METRO DINER
985 N STATE ROAD 434, Altamonte Springs FL 32714 · 407-917-8997
Last inspected Jun 3, 2026 · 14 visits since August 2023
MAR 25
SEP 25
JAN 26
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in warewashing area.
★ 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 |
|---|---|---|---|
| 4--2026020975 | Jan 29, 2026 | Apr 13, 2026 | $200 |
Inspection history
14 visits, newest first
Jun 3, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. -Brooms and big drain plug blocking hand sink in ware washing. Operator 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.
Floor soiled/has accumulation of debris. -Floor behind ice machine -Floor under equipment on line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour
Show the remaining 4 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior top of microwave -Interior of hot box next to mixer at side prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in omelette station -Interior of oven has food debris and cob webs -Shelf under microwave
Open dumpster lid.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor in front of walk in cooler
Jun 2, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pancake batter, french toast batter 60F cold holding in insufficient ice bath on cook line. Less than 4hrs per operator. Operator put on ice bath. ( corrected action taken) -Butter: 52-70F cold holding in insufficient ice bath at wait station. Less than 4hrs per operator. Operator put on ice bath (corrected action taken) -Main prep cooler: Turkey Mozz, Salsa, Cut melon, cut lettuce, sour cream, Chicken salad, Bana bread, Cut lettuce Banana sauce( made with cooked banana), Cut tomatoes, Blanched greenbeans. 45F-52F cold holding overnight per operator. Operator discarded. ( corrected on site) -Salad cooler: Salad Cut tomatoes Lettuce Turkey ham, over 4hrs per operator. Operator discarded ( corrected on site)
Handwash sink not accessible for employee use at all times. -Brooms and big drain plug blocking hand sink in ware washing. Operator 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.
Floor soiled/has accumulation of debris. -Floor behind ice machine -Floor under equipment on line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior top of microwave -Interior of hot box next to mixer at side prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in omelette station -Interior of oven has food debris and cob webs -Shelf under microwave
Open dumpster lid.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor in front of walk in cooler
Jun 1, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Tested dish machine several times, even after replacing with new sanitizer. Dishwasher (Chlorine 00ppm)
Live, small flying insects found 1 on rag at prep table 1 above slicer 1 at back prep table 1 on ware washing srea
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over salmon in low boy cooler. Operator removed
Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 shell egg in omelette station. Operator discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Main prep cooler: Turkey Mozz, Salsa, Cut melon, cut lettuce, sour cream, Chicken salad, Bana bread, Cut lettuce Banana sauce( made with cooked banana), Cut tomatoes, Blanched greenbeans. 45F-52F cold holding overnight per operator. Operator discarded. ( corrected on site) -Salad cooler: Salad Cut tomatoes Lettuce Turkey ham, over 4hrs per operator. Operator discarded ( corrected on site)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pancake batter, french toast batter 60F cold holding in insufficient ice bath on cook line. Less than 4hrs per operator. Operator put on ice bath. ( corrected action taken) -Butter: 52-70F cold holding in insufficient ice bath at wait station. Less than 4hrs per operator. Operator put on ice bath (corrected action taken) -Main prep cooler: Turkey Mozz, Salsa, Cut melon, cut lettuce, sour cream, Chicken salad, Bana bread, Cut lettuce Banana sauce( made with cooked banana), Cut tomatoes, Blanched greenbeans. 45F-52F cold holding overnight per operator. Operator discarded. ( corrected on site) -Salad cooler: Salad Cut tomatoes Lettuce Turkey ham, over 4hrs per operator. Operator discarded ( corrected on site)
Handwash sink not accessible for employee use at all times. -Brooms and big drain plug blocking hand sink in ware washing. Operator removed
Handwash sink used for purposes other than handwashing. Pan in handsink on cook line. 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.
Floor soiled/has accumulation of debris. -Floor behind ice machine -Floor under equipment on line
Garbage on the ground and/or pad around dumpster.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior top of microwave -Interior of hot box next to mixer at side prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in omelette station -Interior of oven has food debris and cob webs -Shelf under microwave
Open dumpster lid.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water on floor in front of walk in cooler
Feb 20, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris inside warewashing machine. -inside top of both ends of machine. Cleaning during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slight mold-like substance around edge of dish room hand wash sink, behind corner pieces of FRP.
Jan 29, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned chicken (48, 51F - Cold Holding); portioned pasta (48F - Cold Holding) less than 4 hours in bottom right corner of 3 door reach in cooler in prep area. Doors not properly closing, product moved to walk-in cooler for temperature recovery. -single portion butter 47 in pan on ice in wait station less than 4 hours.
Handwash sink not accessible for employee use at all times. -clean mop head on dish area hand wash sink. Removed.
Records/documents for required employee training incorrect or do not contain all of the required information. -food handler certificates marked with 5 year expiration, should be 3 years.
Equipment in poor repair. -3 door reach in cooler in prep area, gaskets not sealing, tightly, corner of metal bent.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris on 3 door reach in cooler shelves.
Jan 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 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. -0ppm, ran 3 cycles.
Pesticide/insecticide labeled for household use only present in establishment. -spray can does not indicate for commercial use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned chicken (48, 51F - Cold Holding); portioned pasta (48F - Cold Holding) less than 4 hours in bottom right corner of 3 door reach in cooler in prep area. Doors not properly closing, product moved to walk-in cooler for temperature recovery. -single portion butter 47 in pan on ice in wait station less than 4 hours.
Handwash sink not accessible for employee use at all times. -clean mop head on dish area hand wash sink. Removed.
Records/documents for required employee training incorrect or do not contain all of the required information. -food handler certificates marked with 5 year expiration, should be 3 years.
Dead roaches on premises. -1 dead roach in cabinets above wait station. -1 dead roach on lower shelf in wait station with maintenance equipment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee plate and cup above single serve jelly on shelf in wait station. Relocated.
Equipment in poor repair. -3 door reach in cooler in prep area, gaskets not sealing, tightly, corner of metal bent.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris on 3 door reach in cooler shelves.
Dec 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled around vent on cook line by fryers.
Floors not maintained smooth and durable. -small area of broken concrete holding standing water/food debris in prep area.
Dec 1, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken pieces in chicken station cooler 41-50. Some pieces stacked above load line. Employee rearranged pieces.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled around vent on cook line by fryers.
Floors not maintained smooth and durable. -small area of broken concrete holding standing water/food debris in prep area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -cardboard fly trap tube with multiple dead small flying insects hanging above area in front of 3 door reach in cooler. Operator discarded.
Food stored on floor. -2 cases on floor in walk-in freezer.
Working containers of food removed from original container not identified by common name. - bulk chicken batter and flour not labeled. - spray bottle hanging on prep area hand wash sink. Water per employee.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken pieces in chicken station cooler 41-50°. Some pieces stacked above load line. Employee rearranged pieces.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles soiled around vent on cook line by fryers.
Floors not maintained smooth and durable. -small area of broken concrete holding standing water/food debris in prep area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -cardboard fly trap tube with multiple dead small flying insects hanging above area in front of 3 door reach in cooler. Operator discarded.
Food stored on floor. -2 cases on floor in walk-in freezer.
Working containers of food removed from original container not identified by common name. - bulk chicken batter and flour not labeled. - spray bottle hanging on prep area hand wash sink. Water per employee.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched straw on personal beverage, then handled clean napkins and silverware. Advised, employee washed hands, discarded napkins, placed silverware in dish area.
Exterior door has a gap at the threshold that opens to the outside. -large gap under back door by office.
Walk-in cooler/freezer shelves with rust that has pitted the surface. -some rust on multiple shelves in walk-in cooler.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled cell phone then handled plate of food without washing hands. Advised.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -french toast batter in bottom left of 3 door cooler 46 less than 4 hours. Door slightly ajar. Product moved to walk in cooler.
Accumulation of debris inside warewashing machine. -build up of food debris, lime inside and at clean and of dish machine. Dishwasher cleaning.
Ceiling tile missing. -above electrical panels near back door. Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling, wall, air curtain dusty near back door.
Equipment in poor repair. -torn gasket on left door of 3 door reach in cooler allowing cold air to escape.
No conspicuously located ambient air temperature thermometer in holding unit. -in reach in cooler on cook line with raw shell eggs.
Apr 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mopsink
Interior of oven has accumulation of black substance/grease/food debris.
Apr 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority2 Intermediate13 Basic
Show 20 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in warewashing area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey over fish in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham, sausage, chorizo, mushrooms, vegetables mix 45-54 overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 60 less than 4 hours, Corn salsa 65, individual butters 65 less than 2 hours iced for temperature recovery, cream cheese 56 Items in make line cooler Fish 45-50 overnight, ham 48, mushrooms 49, chorizo 54, vegetable mix 50 all overnight per operator. Cream cheese frosting 56 less than 4 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mopsink
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 gallon on cook line.
No soap provided at handwash sink. Cookline
Dishmachine has no data plate/operating specifications.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Food-contact surface not smooth and easily cleanable. A few cracked cambros.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop on cardboard box in servers area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Thumbscoops for cream cheeses.
Interior of oven has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometers in several holding unit.
No suitable facilities provided to store employee clothing and other possessions. Clothing on food rack in BOH. Phone on work table on Cookline
Open dumpster lids.
Standing water in bottom of reach-in-cooler. Right side cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 150 below recommended 200-400 quat.
Working containers of food removed from original container not identified by common name. Bulk food containers
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hake in reach-in cooler on cook line 50°f less than 4 hours. Operator added ice. -single serve butter in baskets on tables 70°f. Single serve butters in cold container in wait station 50-70°f. Product believed to be non-TCS but case states keep refrigerated. All product will be discarded at 4 hours.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -under location where open ice buckets are carried. Operator removed, will use different location if needed again.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop in bulk container of breading at front of cook line, handle in product.
Water leaking from pipe and/or faucet/handle. -hot water at hand wash sink by walk-in cooler door leaking. Water turned off below. Cold water greater than 85°f.
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.