Don Matias Restaurant No.2
Last inspected: Apr 1, 2026
61
Score
Across the available record, Don Matias Restaurant No.2 has 11 inspections on file, the first dated 2022. Inspectors last stopped by on Apr 1, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 12 violations.
“Buildup of food debris/soil residue on equipment door handles” accounts for the largest share of issues, appearing five times across the record.
Don Matias Restaurant No.2's latest score of 61 falls below the Sunrise average of 78. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2026-04-01: Observed at callback same. **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2026-04-01: Observed at callback same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Observed standing water under dry storage rack in kitchen. **Warning** - From follow-up inspection 2026-04-01: Observed at callback same **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair Observed floor tiles missing throughout the kitchen. **Warning** - From follow-up inspection 2026-04-01: Observed at callback same **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed poster to operator. **Warning** - From follow-up inspection 2026-04-01: Observed at callback same. Emailed poster to operator **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2026-04-01: Observed at callback side of cooking equipment soiled with food debris and grease **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed faucet in kitchen next to triple sink leaking when turned off. **Warning** - From follow-up inspection 2026-04-01: Observed at callback same **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2026-04-01: Observed at callback same **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - 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. **Warning** - From follow-up inspection 2026-04-01: Observed at callback same **Time Extended**
36-34-5
61
Mar 16, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
26
Jan 27, 2026
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
17
Sep 26, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to locate - From follow-up inspection 2025-09-26: Observed same **Time Extended**
05-08-4
90
Sep 25, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
61
May 1, 2025
Routine - Food
4 critical violations. 6 major violations. 10 minor violations.
View 20 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2024 Conformation 247758042 **Corrected On-Site**
50-17-3
High Priority - 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
01B-02-5
High Priority - 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
03A-02-5
High Priority - 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. **Corrected On-Site**
14-31-5
Intermediate - 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.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. In kitchen
31B-03-4
Intermediate - 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
27-16-4
Basic - Floor tiles missing and/or in disrepair. Though out kitchen
36-17-5
Basic - Equipment in poor repair. Torn gasket on true reach in freezer.
14-11-5
Basic - Buildup of food debris/soil residue on equipment door handles. True reach in freezer
23-24-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind the grill accumulated grease, food debris, and/or dust.
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
14-17-4
Basic - Stored food not covered. Observed multiple containers or food raw pork,raw beef, raw chicken not covered in walk-in cooler
08B-12-5
Basic - Soiled dry wiping cloth in use. On cook line. Operator removed. **Corrected On-Site**
21-10-4
Basic - 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.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Food stored on floor. Observed containers of cooking oil on the floor.
08B-38-4
18
Feb 18, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Feb 14, 2024
Routine - Food
5 critical violations. 5 major violations. 9 minor violations.
View 19 violations
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - 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. **Corrected On-Site**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023 **Admin Complaint**
50-17-3
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - 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. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink with sanitizer bucket stored in it **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - 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.
53B-05-5
Intermediate - Spray bottle containing toxic degreaser substance not labeled.
41-17-4
Basic - Floor soiled/has accumulation of debris. Observed grease on floor behind fryer
36-73-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water bottle in food prep area
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic water bottle on prep table
12B-07-4
Basic - Buildup of food debris/soil residue on equipment door handles on flip top cooler and true reach in freezer. **Repeat Violation**
23-24-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind the grill
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rust that has pitted the surface
14-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave Interior has accumulation of black substance/grease/food debris
22-08-4
Basic - Food stored on floor. Observed bag of cabbage and potatoes on floor in walk-in cooler.
08B-38-4
18
Oct 26, 2023
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - 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
01B-02-5
High Priority - 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. **Corrective Action Taken**
12A-14-4
High Priority - 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 **Corrected On-Site**
22-41-4
High Priority - 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.
03D-02-5
Intermediate - 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.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ladle in hand washing sink in kitchen.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink at front counter.
31B-03-4
Intermediate - Spray bottle containing sanitizer toxic substance not labeled at front counter. Operator labeled **Corrected On-Site**
41-17-4
Basic - Stored food not covered. Observed pork, white rice beef un covered in walk-in cooler.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door handle. True reach in freezer handles **Repeat Violation**
23-24-4
Basic - Floor tiles missing and/or in disrepair. Observed broken floor tile throughout kitchen
36-17-5
Basic - 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.
08B-38-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over steam table
35B-02-4
25
Jun 29, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walk-in cooler.
23-24-4
Basic - Equipment in poor repair. Torn gaskets on walk-in cooler. **Repeat Violation**
14-11-5
Basic - Ripped/worn tin foil used as shelf cover on cook line.
14-20-4
Basic - Single-service articles improperly stored. Observed take out boxes stored on the floor behind front counter.
25-05-4
74
Oct 19, 2022
Routine - Food
8 critical violations. 4 major violations. 10 minor violations.
View 22 violations
High Priority - Stop Sale issued due to adulteration of food product. Nonfood-grade bags used in direct contact with food. Observed plastic bag on top of cooked rice used to steam rice. See Stop Sale.
01B-03-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over corn in standing reach in freezer. Observed raw chicken stored over pork in standing reach in freezer Observed raw shrimp stored over broccoli in standing reach in freezer in kitchen area.
08A-20-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade container used for molding food into sahepe.
14-15-4
High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic bag on top of cooked rice used to steam rice. See Stop Sale.
14-31-5
High Priority - 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. Observed employee touch dirty apron then proceeded to touch food without washing hands.
12A-28-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs and proceeded to touch already cooked TCS foods without changing gloves or washing hands.
12A-27-4
High Priority - 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 dish machine at 0 ppm. Operator set up 3 compartment sink.
22-41-4
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream opened on 10/17 per operator not labeled.
02C-03-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee use bare hands to put meat on grill, then touch arepas with same glove hands without changing gloves or washing hands.
09-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with mold like substance in kitchen area.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink inaccessible with glasses being washed in hand washing sink located at front counter.
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets and equipment door handle with debris, build up and mold like substance.
23-24-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee dinking hot tea from open beverage at front counter and stored on counter with to go cups at front counter.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hand bag stored directly on top of to go plates at front counter.
40-06-5
Basic - Equipment in poor repair. Observed torn gaskets on reach in cooler located in kitchen area.
14-11-5
Basic - Food stored on floor. Observed produce stored on floor in walk in cooler. Observed plantains and potatoes in water in container stored on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on equipment handle in kitchen area.
10-20-4
Basic - Insect control device installed over food preparation area. Observed bug zapper installed over clean , sanitized plates and to go containers in kitchen area.
35B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution at front counter.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar at front counter not labeled. Observed corn and flour removed from its original container in kitchen area not labeled.
02D-01-5
12
Frequently Asked Questions
When was Don Matias Restaurant No.2 last inspected?
The most recent health inspection at Don Matias Restaurant No.2 on file is from Apr 1, 2026. The public record contains 11 inspections in total.
What is the most common violation at Don Matias Restaurant No.2?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited five times, more than any other issue at Don Matias Restaurant No.2.
How does Don Matias Restaurant No.2 compare to other restaurants in Sunrise?
Don Matias Restaurant No.2 most recently scored 61 out of 100, which is lower than the Sunrise average of 78.
Has Don Matias Restaurant No.2's inspection record improved over time?
No. Recent inspections at Don Matias Restaurant No.2 have averaged around 12 violations per visit, up from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Don Matias Restaurant No.2 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Don Matias Restaurant No.2 inspected?
Based on the inspection history on file, Don Matias Restaurant No.2 is inspected around three times per year on average.
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