METRO DINER

Name: METRO DINER
Address: 1720 TAMIAMI TRAIL SUITE 100, PORT CHARLOTTE, FL, 33948, US
Rating: 72.5

1720 TAMIAMI TRAIL SUITE 100, PORT CHARLOTTE, FL 33948

License #1801983

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

72.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

METRO DINER in PORT CHARLOTTE currently holds an InspectFL Health Score of 72.5 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 27, 2026. Across those visits, inspectors documented 17 total violations — 4 critical, 3 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 27, 2026 included 1 critical violation, 0 major, and 2 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.

Location + actions

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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 - Admin. complaint recommended
[23-24-4] Buildup of food debris/soil residue on reach in cooler door handles.
[29-49-6] Standing water in bottom of reach-in-coolers on the cook line.
[03A-02-5] Observed cooked rice (58F - Cold Holding); sliced cheese (53F - Cold Holding); cooked turkey (58F - Cold Holding); chicken salad (50F - Cold Holding ) in the top portion of the cold holding unit on the front line. The operator recorded a temperature of 38F at approximately 6:30AM. The operator discarded the above foods. Observed butter on time as public health control.

Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked by glass racks. The operator moved the glass rack allowing access to the hand sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter packets (77F - Cold Holding) on the server expo line. Observed butter packets (68F - Cold Holding) at the server station. The operator discarded the butter packets.
[29-49-6] Standing water in bottom of reach-in-coolers on the cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (77F - Cold Holding) on the server expo line. Observed butter packets (68F - Cold Holding) at the server station. The operator discarded the butter packets. Observed cooked chicken (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator voluntarily discarded the cooked chicken. Observed cooked rice (51F - Cold Holding); sliced cheese (54F - Cold Holding); cut lettuce (50F - Cold Holding) in the top portion of the cold holding unit on the front line. The operator stated the foods had been held for approximately 2.5 hours. The operator placed the potentially hazardous foods on ice packs.
[07-08-5] Time/temperature control for safety food re-served to customers. Observed butter packets left on tables to be re-served. The operator discarded the remaining butter packets.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored a a rack with bagged bread near the entrance to the cook line. The operator properly stored the beverages.
[23-24-4] Buildup of food debris/soil residue on reach in cooler door handles.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys and cell phone stored on a shelf above a food preparation table in the prep area. The personal belongings were properly stored.

Community reaction

What do locals think?

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Community pulse