Matjoa House

8568 Gunn Hwy, Odessa, FL 33556 · Permanent Food Service · License 3916521

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
2 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot), 2 basic
-16
Safety score84

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep102026

Routine inspection

7 violations found

First visitSep 10, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
- 2 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Beef broth (47°F-cold holding) in reach in cooler in prep station . See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Beef broth (47°F-cold holding) in reach in cooler in prep station . See stop sale
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Sanitizer bucket in hand sink by dish are area. Operator removed it
  Fixed on the spot
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food- No CFM on duty with 7 employees are currently working.
  Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Establishment used copies of blank FRLA food handlers to fill out all employees name and info on it for employees training requirements. No original food handlers card to proof the employees training done correctly.
Basic2
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed green onions above potatoes salad. Operator moved the green onions to bottom shelf.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with grease buildup heavily
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.