METRO DINER
1419 SR 436 · CASSELBERRY · Seminole County · FL 32707
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. – employee sweep floor
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. – per operator placed in holding cabinet @6 am Current time 9:58am. Operator discarded. mashed potatoes (120F – Reheating); Mac n cheese (115F – Reheating); chicken noodle soup (114F – Cold Holding); gravy (112F – Reheating)
41-10-4High Priority – Toxic substance/chemical improperly stored. – stainless steel cleaner stored on dry rack in dish area. **Corrected On-Site**
29-42-4High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate 5
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
13-06-4Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – white cutting board in prep area and front line.
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. – cooked turkey
Basic 14
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
16-03-4Basic – Accumulation of debris inside warewashing machine.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine.
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. – back door
36-22-4Basic – Floor area(s) covered with standing water. – under ice machine
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. – Vulcan oven
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – exterior of ice machine. – speed racks in walk-in cooler – exterior of Vulcan ovens. – hood filters
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. – reach in coolers on cooks line
24-18-4Basic – Silverware/utensils stored upright with the food-contact surface up.
08B-12-5Basic – Stored food not covered. – cooked turkey in walk-in cooler.
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
29-03-4Basic – Water draining onto floor surface. – under dish machine
Inspector observations synchronized from DBPR on September 7, 2026 1:18 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.