Metro Diner
1720 Tamiami Trail Suite 100, Port Charlotte, FL 33948 · Permanent Food Service · License 1801983
What drove the grade
Vacuum breaker missing at mop sink faucet with a black hose connected.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection6 high priority (5 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 3 basic (1 repeat)-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: 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.
More time given
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet with a black hose connected.
Observed no vacuum breaker at the mop sink faucet.
More time given
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed an in-use butter scoop stored in 74°F standing water at the server expo line.
More time given
- First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked rice (49°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the cooler. Observed raw shell eggs ambient (50°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the grill. The operator emptied half of the contents and stored in the lower portion of the cooler.
Fixed on the spot
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, whipped cream, and waffle mix held under time as public health control with no time marking. The operator placed time marks on the above foods.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed an employee wearing gloves handle raw sausage then change gloves without washing hands before handling a cooked waffle. The employee removed the gloves and washed hands.
Fixed on the spot
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 wash soiled dishware then touch clean dishware without washing hands. The employee re-washed the dishes.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the maximum temperature for the high temperature sanitizing dishmachine at 146°F after running four cycles. The operator set up the three compartment sink for sanitizing.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet with a black hose connected.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed the handwashing sink in the dish area blocked by glass racks. The operator moved the racks allowing access to the hand sink.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: 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/ A certified food manager arrived on site during the inspection.
Fixed on the spot
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed an in-use butter scoop stored in 72°F standing water at the server expo line. The operator properly stored the scoop.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverages stored on a bread rack at the entrance to the kitchen. The operator properly stored the beverages.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed the top interior of the ice machine soiled with a black slime-like substance.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.