Metro Diner Palm Harbor

35000 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6208344

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 30, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 30 routine inspection
2 high priority (no follow-up needed), 2 intermediate, 12 basic (2 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Jul302026

Routine inspection

16 violations found

First visitJul 30, 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.
16 violations found:
- 2 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Dented cans of 6lb can of black beans Rusted cans 12lbs of pumpkin pie mix, 6lbs of pinto beans
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  2 live flies in kitchen.
Intermediate2
- Code 14, Food-contact surfaces designed and maintained: Microwave missing fan guard cover/splatter shield.
  Microwave using a plastic lid as substitute, lid is warped, operator removed lid.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards soiled with debris.
Basic12
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  Dented cans of 6lb can of black beans Rusted cans 12lbs of pumpkin pie mix, 6lbs of pinto beans in dry storage not separate from undamaged product.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee Gatorade stored in walk in freezer next to food meant for public. Operator moved Gatorade
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards on cook like.
  Equipment in poor repair.
  Covers of reach in coolers on chicken station in cook line in disrepair. Off Hinge.
  Food storage container/container lid cracked or broken.
  Cracked lids in ware washing area.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on squeeze bottle in ware washing area.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Measured at 0ppm. Operator remade bucket at 150ppm.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloths stored on cutting boards and on top of knife on cook line. Operator moved cloths to buckets.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave on cook line soiled.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine has black mold like substance
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting containers in dish storage area.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Floor of walk in freezer soiled with debris,
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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.