METRO DINER
2053 S TAMIAMI TRAIL, Venice FL 34293 · 941-451-2832
Last inspected Jul 28, 2026 · 13 visits since July 2023
OCT 24
FEB 25
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food re-served to customers. Observed butter packets on the tables between guests.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026011794 | Dec 29, 2025 | Mar 4, 2026 | $800 |
| 7--2024070070 | Oct 23, 2024 | Jan 2, 2025 | $400 |
| 7--2024029458 | Apr 16, 2024 | Jun 17, 2024 | $200 |
Inspection history
13 visits, newest first
Jul 28, 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
Accumulation of debris on exterior of warewashing machine.
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed strawberry butter 55F, chicken salad 51F, French toast batter 57F, pancake batter 52F. Operator stated item had been put out less then 3 hours prior. Operator moved items to reach-in cooler. Temperature rechecked 20 minutes later all items at 42F cold holding. Repeat from last inspection 12-29-25
Toxic substance/chemical improperly stored. Observed bottle of cleaner on counter next to stand mixer. Operator corrected above issues to meet inspection standards.
Accumulation of debris on exterior of warewashing machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator corrected above issues to meet inspection standards.
Dec 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
Bowl or other container with no handle used to dispense food. Observed an employee use a plastic cup with no handle to scoop ice.
Standing water in bottom of reach-in-cooler at the end of the cook line.
Dec 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean equipment without washing hands. The employee was educated on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked potatoes in the reach in cooler above the cook line. Observed raw bacon stored over cooked ham in the walk in cooler. The operator properly stored the raw food products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves touch a trash can then handle clean equipment without changing gloves. The employee was educated on proper glove procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (73F - Cold Holding) at the server station. Observed waffle batter mix containing milk (52F - Cold Holding) at the end of the cook line. The operator stated the waffle mix had been held for more than 4 hours. The operator discarded the waffle mix. Observed cooked potatoes (52F - Cold Holding); cooked meatloaf (56F - Cold Holding) on the cook line. The operator discarded the potatoes and meatloaf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (73F - Cold Holding) at the server station. The operator discarded the butter. Observed waffle batter mix containing milk (52F - Cold Holding) at the end of the cook line. The operator stated the waffle mix had been held for more than 4 hours. The operator discarded the waffle mix. Observed cooked potatoes (52F - Cold Holding); cooked meatloaf (56F - Cold Holding) on the cook line. The operator discarded the potatoes and meatloaf.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
Bowl or other container with no handle used to dispense food. Observed an employee use a plastic cup with no handle to scoop ice.
Current Hotel and Restaurant license not displayed. Observed the license displayed expired 12/1/2025.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings stored above food for the public in the walk in cooler. The operator properly stored the personal belongings.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch.
Floor area(s) covered with standing water in the prep area.
Standing water in bottom of reach-in-cooler at the end of the cook line.
Standing water in floor drain/floor drain draining very slowly in the dish area.
Jul 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 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 the chlorine sanitizer solution for the dishmachine at 0ppm. The operator replaced empty container of solution.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey stored over raw ground beef in the walk in cooler. The operator properly stored the raw turkey.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked deli turkey (52F - Cold Holding); cooked deli ham (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods have been held for less than 1 hour. The operator emptied half of the contents and stored in the lower portion of the cold holding unit.
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 butter held at time as public health control with no time marking at the server expo line near the host stand. An employee placed a time marking on the butter.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on top of a container of chicken breading on the cook line. The operator proctored the sanitizer bucket stored.
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed feta cheese opened 1/21. The operator discarded the cheese.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed feta cheese opened 1/21. The operator discarded the cheese.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle soiled dishware then handle clean equipment without changing gloves. The employee was educated on proper handwashing procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (123F - Hot Holding); cooked mashed potatoes (125F - Hot Holding) in the hot holding unit in the kitchen. The operator stated the potentially hazardous had been held for approximately 1 hour. The operator reheated the macaroni and cheese (174F - Hot Holding); cooked mashed potatoes (188F - Hot Holding).
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone and keys stored on a food preparation table behind the host stand. The operator properly stored the personal belongings.
Equipment and utensils not properly air-dried - wet nesting.
Open dumpster lid. The operator closed the lid.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored near clean sheet pans in the prep area. The operator properly stored the sanitizer bucket.
Standing water in bottom of reach-in-coolers on the cook line.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed the rear exit partially blocked by discarded cardboard boxes.
Oct 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (62F - Cold Holding); coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) in the reach in cooler on the expo line on the cook line. The operator stated the potentially hazardous foods have been stored for approximately 3 hours. The operator stored the coleslaw and cheese on ice. The operator discarded the rice.
Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.
Employee personal food not properly identified and segregated from food to be served to the public near pancake mix in the prep area. The operator properly stored the employee food.
Oct 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority1 Intermediate6 Basic
Show 14 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed raw turkey sausage (125F - Cooking) after cooked and plated on the cook line. An employee recooked the turkey sausage to 165F.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked pasta date marked 10/14 in the reach in cooler in the prep area. The operator discarded the pasta.
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 the chlorine dishmachine solution at 0ppm. The operator replaced the empty container of solution.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pasta date marked 10/14 in the reach in cooler in the prep area. The operator discarded the pasta.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (62F - Cold Holding) in the reach in cooler at the expo line on the cook line. The operator discarded the rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (62F - Cold Holding); coleslaw (54F - Cold Holding); shredded cheese (52F - Cold Holding) in the reach in cooler on the expo line on the cook line. The operator stated the potentially hazardous foods have been stored for approximately 3 hours. The operator stored the coleslaw and cheese on ice. The operator discarded the rice.
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 whipped butter held at time for public health control with no time mark. The operator placed a time mark for the butter.
Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas.
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. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the salmon.
Employee personal food not properly identified and segregated from food to be served to the public near pancake mix in the prep area. The operator properly stored the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on a rack near clean utensils and dishware near the dish area. The operator properly stored the cell phones.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops used for butter at the front counter stored in 85F standing water. The operator removed the scoops from the standing water.
Standing water in bottom of multiple reach-in-coolers on the cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed multiple quaternary sanitizer solution buckets at 0ppm. The operator replaced the sanitizer with a solution at 200ppm.
Apr 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a missing back flow preventer at the mop sink by the three compartment sink.
Handwash sink does not have enough water pressure to properly wash hands. Observed low pressure in the mens room.
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/ observed no certified manager on duty with four employees working. Certified food manager arrived before the end of the inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some food safety handling cards are copies.
Apr 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority5 Intermediate5 Basic
Show 16 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. Observed a server rub her nose and failed to wash hands before picking up a gallon of milk.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Chicken over marinade in the walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk (51F - Cold Holding); Butter (61F - Cold Holding); Raw fish (56F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (51F - Cold Holding); Butter (61F - Cold Holding); Raw fish (56F - Cold Holding) in the reach coolers. This is a repeat violation from
Time/temperature control for safety food re-served to customers. Observed butter packets on the tables between guests.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a missing back flow preventer at the mop sink by the three compartment sink.
Handwash sink does not have enough water pressure to properly wash hands. Observed low pressure in the mens room.
Handwash sink not accessible for employee use at all times. Observed the hand wash on the cook line sink with a scrub in it.
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/ observed no certified manager on duty with four employees working. Certified food manager arrived before the end of the inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some food safety handling cards are copies.
Water pressure lacking at fixtures that require the use of water. Observed low water pressure throughout the Restaurant.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone above the prep area across from the tilt skillet.
Old labels stuck to food containers after cleaning. Observed old labels on the food containers.
Plumbing system in disrepair. Observed the hand wash sink at the end of the cook line with the water will turn off while washing hands.
Single-service articles improperly stored. Observed wrapped paper straws in the uni sex bathroom. Operator moved the paper towel to the dry storage area.
Working containers of food removed from original container not identified by common name. Observed brown sugar not labeled in the prep area.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork (47F - Cold Holding); raw beef (47F - Cold Holding) in the cold holding unit near the grill. The operator stated the above food products have been held for approximately 3 hours. The operator moved the foods to another cooler.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored on a shelf with food products near the host stand. The operator properly stored the spray bottle.
No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided the hand sink with paper towels.
Equipment in poor repair. Observed the roll top door for the reach in cooler in disrepair at the end of the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops stored in 115F standing water on the expo line. The operator increased the water temperature to 156F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets on reach in coolers.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles at the end of the cook line. The operator properly stored the sanitizer bucket.
Standing water in bottom of reach-in-cooler at the breading station.
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
Floor area(s) covered with standing water. Observed standing water on the floor in front of the mop sink.
Jul 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority1 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. Observed dented and rusted #10 can of tomato sauce in the dry storage area. Observed dented #10 can of peeled tomatoes in the dry storage area. The operator discarded the above food products.
Raw animal food not separated from ready-to-eat food during preparation. Observed raw shell eggs stored over ready to eat pie in the walk in cooler. The operator properly stored the ready to eat pie.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw bacon in the walk in cooler. The operator properly stored the raw food products.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken date marked 6/28. The operator discarded the chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter packets cold holding at 52F for longer than 4 hours. The operator discarded the butter packets. The operator was emailed time/temperature for public health control form. Observed sliced cheese cold holding at 49F in the reach in cooler at the end of the cook line. The operator stated the cheese was held in the unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (60F - Cold Holding); cut tomatoes (62F - Cold Holding); tuna salad (60F - Cold Holding); sliced cheese (56F - Cold Holding); blue cheese (56F - Cold Holding); salsa (60F - Cold Holding). The operator stated the above products were placed in the cooler for less than 4 hours. The above products were put on ice. Observed butter packets cold holding at 52F for longer than 4 hours. The operator discarded the butter packets. The operator was emailed time/temperature for public health control form.
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.
Current Hotel and Restaurant license not displayed. The operator printed and displayed the license.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter next to the coffee station.
Employee with no beard guard/restraint while engaging in food preparation. Observed employees on the cook line with no beard guards.
Employee with no hair restraint while engaging in food preparation on the cook line.
Floor area(s) covered with standing water. Observed standing water on the floor in front of the mop sink.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use scoop for mashed potatoes stored on top of lid. The operator placed a clean scoop inside of the mashed potatoes.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the reach in cooler at the wait station.
Open dumpster lid.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored next to clean equipment in the prep area. The operator properly stored the sanitizer bucket.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed the rear exit blocked with cardboard boxes. The operator removed the boxes from the exit.
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.