MATJOA HOUSE
8568 GUNN HWY, Odessa FL 33556 · 813-475-4005
Last inspected Mar 24, 2026 · 5 visits since December 2023
DEC 23
MAR 24
JUL 25
MAR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during inspection and print it out, posted it on the wall in dining room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during inspection and print it out, posted it on the wall in dining room
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Butter spread no date mark opened after 24 hours in vertical cooler by cook line, operator marked it correctly,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting stained in kitchen
Food stored on floor. Cooking oil on floor in kitchen, operator removed it in rack
Show the remaining 1 finding ▾
No Heimlich maneuver/choking sign posted. Emailed chocking poster to operator,
Jul 23, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority8 Intermediate7 Basic
Show 19 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed forehead and began touching clean equipment utensils
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone than began working with food. Touching clean equipment for preparing cook chicken for order discussed with employee the importance of hand washing. Employee washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale : cook chicken 52 f held in reach in cooler over night reach in cooler across from hand washing sink cooks line by raw chicken prep station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to stove top grill Cold holding: cheese pepper 48 f cheddar 48 f lid open next to heat from grill. Employee moved product to freezer. 2nd temp 43 f Reach in cooler on server line. coleslaw 47 f sour cream 47 f employee moved to freezer 2nd temp 43 f
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Boards white cut board.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. By dish washing machine
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. Server line by soda machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken wings walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor soiled/has accumulation of debris. Underneath kitchen equipment on cooks line
Food stored on floor. Pickle bucket on floor walk in cooler. Food in boxes in walk in freezer. Employee removed from floor
Stored food not covered. Cook chicken wings walk in cooler
Time/temperature control for safety food thawed in an improper manner. Beef sitting in hand washing sink. Employee removed
Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler raw onion bag over ready to eat bread. Unwashed tomatoes over margarita mix in bottle. Cucumber in box over cleaned peppers.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm retested to 200 ppm
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose and place gloves on to began food prep. Discussed with employee to wash hands than place on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under grill top cold holding Cold holding: raw beef 44 f 2nd temp 43 f Cold holding reach in cooler servers line by ice machine Cold holding: coleslaw 44 f
Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting boards
No paper towels or mechanical hand drying device provided at handwash sink. On cooks line employee restocked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100 ppm
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.