DON MATIAS CAFE

Name: DON MATIAS CAFE
Address: 8014 NW 103 ST, HIALEAH GARDENS, FL, 33016, US
Rating: 53.8

8014 NW 103 ST, HIALEAH GARDENS, FL 33016

License #2325249

☕ Café/Breakfast ℹ️

53.8 Grade F / 100

Failing Health Score

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Latest inspection

January 13, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

DON MATIAS CAFE in HIALEAH GARDENS currently holds an InspectFL Health Score of 53.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 74 total violations — 13 critical, 14 major, 47 minor.

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Record snapshot

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The latest inspection on January 13, 2026 shows 10 observation rows: 3 critical, 1 major, and 6 minor.

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Inspector notes

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Community reaction

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DON MATIAS CAFE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[35B-02-4] 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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler near cook line area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[16-20-4] Faucet at three-compartment sink does not reach all compartments. Located at front counter area.
[07-06-5] Open food re-served to customers. Observed glass open containers with chimichurria, and hot sauce served to customers. See stop sale.
[11-27-4] 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.

Disposition: Warning Issued
[23-24-4] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint.
[14-11-5] Equipment in poor repair. Observed reach in cooler gasket torn, unit located at cook line next to the steam table.
[10-01-5] 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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven with heavy grease accumulation.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer observed in hot holding unit located at front counter.
[23-03-4] 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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in freezer.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-02-4] Wet wiping cloth used to wipe tableware or carry-out containers. Observed in used wet wiping cloth stored on the preparation table.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on the preparation table. Operator removed it.
[12A-07-5] 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.
[35A-02-7] 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.
[22-12-5] Metal stem-type thermometer soiled.
[03A-03-5] 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.
[03B-01-6] 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.
[11-07-5] 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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed operator washing his hand in the three compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink located at kitchen.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02D-02-4] Packaged food not labeled as specified by law. Observed on the preparation table at cook line a squeeze bottle with Italian dressing not labeled.
[53A-14-4] 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.
[02C-02-5] 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.