DON MATIAS CAFE
8014 NW 103 ST
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
1
Intermediate
0
Basic
9
Total
10
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled, cooler located against the wall at cook line. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed floor in disrepair underneath the door at cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer located at prep area. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cook line with old grease accumulation.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed oven handle soiled. Observed hood filters with heavy grease accumulation. Observed soil residue and grease buildup on storage area underneath the grill at cook line. Observed soil buildup inside storage drawer under the preparation table at cook line.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil ripped on a storage shelf under the grill at cook line, also underneath a small preparation table at cook line.
- 08B-12-5:Basic - Stored food not covered. Observed raw pork belly, cut tomatoes, cut lettuce, sausage stored in reach in cooler located at cook line not covered.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the preparation table at cook line cooked rice (68F - Hot Holding), as per employee left out of temperature less than 2 hours.instructed employee to reheat food and keep it at minimum hot holding temperature or above. **Corrective Action Taken**
Food safety inspection conducted on 1/28/2025 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).
Inspection on 10/18/2024
High Priority
1
Intermediate
0
Basic
8
Total
9
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed hand wash sink faucet handle with soil and dirt buildup, HWS located at cook line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, stored over preparation table at cook line.
- 14-69-4:Basic - Ice buildup in reach-in freezer at prep station.
- 08B-47-4:Basic - In the walk in freezer a box of raw Sawi fish Food not stored at least 6 inches off of the floor.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in touching the sugar.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed a small preparation cooler at cook line interior soiled.
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In a small preparation cooler at cook line observed raw beef stored over cheese.
Food safety inspection conducted on 10/18/2024 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 2/29/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon stored inside packaging at walk in cooler. Chef removed salmon from packaging. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Shelves at walk in cooler soiled. Obseved fan cover at walk in cooler soiled.
- 08B-12-5:Basic - Stored food not covered. Observed beef stored at walk in cooler not covered.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (57F - Cold Holding)and cheese (54F - Cold Holding) all cold holding at reach in cooler across from cook line. As per chef, stored at reach in cooler since previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (57F - Cold Holding)and cheese (54F - Cold Holding) all cold holding at reach in cooler across from cook line. As per chef, stored at reach in cooler since previous day.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Located at handsink next to 3 compartment sink.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed at coffee station.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken at walk in cooler with no time marked. As per chef made more than 24 hours.
Food safety inspection conducted on 2/29/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 10/26/2023
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed small oven/Toaster located in front of the steam table in the preparation area soiled.
- 36-62-4:Basic - Light not functioning. Observed two lights burned out in the hood system.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves by the stove in the kitchen with grease accumulation.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the preparation table in the kitchen, employee removed it. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer over 150 ppm, employee added water to the solution to bring it down to 100 ppm. Corrected On-Site
Food safety inspection conducted on 10/26/2023 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Additional Information
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Last Enriched At: 5/14/2025
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