Metro Diner
1419 SR 436, Casselberry, FL 32707 · Permanent Food Service · License 6905314
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection6 high priority (3 fixed by the Sep 29 follow-up, 3 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 14 basic (7 repeats); basic violations cost 12 at most-46
- Extension granted on Sep 22, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score52
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Floor area(s) covered with standing water.
More time given
Floor soiled/has accumulation of debris.
More time given
- 1st follow-up visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
More time given
Intermediate1
Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
More time given
Basic7
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
More time given
Accumulation of debris on exterior of warewashing machine.
More time given
Dishmachine not washing/rinsing properly.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Floor area(s) covered with standing water.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- butter pats 69° at expo - butter pats 61° at server station. - new temperature 38° -operator placed butter pats in freezer
Fixed on the spot
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
-Mac n cheese (109°F - Hot Holding); mashed potatoes (113°F - Hot Holding); gravy (99°F - Hot Holding); Hollandaise sauce (110°F - Hot Holding)
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- operator coached
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - dish machine 145°
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- spray bottle of cleaning liquid hanging on bag in box drink rack -spray bottle of clear liquid hanging on drying rack. Operator removed
Fixed on the spotRepeat violation
Intermediate5
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 1 new hire
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
- dish machine 145°
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- can opener, operator cleaned
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- spray bottle of clear liquid hanging on drying rack. Operator corrected
Fixed on the spot
Basic14
Code 08, Food protection and cross-contamination: Food stored on floor.
- cooking oil stored on cooks line operator removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Repeat violation
Accumulation of debris on exterior of warewashing machine.
Repeat violation
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - dish machine 145°
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
- valcan ovens on cooks line
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- exterior of ovens on cooks line.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
- all handles on equipment on cooks line
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
- hand sink on front line
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
- floor on cooks line
Floor area(s) covered with standing water.
- under drink station - under dish machine
Floor soiled/has accumulation of debris.
- under all equipment on cooks line - under dish machine
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.