Metro Diner
Last inspected: Jan 21, 2026
78
Score
Metro Diner has been inspected 11 times since 2022. Metro Diner was last inspected on Jan 21, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around two violations compared to roughly seven violations earlier on.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded two times in the inspection record.
Compared to the broader Jacksonville Beach restaurant scene, where the average is 73, this is a stronger showing. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup in sauce without handle located in reach in cooler. Manager removed from sauce. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents on cook line dusty. **Repeat Violation**
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing rubber bracelets. Observed employee engaging in food preparation wearing a watch . Employee removed watch. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishes on drying rack wet nesting located across from dish machine.
24-08-4
Basic - Light shield damaged/in disrepair. Observed light shield cracked near ice machine .
38-01-4
78
Sep 23, 2025
Routine - Food
No violations found.
100
Aug 1, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all Required employee training expired for all employees 4-15-2025. **Warning** - From follow-up inspection 2025-08-01: Still the same **Time Extended**
53B-05-5
90
Jul 23, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dish machine at 0 ppm. Employee did replace empty chemical bucket. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 splitters added to threaded hose Bibb at mop sink , back flow device is incorrectly installed before the first splitter. Second splitter does not have back flow device for each threaded hose Bibb. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all Required employee training expired for all employees 4-15-2025. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach without a label. Employee placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled.
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees engaging in food preparation without beard guards.
13-04-4
Basic - Single-service articles improperly stored. Observed open box of single service cups stored on floor of office. Manager removed and stored properly. **Corrected On-Site**
25-05-4
52
Dec 18, 2024
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in warehouse washing area.
35A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed 2 splitters installed on mop sink located outside without back flow device on non chemical side of splitter.
29-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled behind splash guard near ice chute. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed soufflé cup without a handle stored in sauce located on cook line. Manager removed from sauce. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep tables throughout kitchen. Manager removed and stored drinks properly. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door.
35B-01-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light shield over ware washing area. Observed light shield damaged near ware washing area.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no employee hand washing sign at hand sink in ware washing area. Manager provided sign for employee hand sink. **Corrected On-Site**
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados with stickers on with cut avocados. Manager had employee remove stickers. **Corrective Action Taken** **Repeat Violation**
08B-17-4
52
Jul 2, 2024
Routine - Food
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
82
Jan 30, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with bracelets on.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with beard engaging in food preparation without bear guard. **Repeat Violation**
13-04-4
Basic - Food stored on floor. Observed box of fish on floor of walk in freezer. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in walk in cooler dusty.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of salt without label. Manager placed label on container. **Corrected On-Site**
02D-01-5
78
Jul 12, 2023
Complaint Full
No violations found.
100
Jul 10, 2023
Complaint Full
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
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. At 10:45am found batter and egg wash held under time control per manager and completed form not time marked. Manager stated food was taking out of the cooler and placed on time control at 7:30am. Reviewed proper procedures for time control with manager. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (127F) stored under heat lamp at the end of the cook line. Cook stated sausages was cooked a few minutes ago and voluntarily discarded sausage. fried chicken (109-115F) stored under heat lamps at the end of the cook line. Manager stated chicken was cooked less then an hour ago and placed under lamps to hold hot. Cook began reheating chicken. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook handling egg wash then changing his gloves and then handling plated food without washing his hands. After reviewing with cook he washed his hands. **Corrective Action Taken** **Warning**
12A-07-5
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. Observed cook continuously touching his very soiled apron then changing his gloves and then handling food, plated food, and cleaned plates without ever washing his hands. Reviewed proper hand washing with cook and manager. **Warning**
12A-28-4
High Priority - Pesticide-emitting strip present in food prep area. Multiple pesticide emitting strips hanging on shelves throughout kitchen. Manager removed and voluntarily discarded strips. **Corrected On-Site** **Warning**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of whipped butter (48F) stored at room temperature in expo station. Manager stated butter was taking out of the cooler approximately 10 minutes ago. Manager placed butter in walk in cooler. raw chicken (46-51F) stored in small reach in cooler next to fryers on cook line. Chicken stacked to high. Manager placed a bag of ice over chicken. coleslaw (45F); butters (46-47F); cut tomatoes (51F); Swiss cheese (50F); cut melon (47F) in main flip top cooler at the end of the cook line. Cooler has an ambient temperature of 47F. Manager stated food was restocked from the walk in cooler 4 hours ago. Manager moved all food to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cook line cutting boards are stained and with deep cut marks that are no longer cleanable **Repeat Violation**
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint while preparing food on cook line. Employee put on a hat. **Corrected On-Site**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens on cook line are very soiled
22-08-4
Basic - Stored food not covered. Stored chocolate cake not covered in walk in freezer. Manager covered cake.n **Corrected On-Site**
08B-12-5
32
Jun 13, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Sep 6, 2022
Complaint Full
8 critical violations. 2 major violations. 8 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed four flying insects in kitchen on the cook line near walk in cooler. Observed approximately twenty seven flying insects at service area next to coffee and tea machines and in ware washing area. **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed Raw chicken being stored in the walk-in cooler over unwashed vegetables. Employee properly stored raw chicken. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Roach activity present as evidenced by live roaches found. Observed three live roaches behind coolers at the end of cook line on the left side of the flat grill. **Admin Complaint**
35A-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature (52F) stored in cooler in egg station across from steam table on cook line. Cooler has an ambient temperature of 52F. Manager stated eggs were placed in cooler from walk in cooler approximately an hour ago. Manager moved eggs to walk in cooler. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. cracked eggs (49-52F - Cooling) in small prep cooler across from double ovens on cook line. Cooler has an ambient temperature of 32F. Manager stated eggs were cracked this morning at 10am and placed in cooler to cool. It's now 3:37pm and cracked eggs are not at 41F. Manager discarded cracked eggs. 2. Observed kitchen assistance manager not discarding cheeses, raw chicken, cut tomatoes, butter, cut lettuce and raw fish held under time control at the end of the day. Manger was placing time control foods at the bottom of cooler for later use. After reviewing proper use of time control, manager discarded food. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. liquid eggs (58F); cheddar cheese (58F); cooked mushrooms (56F); dice ham (57F); cooked sausage (56F); cut tomatoes (56F) stored in cooler in egg station across from steam table on cook line. Cooler has an ambient temperature of 52F. Manager stated food was placed in cooler from walk in cooler approximately an hour ago. Manager moved food to walk in cooler. 2. deli meats (46F); cooked potatoes (46-48F); batters (47F); sliced American cheesec (49F) in reach in cooler in salsa station located at the end of the cook line near hand wash sink. Cooler has an ambient temperature of 48.9F. Manager stated food was placed in cooler from walk in cooler approximately an hour ago. Manager moved food to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed kitchen assistance manager not discarding cheeses, raw chicken, cut tomatoes, butter, cut lettuce and raw fish held under time control at the end of the day. Manger was placing time control foods at the bottom of cooler for later use. After reviewing proper use of time control, manager discarded food. See stop sale. **Warning**
03F-04-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cracked eggs (49-52F - Cooling) in small prep cooler across from double ovens on cook line. Cooler has an ambient temperature of 32F. Manager stated eggs were cracked this morning at 10am and placed in cooler to cool. It's now 3:37pm and cracked eggs are not at 41F. Manager discarded cracked eggs. See stop sale. **Warning**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cracked eggs cooling in covered containers in small reach in cooler across from double ovens on cook line. See stop sale. **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed knives being stored in hand washing sink at the end of cook line. Manager removed and stored properly. **Corrected On-Site** **Warning**
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of double ovens soiled on cook line. **Warning**
22-08-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1. Reach in cooler in egg station across from steam table has an ambient temperature of 52F, and standing water in bottom of the cooler. 2. Reach in cooler in salad station at the end of the cook line near handwash sink has an ambient temperature of 48.9F. Cooler right side door gasket is torn. 3. Main flip top cooler across from the flat grill on cook line has an ambient temperature of 47F. **Warning**
14-74-7
Basic - Dead roaches on premises. 1. One dead roach under dish table in server area near dining room. 2. One dead roach in between coolers at the end of cook line near flat grill. **Admin Complaint**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored next to cleaned plates on shelf above cooler at the end of cook line. Manager removed drink from cook line. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Salad cooler right side door gasket torn, and right side drawer cooler door gasket torn. **Warning**
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in egg station. **Warning**
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floors soiled behind all cooking equipment on cook line. **Warning**
36-27-5
17
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Metro Diner?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited two times, more than any other issue at Metro Diner.
How does Metro Diner compare to other restaurants in Jacksonville Beach?
Metro Diner most recently scored 78 out of 100, which is higher than the Jacksonville Beach average of 73.
Has Metro Diner's inspection record improved over time?
Yes. Recent inspections at Metro Diner have averaged around two violations per visit, down from roughly seven 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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