MATADOR TACOS AND TAPAS BAR
120 BROADWAY SUITE 103, KISSIMMEE 34741
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 4/8/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach-in cooler at kitchen entrance. - From follow-up inspection 2025-04-08: **Time Extended**
- 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in cooler at kitchen entrance. - From follow-up inspection 2025-04-08: **Time Extended**
Food safety inspection conducted on 4/8/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/28/2025
High Priority
6
Intermediate
6
Basic
7
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour and paper cup used as scoop in salt bulk containers. Corrected On-Site
- 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in employee restroom. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbag on spice rack on cooks line. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gaskets on reach-in cooler at kitchen entrance.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall in the employee restroom.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cooks line. Corrected On-Site
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on reach-in cooler at kitchen entrance.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish-machine sanitizing at 0PPM. Advised operator to discontinue use of dishwasher and setup triple sink until machine has been fixed. Repeat Violation Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over pork in reach-in cooler on cooks line. Raw beef patties over cooked potatoes in reach-in cooler on cooks line. Corrected On-Site Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee use cellphone without removing gloves and washing hands after. Educated employer.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken breast temping at 51F per operator item was placed in reach-in cooler before 3pm the previous day.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast temping at 51F per operator item was placed in reach-in cooler before 3pm the previous day.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter with no vacuum breaker at mop sink.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter next to ice-cream station. At bar. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Two employees not informed of their employee health reporting responsibility. Filled out form during the inspection . Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At Bar. Corrected On-Site
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue chemical in working container next to triple sink without label. Per operator the item is an all purpose cleaner.
- 53B-13-5:Intermediate - 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. Three employees two without food handlers.
Food safety inspection conducted on 3/28/2025 revealed 19 total violations (6 high priority, 6 intermediate, 7 basic).
Inspection on 8/8/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is current but old license is displayed.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 2 times at 0 ppm.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over prepped raw prepped pork
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at fron counter. Corrected On-Site
Food safety inspection conducted on 8/8/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 4/8/2024
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on several units in poor repair.
- 16-05-4:Basic - Sanitizing solution not maintained clean.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Nacho cheese sauce 6.7 lbs SYSCO RELIANCE
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 200plus Advised checking with provider.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form to fill put immediately. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 4/8/2024 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 12/1/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. End filter ajar.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Taco bar addition.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in taco bar area.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pico cooling in deep container. Advised shallow metal pan. 50 degrees after 1 hour.
Food safety inspection conducted on 12/1/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 7/14/2023
High Priority
3
Intermediate
6
Basic
2
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One of 4 not in place.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over mashed and cheeses.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Refried beans 125, advised rapid reheat to 165f. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ice cream area.
- 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 for Rick and no proof for Jaime
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken breast cooked yesterday.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. has Spanish, missing English. Corrected On-Site
Food safety inspection conducted on 7/14/2023 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).