METRO DINER

Name: METRO DINER
Address: 5250 4 ST N, ST. PETERSBURG, FL, 33703, US
Rating: 71

5250 4 ST N, ST. PETERSBURG, FL 33703

License #6216283

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

METRO DINER in ST. PETERSBURG currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 13, 2026. Across those visits, inspectors documented 26 total violations — 7 critical, 7 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[10-07-4] Scoops in 111F standing water at front counter
[14-11-5] Equipment in poor repair. Multiple coolers in kitchen unable to hold proper temps
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat test kit no color chart
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees with no proof of training

Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in 109F water at front counter
[14-11-5] Equipment in poor repair. Multiple coolers in kitchen unable to hold proper temps
[31A-11-4] Handwash sink used for purposes other than handwashing. linens stored on hand sink in dish pit, removed
[35A-02-7] Live, small flying insects found 1 live fly next to mops sink 1 live fly in dish pit 1 live fly at servers station
[12A-28-4] 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 on cook line touched clothing with gloves and failed to wash hands and change gloves
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees with no proof of training
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quat test kit no color chart
[29-49-6] Standing water in bottom of reach-in-cooler. Deli cooler on cook line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[01B-01-4] Dented/rusted cans present. See stop sale. Apple pie filling cans on dry storage shelf, manager removed from inventory
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - egg wash (51F - Cold Holding); steak (64F - Cold Holding) Kitchen coolers - Swiss cheese (55F - Cold Holding); raw chicken (48F - Cold Holding); waffle batter (48F - Cold Holding); cut melon (56F - Cold Holding); chicken salad (61F - Cold Holding); meatloaf (45F - Cold Holding); raw sausage link (45F - Cold Holding); shell egg (69F - Cold Holding) Front counter - cinnamon butter (52F - Cold Holding) Manager advised multiple coolers not properly working and have new coolers on order. All items moved to walk in cooler/freezer or placed in ice bath. Inspector reviewed time as a public health control and provided manager with written procedures.

Community reaction

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Community pulse