METRO DINER
5250 4 ST N, Saint Petersburg FL 33703 · 727-324-6088
Last inspected Aug 24, 2026 · 10 visits since November 2023
JUL 24
OCT 24
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach under hot box on cook line 14 live roaches by three door reach in cooler/hand sink on cook line Staff began cleaning areas during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026019123 | Mar 11, 2026 | Apr 16, 2026 | $400 |
| 3--2024043672 | Jul 16, 2024 | Aug 27, 2024 | $800 |
| 3--2024010246 | Nov 17, 2023 | Mar 18, 2024 | $400 |
| 3--2019064026 | Oct 25, 2019 | Feb 3, 2020 | $200 |
Inspection history
10 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage links held in reach in freezer at 50F. Owner moved sausages to walk-in freezerA to promote cooling. Retemped at 11:30 am at 40F
Handwash sink not accessible for employee use at all times. Trash can left in front of hand sink closest to the back area of the kitchen.
No soap provided at handwash sink. No hand soap at hand wash sink in dish pit area. Employee replaced soap dispenser on site.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight buildup of brown substance inside ice machine in the kitchen closest to the back door.
Show the remaining 10 findings ▾
Buildup of food debris/soil residue on equipment door handles. Handles for reach-in coolerA and other fridges throughout the kitchen had a build up of debris.
Current Hotel and Restaurant license not displayed. Employee printed new copy and has hung it for display in the front of the restaurant near the front door.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on shelf in walk-in freezer over top of food.
Equipment and utensils not properly air-dried - wet nesting. Clean containers in dish pit area showed signs of wet nesting.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink closest to the back of the kitchen.
Old labels stuck to food containers after cleaning. Labels on clean containers in the dish pit area.
Standing water in bottom of reach-in-cooler. Large amount of standing water in reach in cooler next to the flat top in the main kitchen.
Time/temperature control for safety food thawed in an improper manner. Raw chicken was found thawing in a container without running water. Employee moved chicken to sink and began a proper thawing method on site.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving had a build up of rust on 2 of the 4 shelving units in the walk-in cooler.
Working containers of food removed from original container not identified by common name. Container of white powder unlabeled underneath prep table closest to soup kettle.
Mar 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat test kit no color chart
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. Two employees with no proof of training
Equipment in poor repair. Multiple coolers in kitchen unable to hold proper temps
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in 109F water at front counter
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority4 Intermediate6 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Apple pie filling cans on dry storage shelf, manager removed from inventory
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves with no hand wash
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched clothing with gloves and failed to wash hands and change gloves
Live, small flying insects found 1 live fly next to mops sink 1 live fly in dish pit 1 live fly at servers station
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - egg wash (51F - Cold Holding); steak (64F - Cold Holding) Kitchen coolers - Swiss cheese (55F - Cold Holding); raw chicken (48F - Cold Holding); waffle batter (48F - Cold Holding); cut melon (56F - Cold Holding); chicken salad (61F - Cold Holding); meatloaf (45F - Cold Holding); raw sausage link (45F - Cold Holding); shell egg (69F - Cold Holding) Front counter - cinnamon butter (52F - Cold Holding) Manager advised multiple coolers not properly working and have new coolers on order. All items moved to walk in cooler/freezer or placed in ice bath. Inspector reviewed time as a public health control and provided manager with written procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box in kitchen - sausage gravy (130F - Hot Holding), staff was advised to reheat to minimum 165F
Handwash sink used for purposes other than handwashing. linens stored on hand sink in dish pit, removed
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat test kit no color chart
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in dish pit, restocked
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. Two employees with no proof of training
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Equipment in poor repair. Multiple coolers in kitchen unable to hold proper temps
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in 109F water at front counter
Standing water in bottom of reach-in-cooler. Deli cooler on cook line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Observed employee crack raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with operator proper hand-hygiene techniques.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line, prep table, and reach-in cooler. Operator placed items in ice bath. Re checked temps a. pancake batter (61F - Cold Holding); 47f b. butter (68F - Cold Holding) 53f c. diced tomatoes (52F - Cold Holding); 43f d. diced cooked sausage (59F - Cold Holding)45f Discussed Time as A Public Health Control as an option.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without a vacuum breaker.
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/ Five employees on line engaging in food preparation Three servers serving food. General Manager arrived during inspection, Jean Estinvil 1/27/2024
No paper towels or mechanical hand drying device provided at handwash sink in warewashing area. Operator provided paper towel.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in container of seasoning on cooks line.
Floors not maintained smooth and durable along cooks line. In front of fat-fryers.
No handwashing sign provided at a hand sink used by food employees at hand wash sink at end of cooks line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of fat-fryers.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer soiled with food debris. Employee cleaned and sanitized area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled with mold like substance.
Jul 17, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
Utensils in poor condition. In use spatulas with melted handles on cook line
Jul 16, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority0 Intermediate4 Basic
Show 10 findings ▾
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. Staff touched face with gloves on cook line and did not change gloves or wash hands, discussed procedures with staff, employee washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near hand sink in prep area 1 live fly near hand sink on cook line 8 live flies near dry storage shelves and mop sink 2 Live flies in dish room Manager scheduled pest control service for same day
Roach activity present as evidenced by live roaches found. 1 live roach under hot box on cook line 14 live roaches by three door reach in cooler/hand sink on cook line Staff began cleaning areas during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken salad (46F - Cold Holding), per staff prepared the night before with no prior temperatures taken. commercially processed rice, portioned (57F - Cold Holding)moved to cook line at 7am, no temperature taken today, chef discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pooled eggs (45F - Cold Holding), moved to bottom of reach in cooler. hock fish (45F - Cold Holding), housemade ranch (46F - Cold Holding), moved to walk in cooler. chicken salad (46F - Cold Holding), per staff prepared the night before with no prior temperatures taken. commercially processed rice, portioned (57F - Cold Holding)moved to cook line at 7am, no temperature taken today, chef discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise (132F - Hot Holding) on steam table, moved to stove for reheat
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold that opens to the outside.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
Utensils in poor condition. In use spatulas with melted handles on cook line
Apr 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On splitter with hoses attached to each point of use.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance.
Buildup of food debris/soil residue on equipment door handles. -Microwave handles.
Cutting board has cut marks and is no longer cleanable. On reach in deli coolers. G
Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack near dish machine.
Floor area(s) covered with standing water. -Standing water in floor area near drain on cook line.
In-use tongs stored on equipment door handle between uses. -Tongs stored on hot holding oven handle near microwaves on cook line. Manager removed tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwaves interior soiled with food debris on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with mold like substance on reach in coolers and freezer throughout the kitchen.
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pull out drawers on cold holding unit under flat top on cook line @ 9:51am: Raw Salmon (48F- Cold Holding) Raw beef Patties (50F- Cold Holding) Raw Sausage links (48F- Cold Holding) Sliced Ham (48F- Cold Holding) -Manager moved Items into walk in freezer. -Reach in deli cooler near fryers on cook line @ 9:38am: Chicken marinating in buttermilk (49F- Cold Holding) Marinating chicken (54F- Cold Holding) -items were put on ice. -Inspector re-temped items @ 10:40am: Chicken marinating in buttermilk (39F- Cold Holding) Marinating chicken (41F- Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On splitter with hoses attached to each point of use.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Half gallon of half and half not labeled inside stand alone reach in fridge in prep area.
Handwash sink not accessible for employee use at all times. -wet wiping cloth inside hand sink nearest to the end of cook line. Manager removed wet wiping cloth.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine interior soiled with mold like substance.
Buildup of food debris/soil residue on equipment door handles. -Microwave handles.
Cutting board has cut marks and is no longer cleanable. On reach in deli coolers. G
Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack near dish machine.
Floor area(s) covered with standing water. -Standing water in floor area near drain on cook line.
In-use tongs stored on equipment door handle between uses. -Tongs stored on hot holding oven handle near microwaves on cook line. Manager removed tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwaves interior soiled with food debris on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with mold like substance on reach in coolers and freezer throughout the kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. -Reach in deli cooler near stove top cooker on cook line soiled with food debris.
Standing water in bottom of reach-in-cooler. -Soiled standing water in reach in cooler nearest to fryer.
Nov 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 7 high priority.
7 High priority5 Intermediate10 Basic
Show 22 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 handle clean utensils without washing washing hands and changing gloves. Discussed with operator proper hand-hygiene techniques.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed hostess return soiled dishes to warewashing area then retrieve 10 butter packets from soiled trays and return to container of 40 butter packets being served to the public at wait station. Discussed with operator time/temperature controlled for safety foods cannot be re served to customers. Operator discarded butter packets
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies in mop sink area. Flies did not land on food and food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line at 9:50am a. raw steak tips (46F - Cold Holding) b. sliced ham 50F - Cold Holding); c. raw pork sausage links (48F - Cold Holding) d. raw beef patty (50F - Cold Holding); e. Meatloaf (50F - Cold Holding) f. Cut lettuce (50f - Cold Holding) Wait Station at 10:30am a. butter packets (70F - Cold Holding) Calibrated thermometers with operator. Operator moved items to walk-in cooler re temp at 10:50 am a. raw steak tips (40f - Cold Holding) b. sliced ham 40f- Cold Holding); c. raw pork sausage links (35f- Cold Holding) d. raw beef patty (40f- Cold Holding); e. Meatloaf (39f- Cold Holding) f. Cut lettuce discarded by operator Wait Station at 10:30am a. butter packets discarded by operator Discussed time as a public health control as a option and will email written procedures form 5022-100
Time/temperature control for safety food re-served to customers. Observed hostess return soiled dishes to warewashing area then retrieve 10 butter packets from soiled trays and return to container of 40 butter packets being served to the public at wait station. Discussed with operator time/temperature controlled for safety foods cannot be re served to customers. Operator discarded butter packets.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding oven on cooks line at 9:45am a. cooked sausage (129F - Hot Holding) Operator re heated sausage to 183f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to Y splitter connected to faucet at mop sink without vacuum breaker.
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. Will email big 6 sign 5030-165
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 4 hours ago soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink near fat-fryer. Operator placed paper towels at hand wash sink.
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.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle chemical spray bottle on shelf in dry-storage area.
Buildup of food debris/soil residue on equipment door handles. Door handle on freezer door soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep table on cooks line.
Equipment and utensils not properly air-dried - wet nesting. Pans stored on shelf in ware washing area are wet.
Floors not maintained smooth and durable. Floor cracked on cook line near drain.
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
In-use tongs stored on equipment door handle between uses. Tongs stored on hot holding oven door on cooks line. Operator removed tongs.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers doors on cook line soiled.
Open dumpster lid.
Reach-in cooler located near fat-fryer interior have accumulation of soil residues.
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.