METRO DINER
9802 BAYMEADOWS DR, Jacksonville FL 32256 · 904.425-9142
Last inspected Aug 3, 2026 · 10 visits since November 2023
FEB 25
MAR 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 1 fly by prep line. Swatted by manger.
★ 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--2018001437 | Dec 18, 2017 | Apr 5, 2018 | $200 |
Inspection history
10 visits, newest first
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
Live, small flying insects found. 1 fly by prep line. Swatted by manger.
Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 Cracked egg with intact eggs in tray in : reach in cooler. Stop sale issued
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced ham 49°. Sliced turkey 49°. Sliced cheese 49°. Sliced cheddar cheese 49°. (Overnight temperatures)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach in cooler / make table at end cookline: Sliced ham 49°. Sliced turkey 49°. Sliced cheese 49°. Sliced cheddar cheese 49°. (Overnight temperatures) stop sale issued. Sliced tomatoes 47°. Cut lettuce 48°. Placed about 7 am. Items Moved by manager. Raw chicken 50°. Raw chicken 49°. Raw fish 45°. Cooked grits patties 48°. Overstacked in end line cooler. Manager added items to establishments existing Time Temperature Controlled for Safety form. Placed at about 7 am.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag by single service. On rack. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service. wait staff.
Floor area(s) covered with standing water. Standing water at Dish machine lime.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling at prep line.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on side of walk in freezer door. Per Person In Charge. New heat strip on order. (Work in progress. )
Standing water in bottom of reach-in-cooler. Standing water in base of prep line reach in cooler. Cleaned by manager.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager.
Feb 2, 2026Inspection 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 ▾
Dented/rusted cans present. See stop sale. One can of cranberry sauce with dent along seam.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
Floors walls, and/or ceilings soiled/has accumulation of debris. Walls on main kitchen cook line with debris/ grease accumulation. Floors at main cook line pitting, ho,ding water in multiple places. Ceiling tile of single service item stored in back kitchen near walk in freezer with hole in corner of tile.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of hot holding equipment, server reach in cooler gaskets, side of reach in cooler drawers near fryers with debris/ grease accumulation.
Time/temperature control for safety food thawed in an improper manner. Meat thawing submerged in water in sink, no running water on product. Person in charge turned on during inspection.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at cook line. Person in charge raised.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Two shell eggs in pans on line and in walk in cooler with cracked shells. Person in charge discarded.
Toxic substance/chemical improperly stored. Spray bottle with bleach stored over individual jams at server area. Person in charge moved to appropriate location.
Exterior door has a gap at the threshold that opens to the outside. Observed light visible at back door when door is fully closed.
Floors not maintained smooth and durable. Floor at cook line with holes, not smooth and easily cleanable. Also, mold like substance observed on prep area ceiling. Also, standing water observed on floor by walk in freezer.
Grease on the ground and/or pad around grease receptacle. Observed grease on ground outside of back door by mop sink.
No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign at far cook line hand wash sink. Person in charge posted during inspection.
Single-service articles not stored inverted or protected from contamination. Multiple single service containers not inverted on line. Person in charge inverted.
Mar 10, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack shell eggs, then handle clean plate without hand wash at cook line. Also, observed employee wipe hands on clothes, then don gloves and handle bread. Person in charge spoke to employee who washed hands.
Evidence of mop/cleaning wastewater dumped onto ground. Observed mop bucket with soiled water on side outside back door, observed soiled water on ground near tipped mop bucket.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In unit by cook line holding proteins on ice cheese, sausage at 48F. Person in charge will utilize time for unit until repaired, or utilize small quantities. In pancake unit, ham stored above fill line at 57F. Person in charge moved to unit below holding temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In small warmer, beans and onions 122F, Mac and cheese at 117F. Person in charge began reheating, retemped at 167F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment utilizes hot water for sanitizing at dishmachine. Unable to provide way to test.
Spray bottle containing toxic substance not labeled. Several spray bottles containing bleach and blue chemical unlabeled at back chemical storage, at front hostess stand. Person in charge labeled.
Clean linens stored on floor. Clean linens stored in bags on floor in storage closet by restrooms. Person in charge raised.
Drain cover(s) missing. Missing drain cover at mop sink outside back door. Also, standing water observed in interior of reach in cooler on line.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple clean dishware items wet nesting.
Floors not maintained smooth and durable. Floor at cook line with missing pieces, not smooth and easily cleanable. Observed standing water on floor near walk in freezer. Wall at far cook line hand wash sink with debris buildup.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with debris buildup. Observed staining on interior of several clean dishware items. Observed staining at far pancake make line cutting board.
Outer openings not protected with self-closing doors. Self closer broken at back door.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light not functional in walk in freezer. Person in charge states has work order in.
Sep 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
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 change gloves and handle clean utensils without hand wash. Person in charge spoke to employee.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine is currently in hot water sanitizing mode per sticker on unit. Only reaching 148F during inspection. Person in charge will utilize triple sink until unit can be serviced.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream cheese icing on line at 83F. Made in house with cream cheese, person in charge moved to time control, added to time paperwork. Fried jalapeños stored in pan not under heat lamp at 103F. Person in charge discarded. In warmer, gravy at 121F. Unit set to hold at 135F, person in charge increased to 145F. Reheated gravy to 170F during inspection.
Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink by server line. Observed cook fill pitcher at hand wash sink on cook line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Specials menu has crab cake Benedict with pouched eggs served undercooked. Missing disclosure. Person in charge added during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Dishmachine set up as hot water sanitizing, person in charge unable to provide way to test during inspection.
Records/documents for required employee training do not contain all of the required information. Missing date of birth on multiple training certificates.
Floors not constructed to be easily cleanable. Floor at fryer missing piece, holding water. Standing water observed on floor by walk in freezer. Wall at hand wash sink far side cook line with debris buildup.
Old labels stuck to food containers after cleaning. Old label reside observed on multiple clean dishes in dish storage area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks in far cook line reach in freezer. Person in charge removed.
Outer openings not protected with self-closing doors. Self closer not attached at back door. Person in charge fixed during inspection.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 1 can of apple pie filling with dent along seam. Also, two shell eggs on line with cracked shells. Person in charge discarded.
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 egg with gloved hands, then handle biscuits with gloved hand without removing gloves and washing hands. Person in charge discarded biscuits, spoke to employee who removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham on counter at 61F. Person in charge states has been out less than 4 hours, moved to reach in cooler. Also, cream cheese icing made with real butter and cream cheese at 81F at cookline. No time mark on item, not indicated on time paperwork. Person in charge time marked for 1 more hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried jalapeños at 93F, not under heat lamp. Person in charge tossed. Also, sausage on plate in broiler that is not turned on at 125F. Person in charge began reheating sausage.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Also, observed interior of broiler with grease buildup. Also, interior side of ice machine door with debris buildup. Also, observed staining, buildup on interior surface of several clean square cambros in clean dish area.
Handwash sink used for purposes other than handwashing. Observed cook on line utilize hand wash sink to get water for pan.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Specials board includes crab cake Benedict served with undercooked packed eggs, not indicated item contains raw or undercooked eggs. Person in charge added disclosure during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine for dishmachine, unable to provide test strips.
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. One employee on duty working at establishment longer than 60 days Mike unable to provide proof of training.
Spray bottle containing toxic substance not labeled. Two spray bottles at dish pit with bleach and degreaser unlabeled. Person in charge labeled.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple clean dishware items wet nesting.
Floor tiles missing and/or in disrepair. At cookline floors in disrepair, observed standing water and grease buildup in worn areas. Also, wall under triple sink with debris buildup.
Old food stuck to clean dishware/utensils.Observed old food debris on multiple clean dishware containers, also observed old labels on several containers.
Outer openings not protected with self-closing doors. Self closer disconnected from back door. Also light visible under back door.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket testing at 0ppm. Person in charge remade to 200ppm.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw chicken with gloved hands, remove gloves, then handle ready to eat Jalepenos without hand wash. Spoke to employee who removed gloves and washed hands.
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 held on time per person in charge and time paperwork. Missing time mark. Person in charge marked appropriately during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes on hot holding line at 98F. Served during inspection. Recommend holding on time.
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. Person in charge unable to provide training for 2 employees on duty during inspection.
Drain cover(s) missing. Missing from mop sink. Person in charge replaced.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at egg station wearing bracelets. Employee removed.
Floor tiles missing and/or in disrepair. At cookline, damage observed to floors. Also, debris buildup in corner by fliptop by dump sink. Also, several ceiling vents with debris observed.
Food storage container/container lid cracked or broken. Lid for stuffing in walk in cooler cracked, missing pieces. Person in charge discarded and replaced.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Slotted spoon at cookline stored in water at 92F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side of fryers with grease buildup. Front door of ice machine with debris buildup.
Outer openings not protected with self-closing doors. Self closer at back door not connected.
Working containers of food removed from original container not identified by common name. Bulk containers of flour, breading unlabeled. Employee labeled during inspection.
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.