METRO DINER
1000 S PONCE DELEON BLVD SUITE 15, Saint Augustine FL 32084 · 904.758-3323
Last inspected Jul 17, 2026 · 17 visits since October 2023
OCT 25
NOV 25
MAY 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed three live roaches crawling under service bar where counter meets wall. Person in charge killed one.
★ 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--2024034202 | Mar 26, 2024 | Jul 24, 2024 | $200 |
Inspection history
17 visits, newest first
Jul 17, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
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. Observed batter near cook line missing time stamp Observed hot food under lamps missing time stamp. Person in charge had employees add time stamps.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in cooler and reach in freezer gaskets soiled with foo debris.
May 29, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a gentleman crack eggs with gloves on and not wash his hands after. Addressed immediately hand he removed gloves and washed his hands.
May 28, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority0 Intermediate5 Basic
Show 11 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook crack eggs and not change his gloves then plate cooked eggs and ham. Addressed immediately and he washed his hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee crack eggs and not change his gloves then plate cooked eggs and ham. Addressed immediately and he washed his hands. Stop sale ham and eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a gentleman crack eggs with gloves on and not wash his hands after. Addressed immediately hand he removed gloves and washed his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line; steak tips 58F cold holding. At front of cook line; Chicken salad 45F; ( - Cold Holding). Person in charge discarded chicken salad and placed ice on beef tips.
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 butter at front. Person in charge time stamped.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing after the split on external hose.
Exterior door has a gap at the threshold that opens to the outside. Back door not all the way closed. Person in charge closed door.
Floor area(s) covered with standing water. In front of steam kettle and 3 compartment sink.
In-use wet wiping cloth/towel used under cutting board. Observed wet rag under cutting board. Person in charge removed rag.
Stored food not covered. In reach in freezer steak ums not covered. Person in charge covered.
Working containers of food removed from original container not identified by common name. On cook line; flour not labeled. Person in charge labeled.
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy in hotbox (123F - Hot Holding) person in charge placed on stove and reheated too 165F+ in 10 mins
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food debris.
Carbon dioxide/helium tanks not adequately secured. Observed pressurized tanks located near back door not secured to anything.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above drink station hand washing station soiled with dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table on cook line. Person in charge removed drink from food prep area.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple cleaned food containers stacked with visible moisture on drying rack.
Floor soiled/has accumulation of debris. Observed food debris on floor in corners of cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets on cook line soiled with food debris. Observed mixers and deli slicer non food contact sides soiled with food debris.
Nov 17, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2025Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Pesticide-emitting strip present in food prep area. Observed multiple pesticide emitting strips through out kitchen.
Roach activity present as evidenced by live roaches found. Observed one(1) live roach crawling on side of foam take out trays on shelf under expo window. Roach crawled away before corrective action could be taken. Person in charge disposed of trays.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 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 chlorine 0 ppm. Empty supply bucket. Three compartment sink Quaternary ammonium 300 ppm set up..
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 mark on frontline butters. Placed 1 hr before. Marked by manger.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Hand Wash Sink end prep line.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at hallway.
Ceiling tile missing. Missing ceiling tiles in front of walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. 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. Multiple.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 5, 2025Call 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 proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment can not provide any training.
Jun 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Live, small flying insects found. Observed several flys in back hallway to kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in sealed bag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Salad; turkey, ham 45F; ( - Cold Holding) Fry; chicken 47F; ( - Cold Holding) Front inside; tomatoes, sliced cheeses, shredded cheese, lettuce, chicken salad 45-52F; ( - Cold Holding) Omelette; sausage, egg wash, meatloaf 45-48F; ( - Cold Holding). Person in charge placed omelette station on time control. Meatloaf in cooler over night 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Salad; turkey, ham 45F; ( - Cold Holding) Fry; chicken 47F; ( - Cold Holding) Front inside; tomatoes, sliced cheeses, shredded cheese, lettuce, chicken salad 45-52F; ( - Cold Holding) Omelette; sausage, egg wash, meatloaf 45-48F; ( - Cold Holding). Person in charge placed omelette station on time control. Meatloaf in cooler over night 47F.
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 not dated. Person in charge dated.
Handwash sink used for purposes other than handwashing. At end of line; hand washing sink has tongs in it. Person in charge removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment can not provide any training.
Spray bottle containing toxic substance not labeled. In dish area. Person in charge labeled.
Bowl or other container with no handle used to dispense food. Soufflé cups used to scoop Cole slaw and tarter sauce. Person in charge removed.
Buildup of food debris/soil residue on equipment door handles/bottom shelf. Reach in freezer on cookline has crumbs on bottom shelf.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in sealed vacuum sealed bag.
Current Hotel and Restaurant license not displayed. Establishment has old license displayed.
Cutting board has cut marks and is no longer cleanable. Salad board is deeply grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front cooler; dry packs of tea, and various other drinks in top of prep table. Drink on top of dish machine. Person in charge removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of dish machine. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Clean dishes on rack are wet nesting.
No copy of latest inspection report available. Establishment does not have a copy of last inspection report.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on flour/sugar soiled.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On salad board. Person in charge removed.
Oct 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority0 Intermediate4 Basic
Show 10 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. Observed dishwasher washer at 0ppm chlorine. Person in charge primed machine to 100ppm chlorine.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes ran through dishwasher not sanitized due to chlorine at 0ppm. After priming machine person in charge sanitized dishes at 100ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately two live flying insects by wait station. Observed one live flying insect in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed drawers: ham (55F - Cold Holding); salmon (56F - Cold Holding); ground beef (50F - Cold Holding) person in charge unable to determine how long product has been out of temperature. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed drawers: ham (55F - Cold Holding); salmon (56F - Cold Holding); ground beef (50F - Cold Holding) person in charge unable to determine how long product has been out of temperature. See stop sale.
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. Observed product on line missing labels of time stamps. Person in charge added labels
Dead roaches on premises. Observed two dead roaches on floor by front counter right side of reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line soiled with food debris.
Old labels stuck to food containers after cleaning. Observed old labels stuck to clean stacked food containers.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0ppm. Pump machine at 0ppm. Person in charge made sanit water sink by manually adding sanitizer at 400ppm.
May 31, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2024Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in dining area soiled with black/green mold like substance.
Mar 26, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Observed three live roaches crawling under service bar where counter meets wall. Person in charge killed one.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in dining area soiled with black/green mold like substance.
Dead roaches on premises. Observed approximately three dead roaches on single service storage shelves near expo area.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (46F - Cold Holding) on cook line drawers. Person in charge said breakfast rush was about two hours prior to inspection and drawers are opened a lot. Person in charge added ice and placed salmon in walk-in freezer. Product was below 41F by end of inspection.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided paper written procedures and discussed with person in charge
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cook line cutting boards soiled and stained with food debris.
Handwash sink used for purposes other than handwashing. Observed hand washing station at far end of cook line used to fill food pans with water.
Bowl or other container with no handle used to dispense food. Observed plastic drinking cup used to scoop flour on prep table. Person in charge removed cup.
Dead roaches on premises. Observed dead roach in mop sink drain.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink above prep table near stand up reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on cook line prep table. Person in charge removed cellphone.
Equipment and utensils not properly air-dried - wet nesting. Observed food containers stacked in dish pit drying rack with visible moisture.
Floor soiled/has accumulation of debris. Observed floors through out cook line and prep area soiled with food debris.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on make line coolers soiled with food debris. Observed shelves in walk-in cooler soiled with food debris. Person in charge stated they are exchanging shelves in walk-in cooler and dish pit over time. Observed splash area under soda fountain nozzles and behind nozzles soiled with black/green mold like substance.
Old labels stuck to food containers after cleaning. Observed food container stacked in dish pit drying rack with old labels.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed multiple cook line reach in coolers shelves soiled with food debris.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed two cooks crack raw shell eggs and proceeded to touch clean utensils without hand wash. Discussed with person in charge.
Pesticide-emitting strip present in food prep area. Observed pesticide emitting fly strip hanging on hand washing station in food prep area. Person in charge removed strip from food area.
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. Front reach in cooler missing time stamp. Person in charge added time stamp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Tex Mex (132F - Hot Holding) on steam table. Person in charge added more water to well and started a reheat. Observed Mac n cheese (118F - Hot Holding); chicken pot pie (117F - Hot Holding); corn chowder (124F - Hot Holding) in hot holding cabinet. Person in charge placed items on stove to reheat. All items tested 165+F by end of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line stained with food Debris.
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. Provided employee reporting agreement and discussed with person in charge
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some food employees hired over 60 days missing proof of training.
Buildup of food debris/soil residue on equipment door handles. Observed multiple cooler door handlers and reach in cooler drawer handles soiled with food debris.
Ceiling tile missing. Observed ceiling tile missing above walk-in freezer.
Dead roaches on premises. Observed three dead roaches inside glue trap above triple sink. Person in charge disposed of glue trap and roaches.
Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Observed dishwasher experiencing sneezing and runny nose handling clean utensils and dishes. Discussed with person in charge. Employee was sent home.
Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic food containers stacked with visible moisture on green rack in dish area.
Floor area(s) covered with standing water. Observed standing water on floor behind ice machine near triple sink
Floor soiled/has accumulation of debris. Observed floors soiled behind equipment in kitchen and front line with food debris.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on walk-in freezer door and shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple cook line and front counter coolers soiled with food debris.
Old labels stuck to food containers after cleaning. Observed old labels on clean food pans stacked on green rack in dish area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth by hand washing station at wait station 0 ppm quat person in charge refilled with fresh solution.
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.