MATTHEW'S
2107 HENDRICKS AVE, Jacksonville FL 32207 · 3969922
Last inspected Feb 9, 2026 · 10 visits since January 2024
APR 24
OCT 24
MAR 25
SEP 25
FEB 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed fish dated longer than 7 days, manager wrote correct date marking on container.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed fish dated longer than 7 days, manager wrote correct date marking on container.
Handwash sink not accessible for employee use at all times. Pitcher of water stored in hand sink closest to bar top seating.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted in ware washing areas.
Equipment and utensils not properly air-dried - wet nesting. Clean Wet clear food storage containers stacked on shelf across from upright coolers.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Thawed Vacuum sealed salmon and sea bass stored in prep cooler. Establishment have submitted their Haccp plan to Tallahassee for approval.
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed Vacuum sealed salmon and sea bass stored in prep cooler.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum seal fish and beef products. Establishment have submitted a haccp plan and is currently waiting upon approval.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls above cooks line.
Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stacked on shelf across from upright coolers.
Food storage container/container lid cracked or broken. A few cracked food containers
Mar 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time marking on garlic in oil and butter at all prep stations. No time marking on cheese stuffed olives in bar area. Manager wrote time marking
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back flow preventer installed before splitter, back flow need to be installed after the splitter before green hose on non chemical side.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on milk based dessert cup, employee wrote date marking
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls and plates stored not inverted in ware washing area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 96F on cooks line
Jan 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish of the evening- creamed leeks, broccolini and salmon roe.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan is in received status for vacuum sealing raw meats, poultry, cheeses, deli meats and seafood.
Oct 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef dumplings stored over cooked prepped pasta in dessert cooler, employee properly stored food items
Toxic substance/chemical improperly stored. Blue chemical spray bottle stored Near clean utensils, employee properly stored spray bottle
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing After splitter before green hose
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish of the evening- creamed leeks, broccolini and salmon roe.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Haccp plan is in received status for vacuum sealing raw meats, poultry, cheeses, deli meats and seafood.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently vacuum seal raw and cooked meats
Jun 21, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently vacuum seal raw and cooked meats
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on faucet at mop sink Before black hose
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment currently vacuum seal raw and cooked meats
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls
Employee with no hair restraint while engaging in food preparation. Employee preparing food items without hair restraints, employee put on hair restraint
Equipment and utensils not properly air-dried - wet nesting. Wet clean round food storage containers and lids
Single-service articles improperly stored. Case of Cups stored on floor near freezer
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment vacuum seal cooked beef short ribs
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 of employee training provided at inspection, per employee the folder was misplaced.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is currently vacuum sealing all raw steaks and cooked beef short ribs
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of reach in cooler
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls stored on shelf near dish machine
Equipment in poor repair. Torn gasket on reach in cooler on cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing 73F on cooks line
Time/temperature control for safety food thawed in an improper manner. Standing water
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.