Metro Diner

3302 Hendricks Ave, Jacksonville, FL 32207 · Permanent Food Service · License 2600322

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 27, 2026

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Jul 27 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
2 high priority (fixed by the Jul 27 follow-up), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Jul242026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw fish, cooked ribs, sliced cheddar cheese (50°F-56°F - Cold Holding) in bottom reach-in cooler at closed end of cook line. Items in top of flip top reach-in cooler per manager uses Time as a Public Health Control.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  Observed one flying insect in prep area.
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed plate and blade area of slicer in prep area, and vegetable wedges in prep area soiled. Also, multiple cutting boards on reach-in coolers on cook line soiled/ stained.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed unlabeled Spray bottle containing toxic substance stored in front service area. Operator labeled spray bottle of sanitizer.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment on previous time extension from warning on inspection completed in April . Spoke with Rory in plan review and plans recently submitted but not yet approved. Should be approved within next few days. Time extension
  Repeat violation
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed ambient thermometer on door of reach-in cooler at closed end of kitchen not functioning/ in disrepair and no other ambient thermometer in cooler.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed cup without handle used to dispense dressing in cooler across from grill. Operator removed souflee cup from dressing.
  Equipment in poor repair.
  Observed handles on reach-in cooler drawers below grill in disrepair.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed flip top reach-in cooler at closed end of cook line unable to maintain temperature of 41°F and below. Ambient temperature 51°F. Observed standing water in bottom of cooler.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave and two tier ovens soiled/ has an accumulation of black debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clean stacked cups on storage shelf in front service station unable to properly air dry
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed some areas of the walls on cook line soiled/ has accumulation of dust.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul242026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  At callback no change. Spoke with Rory in plan review and he stated he recently received plans and should be approving them within next few days. Time extending on routine inspection that was completed along with this callback.
  More time given
  At the first visit
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Small walk in cooler removed replaced with a wall. The space is now used as a prep area. Seasonings and dishes stored in that area.
  Follow-up, Jun 23, 2026More time given
  Per manager they are working with plan review currently to get new plans approved. Requesting additional time. They are working with Rory in plan review per manager.
  Follow-up, Jun 26, 2026More time given
  The time extension for a month wasn't saved and a following day time extension was given, fixed
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.