DON MATIAS RESTAURANT NO.2

Name: DON MATIAS RESTAURANT NO.2
Address: 7788 NW 44 ST, SUNRISE, FL, 33351, US
Rating: 26

7788 NW 44 ST, SUNRISE, FL 33351

License #1620813

🌮 Mexican/Latin ℹ️

26 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 9 findings · 0 critical

Routine - Food (follow-up)

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Minor

Usually lower-risk context.

Quick take

DON MATIAS RESTAURANT NO.2 in SUNRISE currently holds an InspectFL Health Score of 26 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 113 total violations — 24 critical, 29 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on April 1, 2026 shows 9 observation rows: no critical rows, 1 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

113

Coverage note

Inspector notes linked where available

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DON MATIAS RESTAURANT NO.2 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
[36-24-5] 1.Hole in or other damage to wall. Observed hole in Lower part of the wall opposite the dry storage rack in kitchen. 2. Observed hole under walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at cook line highly soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed flip top at cook line cutting board has cut marks and is no longer cleanable.
[36-22-4] Floor area(s) covered with standing water. Observed standing water under dry storage rack in kitchen.
[36-17-5] Floor tiles missing and/or in disrepair Observed floor tiles missing throughout the kitchen.
[51-13-4] Observed at callback same. Emailed poster to operator
[23-03-4] Observed at callback side of cooking equipment soiled with food debris and grease
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed faucet in kitchen next to triple sink leaking when turned off.
[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. Emailed poster to operator.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black substances buildup on AC vents at cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Chef.
[36-17-5] Floor tiles missing and/or in disrepair. Observed several floor tiles missing throughout kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside true reach in freezer.
[10-08-5] Ice scoop handle in contact with ice, at ice machine.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored inside sugar container. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black substances buildup on can opener holster.
[08B-12-5] Stored food not covered. -Observed an uncovered container with sugar stored in kitchen area . Operator covered.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed an unlocked chest freezer in passage way leading to rest rooms.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed wine and beer stored in ice machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed soup cold held in walk in cooler at 45F. Per operator soup cooked and placed in unit from yesterday. Soup did no removed from unit since
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed soup cold held in walk in cooler at 45F. Per operator soup cooked and placed in unit from yesterday. Soup did no removed from unit since. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener blade.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink block with garbage can.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tea cups stored inside hand wash sink at front line. Operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at 3 compartment sink.

Disposition: Warning Issued
[36-24-5] 1.Hole in or other damage to wall. Observed hole in Lower part of the wall opposite the dry storage rack in kitchen. 2. Observed hole under walk in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine at front counter has Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during the inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent at cook line highly soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed flip top at cook line cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. Observed one dead roach on floor next to dry storage rack in kitchen. Operator cleaned and sanitized area during the inspection.
[36-22-4] Floor area(s) covered with standing water. Observed standing water under dry storage rack in kitchen.
[36-17-5] Floor tiles missing and/or in disrepair Observed floor tiles missing throughout the kitchen.
[08B-38-4] Food stored on floor. Observed in walk in cooler , containers of meat , beans and peeled plantains stored in floor. Operator elevated during the inspection.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen around all cooking equipment soiled with grease, food debris, dirt, slime or dust.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed faucet in kitchen next to triple sink leaking when turned off.
[01B-01-4] Dented/rusted cans present. See stop sale.
[01B-07-4] Food with mold-like growth. See stop sale. 1. Observed in flip top opposite cook line , two pans of cut tomatoes with mold-like growth. 2. Observed in walk in cooler , pan of soup with mold-like growth. Operator discarded during the inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment license expired since December 1st, 2025. Establishment is open and selling food to the public .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in lower flip top cooler at cook line, pasta salad (45F - Cold Holding); chorizo (45F - Cold Holding). Per operator items were not prepared or portions today . Item was left in cooler over night exceeding 6 hours. See stop sale.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to operator.
[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. Emailed poster to operator.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit when using chlorine as the main sanitizer.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] 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. One employee hired less than 60 days . Employee completed food reporting agreement during the inspection.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at front counter . Operator provided during the inspection.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. True reach in freezer
[14-11-5] Equipment in poor repair. Torn gasket on true reach in freezer.
[36-17-5] Floor tiles missing and/or in disrepair. Though out kitchen
[08B-38-4] Food stored on floor. Observed containers of cooking oil on the floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener holder soiled with grease, food debris, dirt, slime or dust.
[21-10-4] Soiled dry wiping cloth in use. On cook line. Operator removed.
[08B-12-5] Stored food not covered. Observed multiple containers or food raw pork,raw beef, raw chicken not covered in walk-in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the grill accumulated grease, food debris, and/or dust.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cook meat in direct contact with a t shirt to go bag in reach in freezer.Operator placed in food grade bags.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024 Conformation 247758042
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bag of French fries (75F - Cold Holding) on cook prep table at room temperature. Per operator held out of temperature overnight. Observed raw chicken breast (45-50F - Cold Holding) per operator held in cooler overnight not portion or prepared today
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed French fries (75F - Cold Holding) on cook prep table at room temperature. Per operator held out of temperature overnight. Observed raw chicken breast (45-50F - Cold Holding) per operator held in cooler overnight not portion or prepared today see stop sale
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. In kitchen
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand washing sink in kitchen

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles on flip top cooler and true reach in freezer.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottle on prep table
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking water bottle in food prep area
[36-73-4] Floor soiled/has accumulation of debris. Observed grease on floor behind fryer
[08B-38-4] Food stored on floor. Observed bag of cabbage and potatoes on floor in walk-in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave Interior has accumulation of black substance/grease/food debris
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rust that has pitted the surface
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind the grill
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 Ppm . Operator primed machine rechecked chlorine 100 Ppm
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cell phone than engaged in food preparation without washing hands explained to operator hand washing technique. Employee washed hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over empanadas not all commercially packaged in true reach in freezer. Employee moved shrimp to lower shelf
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steak peppers onions (120-130F - Hot Holding) sitting in a pan on top of flat top stove. Employee less than 4 hours employee increased heat on flat top.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand washing sink with sanitizer bucket stored in it
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic degreaser substance not labeled.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle. True reach in freezer handles
[36-17-5] Floor tiles missing and/or in disrepair. Observed broken floor tile throughout kitchen
[08B-38-4] Food stored on floor. Observed plastic container of frying oil stored on floor. Observed case of raw shell eggs on floor and multiple bags of potatoes stored on floor in walk-in cooler.
[35B-02-4] Insect control device installed over food preparation area. Observed bug zapper installed over steam table
[08B-12-5] Stored food not covered. Observed pork, white rice beef un covered in walk-in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler beans (57-59F - Cooling) stored in deep 5 gallon plastic containers per operator held walk-in cooler since 5:00pm Wednesday 10/25/2023. See stop sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher 25 Ppm. Chlorine sanitizer was empty operator replaced. Rechecked 100 Ppm
[12A-14-4] Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee sneeze than prepared a coffee to go without washing hands. Explained hand washing procedure to employee.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler beans (57-59F - Cooling) stored in deep 5 gallon plastic containers per operator held walk-in cooler since 5:00pm Wednesday 10/25/2023
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of ahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk-in cooler beans (57-59F - Cooling) stored in deep 5 gallon plastic containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ladle in hand washing sink in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen
[31B-03-4] No soap provided at handwash sink at front counter.
[41-17-4] Spray bottle containing sanitizer toxic substance not labeled at front counter. Operator labeled