METRO DINER
3302 HENDRICKS AVE, Jacksonville FL 32207 · 904.398.3701
Last inspected Jul 27, 2026 · 12 visits since October 2023
OCT 24
APR 25
OCT 25
APR 26
JUL 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found Observed one flying insect in prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Live, small flying insects found Observed one flying insect in prep area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish, cooked ribs, sliced cheddar cheese (50F-56F - Cold Holding) in bottom reach-in cooler at closed end of cook line. Items in top of flip top reach-in cooler per manager uses Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed plate and blade area of slicer in prep area, and vegetable wedges in prep area soiled. Also, multiple cutting boards on reach-in coolers on cook line soiled/ stained.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment on previous time extension from warning on inspection completed in April. Spoke with Rory in plan review and plans recently submitted but not yet approved. Should be approved within next few days. Time extension
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored in front service area. Operator labeled spray bottle of sanitizer.
Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense dressing in cooler across from grill. Operator removed souflee cup from dressing.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed flip top reach-in cooler at closed end of cook line unable to maintain temperature of 41F and below. Ambient temperature 51F. Observed standing water in bottom of cooler.
Equipment and utensils not properly air-dried - wet nesting. Observed clean stacked cups on storage shelf in front service station unable to properly air dry
Equipment in poor repair. Observed handles on reach-in cooler drawers below grill in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave and two tier ovens soiled/ has an accumulation of black debris.
No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometer on door of reach-in cooler at closed end of kitchen not functioning/ in disrepair and no other ambient thermometer in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed some areas of the walls on cook line soiled/ has accumulation of dust.
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Small walk in cooler removed replaced with a wall. The space is now used as a prep area. Seasonings and dishes stored in that area.
Jun 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Small walk in cooler removed replaced with a wall. The space is now used as a prep area. Seasonings and dishes stored in that area.
Jun 23, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Small walk in cooler removed replaced with a wall. The space is now used as a prep area. Seasonings and dishes stored in that area.
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of marinara.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon stored in clear bags stored over frozen avocados. Manager properly stored food items.
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. No time marking on cooked sausage, manager added time marking.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Small walk in cooler removed replaced with a wall. The space is now used as a prep area. Seasonings and dishes stored in that area.
Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board at toaster station. Manager flipped cutting board and cleaned and sanitizes new surface.
Dead roaches on premises. One dead roach on ice machine, manager discarded roach.
Equipment and utensils not properly air-dried - wet nesting. Wet clear cups stacked above drink station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with food debris on interior, manager replaced plate in microwave.
Nov 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds in between dirty and clean dishes
Live, small flying insects found. One fly by cook line and one by storage area next to walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken salad, beans, cut cabbage in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cold cuts above fill line, prep cooler by cook line, employee rearranged, 54f chicken salad, beans, cold cuts, cheese, milk, cut cabbage, cream cheese, shelled eggs, raw ribs, raw chicken, cooling 56-60f cooked mushrooms, meatloaf, grits cake, some arrived today, less than 4 hrs, manager placed them in freezer, some from last night, stop sale, in walk in cooler at 54f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket for prep counters at cook line, test strip blueish, employee diluted it to 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Drain cover(s) missing. Drain cover is broken by prep sink at cook line
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking with no beard guard
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cook line
No conspicuously located ambient air temperature thermometer in holding unit. 1 door cooler at server area, milk in it, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledge on window by cook line with food build up, also food build up on cart by prep sink at cook line
Reach-in cooler shelves with rust that has pitted the surface. Upright freezer by dish machine
Apr 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed onions to put on grill, explained to him, onions got to 165f because I asked him to, he washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed knife only in prep sink at front cook line, explained to him
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 124f grits above oven, employee placed them in oven
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Expired on 4/8/25 Kimberly Clay,
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some
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. For 2 new employees
Drain cover(s) missing. Torn by cook line
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. A couple of open drinks at cook line and server area, discarded by employee
Equipment in poor repair. Gasket torn in reach in freezer by cook line
Faucet/handle missing at plumbing fixture. Cold water handle goes around all the way but no water come out, cook line
No handwashing sign provided at a hand sink used by food employees. Hand sink by dish machine, emailed one
Outer openings not protected with self-closing doors. Rear door
Single-service articles not stored inverted or protected from contamination. Lids on storage shelf, employee inverted them,
Wall soiled with accumulated grease, food debris, and/or dust. Heavy build up by window next to prep cooler, waffle area
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed cooked chicken, explained to her, discarded chicken, she washed her hands
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. 127f Mac and cheese in oven, employee boiled water and placed it there, got to 137f
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. For one new cook
Spray bottle containing toxic substance not labeled. Sanitizer per manager, dining area
Equipment in poor repair. One drawer in drawer units is hanging when open
Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by cook line
In-use wet wiping cloth/towel used under cutting board. Employee removed it, cook line,
No conspicuously located ambient air temperature thermometer in holding unit. In milk cooler, server area, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. One shelf in walk in cooler
Outer openings not protected with self-closing doors. Rear door
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons on shelf above cooked potatoes, manager rearranged walk in cooler,
Working containers of food removed from original container not identified by common name. Red powder, cook like shelf, labeled by mgr, seasoning, and breading by office
Apr 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
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. Employees grabbed dirty dishes then he got clean dishes from dish machine, explained to him and he washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed hamburger and then scooped liquid eggs, explained to him and he washed hands
Food-contact surface soiled with food debris, mold-like substance or slime. Around the nozzles
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. Dishwasher only
Hood filter missing from automatic fire suppression/exhaust system. One is broken
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
Outer openings not protected with self-closing doors. Rear door
Reach-in cooler interior/shelves have accumulation of soil residues. Cooler under waffle makers
Single-service articles not stored inverted or protected from contamination. Too many tea filters, employees placed them in bag, lids not inverted in storage are, manager inverted them
Wet wiping cloth not stored in sanitizing solution between uses. On prep tables, cook line, manager placed them in sanitizer
Oct 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
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. Employee grabbed dirty dishes lo load dish machine then grabbed clean dishes, explained to him and he washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Cracked eggs then grabbed clean plate, explained to him and he washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48-51f raw fish, chicken, not on 4hrs procedure, cooler was turned off at some point this morning per mgr, reading 50f, mgr turned it back on and ice down meats, cooler got to 42f
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. For a couple of new employees
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. By office, prep area
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drinks by clean pots, dish washing area, employee discarded it
Hole in or other damage to wall. Office, prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler
Outer openings not protected with self-closing doors. Rear door
Working containers of food removed from original container not identified by common name. Bulk container by cook line, employee wrote time on
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.