Metro Diner
Last inspected: Apr 22, 2026
47
Score
Metro Diner appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Apr 22, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 11 violations earlier on.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited three times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of marinara. **Corrected On-Site**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon stored in clear bags stored over frozen avocados. Manager properly stored food items. **Corrected On-Site**
08A-05-6
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. No time marking on cooked sausage, manager added time marking. **Corrected On-Site**
03F-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Small walk in cooler removed replaced with a wall. The space is now used as a prep area. Seasonings and dishes stored in that area. **Warning**
51-16-7
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board at toaster station. Manager flipped cutting board and cleaned and sanitizes new surface. **Corrected On-Site**
14-09-4
Basic - Dead roaches on premises. One dead roach on ice machine, manager discarded roach. **Corrected On-Site**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clear cups stacked above drink station.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris on interior, manager replaced plate in microwave. **Corrective Action Taken**
22-08-4
47
Nov 4, 2025
Routine - Food
No violations found.
100
Oct 31, 2025
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken salad, beans, cut cabbage in walk in cooler
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cold cuts above fill line, prep cooler by cook line, employee rearranged, 54f chicken salad, beans, cold cuts, cheese, milk, cut cabbage, cream cheese, shelled eggs, raw ribs, raw chicken, cooling 56-60f cooked mushrooms, meatloaf, grits cake, some arrived today, less than 4 hrs, manager placed them in freezer, some from last night, stop sale, in walk in cooler at 54f **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket for prep counters at cook line, test strip blueish , employee diluted it to 300 ppm **Corrected On-Site**
41-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds in between dirty and clean dishes **Corrected On-Site**
12A-17-4
High Priority - Live, small flying insects found. One fly by cook line and one by storage area next to walk in cooler
35A-02-7
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Basic - Drain cover(s) missing. Drain cover is broken by prep sink at cook line **Repeat Violation**
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking with no beard guard
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cook line
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. 1 door cooler at server area, milk in it, employee placed one **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge on window by cook line with food build up, also food build up on cart by prep sink at cook line
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright freezer by dish machine
14-33-4
32
Apr 14, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 124f grits above oven, employee placed them in oven **Corrective Action Taken**
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed onions to put on grill, explained to him, onions got to 165f because I asked him to, he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed knife only in prep sink at front cook line, explained to him
22-45-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Expired on 4/8/25 Kimberly Clay,
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some **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. For 2 new employees **Repeat Violation**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, emailed one
31B-04-4
Basic - Outer openings not protected with self-closing doors. Rear door
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Lids on storage shelf, employee inverted them, **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Heavy build up by window next to prep cooler, waffle area
36-27-5
Basic - Faucet/handle missing at plumbing fixture. Cold water handle goes around all the way but no water come out, cook line
29-09-4
Basic - Drain cover(s) missing. Torn by cook line
29-18-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. A couple of open drinks at cook line and server area, discarded by employee **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Gasket torn in reach in freezer by cook line **Repeat Violation**
14-11-5
32
Oct 29, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked chicken, explained to her, discarded chicken, she washed her hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 127f Mac and cheese in oven, employee boiled water and placed it there, got to 137f **Corrected On-Site**
03E-03-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer per manager, dining area
41-17-4
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. For one new cook **Repeat Violation**
11-26-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by cook line
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed it, cook line, **Corrected On-Site**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In milk cooler, server area, employee placed one **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One shelf in walk in cooler **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above cooked potatoes, manager rearranged walk in cooler, **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Red powder, cook like shelf, labeled by mgr, seasoning, and breading by office **Corrected On-Site**
02D-01-5
Basic - Equipment in poor repair. One drawer in drawer units is hanging when open
14-11-5
41
Apr 2, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
45
Oct 20, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracked eggs then grabbed clean plate, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-51f raw fish, chicken, not on 4hrs procedure, cooler was turned off at some point this morning per mgr, reading 50f, mgr turned it back on and ice down meats, cooler got to 42f **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Employee grabbed dirty dishes lo load dish machine then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site**
12A-13-4
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. For a couple of new employees
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. By office, prep area
36-37-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks by clean pots, dish washing area, employee discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Hole in or other damage to wall. Office, prep area
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container by cook line, employee wrote time on **Corrected On-Site**
02D-01-5
43
May 22, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
41
Oct 13, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Apr 22, 2026. The public record contains nine 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 three times, more than any other issue at Metro Diner.
How does Metro Diner compare to other restaurants in Jacksonville?
Metro Diner most recently scored 47 out of 100, which is lower than the Jacksonville average of 74.
Has Metro Diner's inspection record improved over time?
Yes. Recent inspections at Metro Diner have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Metro Diner means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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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