Metro Diner
Last inspected: Feb 2, 2026
67
Score
Public records show 10 inspections at Metro Diner stretching back to 2022. The latest inspection on file is from Feb 2, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
When inspectors have written things up, “floors walls” has been the most frequent reason, cited three times.
By comparison, the average Jacksonville facility scores 74, putting Metro Diner on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. One can of cranberry sauce with dent along seam.
01B-01-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door. **Repeat Violation**
35B-01-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Walls on main kitchen cook line with debris/ grease accumulation. Floors at main cook line pitting, ho,ding water in multiple places. Ceiling tile of single service item stored in back kitchen near walk in freezer with hole in corner of tile.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hot holding equipment, server reach in cooler gaskets, side of reach in cooler drawers near fryers with debris/ grease accumulation.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing submerged in water in sink, no running water on product. Person in charge turned on during inspection. **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at cook line. Person in charge raised. **Corrected On-Site**
21-38-4
67
Aug 25, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two shell eggs in pans on line and in walk in cooler with cracked shells. Person in charge discarded.
01B-14-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle with bleach stored over individual jams at server area. Person in charge moved to appropriate location. **Corrected On-Site**
41-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light visible at back door when door is fully closed.
35B-01-4
Basic - Floors not maintained smooth and durable. Floor at cook line with holes, not smooth and easily cleanable. Also, mold like substance observed on prep area ceiling. Also, standing water observed on floor by walk in freezer. **Repeat Violation**
36-11-4
Basic - Grease on the ground and/or pad around grease receptacle. Observed grease on ground outside of back door by mop sink.
33-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at far cook line hand wash sink. Person in charge posted during inspection. **Corrected On-Site**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple single service containers not inverted on line. Person in charge inverted. **Corrected On-Site**
25-06-4
58
Mar 10, 2025
Complaint Partial
No violations found.
100
Feb 17, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Installed; Proper Backflow Devices
FL-28
Equipment Adequate to Maintain Product Temperature
FL-29
32
Sep 30, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
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 change gloves and handle clean utensils without hand wash. Person in charge spoke to employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-27-4
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. Dishmachine is currently in hot water sanitizing mode per sticker on unit. Only reaching 148F during inspection. Person in charge will utilize triple sink until unit can be serviced. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream cheese icing on line at 83F. Made in house with cream cheese, person in charge moved to time control, added to time paperwork. Fried jalapeños stored in pan not under heat lamp at 103F. Person in charge discarded. In warmer, gravy at 121F. Unit set to hold at 135F, person in charge increased to 145F. Reheated gravy to 170F during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishmachine set up as hot water sanitizing, person in charge unable to provide way to test during inspection.
16-62-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing date of birth on multiple training certificates.
53B-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Specials menu has crab cake Benedict with pouched eggs served undercooked. Missing disclosure. Person in charge added during inspection. **Corrected On-Site** **Repeat Violation**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink by server line. Observed cook fill pitcher at hand wash sink on cook line. **Repeat Violation**
31A-11-4
Basic - Floors not constructed to be easily cleanable. Floor at fryer missing piece, holding water. Standing water observed on floor by walk in freezer. Wall at hand wash sink far side cook line with debris buildup.
36-12-4
Basic - Old labels stuck to food containers after cleaning. Old label reside observed on multiple clean dishes in dish storage area. **Repeat Violation**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in far cook line reach in freezer. Person in charge removed. **Corrected On-Site**
12B-13-4
Basic - Outer openings not protected with self-closing doors. Self closer not attached at back door. Person in charge fixed during inspection. **Corrected On-Site** **Repeat Violation**
35B-03-4
35
Apr 10, 2024
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
23
Nov 3, 2023
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloved hands, remove gloves, then handle ready to eat Jalepenos without hand wash. Spoke to employee who removed gloves and washed hands. **Corrective Action Taken**
12A-12-4
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. Butter pats held on time per person in charge and time paperwork. Missing time mark. Person in charge marked appropriately during inspection. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes on hot holding line at 98F. Served during inspection. Recommend holding on time.
03B-01-6
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. Person in charge unable to provide training for 2 employees on duty during inspection.
53B-13-5
Basic - Drain cover(s) missing. Missing from mop sink. Person in charge replaced. **Corrected On-Site**
29-18-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at egg station wearing bracelets. Employee removed. **Corrected On-Site**
13-07-4
Basic - Floor tiles missing and/or in disrepair. At cookline, damage observed to floors. Also, debris buildup in corner by fliptop by dump sink. Also, several ceiling vents with debris observed.
36-17-5
Basic - Food storage container/container lid cracked or broken. Lid for stuffing in walk in cooler cracked, missing pieces. Person in charge discarded and replaced. **Corrected On-Site**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Slotted spoon at cookline stored in water at 92F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side of fryers with grease buildup. Front door of ice machine with debris buildup. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Self closer at back door not connected.
35B-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of flour, breading unlabeled. Employee labeled during inspection. **Corrected On-Site**
02D-01-5
39
May 11, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect on cook line
35A-02-6
Intermediate - No soap provided at handwash sink. No soap at hand wash sink at closed end of cook line near food pick up window **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple Cutting boards at reach in coolers on cook line soiled/ stained. Also, deflector plate of slicer soiled **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored at front host stand. Operator labeled spray bottle of sanitizer **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin at ice machine next to soda rack soiled.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. Women's waste receptacle uncovered in restroom
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf unable to properly air dry in warewashing area.
24-08-4
Basic - Floors not maintained smooth and durable. Areas of floor on cook line not smooth and durable/ in disrepair and not easily cleanable **Repeat Violation**
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven heavily soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler drawers below grill on cook line soiled. Also, gasket on walk-in-cooler soiled
23-03-4
Basic - Walls, ceiling and Floor soiled/has accumulation of debris. Floors around fryer area soiled. Also, holes in floor where flooring in disrepair soiled. Also, walls near salad making station and food pick up window on cookline soiled. Also, ceiling in areas of kitchen, warewashing area and prep areasoiled. **Repeat Violation**
36-73-4
45
Nov 1, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat marinade on shelf in walk-in-cooler. Operator removed marinade to properly store. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at multiple reach-in coolers on cook line soiled. Also, Blade of can opener soiled. Also, Slicer soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at closed end of cook line used to store cup. Operator removed cup from hand wash sink **Corrected On-Site**
31A-11-4
Basic - Floor soiled/has accumulation of debris. Floor surrounding fryers and under equipment on cook line has accumulation of grease.
36-73-4
Basic - Floors not maintained smooth and durable. Floor on cook line chipped and no longer smooth and durable in multiple areas.
36-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense French fries in reach-in cooler in kitchen. Also, funnel without handle used to dispense seasoning on dry food storage shelf. Operator removed bowls from both foods **Corrected On-Site**
14-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler at closed end of kitchen soiled. Also, interior of reach-in cooler and shelves in cooler at service line near coffee equipment soiled. **Repeat Violation**
22-16-4
58
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Metro Diner?
Across the inspection record, “floors walls” 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 67 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 four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Metro Diner means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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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