Metro Diner #1505
1625 Cape Coral Pkwy E Unit A101, Cape Coral, FL 33904 · Permanent Food Service · License 4607163
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Raw chopped steak 55°F cold hold less than 4 hours. Operator added more ice.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at end of cook line.
Operator placed stack of napkins at handwash sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottles at front service area containing toxic substance not labeled.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink/slime-like substance in the interior of the ice machine/bin around ice chute.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with slime-like substance around beverage reach in cooler gaskets.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing/not covering ceiling above beverage/wait station.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.