METRO DINER
4495 ROOSEVELT BLVD #408, Jacksonville FL 32210 · 904.999.4600
Last inspected Jul 8, 2026 · 9 visits since July 2023
DEC 24
JUN 25
JUL 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections trending up, 54 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed; three flying insects around soiled floors near CO2 tanks near rear exit of kitchen. One flying insect in dry storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2020055458 | Jul 23, 2020 | Jan 13, 2021 | $200 |
Inspection history
9 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack across from dish area.
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler at salad station.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack across from dish machine.
Food storage container/container lid cracked or broken. Observed clear plastic containers with cracks stored on drying rack across from dish area. Person in charge voluntarily discarded.
Jul 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked jalapenos with temperature of 115F stored under heat lamp next to oven on cook line. Person in charge voluntarily discarded and added jalapenos to time as a public health control paperwork. Person in charge stated jalapeños are rotated rapidly. Cooked jalapenos (115F - Hot Holding)
Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on flip top cooler at salad station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed one employee engaging in food preparation while wearing a watch. Employee removed watch.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack across from office.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk-in cooler door. Employee began cleaning gasket.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters with no protective covering stored on coffee machine at server station. Person in charge covered filters.
Jun 3, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle raw chicken then changed gloves without washing hands and handle ready to eat toast. Instructor educated employee proper hand washing procedures after handling raw animal foods.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed; three flying insects around soiled floors near CO2 tanks near rear exit of kitchen. One flying insect in dry storage area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw beef [not whole-muscle, intact] stored on top of box of raw shell eggs. Person in charge moved beef to proper storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with food debris build up on prep table by office. Employee placed can opener in dish area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of cook line near waffle station. Person in charge provided paper towels.
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. Per person in charge two new employees hired 30 days prior with no employee reporting agreement.
Cutting board has cut marks and is no longer cleanable. Observed; cutting board on flip top cooler at end of cook line with grooves and no longer smooth and easily cleanable. White cutting board with grooves and no longer smooth and easily cleanable stored on drying rack near ice machine.
Drain cover(s) missing. Observed; missing drain cover on drain under spray sink in dish area. Missing drain cover on drain under prep sink on back kitchen line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored in drawer with single service items at host stand. Person in charge moved backpack to designated area.
Equipment and utensils not properly air-dried - wet nesting. Observed clean pans stacked on top of each other with visible signs of moisture stored on drying rack above dish machine and unable to air dry. Person in charge unstacked pans for air drying.
Equipment in poor repair. Observed handle missing on microwave located under heating unit on cook line across from fryers.
Floor, walls, and/or ceiling soiled/has accumulation of debris. Observed; floors around CO2 tank near rear exit of kitchen soiled with mold like substance. Walls behind spray sink near dish machine soiled with mold like substance. Ceiling tiles soiled with grease throughout cook line and kitchen area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed spatula on cook line used to stir raw eggs and then used to stir cooked shrimp stored in container with cracked shell eggs. Person in charge removed spatula and placed in dish.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; gaskets on walk-in cooler door soiled with food debris. Soiled gaskets on reach in cooler door under flip top cooler next to steam table. Walk-in cooler door handle soiled with food debris.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe under hand wash sink on back prep station across from walk-in freezer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket with quatanery ammonium solution testing at 0ppm stored on bottom shelf of back prep line. Person in charge discarded solution and set up new sanitizer bucket with quatanery ammonium solution testing at 200ppm.
Jul 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed sausage gravy in hot box. Person in charge indicated that the sausage gravy is cooked, then placed in walk-in cooler. This sausage gravy was pulled from walk-in cooler and placed into hot box. Hot box was only set to 135F. Person in charge indicated the initial sausage gravy batch is reheated on stove top, but backups are placed directly into hot box. Sausage gravy, sausage gravy (108-116F - Reheating)
Jul 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 8 high priority.
8 High priority3 Intermediate9 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying insects in prep area around three compartment sink. Observed seven flying insects behind and around CO2 tank. Person in charge tasked employee to clean CO2 area where flying insects visible.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two cracked eggs stored with intact shelled eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with single use gloves wipe gloved hands on soiled apron.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple temperatures of time/temperature control for safety foods above 41F threshold. Deli turkey, cut lettuce, deli meat (45-46F - Cold Holding) Raw chicken (51 F - Cold Holding) Burger meat, sausage (52-56F - Cold Holding) Cheese, cut lettuce, (50-50F - Cold Holding) Bleu cheese dress, ranch, cut tomato, cut lettuce, romaine (46-48F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple temperatures of time/temperature control for safety foods above 41F threshold. Person in charge stated that top right flip top cooler closest to toaster is held on time as a public health control, all other items held at temperature control. Cheese, cut lettuce, (50-50F - Cold Holding) Bleu cheese dress, ranch, cut tomato, cut lettuce, romaine (46-48F - Cold Holding).
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. See stop sale. Observed reach in cooler closest to toaster with no time mark for time as a public health control. Person in charge stated items in top right flip top cooler were held on time as a public health control but no marking available. All other items held on time. Observed items in drawers on cook line time marked for time as a public health control. Observed some items removed and changed out but older items left in with no updated time mark.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed sausage gravy in hot box. Person in charge indicated that the sausage gravy is cooked, then placed in walk-in cooler. This sausage gravy was pulled from walk-in cooler and placed into hot box. Hot box was only set to 135F. Person in charge indicated the initial sausage gravy batch is reheated on stove top, but backups are placed directly into hot box. Sausage gravy, sausage gravy (108-116F - Reheating)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple time/temperature control for safety foods less than the 135F threshold. Observed bagged mashed potatoes in hot box temping at 106 and 107F. Person in charge moved bagged mashed potatoes to steam table and final retemp at 138F Mac and cheese held on steam table initially temped at 95F. Person in charge reheated in microwave to 125F. Final temperature at 136F in steam table. Mashed potato, mashed potato retemp, final retemp (106, 107, 138F- Hot Holding) Mac and cheese, Mac and cheese retemp, final retemp (95, 120, 136F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table in front of office with soiled blade. Observed slicer at prep table in front of office with soiled sharpening area at top of slicer. Observed mold like substance on soda tower behind soda nozzles.
Handwash sink used for purposes other than handwashing. Observed employee fill water pitcher using hand wash sink at egg station.
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. Observed two employees with no proof of training. Person in charge stated they have been employed for two years. Also observed all certifications were taken in 2022.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior of ice machine in kitchen area.
Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on cook line in front of flip top cooler by fryer station.
Drain cover(s) missing. Observed missing drain cover under dish machine. Observed missing drain cover at mop sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep station next to slicer in front of office. Person in charge discarded beverage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in cooler cooler under expo window. Observed soiled gaskets on reach in freezer on cook line near chicken oven.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler on cook line under expo window.
Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like substance on walls behind spray sink in dish wash area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on cutting board in front of flip top coolers at salad/waffle station.
Working containers of food removed from original container not identified by common name. Observed container of white powder in dry storage area. Person in charge indicated it was flour and labeled it accordingly.
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In fryer basket on cook line, turkey link (122F, retemp 200F - hot holding). Manager dropped them in fryer again for retemp.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding turkey links and hash browns on time but there were no written procedure for those two. Manager added those two items to written procedure.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to triple sink in back of establishment has mold like substance building up on side of interior.
Bowl or other container with no handle used to dispense food. To go cup used for sauces. Employee corrected during inspection
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on cook line in kitchen with watch on while handling food.
Single-service articles not stored inverted or protected from contamination. Coffee filter at employee serving station and in dry storage area was not covered or inverted, not in use. Manager discarded.
Standing water in bottom of reach-in-cooler. Bottom of reach in cooler at left end of cook line where marinated chicken is stored has standing water.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In bottom section of salad reach-in cooler at end of cook line, waffle mix (46, 51F - Cold Holding); cut tomato (50F - Cold Holding); cut lettuce (52F - Cold Holding); ham (52F - Cold Holding); turkey (51F - Cold Holding). Employee stated all items placed in cooler for 3 hours. All,items moved to walk-in freezer, all temperatures below 43f after 45 minutes.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In Cvap at start of cook line, mash potatoes (104F - Hot Holding); stuffing (129F - Hot Holding). Items in warmer for 3 hours. Operator reheated items above 165f.
Handwash sink used for purposes other than handwashing. Handwash sink at dish area has ice in sink. Handwash sink at cook line, employee filled pitcher. Operator melted ice and spoke to employee.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips available for sanitizer buckets.
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. No documentation available for employees hired in last 60 days.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on case of plastic cutlery. Manager moved.
Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean dish shelves have wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line, top plate in microwave at pass thru area, soiled. Operator had employee clean during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On salad reach-in cooler at end of cook line, gasket soiled.
Standing water in bottom of reach-in-cooler. Multiple reach-in coolers on cook line have standing water in bottom section.
Wall soiled with accumulated grease, food debris, and/or dust. Wall Lower wall at cook line, below waffle irons, soiled.
Water leaking from pipe and/or faucet/handle. Handwash sink across from fry station on cook line leaks.
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.