The Metro Diner
1000 S Ponce Deleon Blvd Suite 15, Saint Augustine, FL 32084 · Permanent Food Service · License 6502151
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 Nov 3 routine inspection5 high priority (2 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 3 basic (1 repeat)-37
- Administrative complaint on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In overnight; Front;, rice 44°F, cheese 48°F, chicken 47°F; ( - Cold Holding) Sauté;pooled eggs 50°F, shell eggs 51°F, cheese 52°F, ham, sausage 53°F, sausage 54°F, ham 46°F; ( - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In overnight; Front;, rice 44°F, cheese 48°F, chicken 47°F; ( - Cold Holding) Sauté;pooled eggs 50°F, shell eggs 51°F, cheese 52°F, ham, sausage 53°F, sausage 54°F, ham 46°F; ( - Cold Holding)
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed 2 workers change gloves and tasks without washing hands 1st. Addressed an each employee washed their hands and placed gloves on.
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.
Observed a cook on the line wiping his towel with his gloves on and not washing hands his hands after. Addressed hand cook washed hand and placed clean gloves on.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing a hose bib on external hose at mop sink.
Repeat violation
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Knife in hand washing sink by salad. Person in charge removed knife.
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. Missing training on some staff.
Basic3
Code 14, Food-contact surfaces designed and maintained: Masking tape used to repair nonfood-contact surface.
Flour container has been taped together.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on clean containers on clean dish rack.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Person in charge removed.
Fixed on the spotRepeat violation
Earlier inspections 1
C74Complaint inspection2 violations, 1 high priority Administrative complaint
- First visitJul 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed batter near cook line missing time stamp Observed hot food under lamps missing time stamp. Person in charge had employees add time stamps.
Fixed on the spotRepeat violationAdministrative complaint
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed multiple reach in cooler and reach in freezer gaskets soiled with foo debris.
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.
- 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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.