Metro Diner
Last inspected: Mar 3, 2026
78
Score
The health department has logged eight inspections at Metro Diner, the earliest from 2022. Metro Diner was last inspected on Mar 3, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to five violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
Compared to the broader Orange Park restaurant scene, where the average is 73, this is a stronger showing. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
78
Aug 19, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
64
Feb 13, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
67
Aug 30, 2024
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 individually completely thawed packaged salmon in cook line cold drawer with no oxygen introduced to packaging. Label states to remove before thawing.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad at 49F and coleslaw at 46F on main cold holding bar near steamtable. Manager states both placed in unit from walk in cooler at approximately 7:00. Temperatures taken at 9:39. Both moved to reach in freezer. Temperatures dropped to 43F for the chicken salad and 44F for the coleslaw. Manager kept products in freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sautéed onions at 105F and sautéed peppers at 113F in non-operating melter above grill. Employee states cooked vegetables approximately 10-15 minutes prior. Employee began to heat both on grill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken wings cooling in walk in cooler were cooked initially at 8:30. Per manager, wings are cooked on the first heat to 135F and then fully cooked to 165F after cooling. Discussed non-continuous cooking procedures with manager. Manager decided to fully cook wings moving forward.
03C-89-4
Basic - Carbon dioxide/helium tanks not adequately secured. Small tank next to carbon dioxide tank outside is unsecured. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Floor under/around fryers has grease/debris. Two vents in prep area are soiled. **Repeat Violation**
36-34-5
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. See stop sale. Observed 4 individually completely thawed packaged salmon in cook line cold drawer with no oxygen introduced to packaging. Label states to remove before thawing.
06-09-1
Basic - Garbage on the ground and/or pad around dumpster. Loose debris/trash behind dumpster inside of enclosure.
33-19-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven with build up of debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has grease build up. Shelving with speed racks in prep area is soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Right dumpster has right lid open. **Repeat Violation**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of breading station reach in cooler. Employee removed water during inspection. **Corrected On-Site**
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth solution in kitchen tested at 0ppm quaternary ammonium. Manager remade solution to 350ppm quaternary ammonium. **Corrected On-Site**
21-08-4
37
Feb 6, 2024
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. Butter at front expo line at 52F. Observed pan of butter above chill line of trough. Employee moved butter to walk in freezer. Temperature approximately 30 minutes later at 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage links held in non-operating melter above flat grill at 108F. Per employee, sausage prepared approximately 15 minutes prior. Employee reheated sausage to 167F. Cooked sausage links held at heat lamp area at 121F. Employee states prepared approximately 10 minutes prior. Observed pan of sausage not directly under heat lamps. Employee reheated to 163F. **Corrective Action Taken**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on dining room table being cleaned. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - No proof provided that some 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 operator, missing approximately six employees proof of reporting responsibilities.
11-26-1
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. Per operator, missing approximately six employee food handler proof of training.
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured. Small tank next to larger outside back exit is unsecured.
51-11-4
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above prep area, above reach in cooler at prep area and at walk in cooler are dusty. Vent and surrounding ceiling tiles in dishroom have accumulation of dust. **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Handle of microwave by heat lamps is missing. **Repeat Violation**
14-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven with accumulation of debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side hood filters have grease build up. Shelf under flat grill with accumulation of food debris towards the back. Under plating around nozzles on the soda machine have accumulation of debris. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Left dumpster has right lid open and right dumpster has left lid open.
33-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for butter at front expo line at 104F.
10-07-4
39
Sep 6, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
50
Apr 4, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed sausage gravy in ice bath on prep table. Employee states began cooling approximately 3.5 hours prior. Employee moved gravy to walk in cooler. Retemp after 30 minutes at 68F. **Corrective Action Taken**
03D-01-5
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. Butter at expo station at 64F. Operator marked correct time. **Corrected On-Site**
03F-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided and discussed DBPR HR 5030-104 with operator. **Corrected On-Site**
11-27-4
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. Provided and discussed DBPR Form HR 5030-103 with operator.
11-26-1
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. Observed one certificate which expired on February 11, 2023.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to unwrapped single service bowls at expo area. Employee removed beverage. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Both microwave handles in kitchen are loose. Reach in cooler across from prep area has left side gasket torn. **Repeat Violation**
14-11-5
Basic - Garbage on the ground and/or pad around dumpster. Excess garbage on/around dumpster area. **Repeat Violation**
33-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop at expo station in water at 109F. Employee replaced water. Temperature 149F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on left side have grease build up. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed tomatoes stored over open package of ready to eat sausages. Operator moved to proper storage. **Corrected On-Site**
08B-17-4
41
Nov 1, 2022
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
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. Not all employees have training documentation. 6 employees with proper trading documentation.
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash sink at 78F. Manager had repair person complete fix. Water temperature at 103F after repair. **Corrected On-Site**
27-16-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at hand wash sink near fryers. Manager had employee label bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice bin by office soiled at chute
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents in kitchen dusty.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Kitchen apron stored on top of bag in box sodas on soda storage rack by backdoor.
40-06-5
Basic - Equipment in poor repair. 2 gaskets on tall 3-door cooler near dry storage are torn. Also, Sausage lid container cracked.
14-11-5
Basic - Garbage on the ground and/or pad around dumpster. Outside dumpster has accumulation of debris.
33-19-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop at server pass bar area stored in container of cold water not running. Water at 51F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above fryers have accumulation of debris. Also, exterior of microwave at prep area has accumulation of debris. Also, walk in cooler shelving on left side are soiled. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Outside dumpster lid open.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel hanging on hand wash sink near fryers.
21-12-4
47
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Mar 3, 2026. The public record contains eight 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 four times, more than any other issue at Metro Diner.
How does Metro Diner compare to other restaurants in Orange Park?
Metro Diner most recently scored 78 out of 100, which is higher than the Orange Park average of 73.
Has Metro Diner's inspection record improved over time?
Yes. Recent inspections at Metro Diner have averaged around five violations per visit, down from roughly 11 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 two times per year on average.
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