METRO DINER
5250 4 ST N · ST. PETERSBURG · Pinellas County · FL 33703
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-10-4High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Staff touched face with gloves on cook line and did not change gloves or wash hands, discussed procedures with staff, employee washed hands **Corrected On-Site**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies near hand sink in prep area 1 live fly near hand sink on cook line 8 live flies near dry storage shelves and mop sink 2 Live flies in dish room Manager scheduled pest control service for same day **Corrective Action Taken**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live roach under hot box on cook line 14 live roaches by three door reach in cooler/hand sink on cook line Staff began cleaning areas during inspection. **Corrective Action Taken**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken salad (46F – Cold Holding), per staff prepared the night before with no prior temperatures taken. commercially processed rice, portioned (57F – Cold Holding)moved to cook line at 7am, no temperature taken today, chef discarded
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line pooled eggs (45F – Cold Holding), moved to bottom of reach in cooler. hock fish (45F – Cold Holding), housemade ranch (46F – Cold Holding), moved to walk in cooler. chicken salad (46F – Cold Holding), per staff prepared the night before with no prior temperatures taken. commercially processed rice, portioned (57F – Cold Holding)moved to cook line at 7am, no temperature taken today, chef discarded **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise (132F – Hot Holding) on steam table, moved to stove for reheat **Corrective Action Taken**
Basic 4
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler
14-12-4Basic – Utensils in poor condition. In use spatulas with melted handles on cook line
Inspector observations synchronized from DBPR on August 10, 2026 3:07 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.