Flagler Food / Palm Coast
Metro Diner: inspection record
Metro Diner at 250 Palm Coast Pkwy Ne Ste 205 in Palm Coast was last inspected by the Florida DBPR on August 14, 2026. Its most recent routine inspection recorded 1 finding, 0 of them high priority (no high-priority findings). Flagler Food has 5 inspection visits on file for this license since July 1, 2025.
Inspection history
August 14, 2026: Routine - Food
Result: Call Back - Complied. 0 high-priority, 0 intermediate and 1 basic findings.
- Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawer gaskets on cookline soiled.
August 12, 2026: Routine - Food
Result: Warning Issued. 2 high-priority, 0 intermediate and 3 basic findings.
- Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with dark mold like build up in dishwasher area.
- Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawer gaskets on cookline soiled.
- Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on reach in cooler prep station. Operator placed in sanitation bucket. **Corrected On-Site**
- Basic: Live, small flying insects found. Observed 10 live flying insects 5 near mop sink, 2 in prep area, and 3 in dishwasher area. **Warning**
- Basic: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed under heat lamp and warmer home fries potatoes (115F - Hot Holding); chicken pot pie (121F - Hot Holding) operator discarded home fries and reheated pot pie to 165F. **Corrected On-Site**
February 18, 2026: Routine - Food
Result: Call Back - Complied. 0 high-priority, 0 intermediate and 0 basic findings.
February 10, 2026: Routine - Food
Result: Warning Issued. 1 high-priority, 0 intermediate and 2 basic findings.
- Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above single service next to office. Moved cell phone to shelf away from single service. **
- Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed side of tilt skillet soiled with food under plastic cover **
- Basic: Grease interceptor/trap overflowing onto floor/ground. Observed grease pooling in rocks near back door. Observed grease splash spots on side of wall and brown storage container. Person in charge called company that services grease container. **Corrective Action Taken** **Warning**
September 26, 2025: Routine - Food
Result: Administrative complaint recommended. 3 high-priority, 2 intermediate and 3 basic findings.
- Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above dish machine. Person in charge removed phone. **Corrected On-Site** **
- Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer are soiled. Lid on flour is soiled. **
- Basic: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. By back floor drain there is exposed concrete.
- Basic: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack eggs with gloves on and not change gloves before plating other food. Person in charge addressed and he removed gloves and wash his hands. **Corrected On-Site**
- Basic: 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. Observed cook touch side of face with gloves on and not wash hands after. Person in charge addressed and he immediately removed gloves and washed hands. **Corrected On-Site**
- Basic: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer; hollandaise 114F, stuffing 115F, gravy 115F; ( - Hot Holding) all were reheated to 165F. Per person in charge her hot holding table wasn't on and she was in process of reheating all food items. **Corrected On-Site** **
- Basic: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment did not have quat test strips.
- Basic: Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 person was certified by Trust 20, which is not an approved provider.
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