Metro Diner

946 W Mitchell Hammock Rd 1220, Oviedo, FL 32765 · Permanent Food Service · License 6905325

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · no follow-up needed · 25 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 complaint inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 19 basic (8 repeats); basic violations cost 12 at most
-31
Safety score69

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct272026

Complaint inspection

26 violations found

First visitOct 27, 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.
26 violations found:
- 4 High priority
- 3 Intermediate
- 19 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. In cookline make table. Operator removed all broken / contaminated eggs
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Employee cracked raw shelled eggs and then touched bread. Employee took off gloves, washed hands and threw away the bread.
  Fixed on the spot
  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee working cookline continuously wiped gloved hands on soiled apron
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bottle of stainless steel cleaner on shelf above cook line make table Vents Operator removed
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Several cutting boards
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Rubber spatula in hand wash sink cookline Operator removed
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At several throughout Operator stocked
  Fixed on the spot
Basic19
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked pasta and cooked sausage in reach in cooler prep area Operator covered
  Fixed on the spot
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Avocados with stickers on to p of make table. One was cut
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Handle of scoop in chicken flour and sugar
- Code 13, Clean clothes, hair restraints, jewelry: Employee with soiled clothing.
  Cook with soiled apron and kept touching soiled apron
  Employee with no beard guard/restraint while engaging in food preparation.
  Cook
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Soufflé cup in ranch dressing
  Repeat violation
  Equipment in poor repair.
  Lid to make table breading station separating
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk in coo,er and hot box
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Dishmachine has no data plate/operating specifications.
  Old labels stuck to food containers after cleaning.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Shelves to reach in cooler in prep area
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Outside of oven A few Vents in hood Fan over make table in kitchen dusty
  Repeat violation
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Server station
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Coffee filters in server area Operator inverted
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand wash sink dish area Blocked by paper towel Paper towel removed
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  Cook line floor
  Repeat violation
  Wall soiled with accumulated grease, food debris, and/or dust.
  By dish machine
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling tiles prep area
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Operator flipped
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug242026B82Routine inspection17 violations, 1 high priority No follow-up needed

First visitAug 24, 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.
17 violations found:
- 1 High priority
- 1 Intermediate
- 15 Basic
What the inspector cited
High priority1
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Intermediate1
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Basic15
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  - stickers on avocados.Operator remove product
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  - employee drink stored on shelf with food. Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  - bread crumbs in storage area - operator corrected
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  -white cutting board in prep
  Repeat violation
  Walk-in cooler shelves with rust that has pitted the surface.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  - operator removed pans
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -Vulcan ovens
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  - reach in in prep area
  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 Vulcan ovens - exterior on all equipment in kitchen area.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  - all cold and hot equipment handles.
  Repeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  - employee restroom.
  Fixed on the spotRepeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
  - throughout the kitchen and prep areas
  Floor soiled/has accumulation of debris.
  - walk-in freezer food
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

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.