DON MATIAS RESTAURANT NO.2

Intermediate - - From initial inspection : 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. Emailed poster to operator. Warning - From follow-up inspection 2026-04-01: Observed at callback same. Time Extended

Basic - - From initial inspection : Basic - 1.Hole in or other damage to wall. Observed hole in Lower part of the wall opposite the dry storage rack in kitchen. 2. Observed hole under walk in cooler. Warning - From follow-up inspection 2026-04-01: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at cook line highly soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2026-04-01: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed flip top at cook line cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2026-04-01: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water under dry storage rack in kitchen. Warning - From follow-up inspection 2026-04-01: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair Observed floor tiles missing throughout the kitchen. Warning - From follow-up inspection 2026-04-01: Observed at callback same Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. Warning - From follow-up inspection 2026-04-01: Observed at callback same. Emailed poster to operator Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen around all cooking equipment soiled with grease, food debris, dirt, slime or dust. Warning - From follow-up inspection 2026-04-01: Observed at callback side of cooking equipment soiled with food debris and grease Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed faucet in kitchen next to triple sink leaking when turned off. Warning - From follow-up inspection 2026-04-01: Observed at callback same Time Extended

High Priority - Food stored in ice used for drinks. See stop sale. Observed wine and beer stored in ice machine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed soup cold held in walk in cooler at 45F. Per operator soup cooked and placed in unit from yesterday. Soup did no removed from unit since

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed soup cold held in walk in cooler at 45F. Per operator soup cooked and placed in unit from yesterday. Soup did no removed from unit since. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink block with garbage can.

Intermediate - Handwash sink used for purposes other than handwashing. Observed tea cups stored inside hand wash sink at front line. Operator removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at 3 compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black substances buildup on AC vents at cook line.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no hair restraint while engaging in food preparation. Chef. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Observed several floor tiles missing throughout kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside true reach in freezer.

Basic - Ice scoop handle in contact with ice, at ice machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored inside sugar container. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black substances buildup on can opener holster.

Basic - Stored food not covered. -Observed an uncovered container with sugar stored in kitchen area . Operator covered. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed an unlocked chest freezer in passage way leading to rest rooms.

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to locate - From follow-up inspection 2025-09-26: Observed same Time Extended

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024 Conformation 247758042 Corrected On-Site

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

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

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.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. In kitchen

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

Basic - Buildup of food debris/soil residue on equipment door handles. True reach in freezer

Basic - Equipment in poor repair. Torn gasket on true reach in freezer.

Basic - Floor tiles missing and/or in disrepair. Though out kitchen

Basic - Food stored on floor. Observed containers of cooking oil on the floor.

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.

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.

Basic - Soiled dry wiping cloth in use. On cook line. Operator removed. Corrected On-Site

Basic - Stored food not covered. Observed multiple containers or food raw pork,raw beef, raw chicken not covered in walk-in cooler

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the grill accumulated grease, food debris, and/or dust.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw sewage on ground of establishment. Observed greenish, murky water in the back of the establishment on the ground. Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Doors not self closing for bathrooms

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

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.

Basic - Open dumpster lid.

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023 Admin Complaint

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink with sanitizer bucket stored in it Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen

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.

Intermediate - Spray bottle containing toxic degreaser substance not labeled.

Basic - Buildup of food debris/soil residue on equipment door handles on flip top cooler and true reach in freezer. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottle on prep table

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water bottle in food prep area

Basic - Floor soiled/has accumulation of debris. Observed grease on floor behind fryer

Basic - Food stored on floor. Observed bag of cabbage and potatoes on floor in walk-in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave Interior has accumulation of black substance/grease/food debris

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rust that has pitted the surface

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the grill

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.

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

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

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

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.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ladle in hand washing sink in kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen

Intermediate - No soap provided at handwash sink at front counter.

Intermediate - Spray bottle containing sanitizer toxic substance not labeled at front counter. Operator labeled Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle. True reach in freezer handles Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed broken floor tile throughout kitchen

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.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over steam table

Basic - Stored food not covered. Observed pork, white rice beef un covered in walk-in cooler.

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.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk-in cooler.

Basic - Equipment in poor repair. Torn gaskets on walk-in cooler. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover on cook line.

Basic - Single-service articles improperly stored. Observed take out boxes stored on the floor behind front counter.

High Priority - Dented/rusted cans present. See stop sale.

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 dish machine at 0 ppm. Operator set up 3 compartment sink.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs and proceeded to touch already cooked TCS foods without changing gloves or washing hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch dirty apron then proceeded to touch food without washing hands.

High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic bag on top of cooked rice used to steam rice. See Stop Sale.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade container used for molding food into sahepe.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over corn in standing reach in freezer. Observed raw chicken stored over pork in standing reach in freezer Observed raw shrimp stored over broccoli in standing reach in freezer in kitchen area.

High Priority - Stop Sale issued due to adulteration of food product. Nonfood-grade bags used in direct contact with food. Observed plastic bag on top of cooked rice used to steam rice. See Stop Sale.

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. Observed heavy cream opened on 10/17 per operator not labeled.

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee use bare hands to put meat on grill, then touch arepas with same glove hands without changing gloves or washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with mold like substance in kitchen area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with glasses being washed in hand washing sink located at front counter.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets and equipment door handle with debris, build up and mold like substance.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee dinking hot tea from open beverage at front counter and stored on counter with to go cups at front counter.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag stored directly on top of to go plates at front counter.

Basic - Equipment in poor repair. Observed torn gaskets on reach in cooler located in kitchen area.

Basic - Food stored on floor. Observed produce stored on floor in walk in cooler. Observed plantains and potatoes in water in container stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment handle in kitchen area.

Basic - Insect control device installed over food preparation area. Observed bug zapper installed over clean , sanitized plates and to go containers in kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution at front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar at front counter not labeled. Observed corn and flour removed from its original container in kitchen area not labeled.

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Restrepo expired 3-22-2021. Warning - From follow-up inspection 2021-10-08: Operator advised that his manager certificate needs to be renewed as soon as possible. Time Extended

Basic - - From initial inspection : Basic - 1) Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the cookline- hood vents and wall soiled with accumulation of grease. 2) Cove molding at floor/wall juncture broken/missing. -In the ware washing area by the back door. -In the food storage area by the cookline. - From follow-up inspection 2021-10-08: Time Extended

Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Server station over prep table. - From follow-up inspection 2021-10-08: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Kitchen prep area- microwave interior. Repeat Violation - From follow-up inspection 2021-10-08: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2021-10-08: Time Extended