Metro Diner

11650 University Blvd, Orlando, FL 32817

American

Last inspected: Jan 23, 2023

Score

High Risk

Metro Diner has a thin inspection record, with only two visits on file so far. Inspectors last stopped by on Jan 23, 2023. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. No fresh inspection data is available: the latest entry for Metro Diner dates to Jan 23, 2023.

Violation counts have been trending down, averaging around 10 violations across recent inspections versus roughly 20 violations before.

Restaurants in Orlando average 79, so Metro Diner trails the local norm. This restaurant has more on its record than most do.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 23, 2023

Routine - Food

1 critical violation. 3 major violations. 6 minor violations.

View 10 violations

Certified Food Manager Identification

FL-02

Employee Health Policies Present

FL-03

Food Obtained from Approved Sources

FL-11

Potentially Hazardous Food Held at Proper Temperature

FL-16

Food Contact Surfaces Clean and Sanitized

FL-22

Warewashing Facilities Maintained and Used

FL-24

Equipment Adequate to Maintain Product Temperature

FL-29

Approved Thawing Methods Used

FL-31

Proper Sanitizer Contact Time and Concentration

FL-33

Lighting Adequate; Required Shields in Place

FL-36

Aug 29, 2022

Routine - Food

6 critical violations. 14 minor violations.

View 20 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked potatoes kept in warmer with temperature of 108F.

03B-01-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food kept overnight in reach in cooler across from breading station . Sliced ham 61F, sliced tomatoes sliced Turkey 58F, sliced cheese 50, grilled onions 52F. Cooked sausage kept in reach in cooler by flat top. **Repeat Violation**

03A-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. Pancake batter kept in cook line for less than 4 hrs. **Repeat Violation**

03F-02-5

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine machine 0 ppm.

22-41-4

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect in servers area 20 live flying insects in ware washing area 1 live flying insect in prep area Total= 22 live flying insects **Repeat Violation** **Admin Complaint**

35A-02-6

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Food kept overnight in reach in cooler across from breading station . Sliced ham 61F, sliced tomatoes sliced Turkey 58F, sliced cheese 50, grilled onions 52F **Repeat Violation**

01B-02-5

Basic - Single-service articles improperly stored.Coffee filters not protected, stored facing up in servers station.

25-05-4

Basic - Standing water in bottom of reach-in-cooler.All reach in coolers in cook line. **Repeat Violation**

29-49-6

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Soiled wall behind dish machine and three bay sink.

36-27-5

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

21-12-4

Basic - Accumulation of debris on exterior of warewashing machine.

16-21-4

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing food while wearing a watch . **Repeat Violation**

13-07-4

Basic - Employee with no beard guard/restraint while engaging in food preparation.

13-04-4

Basic - Floor area(s) covered with standing water.Standing water in walk in cooler. Standing water in prep area floor.

36-22-4

Basic - Floor soiled/has accumulation of debris.Debris behind ice well in servers area. Through kitchen.

36-73-4

Basic - Garbage on the ground and/or pad around dumpster.

33-19-4

Basic - Light not functioning.Light inside walk in cooler not working.

36-62-4

Basic - Old labels stuck to food containers after cleaning.

16-46-4

Basic - Open dumpster lid.

33-16-4

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Multiple reach in coolers in cook line and gaskets have debris. Reach in freezer have food debris. **Repeat Violation**

22-16-4

Frequently Asked Questions

When was Metro Diner last inspected?

The most recent health inspection at Metro Diner on file is from Jan 23, 2023. The public record contains two inspections in total.

How does Metro Diner compare to other restaurants in Orlando?

Metro Diner most recently scored 30 out of 100, which is lower than the Orlando average of 79.

Has Metro Diner's inspection record improved over time?

Yes. Recent inspections at Metro Diner have averaged around 10 violations per visit, down from roughly 20 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.

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