink.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep station next to slicer in front of office. Person in charge discarded beverage. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in cooler cooler under expo window. Observed soiled gaskets on reach in freezer on cook line near chicken oven.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cook line under expo window. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on walls behind spray sink in dish wash area.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board in front of flip top coolers at salad/waffle station.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of white powder in dry storage area. Person in charge indicated it was flour and labeled it accordingly. **Corrected On-Site**
02D-01-5
14
Jan 5, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fryer basket on cook line, turkey link (122F, retemp 200F - hot holding). Manager dropped them in fryer again for retemp. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding turkey links and hash browns on time but there were no written procedure for those two. Manager added those two items to written procedure. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to triple sink in back of establishment has mold like substance building up on side of interior.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. To go cup used for sauces. Employee corrected during inspection **Repeat Violation**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line in kitchen with watch on while handling food.
13-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filter at employee serving station and in dry storage area was not covered or inverted, not in use. Manager discarded. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler at left end of cook line where marinated chicken is stored has standing water. **Repeat Violation**
29-49-6
61
Jul 12, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom section of salad reach-in cooler at end of cook line, waffle mix (46, 51F - Cold Holding); cut tomato (50F - Cold Holding); cut lettuce (52F - Cold Holding); ham (52F - Cold Holding); turkey (51F - Cold Holding). Employee stated all items placed in cooler for 3 hours. All,items moved to walk-in freezer, all temperatures below 43f after 45 minutes. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Cvap at start of cook line, mash potatoes (104F - Hot Holding); stuffing (129F - Hot Holding). Items in warmer for 3 hours. Operator reheated items above 165f. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at dish area has ice in sink. Handwash sink at cook line, employee filled pitcher. Operator melted ice and spoke to employee. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips available for sanitizer buckets.
16-37-1
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. No documentation available for employees hired in last 60 days. **Repeat Violation**
11-26-1
Basic - Water leaking from pipe and/or faucet/handle. Handwash sink across from fry station on cook line leaks.
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall Lower wall at cook line, below waffle irons, soiled. **Repeat Violation**
36-27-5
Basic - Standing water in bottom of reach-in-cooler. Multiple reach-in coolers on cook line have standing water in bottom section. **Repeat Violation**
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On salad reach-in cooler at end of cook line, gasket soiled. **Repeat Violation**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on case of plastic cutlery. Manager moved. **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line, top plate in microwave at pass thru area, soiled. Operator had employee clean during inspection. **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean dish shelves have wet nesting. **Repeat Violation**
24-08-4
39
Feb 28, 2023
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 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 shell egg then handled utensils and plates without washing hands and changing gloves.
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Across from fry station, handwash sink has plastic lid in sink. Operator removed lid. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Emailed operator DBPR form 5030- 103
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair protection.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On clean dish shelf across from office, metal and plastic containers have wet nesting. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Lid for bulk flour container in dry storage area cracked. Operator stated he has one on order. **Corrective Action Taken**
14-38-4
Basic - Food stored on floor. At fry station, open case of oil stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line, bottom of convection ovens have build up on debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled. Soda dispenser at drink station, bottom of soda heads have build up. **Repeat Violation**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At side wait station by patio door, sanitizer bucket stored on top of cabinet with food items. Operator moved to bottom shelf. **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. In prep area by walk-in cooler, aluminum pans on upper shelf not inverted. Operator inverted. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Chicken station reach-in cooler has standing water in bottom section. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at mop sink has residue and black mold-like substance.
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line, Sanitizer Bucket (Quaternary 0ppm); Operator made new bucket, Sanitizer Bucket (Quaternary 300ppm) **Corrected On-Site**
21-08-4
41
Aug 23, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. On top section of reach-in cooler at cook line, one cracked shell egg.
01B-14-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server placed dirty dishes in dish area, then scooped ice with no handwash. Operator coached employees on washing hands. **Corrective Action Taken**
12A-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad in handwash sink by salad station on cook line. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time as a Public Health Control form missing items on steam table and items in drawers under grill. Manager stated all these items held on time for safety and time is marked on items.
03F-10-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. On dish area, spray bottle identified as degreaser not labeled. Employee labeled. **Corrected On-Site**
41-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at salad station on cook line has cut marks, no longer easily cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of reach-in cooler on cook line. Employee removed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers on clean dish shelves have wet nesting. **Repeat Violation**
24-08-4
Basic - Hole in or other damage to wall. Wall at dish area, bottom broken with hole.
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, under cooling unit. Operator removed. **Corrected On-Site**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line soiled. Side of fryer has build up. Bottom of soda heads in server drink station. Employee cleaned during inspection. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in freezer on cook line. Opener discarded. **Corrected On-Site**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Chicken station reach-in cooler has standing water in bottom section. **Repeat Violation**
29-49-6
37
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Nov 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at Metro Diner?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Metro Diner.
How does Metro Diner compare to other restaurants in Jacksonville?
Metro Diner most recently scored 86 out of 100, which is higher than the Jacksonville average of 74.
Has Metro Diner's inspection record improved over time?
Yes. Recent inspections at Metro Diner have averaged around three violations per visit, down from roughly 12 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 three times per year on average.
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