DirtyFLRestaurant Inspection Data

MATTHEW'S

Health inspection records show MATTHEW'S in JACKSONVILLE has 10 inspections with a food safety rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

2107 Hendricks Avenue
Jacksonville, Florida, 32207
San Marco
Duval County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13524196

Met Inspection Standards

1 high, 1 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted in ware washing areas. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Wet clear food storage containers stacked on shelf across from upright coolers.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed fish dated longer than 7 days, manager wrote correct date marking on container. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pitcher of water stored in hand sink closest to bar top seating.

9/18/2025· 5mo ago

Visit ID: 10899007

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls above cooks line.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf across from upright coolers.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. A few cracked food containers
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Thawed Vacuum sealed salmon and sea bass stored in prep cooler. Establishment have submitted their Haccp plan to Tallahassee for approval.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Vacuum sealed salmon and sea bass stored in prep cooler.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seal fish and beef products. Establishment have submitted a haccp plan and is currently waiting upon approval. Repeat Violation

3/19/2025· 11mo ago

Visit ID: 10707097

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates stored not inverted in ware washing area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 96F on cooks line
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time marking on garlic in oil and butter at all prep stations. No time marking on cheese stuffed olives in bar area. Manager wrote time marking Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer installed before splitter, back flow need to be installed after the splitter before green hose on non chemical side. Repeat Violation Admin Complaint
  • 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. No date marking on milk based dessert cup, employee wrote date marking Corrected On-Site

1/6/2025· 1y 2mo ago

Visit ID: 10706935

Follow-up Inspection Required

2 int

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish of the evening- creamed leeks, broccolini and salmon roe. Warning - From follow-up inspection 2025-01-06: Viewed menu No change salmon roe is offered on menu without notifying guest that it's a raw food item Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan is in received status for vacuum sealing raw meats, poultry, cheeses, deli meats and seafood. Warning - From follow-up inspection 2025-01-06: Still in received status on quick links **Time Extended**

10/29/2024· 1y 4mo ago

Visit ID: 8776311

Follow-up Inspection Required

3 high, 2 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef dumplings stored over cooked prepped pasta in dessert cooler, employee properly stored food items Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Blue chemical spray bottle stored Near clean utensils, employee properly stored spray bottle Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing After splitter before green hose
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish of the evening- creamed leeks, broccolini and salmon roe. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan is in received status for vacuum sealing raw meats, poultry, cheeses, deli meats and seafood. Warning

7/23/2024· 1y 7mo ago

Visit ID: 8700031

Met Inspection Standards

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently vacuum seal raw and cooked meats Repeat Violation Warning - From follow-up inspection 2024-06-21: Verified online they have submitted their Haccp plan it's showing received on quicklinks **Time Extended** - From follow-up inspection 2024-07-23: Verified online Haccp plan have been received **Time Extended**

6/21/2024· 1y 8mo ago

Visit ID: 8658999

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently vacuum seal raw and cooked meats Repeat Violation Warning - From follow-up inspection 2024-06-21: Verified online they have submitted their Haccp plan it's showing received on quicklinks **Time Extended**

4/22/2024· 1y 10mo ago

Visit ID: 8584733

Follow-up Inspection Required

1 high, 1 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food items without hair restraints, employee put on hair restraint Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean round food storage containers and lids
  • 25-05-4:Basic - Single-service articles improperly stored. Case of Cups stored on floor near freezer
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on faucet at mop sink Before black hose
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently vacuum seal raw and cooked meats Repeat Violation Warning

3/11/2024· 2y ago

Visit ID: 8584661

Met Inspection Standards
  • N/A:No Violations Were Observed

1/4/2024· 2y 2mo ago

Visit ID: 8369344

Follow-up Inspection Required

3 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of reach in cooler
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls stored on shelf near dish machine Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in cooler on cooks line
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing 73F on cooks line Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Standing water Corrected On-Site
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment vacuum seal cooked beef short ribs Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training provided at inspection, per employee the folder was misplaced. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is currently vacuum sealing all raw steaks and cooked beef short ribs Repeat Violation Warning