Metro Diner
Last inspected: Oct 6, 2025
70
Score
Across the available record, Metro Diner has nine inspections on file, the first dated 2022. The latest inspection on file is from Oct 6, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 80, which Metro Diner's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 6, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Live, small flying insects found 2 live flies on ice machine near back exit of kitchen
35A-02-7
Intermediate - Handwash sink used for purposes other than handwashing. Measuring cup and utensil in hand wash sink in prep area. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Floors not maintained smooth and durable. In cook line area and dish machine area **Repeat Violation**
36-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table in cook line area. Operator removed. **Corrected On-Site**
12B-07-4
70
Sep 30, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced ham (53F - Cold Holding); cut tomatoes (51F - Cold Holding); feta cheese (53F - Cold Holding); house made ranch (57F - Cold Holding); house made blue cheese (55F - Cold Holding); cut lettuce (56F - Cold Holding); avocado spread (51F - Cold Holding); sliced turkey (61F - Cold Holding); Swiss cheese (59F - Cold Holding); cheddar cheese (57F - Cold Holding); diced tomatoes (50F - Cold Holding); cooked rice (66F - Cold Holding); cooked turkey (70F - Cold Holding); cooked green beans (67F - Cold Holding); beef tips (66F - Cold Holding); pancake batter (47F - Cold Holding); coleslaw (54F - Cold Holding); sliced tomatoes (56F - Cold Holding); stuffing made with cooked vegetables (78F - Cold Holding); meatloaf (51F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at salad prep area. Operator states temperatures were taken at 7am and items were below 41F. Items were in reach in cooler overnight. sliced ham (53F - Cold Holding); cut tomatoes (51F - Cold Holding); feta cheese (53F - Cold Holding); house made ranch (57F - Cold Holding); house made blue cheese (55F - Cold Holding); cut lettuce (56F - Cold Holding); avocado spread (51F - Cold Holding); sliced turkey (61F - Cold Holding); Swiss cheese (59F - Cold Holding); cheddar cheese (57F - Cold Holding); diced tomatoes (50F - Cold Holding) Items in cold well with ice not reaching the product line. cooked rice (66F - Cold Holding); cooked turkey (70F - Cold Holding); cooked green beans (67F - Cold Holding); beef tips (66F - Cold Holding); pancake batter (47F - Cold Holding); coleslaw (54F - Cold Holding); sliced tomatoes (56F - Cold Holding); stuffing made with cooked vegetables (78F - Cold Holding); meatloaf (51F - Cold Holding) See stop sale. Sliced tomatoes (49F - Cold Holding) placed in freezer to rapidly chill. Corrective action taken. **Warning**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack. Operator separated to air dry. **Corrective Action Taken** **Warning**
24-08-4
Basic - Floors not maintained smooth and durable. In 3 compartment sink area In cook line area **Warning**
36-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In salad prep cooler in cook line **Warning**
05-09-4
Basic - Raw fruits/vegetables not washed properly prior to preparation. Cut avocados in reach in cooler with stickers on them **Warning**
08B-39-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. Around seal in interior of ice machine **Warning**
22-20-5
58
Jan 30, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Displayed food not properly protected from contamination. Tray of raw biscuits on dry goods shelf, directly underneath employee jacket. Manager moved both biscuits and jacket. **Corrected On-Site** **Repeat Violation**
08B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Squeegees and plastic containers cover stored in handwashing sink, manager moved. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted peppers and sausage chunks in reach in cooler on cook line next to oven in over 24 hours not date marked. Manager stated they were made on 01/29/2025. Date marked by manager. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup being used as scoop in container as sugar, laying in sugar. Employee moved. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice buckets not inverted drying in dish rack. Employer flipped over. **Corrected On-Site** **Repeat Violation**
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and apron hanging on dry storage shelf touching customer products. Manager moved. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee prepping food no beard guard. Employee put one on. Employee not wearing bread guard correct,y and most of beard was uncovered. Employee corrected **Corrected On-Site**
13-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use on wait station table by ice tea machines. Employee moved. **Corrected On-Site**
21-09-4
55
Aug 6, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken reach in cooler on cook line by bread shelf at 53f, held less than 4 hours. Manager moved to freezer. 2nd temp 43F. Butter in bar area and wait station 72F and 51F. Manager moved to freezer. 2nd temperature 28 f **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Reserving butter to customers after removing from table.
07-08-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened day before in walk in cooler not dated.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pink stain in ice machine, interior of lid.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. White container inside handwashing sink in bar area.
31A-11-4
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. Raw salmon in walk-in cooler in package while thawing. Manager removed from package and placed ice on salmon. **Corrected On-Site**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt and eggs next to restaurant food in cooler.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet dishes stacked on dry dish rack.
24-08-4
Basic - Floor area(s) covered with standing water. On cook line in missing floor tiles. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing on cook line.
36-17-5
Basic - Food stored on floor. Pickle buckets stored on floor in walk-in cooler manger removed pickle buckets from floor Onions box on floor in freezer. Shortening box on floor in cooks line next to handwashing sink. **Corrective Action Taken* **Corrective Action Taken**
08B-38-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Old labels stuck to food containers after cleaning. Dry dish rack, plastic containers have sticker residue.
16-46-4
37
Feb 13, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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 on tables. Operator time marked container for 7am. **Corrected On-Site**
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Floor area(s) covered with standing water. By employee restroom in kitchen
36-22-4
Basic - Water leaking from pipe under 3 compartment sink.
29-11-4
70
Oct 3, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris. Gaskets on salad cooler in cook line area - From follow-up inspection 2023-10-03: **Time Extended**
23-03-4
95
Sep 29, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee removed gloves, touched cell phone, put gloves on and started preparing food without washing hands. Discussed with manager.
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler across from grill in cook line area- chicken salad (50F - Cold Holding); diced tomatoes (54F - Cold Holding); sliced tomatoes (52F - Cold Holding); sliced turkey (71F - Cold Holding); cooked rice (73F - Cold Holding); coleslaw (56F - Cold Holding); cut leafy greens (54F - Cold Holding); shredded lettuce (53F - Cold Holding); cut melon (51F - Cold Holding) In cooler next to fryers in cook line area- chicken thighs (51F - Cold Holding); chicken tenders (52F - Cold Holding); hake fish filets (61F - Cold Holding); chicken tenders (56F - Cold Holding) Operator states food is held in reach in coolers overnight. No documented temperature monitoring.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler across from grill in cook line area- chicken salad (50F - Cold Holding); diced tomatoes (54F - Cold Holding); sliced tomatoes (52F - Cold Holding); sliced turkey (71F - Cold Holding); cooked rice (73F - Cold Holding); coleslaw (56F - Cold Holding); cut leafy greens (54F - Cold Holding); shredded lettuce (53F - Cold Holding); cut melon (51F - Cold Holding) In cooler next to fryers in cook line area- chicken thighs (51F - Cold Holding); chicken tenders (52F - Cold Holding); hake fish filets (61F - Cold Holding); chicken tenders (56F - Cold Holding) Operator states food is held in reach in coolers overnight. No documented temperature monitoring. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No soap provided at handwash sink in the bar area. **Repeat Violation**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink at cook line. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Employees that do not have food handler training yet: Sam B. Barbara B. Kristen C. Justin C. Purcell C. Breanna C. Edalia F. Alicia J. Angie J. Austin K. Jermaine M. Franklin M. Kaylani M. Desiree N. Edwardo L. Isaiah R. Christian S. Dakota S. Hunter S. Alexandria S. Taylor T. Michael V. **Repeat Violation** **Admin Complaint**
11-26-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food in prep area wearing watch
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee plating food in cook line area
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry dish rack **Repeat Violation**
24-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to fryers in cook line area **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris. Gaskets on salad cooler in cook line area
23-03-4
37
Apr 3, 2023
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over bread pudding in walk in cooler. Operator removed bread pudding. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken tenders (47F - Cold Holding); raw fish filets (45F - Cold Holding) cinnamon butter (48F - Cold Holding); whipped butter (45F - Cold Holding) raw fish filets (45F - Cold Holding); raw beef tips (53F - Cold Holding) Operator states items were taken out of refrigeration at 7am, temperature monitoring is being conducted. Operator moved items to freezer to rapidly chill. Recheck- chicken tenders 40F; Fish filet 43F; beef tips 38F; cinnamon butter 39F; whipped butter 36F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side **Repeat Violation**
29-42-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in prep area 1 live fly in 3 compartment sink area
35A-02-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary strips expired No hot water measuring device for dish machine
16-37-1
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. No soap or hand wash sign at hand wash sink in bar area **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical spray bottle in bar area
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Cups in hand wash sink in bar area
31A-11-4
Basic - No Heimlich maneuver/choking sign posted. Emailed form to operator **Corrective Action Taken**
51-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on table at cook line. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on clean dish ware. Operator removed jacket and dishes to be washed. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on clean dish rack **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Area near CO2 tank in dish machine area Ceiling vents soiled in kitchen area
36-22-4
Basic - Food storage container cracked or broken. Multiple pans on clean dish rack. Operator discarded pans **Corrected On-Site**
14-38-4
Basic - In-use knife stored in cracks between pieces of equipment. Between coolers in cook line area. Operator removed. **Corrected On-Site**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Multiple units in cook line area
05-09-4
Basic - Old labels stuck to food containers after cleaning. Pans on clean dish rack **Repeat Violation**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Strawberries over cheese in walk in cooler
08B-17-4
Basic - Water leaking from pipe. Under butter station at front line
29-11-4
19
Sep 26, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
55
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Oct 6, 2025. The public record contains nine inspections in total.
What is the most common violation at Metro Diner?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Metro Diner.
How does Metro Diner compare to other restaurants in The Villages?
Metro Diner most recently scored 70 out of 100, which is lower than the The Villages average of 80.
Has Metro Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Metro Diner have averaged around six violations per visit across the recent 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.
Nearby Restaurants