DirtyFLRestaurant Inspection Data

EL MATA MUNCHIES FUSION

2800 MILITARY TRL STE 113

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/17/2025

Inspection #: Visit ID: 9001792

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled menus previously held by customers, touched order entry point of sale system and then handled clean equipment and utensils while opening beer bottles and preparing limes and placing onto beer bottles without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At front line double door low boy; cooked peppers (83F - Ambient Cooling 11:20/83F 11:50am). Operator stated can opened 1 hour prior, stored in full deep container tightly wrapped with plastic, at this rate will not reach 41F within 4 hours, unwrapped, separated into smaller portions, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table mounted can opener blade soiled with food debris, mold-like substance or slime. Operator removed to be washed rinsed and sanitized. **Corrective Action Taken**

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8743917

  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored on shelf with clean plates over containers of cooked rice. Operator removed. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled utensils while washing and then handled clean utensils to place for storage without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and then handled clean plates to serve food to customer without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over cooked beef. Operator moved raw hamburger to lower shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped/portioned raw hamburger stored over raw shrimp. Operator moved raw hamburger to lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cooked chicken (48F - Cold Holding); Alfredo cream sauce (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to walk-in cooler. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked onions (103F - Hot Holding). Operator stated onions cooked prior to being placed in steam table, held one hour, moved to be reheated to 165F. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler; cut lettuce (50F - Ambient Cooling 10:55am/50F - Ambient Cooling 11:40am). Operator stated lettuce was cut 1 hour prior, stored doubled panned in make top, will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling. **Corrective Action Taken**
  • 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. At walk-in cooler; cooked beef no date mark. Operator stated beef cooked 2 days prior, applied appropriate date mark. Corrected On-Site

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8627589

  • N/A:No Violations Were Observed

Inspection Date: 5/6/2024

Inspection #: Visit ID: 8627728

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; in-use knives stored in crack between steam table and flip top cooler. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line flip top cooler; raw shell eggs stored over ready to eat sauce. Operator moved raw shell eggs to lower shelf. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked onions (125F - Hot Holding). Operator stated onions were cooked prior to being placed in steam table, held for 2 hours, double panned, moved to be reheated to 165F. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At front counter; hand washing sink used to store strainer. Operator removed. Corrected On-Site

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8362906

  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm). Operator added bleach to chlorine 100ppm. Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Daniela Sandoval. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has expanded into location next door, added public restrooms/refrigeration/ice machine/storage area/bar; no updated plans submitted/approved. 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. Warning
  • 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 employee reporting agreement. Warning