Metro Diner
Last inspected: Feb 18, 2026
100
Score
Public records show 12 inspections at Metro Diner stretching back to 2022. On Feb 18, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly 10 violations earlier in the record.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged four times.
The city-wide average for Palm Coast sits at 79, putting Metro Diner on the better side of that line. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
No violations found.
100
Feb 10, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Grease interceptor/trap overflowing onto floor/ground. Observed grease pooling in rocks near back door. Observed grease splash spots on side of wall and brown storage container. Person in charge called company that services grease container. **Corrective Action Taken** **Warning**
28-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed side of tilt skillet soiled with food under plastic cover **Repeat Violation**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above single service next to office. Moved cell phone to shelf away from single service. **Repeat Violation**
40-06-5
78
Sep 26, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer; hollandaise 114F, stuffing 115F, gravy 115F; ( - Hot Holding) all were reheated to 165F. Per person in charge her hot holding table wasn't on and she was in process of reheating all food items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs with gloves on and not change gloves before plating other food. Person in charge addressed and he removed gloves and wash his hands. **Corrected On-Site**
12A-27-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch side of face with gloves on and not wash hands after. Person in charge addressed and he immediately removed gloves and washed hands. **Corrected On-Site**
12A-10-4
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 person was certified by Trust 20, which is not an approved provider.
53B-03-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment did not have quat test strips.
16-33-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above dish machine. Person in charge removed phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By back floor drain there is exposed concrete.
36-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer are soiled. Lid on flour is soiled. **Repeat Violation**
23-03-4
45
Mar 13, 2025
Routine - Food
No violations found.
100
Mar 10, 2025
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Toilet Rooms Maintained
FL-53
Food Temperature Measuring Devices Provided and Accurate
FL-46
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
20
Sep 4, 2024
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding; sausage gravy 128F, hollandaise 120F, shrimp corn chowder 132F; ( - Hot Holding). All reheated to 165F. **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Pats of butter on tables.
01B-12-4
High Priority - Establishment that serves a highly susceptible population is re-serving food from patients or clients who are under contact precautions in medical isolation, medical quarantine, or protective environment isolation to others. Single service pats of Butter on tables. Person in charge removed and discarded. **Corrective Action Taken**
07-09-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Currently no food manager with 4+ employees on staff.
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. 2 at front service area. Addressed an d person in charge had them labeled. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line is soiled. Ovens (double stack) are soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer are soiled. Person in charge wiped clean. **Corrected On-Site**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom shelf is soiled.
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of fry station and larger reach in cooler on front of line have standing water. Person in charge wiped clean. **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Acacados thawing at room temperature. Still frozen. Person in charge placed in cooler. **Corrected On-Site**
06-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. At fry station, eggs station and tall 3 door reach in cooler are all soiled.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, phone thermos at server station up front. Person in charge removed all items. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dishes stacked wet.
24-08-4
Basic - Equipment in poor repair. Gaskets on right door of reach in cooler at end of cooling are not sealed correctly.
14-11-5
32
Dec 19, 2023
Routine - Food
No violations found.
100
Dec 15, 2023
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Addressed immediately and person washed hands then put gloves on. **Corrected On-Site**
12A-07-5
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. Dish machine tests at 0ppm. Establishment set up 3 compartment sink and it tests @ 200ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 125F, stuffing 128F, Mac and cheese 110F; ( - Hot Holding). All reheated to proper temperatures. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
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. Time mark missing on all butter. Person in charge time stamped. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers; cheese 52F; ( - Cold Holding). In cooler overnight. Egg cooler; sausage, chicken 45F; ( - Cold Holding). All items in cooler overnight. Milk 53F; ( - Cold Holding) milk had been in and out of cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers; cheese 52F; ( - Cold Holding). In cooler overnight. Egg cooler; sausage, chicken 45F; ( - Cold Holding). All items in cooler overnight.
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg in container. Person in charge discarded.
01B-14-4
Intermediate - Handwash sink not accessible for employee use at all times. Immersion blender in hand washing sink. Person in charge removed. **Corrected On-Site**
31A-09-4
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. Establishment has not done training since may 2023.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup in side door.
14-69-4
Basic - Standing water in bottom of reach-in-cooler. Sandwich cooler at end on cookline has standing water in bottom.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados not washed; sticker still on them. Person in charge had washed. **Corrected On-Site**
08B-17-4
23
Aug 1, 2023
Routine - Food
No violations found.
100
Jul 31, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 131F; ( - Hot Holding). Reheated to 165F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; ham 51F. Ham was above fill line. Ham placed in reach in cooler. Drawers#2; meatloaf 50F, cheese 50F, chicken 51F; ( - Cold Holding). In cooler 1 hour. Pulled and placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven (bottom) is soiled. **Repeat Violation**
22-08-4
Basic - Stored food not covered. In tall reach in cooler; chicken not covered. Person in charge covered. **Corrected On-Site**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold in it. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in lettuce.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Missing cover in women's restroom.
32-12-5
Basic - In-use tongs stored on equipment door handle between uses. Person in charge removed. **Corrected On-Site** **Repeat Violation**
10-20-4
55
Jan 23, 2023
Routine - Food
No violations found.
100
Aug 25, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Feb 18, 2026. The public record contains 12 inspections in total.
What is the most common violation at Metro Diner?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Metro Diner.
How does Metro Diner compare to other restaurants in Palm Coast?
Metro Diner most recently scored 100 out of 100, which is higher than the Palm Coast average of 79.
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 10 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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