EL MATA MUNCHIES FUSION

Name: EL MATA MUNCHIES FUSION
Address: 2800 MILITARY TRL STE 113, WEST PALM BEACH, FL, 33409, US
Rating: 59.5

2800 MILITARY TRL STE 113, WEST PALM BEACH, FL 33409

License #6021803

🌮 Mexican/Latin ℹ️

59.5 Grade F / 100

Failing Health Score

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Latest inspection

April 7, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL MATA MUNCHIES FUSION in WEST PALM BEACH currently holds an InspectFL Health Score of 59.5 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 7, 2026. Across those visits, inspectors documented 43 total violations — 22 critical, 14 major, 7 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 20, 2025

The latest inspection on April 7, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

EL MATA MUNCHIES FUSION 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: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on shelf next to clean plates and bowls.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[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 in dry black beans container the handle in contact with black beans.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold substance on wall by the three compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw steak and raw hamburger patties stored over cut plantains. Operator stored correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in flip top cooler cooked diced beef (44-45F - Cold Holding); cut cooked red bliss potatoes (46-47F - Cold Holding) per operator not prepared or portion today stored in flip top overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler cooked diced beef (44-45F - Cold Holding); cut cooked red bliss potatoes (46-47F - Cold Holding) per operator not prepared or portion today stored in flip top overnight. See stop sale.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in walk-in cooler packs of cooked chicken not dated per operator removed from freezer and placed in walk-in on 04/05

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish (raw salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[12A-25-4] 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 face while adjusting glasses then continued preparing food without washing hands. Operator discussed with employee who then washed hands.
[01D-01-5] Nonexempt fish (Salmon) offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked (145F for 15 seconds) or discarded.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; raw pork sausage stored over plastic covered storage container of cooked beef empanadas. At walk-in freezer; raw pork sausage stored over portioned cooked vegetables. Operator moved raw below ready to eat.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw pork. Operator moved raw chicken below raw pork.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped/portioned raw comminuted beef stored over portioned bags of raw whole muscle pork. Operator moved raw comminuted beef below raw pork.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; chopped cooked chicken and pork (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. Commercially processed reduced oxygen packaged fish (raw salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; chopped cooked chicken and pork (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked rice (116F - Hot Holding). Operator stated cooked rice reheated in microwave prior to being placed in steam table, held less than 2 hours, moved to be reheated to 165F, held at 135F or above.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Huevos Rancheros served with undercooked eggs not identified as undercooked on menu. Advised Operator to identify menu item.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working longer than 60 days, no proof of training. Advised Operator to provide training to employee.

Disposition: Warning Issued
[41-07-4] Container of medicine improperly stored. Medicine stored on shelf with clean plates over containers of cooked rice. Operator removed.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled utensils while washing and then handled clean utensils to place for storage without washing hands. Operator discussed with employee who then washed hands.
[12A-25-4] 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 hair and then handled clean plates to serve food to customer without washing hands. Operator discussed with employee who then washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw hamburger stored over cooked beef. Operator moved raw hamburger to lower shelf.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped/portioned raw hamburger stored over raw shrimp. Operator moved raw hamburger to lower shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cooked chicken (48F - Cold Holding); Alfredo cream sauce (46F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 2 hours, moved to walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; cooked onions (103F - Hot Holding). Operator stated onions cooked prior to being placed in steam table, held one hour, moved to be reheated to 165F.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler; cut lettuce (50F - Ambient Cooling 10:55am/50F - Ambient Cooling 11:40am). Operator stated lettuce was cut 1 hour prior, stored doubled panned in make top, will not reach 41F within 4 hours, moved to walk-in cooler to facilitate faster cooling.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked beef no date mark. Operator stated beef cooked 2 days prior, applied appropriate date mark.