Matjoa House
Last inspected: Mar 24, 2026
64
Score
Matjoa House appears in inspection records six times, starting in 2022. The most recent visit was on Mar 24, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to six violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
By comparison, the average Odessa facility scores 73, putting Matjoa House on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed the license during inspection and print it out, posted it on the wall in dining room **Corrected On-Site**
50-17-3
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. Butter spread no date mark opened after 24 hours in vertical cooler by cook line, operator marked it correctly, **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting stained in kitchen
22-02-4
Basic - No Heimlich maneuver/choking sign posted. Emailed chocking poster to operator,
51-13-4
Basic - Food stored on floor. Cooking oil on floor in kitchen, operator removed it in rack
08B-38-4
64
Jul 23, 2025
Food-Licensing Inspection
No violations found.
100
Mar 20, 2024
Complaint Full
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
17
Dec 6, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - 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 nose and place gloves on to began food prep. Discussed with employee to wash hands than place on gloves.
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under grill top cold holding Cold holding: raw beef 44 f 2nd temp 43 f Cold holding reach in cooler servers line by ice machine Cold holding: coleslaw 44 f **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White Cutting boards
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cooks line employee restocked **Corrected On-Site**
31B-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 100 ppm
21-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
52
Apr 4, 2023
Routine - Food
1 critical violation. 8 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (49F - Cold Holding); sauerkraut (46F - Cold Holding); pepperjack (51F - Cold Holding) At reach in cooler across from food warmer. At server station. sour cream (48F - Cold Holding); coleslaw (48F - Cold Holding). salsa (46F - Cold Holding) Manager moved all items to different coolers to chill. Manager states all items 41F or below at 11am. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Scrubs and drain covers in hand sink by triple sink. Inspector removed. **Corrected On-Site** **Warning**
31A-09-4
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. **Warning**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by triple sink. Manager placed paper towels by sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink at both ends of cook line. Manager placed soap at both sinks. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interior soiled. Ice machine soiled. **Warning**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table on cook line. Employee removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris under triple sink area and at server station area. Floor drains under triple sink and dish machine soiled, and at bar. Hood filters soiled. **Warning**
36-73-4
Basic - Unsealed concrete floor in walk in cooler. **Warning**
36-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. <100ppm. Manager fixed to 200ppm. **Corrected On-Site** **Warning**
21-08-4
30
Nov 18, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (44F - Cold Holding) in cooler by fryer. Manager put ice on shrimp to chill. Recheck 41F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves of walk in cooler soiled. Cutting board soiled.
22-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates.
53B-09-4
Basic - Floor drains soiled/has accumulation of debris by dish area. Walk in cooler fan guards.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler soiled.
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
61
Frequently Asked Questions
When was Matjoa House last inspected?
The most recent health inspection at Matjoa House on file is from Mar 24, 2026. The public record contains six inspections in total.
What is the most common violation at Matjoa House?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Matjoa House.
How does Matjoa House compare to other restaurants in Odessa?
Matjoa House most recently scored 64 out of 100, which is lower than the Odessa average of 73.
Has Matjoa House's inspection record improved over time?
Yes. Recent inspections at Matjoa House have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Matjoa House 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 Matjoa House inspected?
Based on the inspection history on file, Matjoa House is inspected around two times per year on average.
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