Metro Diner
985 N State Road 434, Altamonte Springs, FL 32714 · Permanent Food Service · License 6905063
What drove the grade
Shell eggs in use or stored with cracks or broken shells.
How the score was calculated
- Starting score100
- Violations at the Oct 16 complaint inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 9 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
More time given
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
No paper towels or mechanical hand drying device provided at handwash sink.
More time given
Basic9
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
More time given
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
More time given
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
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.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitOct 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. 3 broken eggs In reach in omelette cooler on cooks line
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
chicken and prep station ; chicken (46°F - Cold Holding); cooked potatoes (45-46°F - Cold Holding); cut tomatoes (45-46°F - Cold Holding); lettuce (45-46°F - Cold Holding) cooked pasta 48-50 f in cooler less than 4 hours. Operator placed pasta in walk in freezer and other items on ice
Fixed on the spotRepeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash can in front of hand sink by chicken station on cooks line. Broom and dust pan by walk in cooler hand sink. Employee removed.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At first hand sink by walk in cooler. Employee refilled dispenser. At hand sink by chicken station on cooks line. Hand sink at server station.
Basic9
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In both reach in coolers on cooks line
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of oil stored on the floor by hand sink near chicken station on cooks line.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Hanging from oven rack handles. Operator removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Manager engaging in food prep. Operator put on beard guard.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ice machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Front by cooks line.
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.
Employee coffee on shelves by pancake mix. Operator removed.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.