MATCHBOX SAWGRASS MILLS

Name: MATCHBOX SAWGRASS MILLS
Address: 1860 SAWGRASS MILLS CIR #5100, SUNRISE, FL, 33323, US
Rating: 77.3

1860 SAWGRASS MILLS CIR #5100, SUNRISE, FL 33323

License #1624284

77.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MATCHBOX SAWGRASS MILLS in SUNRISE currently holds an InspectFL Health Score of 77.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 29 total violations — 13 critical, 5 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 16, 2026 shows 8 observation rows: 4 critical, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee fixed pants, shirt and proceeded to handle a clean utensil to stir Soup without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No thermo labels chemical test kit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in bathroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry Station-; Cooked Chicken (41-50F - Cold Holding). Per Chef food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Chef removed top portion and stored in lower reach in to quick chill.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of chimichurri sauce stored in front of raw shell eggs/ sautéed Station flip top. Chef fixed during inspection.
[36-27-5] Wall soiled with accumulated dust. Wall above Dukers freezer soiled.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from working with raw beef patties to bread without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[08B-38-4] Container of sliced onions stored on floor in beer walk in cooler. Manager elevated

Disposition: Administrative complaint recommended
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler - Commercially processed reduced oxygen packaged tubs bearing a label to remove from packaging before thaw not removed- see stop sale.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. At cook line employee washed hands for approximately 5 seconds then proceeded to handle clean plates for order. Educated operator. Employee washed hands properly.
[31B-03-4] No soap provided at handwash sink. Hand wash sink in prep area did not have soap.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Upstairs womens restroom needs feminine box or trash with lid.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler: Observed unwashed cauli flower over cooked cabbage.stored properly.
[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. At walk in cooler- bbq sauce at 2:00 (48F - Cooling) overnight.Food stored in large container and had condensation on top.At current rate of cooling food will not reach to 41 F within 6 hours.see stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler at the cook line. Raw shrimp over cooked lobster- operator stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees At reach in cooler by cook line. Diced tomatoes (50F - Cold Holding); #1 sliced cheese (52F - Cold Holding); egg salad (52F); sliced tomatoes (52F - Cold Holding) The food was not prepared or portioned today.Food out of temperature for 2 hours. Upon recheck food reached 43F. At beer walk in cooler Honey butter 44-46F garlic butter 44-46F- cold holding food not prepared or portioned today.Food out of temperature for 30 minutes.Operator placed in walk in freezer for quick chill.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At cookline reach in cooler- in use avocados with stickers still attached- educated operator- employee removed avocados.
[41-17-4] Spray bottle containing toxic substance not labeled. At storage area -sanitizer spray bottle not labeled operator labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. At dry storage area on second floor- 1dented can of artichokes and 1 dented can of tomato sauce- see stop sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- bbq sauce at 2:00 (48F - Cooling) overnight.Food stored in large quantity- At current rate of cooling food will not reach to 41 F within 6 hours.see stop sale.

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