MATTEOS

Name: MATTEOS
Address: 1825 HALLANDALE BEACH BLVD, HALLANDALE, FL, 33009, US
Rating: 79.6

1825 HALLANDALE BEACH BLVD, HALLANDALE, FL 33009

License #1620814

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MATTEOS in HALLANDALE currently holds an InspectFL Health Score of 79.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, DBPR recorded 16 total findings; InspectFL has detailed violation rows for 13 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 29, 2025

The latest inspection on June 3, 2026 shows 7 observation rows: 5 critical, 1 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

33%

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.

Location + actions

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Probe thermometers missing, inaccurate, or uncalibrated; ambient air thermometers missing from holding units.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[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 .
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Container of calamari and container of potatoes stored on floor in walk in cooler. Manager elevated.
[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.
[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

Community reaction

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Community pulse