Metro Diner
1534 Third St N, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2614720
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection3 high priority, 3 basic (1 repeat)-22
- Complaint after follow-up on Jul 30, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 3, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cinnamon butter at 46°F, strawberry butter at 46°F. All other TCS foods at 43°F and below. Manager will place butters inside reach in cooler.
Fixed on the spot
- 1st follow-up visitJul 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
Observed 1 raw cracked shell egg stored with raw shell eggs in reach in cooler. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed reach in cooler still the same . Raw beef, sliced cheese (53°F - Cold Holding) Establishment has maintenance working on equipment. Observed in reach in cooler on cook line Chicken salad (50°F - Cold Holding); Cinnamon butter (49°F - Cold Holding); Cole slaw (51°F - Cold Holding);Cut melon (52°F - Cold Holding).
- First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed 2 cracked shell eggs stored with raw shell eggs located on cook line.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in drawer cooler under grill Raw Steak (50°F - Cold Holding); Hash browns (52°F - Cold Holding); Sliced cooked ham (52°F - Cold Holding); raw sausage (54°F - Cold Holding); Cut tomatoes (54°F - Cold Holding); Raw beef (53°F - Cold Holding). Cooler has an ambient temperature of 55°F. Manager will remove TCS foods and place in walk in cooler. Observed in reach in cooler on cook line Chicken salad (50°F - Cold Holding); Cinnamon butter (49°F - Cold Holding); Cole slaw (51°F - Cold Holding); Shredded cheese (52°F - Cold Holding); Cut melon (52°F - Cold Holding).
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed total of three flying insects. 2 flying insects near chemical dish machine. 1 flying insect in storage area.
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed employee engaging in food preparation without beard guard.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee engaging in food preparation wearing a watch.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach at entrance of walk in freezer. Employee removed and discarded from premises.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.