Metro Diner
12807 San Jose Blvd, Jacksonville, FL 32223 · Permanent Food Service · License 2614589
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection5 high priority (3 fixed by the Aug 17 follow-up, 2 fixed on the spot), 1 basic-16
- Safety score84
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 visitAug 17, 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 visitAug 14, 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 priority5
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. One can of marinara sauce with dent effecting seam.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In drawers below griddle cheese, chicken, cheese at 44-46°F. Person in charge iced items down. In bread station crew, cheese at 46°F. Person in charge moved to walk in cooler. Cream cheese at 41°F by end of inspection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed dishwasher handling dirty dishes with gloved hands, then handling clean dishware without removing gloves and washing hands. Person in charge coached employee during inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed two flying insects in back kitchen area during inspection.
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Observed several pesticide emitting strips in back kitchen, dishpit area.
Basic1
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Multiple clean dishware items wet nesting at storage area off of dishpit.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.