Metro Diner
Last inspected: Dec 30, 2025
82
Score
Going back to 2022, Metro Diner has 13 inspections in the public record. Inspectors last stopped by on Dec 30, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly nine violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited eight times.
The city-wide average for Venice sits at 79, putting Metro Diner on the better side of that line. There isn't much in the file that would give a customer pause.
13
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 30, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit. - From follow-up inspection 2025-12-30: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed an employee use a plastic cup with no handle to scoop ice. - From follow-up inspection 2025-12-30: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at the end of the cook line. - From follow-up inspection 2025-12-30: **Time Extended**
29-49-6
82
Dec 29, 2025
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (73F - Cold Holding) at the server station. The operator discarded the butter. Observed waffle batter mix containing milk (52F - Cold Holding) at the end of the cook line. The operator stated the waffle mix had been held for more than 4 hours. The operator discarded the waffle mix. Observed cooked potatoes (52F - Cold Holding); cooked meatloaf (56F - Cold Holding) on the cook line. The operator discarded the potatoes and meatloaf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (73F - Cold Holding) at the server station. Observed waffle batter mix containing milk (52F - Cold Holding) at the end of the cook line. The operator stated the waffle mix had been held for more than 4 hours. The operator discarded the waffle mix. Observed cooked potatoes (52F - Cold Holding); cooked meatloaf (56F - Cold Holding) on the cook line. The operator discarded the potatoes and meatloaf. **Corrected On-Site**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves touch a trash can then handle clean equipment without changing gloves. The employee was educated on proper glove procedures. **Corrective Action Taken**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked potatoes in the reach in cooler above the cook line. Observed raw bacon stored over cooked ham in the walk in cooler. The operator properly stored the raw food products. **Corrected On-Site**
08A-05-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean equipment without washing hands. The employee was educated on proper handwashing procedures. **Corrective Action Taken**
12A-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Observed an employee use a plastic cup with no handle to scoop ice.
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed expired 12/1/2025.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings stored above food for the public in the walk in cooler. The operator properly stored the personal belongings. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch. **Corrected On-Site**
13-07-4
Basic - Floor area(s) covered with standing water in the prep area.
36-22-4
Basic - Standing water in bottom of reach-in-cooler at the end of the cook line.
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly in the dish area.
29-19-4
30
Jul 21, 2025
Complaint Full
4 critical violations. 1 minor violation.
View 5 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. Observed butter held at time as public health control with no time marking at the server expo line near the host stand. An employee placed a time marking on the butter. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked deli turkey (52F - Cold Holding); cooked deli ham (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods have been held for less than 1 hour. The operator emptied half of the contents and stored in the lower portion of the cold holding unit. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey stored over raw ground beef in the walk in cooler. The operator properly stored the raw turkey. **Corrected On-Site**
08A-20-5
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. Observed the chlorine sanitizer solution for the dishmachine at 0ppm. The operator replaced empty container of solution. **Corrected On-Site**
22-41-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on top of a container of chicken breading on the cook line. The operator proctored the sanitizer bucket stored. **Corrected On-Site** **Repeat Violation**
21-44-1
52
Feb 19, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Food Temperature Measuring Devices Provided and Accurate
FL-46
Warewashing Facilities Maintained and Used
FL-24
Proper Hot and Cold Holding Temperatures
FL-21
43
Oct 23, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (62F - Cold Holding); coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) in the reach in cooler on the expo line on the cook line. The operator stated the potentially hazardous foods have been stored for approximately 3 hours. The operator stored the coleslaw and cheese on ice. The operator discarded the rice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-10-23: Observed cooked rice (46F - Cold Holding); shredded cheese (47F - Cold Holding) in the reach in cooler on the expo line on the cook line. The operator placed the potentially hazardous foods on ice. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. - From follow-up inspection 2024-10-23: **Time Extended**
35A-13-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public near pancake mix in the prep area. The operator properly stored the employee food. **Corrected On-Site** - From follow-up inspection 2024-10-23: **Time Extended**
08B-49-4
74
Oct 21, 2024
Routine - Food
7 critical violations. 1 major violation. 6 minor violations.
View 14 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed raw turkey sausage (125F - Cooking) after cooked and plated on the cook line. An employee recooked the turkey sausage to 165F. **Corrected On-Site**
03C-44-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked pasta date marked 10/14 in the reach in cooler in the prep area. The operator discarded the pasta. **Corrected On-Site**
01B-28-5
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. Observed the chlorine dishmachine solution at 0ppm. The operator replaced the empty container of solution. **Corrected On-Site**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta date marked 10/14 in the reach in cooler in the prep area. The operator discarded the pasta. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (62F - Cold Holding) in the reach in cooler at the expo line on the cook line. The operator discarded the rice. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (62F - Cold Holding); coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) in the reach in cooler on the expo line on the cook line. The operator stated the potentially hazardous foods have been stored for approximately 3 hours. The operator stored the coleslaw and cheese on ice. The operator discarded the rice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Observed whipped butter held at time for public health control with no time mark. The operator placed a time mark for the butter. **Corrected On-Site**
03F-02-5
Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.
35A-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed multiple quaternary sanitizer solution buckets at 0ppm. The operator replaced the sanitizer with a solution at 200ppm. **Corrected On-Site**
21-08-4
Basic - Standing water in bottom of multiple reach-in-coolers on the cook line.
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops used for butter at the front counter stored in 85F standing water. The operator removed the scoops from the standing water. **Corrected On-Site**
10-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on a rack near clean utensils and dishware near the dish area. The operator properly stored the cell phones. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public near pancake mix in the prep area. The operator properly stored the employee food. **Corrected On-Site**
08B-49-4
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. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the salmon. **Corrected On-Site**
06-09-1
23
Apr 17, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a missing back flow preventer at the mop sink by the three compartment sink. **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some food safety handling cards are copies. **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
53B-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed low pressure in the mens room. **Warning** - From follow-up inspection 2024-04-17: **Time Extended**
27-19-4
Intermediate - - From initial inspection : 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/ observed no certified manager on duty with four employees working . Certified food manager arrived before the end of the inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-17: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Time Extended**
53A-05-6
64
Apr 16, 2024
Routine - Food
6 critical violations. 5 major violations. 5 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Chicken over marinade in the walk in cooler. **Warning**
08A-05-6
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 a server rub her nose and failed to wash hands before picking up a gallon of milk. **Warning**
12A-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a missing back flow preventer at the mop sink by the three compartment sink. **Warning**
29-34-4
High Priority - Time/temperature control for safety food re-served to customers. Observed butter packets on the tables between guests. **Warning**
07-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (51F - Cold Holding); Butter (61F - Cold Holding); Raw fish (56F - Cold Holding) in the reach coolers. This is a repeat violation from **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk (51F - Cold Holding); Butter (61F - Cold Holding); Raw fish (56F - Cold Holding) **Warning**
01B-02-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed low pressure in the mens room. **Warning**
27-19-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand wash on the cook line sink with a scrub in it. **Warning**
31A-09-4
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/ observed no certified manager on duty with four employees working . Certified food manager arrived before the end of the inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some food safety handling cards are copies. **Warning**
53B-09-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low water pressure throughout the Restaurant. **Warning**
27-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone above the prep area across from the tilt skillet. **Warning**
40-06-5
Basic - Old labels stuck to food containers after cleaning. Observed old labels on the food containers. **Warning**
16-46-4
Basic - Plumbing system in disrepair. Observed the hand wash sink at the end of the cook line with the water will turn off while washing hands. **Warning**
29-08-4
Basic - Single-service articles improperly stored. Observed wrapped paper straws in the uni sex bathroom. Operator moved the paper towel to the dry storage area. **Corrected On-Site** **Warning**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Observed brown sugar not labeled in the prep area. **Warning**
02D-01-5
19
Dec 13, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (47F - Cold Holding); raw beef (47F - Cold Holding) in the cold holding unit near the grill. The operator stated the above food products have been held for approximately 3 hours. The operator moved the foods to another cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored on a shelf with food products near the host stand. The operator properly stored the spray bottle. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided the hand sink with paper towels. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Observed the roll top door for the reach in cooler in disrepair at the end of the cook line.
14-11-5
Basic - Standing water in bottom of reach-in-cooler at the breading station.
29-49-6
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at the end of the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets on reach in coolers.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops stored in 115F standing water on the expo line. The operator increased the water temperature to 156F. **Corrected On-Site**
10-07-4
52
Jul 11, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-07-11: Observed training for 5 employees. **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water on the floor in front of the mop sink. **Warning** - From follow-up inspection 2023-07-11: Observed standing water in the mop sink area. **Time Extended**
36-22-4
86
Jul 6, 2023
Routine - Food
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Dented/rusted cans present. See stop sale. Observed dented and rusted #10 can of tomato sauce in the dry storage area. Observed dented #10 can of peeled tomatoes in the dry storage area. The operator discarded the above food products. **Warning**
01B-01-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs stored over ready to eat pie in the walk in cooler. The operator properly stored the ready to eat pie. **Corrected On-Site** **Warning**
08A-14-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw bacon in the walk in cooler. The operator properly stored the raw food products. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken date marked 6/28. The operator discarded the chicken. **Corrected On-Site** **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter packets cold holding at 52F for longer than 4 hours. The operator discarded the butter packets. The operator was emailed time/temperature for public health control form. Observed sliced cheese cold holding at 49F in the reach in cooler at the end of the cook line. The operator stated the cheese was held in the unit overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (60F - Cold Holding); cut tomatoes (62F - Cold Holding); tuna salad (60F - Cold Holding); sliced cheese (56F - Cold Holding); blue cheese (56F - Cold Holding); salsa (60F - Cold Holding). The operator stated the above products were placed in the cooler for less than 4 hours. The above products were put on ice. Observed butter packets cold holding at 52F for longer than 4 hours. The operator discarded the butter packets. The operator was emailed time/temperature for public health control form. **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation on the cook line. **Warning**
13-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employees on the cook line with no beard guards. **Warning**
13-04-4
Basic - Current Hotel and Restaurant license not displayed. The operator printed and displayed the license. **Corrected On-Site** **Warning**
50-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored next to clean equipment in the prep area. The operator properly stored the sanitizer bucket. **Corrected On-Site** **Warning**
21-44-1
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler at the wait station. **Warning**
05-09-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use scoop for mashed potatoes stored on top of lid. The operator placed a clean scoop inside of the mashed potatoes. **Corrected On-Site** **Warning**
10-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter next to the coffee station. **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water. Observed standing water on the floor in front of the mop sink. **Warning**
36-22-4
23
Feb 24, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw bacon stored over bottles of orange juice in the walk in cooler. Operator properly stored the raw bacon. **Corrected On-Site**
08A-11-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then handle clean equipment. Operator washed hands and changed gloves. **Corrected On-Site**
12A-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink near the ice machine. Operator provided the handwashing sink with paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at handwashing sink near the ice machine. Operator provided soap to the handwashing sink. **Corrected On-Site**
31B-03-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed raw Philly meat meat stored over clean plates in the reach in freezer on the front line. Operator properly stored the raw meat. **Corrected On-Site**
10-04-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets throughout the kitchen stored on shelves near clean equipment and utensils.
21-44-1
Basic - Standing water in bottom of reach-in-cooler. Observed standing water at the bottom of the reach in cooler at the breading station.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry at the mop sink.
42-01-4
50
Jul 27, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw turkey over lemons in Walk-in cooler. Observed operator move lemons to higher shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cups at wait station at 71F. Observed employee place butter in reach-in cooler. Butter cups at 41F at end of inspection. **Corrected On-Site**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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. **Repeat Violation**
53B-13-5
Basic - Buildup of food debris/soil residue on equipment door handles on cooks line reach-in cooler. **Repeat Violation**
23-24-4
Basic - Current Hotel and Restaurant license not displayed. Observed operator print and post copy. **Corrected On-Site**
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting pans on rack near dishwasher area. **Repeat Violation**
24-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Plastic food storage container cracked or broken at rack near dishwasher area. Observed operator dispose of container. **Corrected On-Site**
14-38-4
47
Frequently Asked Questions
When was Metro Diner last inspected?
The most recent health inspection at Metro Diner on file is from Dec 30, 2025. The public record contains 13 inspections in total.
What is the most common violation at Metro Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited eight times, more than any other issue at Metro Diner.
How does Metro Diner compare to other restaurants in Venice?
Metro Diner most recently scored 82 out of 100, which is higher than the Venice average of 79.
Has Metro Diner's inspection record improved over time?
Yes. Recent inspections at Metro Diner have averaged around seven violations per visit, down from roughly nine 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 four times per year on average.
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