METRO DINER
250 PALM COAST PKWY NE STE 205, Palm Coast FL 32137 · 386-951-4490
Last inspected Aug 14, 2026 · 12 visits since July 2023
SEP 24
MAR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 10 live flying insects 5 near mop sink, 2 in prep area, and 3 in dishwasher area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawer gaskets on cookline soiled.
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Live, small flying insects found. Observed 10 live flying insects 5 near mop sink, 2 in prep area, and 3 in dishwasher area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp and warmer home fries potatoes (115F - Hot Holding); chicken pot pie (121F - Hot Holding) operator discarded home fries and reheated pot pie to 165F.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dark mold like build up in dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawer gaskets on cookline soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on reach in cooler prep station. Operator placed in sanitation bucket.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Grease interceptor/trap overflowing onto floor/ground. Observed grease pooling in rocks near back door. Observed grease splash spots on side of wall and brown storage container. Person in charge called company that services grease container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above single service next to office. Moved cell phone to shelf away from single service.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed side of tilt skillet soiled with food under plastic cover
Sep 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs with gloves on and not change gloves before plating other food. Person in charge addressed and he removed gloves and wash his hands.
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 cook touch side of face with gloves on and not wash hands after. Person in charge addressed and he immediately removed gloves and washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer; hollandaise 114F, stuffing 115F, gravy 115F; ( - Hot Holding) all were reheated to 165F. Per person in charge her hot holding table wasn't on and she was in process of reheating all food items.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment did not have quat test strips.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 person was certified by Trust 20, which is not an approved provider.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above dish machine. Person in charge removed phone.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer are soiled. Lid on flour is soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By back floor drain there is exposed concrete.
Mar 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority4 Intermediate9 Basic
Show 19 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked eggs in container. Person in charge discarded all eggs b
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fry station cooler; cube streak 44F. Person in charge discarded cube steak. In drawers; chicken 47F. In hot holding unit; Chicken soup 109F, stuffing 110F; ( - Hot Holding)per person in charge already reheated to proper temperature but hot holding unit not working. Stop saled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In end reach in cooler;ham 46F. Ham was above fill line. Person in charge removed and placed inside reach in cooler. At fry; cube steak 44F( - Cold Holding). Person in charge discarded. In drawers; chicken 47F.
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. Missing on shell eggs and butter. Person in charge time stamped.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 109F, stuffing 110F; ( - Hot Holding)per person in charge already reheated to proper temperature but hot holding unit not working. Stop saled.
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 and 1/2&1/2 not dated. Person in charge dated.
Handwash sink not accessible for employee use at all times. By mop bucket in dish. Person in charge moved mop bucked.
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. Some employees only have copies of employee health training.
Spray bottle containing toxic substance not labeled. In servers hand. She marked spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on ice plate. Person in charge wiped clean.
Buildup of food debris/soil residue on equipment door handles. Handles are greasy through out establishment. Person in charge wiped all clean.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone cord and phone on prep table. Personal bag on dry storage shelf. Person in charge removed all.
Floor not cleaned when the least amount of food is exposed. Grease on floor behind/both sides of fryers.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline has ice buildup.
No handwashing sign provided at a hand sink used by food employees. no hand washing sign at back sink. Person in charge replaced.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On reach in freezer on cookline; bottom shelf is dirty.
Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler 2 personal drinks. Person in charge discarded.
Standing water in bottom of reach-in-cooler. Standing water in fry station and reach in cooler opposite. Person in charge wiped both clean.
Marked exit/path to marked exit blocked. For reporting purposes only. By cart. Person in charge moved cart.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Establishment that serves a highly susceptible population is re-serving food from patients or clients who are under contact precautions in medical isolation, medical quarantine, or protective environment isolation to others. Single service pats of Butter on tables. Person in charge removed and discarded.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Pats of butter on tables.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding; sausage gravy 128F, hollandaise 120F, shrimp corn chowder 132F; ( - Hot Holding). All reheated to 165F.
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/ Currently no food manager with 4+ employees on staff.
Spray bottle containing toxic substance not labeled. 2 at front service area. Addressed an d person in charge had them labeled.
Buildup of food debris/soil residue on equipment door handles. At fry station, eggs station and tall 3 door reach in cooler are all soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, phone thermos at server station up front. Person in charge removed all items.
Equipment and utensils not properly air-dried - wet nesting. Clean dishes stacked wet.
Equipment in poor repair. Gaskets on right door of reach in cooler at end of cooling are not sealed correctly.
In-use tongs stored on equipment door handle between uses. 2 pairs of tongs hanging. Person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line is soiled. Ovens (double stack) are soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer are soiled. Person in charge wiped clean.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom shelf is soiled.
Standing water in bottom of reach-in-cooler. Standing water in bottom of fry station and larger reach in cooler on front of line have standing water. Person in charge wiped clean.
Time/temperature control for safety food thawed in an improper manner. Acacados thawing at room temperature. Still frozen. Person in charge placed in cooler.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
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. Dish machine tests at 0ppm. Establishment set up 3 compartment sink and it tests @ 200ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Addressed immediately and person washed hands then put gloves on.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Cracked shell egg in container. Person in charge discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In drawers; cheese 52F; ( - Cold Holding). In cooler overnight. Egg cooler; sausage, chicken 45F; ( - Cold Holding). All items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In drawers; cheese 52F; ( - Cold Holding). In cooler overnight. Egg cooler; sausage, chicken 45F; ( - Cold Holding). All items in cooler overnight. Milk 53F; ( - Cold Holding) milk had been in and out of cooler.
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. Time mark missing on all butter. Person in charge time stamped.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise 125F, stuffing 128F, Mac and cheese 110F; ( - Hot Holding). All reheated to proper temperatures.
Handwash sink not accessible for employee use at all times. Immersion blender in hand washing sink. Person in charge removed.
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. Establishment has not done training since may 2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup in side door.
Standing water in bottom of reach-in-cooler. Sandwich cooler at end on cookline has standing water in bottom.
Unwashed fruits/vegetables stored with ready-to-eat food. Avacados not washed; sticker still on them. Person in charge had washed.
Aug 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler; ham 51F. Ham was above fill line. Ham placed in reach in cooler. Drawers#2; meatloaf 50F, cheese 50F, chicken 51F; ( - Cold Holding). In cooler 1 hour. Pulled and placed in reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns 131F; ( - Hot Holding). Reheated to 165F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold in it.
Bowl or other container with no handle used to dispense food. Soufflé cup in lettuce.
Covered waste receptacle not provided in women's bathroom. Missing cover in women's restroom.
In-use tongs stored on equipment door handle between uses. Person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven (bottom) is soiled.
Stored food not covered. In tall reach in cooler; chicken not covered. Person in charge covered.
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.