MATTEOS

Name: MATTEOS
Address: 1825 HALLANDALE BEACH BLVD, HALLANDALE, FL, 33009, US
Rating: 62.8

1825 HALLANDALE BEACH BLVD, HALLANDALE, FL 33009

License #1620814

🍺 Bar/Pub ℹ️

62.8 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 10 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MATTEOS in HALLANDALE currently holds an InspectFL Health Score of 62.8 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 June 3, 2026. Across those visits, inspectors documented 44 total violations — 21 critical, 7 major, 16 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 29, 2025

The latest inspection on June 3, 2026 shows 10 observation rows: 4 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

MATTEOS 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
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl in salt container. Operator removed
[08B-38-4] Food stored on floor. Observed case of pears on floor in walk-in refrigerator
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed peppers above cooked vegetables in walking refrigerator
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed in chest freezer bread in to go bags , . Operator removed.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Operator paid for license.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw shelled eggs above unwashed produce in walkin refrigerator. Operator mo eggs to lower shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Lowboy refrigerator ; chicken (45F - Cold Holding); cooked pasta (45F - Cold Holding)not prep or portion today. Operator moved to different refrigerator.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed with mussel and clams
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed yellow substance in unlabeled spray bottle. Operator labled degreaser.

Disposition: Warning Issued
[08B-38-4] Container of calamari and container of potatoes stored on floor in walk in cooler. Manager elevated.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[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. Employee returned to work area from exit door. Proceeded to reached out for a clean container without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Case of raw Shell eggs stored above container of raw calamari in walk in cooler. Manager inverted .
[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. Walk in Cooler- Butter (47F); Burrata (47F); Mozzetta Cheese (46F - Cold Holding); Raw clams 46F - Cold Holding); Raw Salmon (47F - Cold Holding); Raw Calamari (47F - Cold Holding); Raw Chicken (46F - Cold Holding); Heavy Cream (47F - Cold Holding) Fresh Mozzarella (46F) 2) Lowboy at entrance of kitchen- Cooked Eggplant (55F - Cold Holding); Cooked Sausage (48F - Cold Holding); Ricotta Cheese (49F - Cold Holding) 3) Pasta Station Lowboy against wall in kitchen - ; Cooked Spaghetti (49F); Cooked Orechete pasta (48F - Cold Holding); Homemade Tomato Sauce (47F - Cold Holding, Per Manager food items in units overnight. Items not prepared or portioned today. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler- Butter (47F); Burrata (47F); Mozzetta Cheese (46F - Cold Holding); Raw clams 46F - Cold Holding); Raw Salmon (47F - Cold Holding); Raw Calamari (47F - Cold Holding); Raw Chicken (46F - Cold Holding); Heavy Cream (47F - Cold Holding) Fresh Mozzarella (46F) 2) Lowboy at entrance of kitchen- Cooked Eggplant (55F - Cold Holding); Cooked Sausage (48F - Cold Holding); Ricotta Cheese (49F - Cold Holding) 3) Pasta Station Lowboy against wall in kitchen - ; Cooked Spaghetti (49F); Cooked Orechete pasta (48F - Cold Holding); Homemade Tomato Sauce (47F - Cold Holding, Per Manager food items in units overnight. Items not prepared or portioned today. See stop sale