Metro Diner
Last inspected: Mar 10, 2026
41
Score
Going back to 2022, Metro Diner has 14 inspections in the public record. Metro Diner was last inspected on Mar 10, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 63, which Metro Diner's 41 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
14
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
41
Oct 27, 2025
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
21
Jun 24, 2025
Complaint Partial
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Live, small flying insects found 2 small flying insects on dish area
35A-02-7
High Priority - Roach excrement and/or droppings present. Evidence of roach droppings on wall over three bay sink .
35A-23-4
Basic - Dead roaches on premises. 1 dead roach on shelves located by front stools . Removed **Corrected On-Site** **Repeat Violation**
35A-03-4
70
Mar 26, 2025
Complaint Partial
No violations found.
100
Mar 25, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Dead roaches on premises. -3 dead roaches on top of dish machine, operator cleaned and discarded -4 dead roaches under dish machine at pump, operator cleaned and discarded **Warning**
35A-03-4
95
Jan 24, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 47F, stacked above fill line on pan -items reduced, left over moved to WIC **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 Small flying insect at steam table landing on clean dishes -instructed operator to wash, rinse, sanitize dishes in affected area
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of all flip top RIC soiled with accumulation of food debris **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents throughout kitchen soiled with mold like substance **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Equipment in poor repair. -RIC next to waffle irons, flip top insulation falling out of left side top
14-11-5
Basic - Floor area(s) covered with standing water. -in front of steam table in kitchen -floor in WIC next to WIF door
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of all kitchen equipment soiled with accumulation of grease and food debris
23-03-4
Basic - Old food stuck to clean dishware/utensils. -operator discussed and had dishwasher re-clean **Corrective Action Taken**
16-48-4
Basic - Old labels stuck to food containers after cleaning. -operator discussed and had dishwasher re-clean **Corrective Action Taken**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout kitchen soiled with accumulation of food debris -wall by rear exit door soiled with mold like substance
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -50ppm **Repeat Violation**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. -chicken Flower not labeled
02D-01-5
41
Aug 5, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning** - From follow-up inspection 2024-08-05: **Time Extended**
29-37-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2024-08-05: **Time Extended**
22-08-4
82
Aug 2, 2024
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table by fryer, fish 46F Table by stove, sliced cheese and ham 50F Cut tomatoes 50, lettuce 47F, cheddar 50F, ham 50F, spring mix 53F, cut lettuce 54F, cut tomatoes 57F, blue cheese dressing 54F **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Machine oil over prep table Hand soap in cabinet with single use food items **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Food-contact surface soiled with food debris. - white cutting board **Warning**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above dishwasher **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
50-09-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. **Corrected On-Site** **Warning**
33-09-4
Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site** **Warning**
33-19-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Far right handwash sink in cookline **Warning**
31B-04-4
Basic - Open dumpster lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Standing water in bottom of reach-in-cooler. Right side of flat top **Warning**
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50ppm **Warning**
21-08-4
32
Mar 19, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : 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. - dishwasher machine 156f **Warning** - From follow-up inspection 2024-03-13: High temp Dish machine reading 148f after 3 tries. Establishment needs to continue using triple sink for sanitizing until dish machine is functioning properly. **Time Extended** - From follow-up inspection 2024-03-19: - High temp dish machine reading 158f after 2 tries. **Admin Complaint**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-19: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - multiple coolers on cook line **Warning** - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-19: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-19: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - egg cooler **Warning** - From follow-up inspection 2024-03-13: **Time Extended** - From follow-up inspection 2024-03-19: **Time Extended**
29-49-6
67
Mar 13, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : 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. - dishwasher machine 156f **Warning** - From follow-up inspection 2024-03-13: High temp Dish machine reading 148f after 3 tries. Establishment needs to continue using triple sink for sanitizing until dish machine is functioning properly. **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-13: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - multiple coolers on cook line **Warning** - From follow-up inspection 2024-03-13: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-13: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2024-03-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - outside opening of ice bin **Warning** - From follow-up inspection 2024-03-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - egg cooler **Warning** - From follow-up inspection 2024-03-13: **Time Extended**
29-49-6
61
Mar 12, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
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. - dishwasher machine 156f **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - SS butter (60 - Cold Holding). Observed on counter, on ice. Manager put into cooler, instructed employee to add ice to container. - coleslaw (49F - Cold Holding); <4 hours manager voluntarily discarded - chicken salad (49F - Cold Holding); <4 hours manager voluntarily discarded - tomato (49F - Cold Holding) <4 hours manager voluntarily discarded **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
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. - 2 newly hired employees without food safety training. **Warning**
11-26-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - 1 employee over 60 days. States has certificate but left at home **Warning**
53B-02-5
Basic - Standing water in bottom of reach-in-cooler. - egg cooler **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink **Warning**
36-27-5
Basic - Water softener salt (food) stored in a location that is not clean and dry. - stored in employee restroom **Warning**
08B-74-1
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning**
24-08-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. - multiple coolers on cook line **Warning**
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - outside opening of ice bin **Warning**
23-03-4
32
Sep 11, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
39
Apr 4, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink **Repeat Violation** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - manager rewashed **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -standing water bottom of board station cooler **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - freezer **Repeat Violation** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light disrepair/not working in walk in freezer. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
21-12-4
52
Aug 9, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Fryer station Salad station Board station
05-09-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Board station on cooks line
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Fryer station Salad station Broad station
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
61
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Mar 10, 2026. The public record contains 14 inspections in total.
What is the most common violation at Metro Diner?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Metro Diner.
How does Metro Diner compare to other restaurants in Oviedo?
Metro Diner most recently scored 41 out of 100, which is lower than the Oviedo average of 63.
Has Metro Diner's inspection record improved over time?
No. Recent inspections at Metro Diner have averaged around eight violations per visit, up from roughly five 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 four times per year on average.
Nearby Restaurants