Don Matias Cafe
8014 NW 103 St, Hialeah Gardens, FL 33016 · Permanent Food Service · License 2325249
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection8 high priority (4 fixed on the spot), 3 intermediate (1 fixed on the spot), 10 basic (1 repeat)-55
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed inside walk in cooler beef with potato (47/46°F - Cooling), seafood soup (55/54°F - Cooling), beef tripe soup (57/56°F - Cooling) as per operator was cooked one day before.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Observed inside walk in cooler sofrito sauce (43°F - Cold Holding) date marked from August 28th, more than 7 days. Operator discarded sofrito sauce.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed inside walk in cooler sofrito sauce (43°F - Cold Holding) date marked from August 28th, more than 7 days. Operator discarded sofrito sauce.
Fixed on the spot
Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
Observed raw shell eggs on top of prep table. Operator stored inside reach in cooler for proper cooling.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed inside walk in cooler cooked beef with potato (47/46°F - Cooling), seafood soup (55°F/54°F - Cooling), beef tripe soup (57/56°F - Cooling) as per operator was cooked one day before.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef over mozzarella cheese inside of reach in cooler in front of prep table. Operator correctly stored raw beef on bottom, cheese on top.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed at Dishwasher machine chlorine sanitizer solution of 0ppm next to 3 compartment sink.
Intermediate3
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Observed no running water on hand washing sink next to 3 compartment sink located in front service area.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle containing degreaser unlabeled hanging on mop sink. Operator labeled spray bottle.
Fixed on the spot
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
Observed operator unable to answer the minimum temperature for hot holding.
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed salt inside aluminum container unlabeled on prep table. Operator labeled salt container.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed box of fries on floor of walk in freezer. Observed vegetable oil placed on floor next to kitchen fryer.
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Observed plastic container where rice with beef is stored cracked inside walk in cooler.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed top surface of dishmachine soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filters soiled with grease.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no handwashing sign in handwashing sink located in front service area.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap on door located in back door exit from kitchen area.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Observed multiple floor tiles in disrepair in kitchen area.
Floor area(s) covered with standing water.
Observed standing water next to walk in freezer door. Observed standing water on floor underneath dishmachine.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed light shield cracked on top of prep table.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.