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Licensee
Name: MATTEOS License Number: SEA1620814
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 1825 HALLANDALE BEACH BLVD
HALLANDALE, FL 33009

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/10/2019 Met Inspection Standards
During This Visit
More information about inspections.
2 3 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager removed **Corrected On-Site** **Repeat Violation**
23-07-4    Basic - Gaskets with slimy/mold-like build-up in Reach in cooler at cook line.
16-46-4    Basic - Old labels stuck to food containers after cleaning.
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair in both reach coolers at cook line.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler in cook line,raw shrimp (46°F); raw chicken (47°F); cooked pasta (48°F)., held for less 4 hours ago. Operator moved to walk in cooler for quick chill. **Corrective Action Taken**
08A-05-4    High Priority - Raw fish food stored over ready-to-eat food sauces in standing reach in cooler at cook line. Raw shelled eggs stored over ready to eat sauces in reach in cooler at cook line. Manager raw foods and stored properly during inspection. **Corrected On-Site**
22-24-4    Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Operator cleaned and sanitized during inspection. **Corrected On-Site**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat balls and sauces nit date marked inside turbo air cooler at cook line. Manager date marked **Corrected On-Site**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.