Metro Diner

340 Front St Ste 700, Ponte Vedra, FL 32082 · Permanent Food Service · License 6502204

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Jul 21, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 7 basic (1 repeat)
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

12 violations found

First visitJul 21, 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.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  At prep area 3 door reach-in cooler, half and half (47°F - Cold Holding). Operator stated item in reach-in cooler overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At prep area 3 door reach-in cooler, half and half (47°F - Cold Holding). Operator stated item in reach-in cooler overnight. At wait station in glass door reach-in cooler, milk (45°F - Cold Holding). Milk has been out for customers. Gasket torn. Operator moved milk to walk-in cooler.
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  In walk-in cooler, cut melon (60°F - Cooling 15 minutes, 59f after 15 minutes). Cut melon in plastic container sealed with plastic wrap. Operator vented wrap to allow proper cooling.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  At chemical storage shelves, pump sprayer not labeled. Operator identified as wash and walk cleaner. Operator labeled.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Four wait staff present, hired over 60 days per manager, no employee training certification available.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  At prep area, bulk flour container not labeled. At wait station, bulk sugar container not labeled. Operator had both containers labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  In walk-in cooler, multiple unwashed produce items stored over beer and wine. Operator moved produce to different shelves.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  At wait station, gasket on glass door reach-in cooler torn.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At prep area, bulk flour container soiled with food residue . At wait station, bulk sugar container soiled with food residue. At ice machine by office, exterior of slide doors have black mold-like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  At dish area, clean containers stacked before air drying.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Back door closer in disrepair, one arm missing.
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
  At cook line, wall under prep table by handwash sink has build up,of food residue. At cook line, floor under cooking equipment has build of of grease and food debris.
  Repeat violation
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.