DON MATIAS CAFE
8014 NW 103 ST, Hialeah Gardens FL 33016 · 786.267.0247
Last inspected Jan 13, 2026 · 7 visits since October 2023
FEB 24
OCT 24
JAN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 3+ small flying insects flying over a preparation table located next to the steam table at preparation and storage area before the cook line. Also observed 2 flying insects flying over storage shelves at cook line, not landing on the food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Faucet at three-compartment sink does not reach all compartments. Located at front counter area.
Open food re-served to customers. Observed glass open containers with chimichurria, and hot sauce served to customers. See stop sale.
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. Provided form during inspection.
Show the remaining 6 findings ▾
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside.
Insect control device installed over food preparation area. Observed Bug zapper on top of prep table installed over food preparation Located near walk in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler near cook line area.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Packaged food not labeled as specified by law. Observed on the preparation table at cook line a squeeze bottle with Italian dressing not labeled.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answered the prop thermometer calibration. Coached operator on how to calibrate probe thermometer.
Equipment in poor repair. Observed reach in cooler gasket torn, unit located at cook line next to the steam table.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed in used wet wiping cloth stored on the preparation table.
Aug 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority7 Intermediate11 Basic
Show 23 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees in the kitchen going from task to task while preparing food without washing their hands properly in the hand wash sink or changing their gloves. Spoke to employees and owner in regard to proper hand washing techniques.
Live, small flying insects found. Observed 3+ small flying insects flying over a preparation table located next to the steam table at preparation and storage area before the cook line. Also observed 2 flying insects flying over storage shelves at cook line, not landing on the food.
Metal stem-type thermometer soiled.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw eggs stored in container at room temperature on the preparation table at cook line. Operator placed container with eggs in ice to rapidly cool. Observed cooked rice in a container at cooked rice (70 F - Cold Holding), as per cook out of the refrigerator for about 2 hours. Instructed operator to place rice back in the fridge to rapidly cool down.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter chicken empanadas (122F - Hot Holding); stuffed potatoes (100F - Hot Holding), as per employee stored in unit for less than 2 hours. Instructed operator to reheat food.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Employee washed hands in a sink other than an approved handwash sink. Observed operator washing his hand in the three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located at kitchen.
No probe thermometer provided to measure temperature of food products.
Packaged food not labeled as specified by law. Observed on the preparation table at cook line a squeeze bottle with Italian dressing not labeled.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Person in charge unable to answered the prop thermometer calibration. Coached operator on how to calibrate probe thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk in cooler a container with homemade sauce prepared for over 24 hours not date marked.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler exterior soiled, cooler located next to the steam table at cook line.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.
Equipment in poor repair. Observed reach in cooler gasket torn, unit located at cook line next to the steam table.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with raw sugar, stored on storage shelves by the walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer observed in hot holding unit located at front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed plastic liner placed on shelves used to store plates and microwave above the steam table soiled. Also observed surface soiled under the preparation table at cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed in used wet wiping cloth stored on the preparation table.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the preparation table. Operator removed it.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the preparation table at cook line cooked rice (68F - Hot Holding), as per employee left out of temperature less than 2 hours.instructed employee to reheat food and keep it at minimum hot holding temperature or above.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handle soiled, cooler located against the wall at cook line.
Floor soiled/has accumulation of debris. Observed walk in cooler floor soiled.
Floor tiles missing and/or in disrepair. Observed floor in disrepair underneath the door at cook line.
Ice buildup in reach-in freezer located at prep area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven at cook line with old grease accumulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed oven handle soiled. Observed hood filters with heavy grease accumulation. Observed soil residue and grease buildup on storage area underneath the grill at cook line. Observed soil buildup inside storage drawer under the preparation table at cook line.
Ripped/worn tin foil used as shelf cover. Observed tin foil ripped on a storage shelf under the grill at cook line, also underneath a small preparation table at cook line.
Stored food not covered. Observed raw pork belly, cut tomatoes, cut lettuce, sausage stored in reach in cooler located at cook line not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In a small preparation cooler at cook line observed raw beef stored over cheese.
Buildup of food debris/soil residue on equipment door handles. Observed hand wash sink faucet handle with soil and dirt buildup, HWS located at cook line.
Cutting board has cut marks and is no longer cleanable, stored over preparation table at cook line.
Ice buildup in reach-in freezer at prep station.
In the walk in freezer a box of raw Sawi fish Food not stored at least 6 inches off of the floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in touching the sugar.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed a small preparation cooler at cook line interior soiled.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (57F - Cold Holding)and cheese (54F - Cold Holding) all cold holding at reach in cooler across from cook line. As per chef, stored at reach in cooler since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (57F - Cold Holding)and cheese (54F - Cold Holding) all cold holding at reach in cooler across from cook line. As per chef, stored at reach in cooler since previous day.
No soap provided at handwash sink. Located at handsink next to 3 compartment sink.
Nonfood-grade basting brush used in food. Observed at coffee station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken at walk in cooler with no time marked. As per chef made more than 24 hours.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon stored inside packaging at walk in cooler. Chef removed salmon from packaging.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Shelves at walk in cooler soiled. Obseved fan cover at walk in cooler soiled.
Stored food not covered. Observed beef stored at walk in cooler not covered.
Oct 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer over 150 ppm, employee added water to the solution to bring it down to 100 ppm.
Cutting board has cut marks and is no longer cleanable.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed small oven/Toaster located in front of the steam table in the preparation area soiled.
Light not functioning. Observed two lights burned out in the hood system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food storage shelves by the stove in the kitchen with grease accumulation.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on the preparation table in the kitchen, employee removed it.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth used to wipe tableware or carry-out containers.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.