DON MATIAS RESTAURANT NO.2
7788 NW 44 ST
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
4
Intermediate
6
Basic
10
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. True reach in freezer
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on true reach in freezer.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Though out kitchen
- 08B-38-4:Basic - Food stored on floor. Observed containers of cooking oil on the floor.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener holder soiled with grease, food debris, dirt, slime or dust.
- 21-10-4:Basic - Soiled dry wiping cloth in use. On cook line. Operator removed. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed multiple containers or food raw pork,raw beef, raw chicken not covered in walk-in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the grill accumulated grease, food debris, and/or dust.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed cook meat in direct contact with a t shirt to go bag in reach in freezer.Operator placed in food grade bags. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024 Conformation 247758042 Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bag of French fries (75F - Cold Holding) on cook prep table at room temperature. Per operator held out of temperature overnight. Observed raw chicken breast (45-50F - Cold Holding) per operator held in cooler overnight not portion or prepared today
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French fries (75F - Cold Holding) on cook prep table at room temperature. Per operator held out of temperature overnight. Observed raw chicken breast (45-50F - Cold Holding) per operator held in cooler overnight not portion or prepared today see stop sale
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand washing sink in kitchen
Food safety inspection conducted on 5/1/2025 revealed 20 total violations (4 high priority, 6 intermediate, 10 basic).
Inspection on 2/18/2025
High Priority
2
Intermediate
0
Basic
4
Total
6
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Doors not self closing for bathrooms
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen near back door area soiled with accumulation of dust
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of reach in 3 door freezer soiled with food debris and frozen blood.
- 33-16-4:Basic - Open dumpster lid.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 28-13-5:High Priority - Raw sewage on ground of establishment. Observed greenish, murky water in the back of the establishment on the ground. Warning
Food safety inspection conducted on 2/18/2025 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 2/14/2024
High Priority
5
Intermediate
5
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles on flip top cooler and true reach in freezer. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottle on prep table
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water bottle in food prep area
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed grease on floor behind fryer
- 08B-38-4:Basic - Food stored on floor. Observed bag of cabbage and potatoes on floor in walk-in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave Interior has accumulation of black substance/grease/food debris
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rust that has pitted the surface
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the grill
- 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. Observed chlorine 0 Ppm . Operator primed machine rechecked chlorine 100 Ppm Corrected On-Site Repeat Violation Admin Complaint
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cell phone than engaged in food preparation without washing hands explained to operator hand washing technique. Employee washed hands. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023 Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over empanadas not all commercially packaged in true reach in freezer. Employee moved shrimp to lower shelf Corrected On-Site 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 steak peppers onions (120-130F - Hot Holding) sitting in a pan on top of flat top stove. Employee less than 4 hours employee increased heat on flat top. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink with sanitizer bucket stored in it Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic degreaser substance not labeled.
Food safety inspection conducted on 2/14/2024 revealed 19 total violations (5 high priority, 5 intermediate, 9 basic).
Inspection on 10/26/2023
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle. True reach in freezer handles Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken floor tile throughout kitchen
- 08B-38-4:Basic - Food stored on floor. Observed plastic container of frying oil stored on floor. Observed case of raw shell eggs on floor and multiple bags of potatoes stored on floor in walk-in cooler.
- 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper installed over steam table
- 08B-12-5:Basic - Stored food not covered. Observed pork, white rice beef un covered in walk-in cooler.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler beans (57-59F - Cooling) stored in deep 5 gallon plastic containers per operator held walk-in cooler since 5:00pm Wednesday 10/25/2023. See stop sale.
- 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. Observed dishwasher 25 Ppm. Chlorine sanitizer was empty operator replaced. Rechecked 100 Ppm Corrected On-Site
- 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sneeze than prepared a coffee to go without washing hands. Explained hand washing procedure to employee. **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler beans (57-59F - Cooling) stored in deep 5 gallon plastic containers per operator held walk-in cooler since 5:00pm Wednesday 10/25/2023
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of ahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler beans (57-59F - Cooling) stored in deep 5 gallon plastic containers.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ladle in hand washing sink in kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen
- 31B-03-4:Intermediate - No soap provided at handwash sink at front counter.
- 41-17-4:Intermediate - Spray bottle containing sanitizer toxic substance not labeled at front counter. Operator labeled Corrected On-Site
Food safety inspection conducted on 10/26/2023 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).