Metro Diner
4726 Cortez Rd W, Bradenton, FL 34209 · Permanent Food Service · License 5105826
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 Nov 4 complaint inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 basic (1 repeat)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitNov 4, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on ice on the server area: Butter chips (56°F - Cold Holding). Operator stated they had been out for approximately 2hrs. Operator placed them in a reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw chicken stored over cut raw potatoes in their chicken make station. Operator moved the potatoes.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed their sanitizer bucket at 400ppm quaternary. Operator remade it to 200ppm and called their provider
Fixed on the spot
Basic2
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed their front server hand sink leaking from the faucet, and the back prep hand sink under repairs.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed black buildup on their walk in cooler fan covers.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Observed their back exit extinguisher in the red.
Repeat violation
Earlier inspections 1
D67Routine inspection7 violations, 3 high priority · 1 follow-up visit Reopened after closure
- Follow-up visitOct 6, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
More time given
- First visitOct 5, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in their salad make table and front counter in ice respectively: Sliced cheese (52°F - Cold Holding); Sliced tomatoes (51°F - Cold Holding); Turkey (51°F - Cold Holding); Butter (62°F - Cold Holding). Operator stated they make table food and Ben setup form the walk in approximately 3hrs ago and the butter had been setup approximately 2hrs ago. Operator placed the items into the walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw chicken stored above potatoes in their batter make table. Operator moved the potatoes.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
Observed 10 dried rodent droppings on top of their dish machine. Operator cleaned and sanitized the area.
Fixed on the spot
Basic4
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed the top and sides of their dish machine with debris buildup. Operator cleaned and sanitized the top.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed their coffee filters not properly stored. Operator placed them in containers with lids.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Observed the server hand sink running continuously and observed the back prep hand sink leaking out the bottom.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee hats and protein powder improperly stored with dry foods. Operator removed them.
Fixed on the spot
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Observed their fire extinguisher by the back exit door in the red.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.