Metro Diner
2053 S Tamiami Trail, Venice, FL 34293 · Permanent Food Service · License 6805736
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 Jul 27 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 basic-10
- Safety score90
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 visitJul 28, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed exterior of dishwasher still soiled.
More time given
- First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat 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 strawberry butter 55°F, chicken salad 51°F, French toast batter 57°F, pancake batter 52°F. Operator stated item had been put out less then 3 hours prior. Operator moved items to reach-in cooler. Temperature rechecked 20 minutes later all items at 42°F cold holding. Repeat from last inspection 12-29-25
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed bottle of cleaner on counter next to stand mixer. Operator corrected above issues to meet inspection standards.
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Operator corrected above issues to meet inspection standards.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
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.