MATTEO TRATTORIA AND PIZZERIA

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2026

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese medallions at 61F in front reach-in cooler. Employee advised items were placed in last night. Voluntarily discarded. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to ice machine. Employee provided. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance.

Basic - Equipment in poor repair. Torn gasket on reach-in cooler across from cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of oven soiled with food debris. - From follow-up inspection 2026-01-10: Time Extended - From follow-up inspection 2026-01-12: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits on site during inspection. - From follow-up inspection 2026-01-10: Time Extended - From follow-up inspection 2026-01-12: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on reach-in cooler in center of cook-line - From follow-up inspection 2026-01-10: Time Extended - From follow-up inspection 2026-01-12: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles cracked and missing in kitchen entrance to dish pit. - From follow-up inspection 2026-01-10: Time Extended - From follow-up inspection 2026-01-12: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers in center of kitchen - From follow-up inspection 2026-01-10: Time Extended - From follow-up inspection 2026-01-12: Time Extended - From follow-up inspection 2026-03-25: Time Extended

Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels stuck to metal container at dish pit. - From follow-up inspection 2026-01-10: Time Extended - From follow-up inspection 2026-01-12: Time Extended - From follow-up inspection 2026-03-25: Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in walk-in cooler - not all products commercially packaged. Raw shell eggs stored above intact beef. Manager relocated items to store properly Corrected On-Site

High Priority - 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. Inside reach-in cooler across from cook line. (3) 8oz portioned salmon 47F (12) rice and cheese balls 47F (10) carroza 55F (10) portions of chicken Parmesan 50F 3 lbs of raw chicken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler across from cook line. (3) 8oz portioned salmon 47F (12) rice and cheese balls 47F (10) carroza 55F (10) portions of chicken Parmesan 50F 3 lbs of raw chicken 50F Manager voluntarily discarded items. Corrective Action Taken Repeat Violation

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. Open container of heavy cream inside reach-in cooler and milk inside walk-in cooler opened Monday not date marked. Employee date marked. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at front bar without paper towels. Bar employee provided towels during inspection. Corrected On-Site

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. Discussed with manager to have new employees fill employee health agreements while new employees wait on receiving food handler training.

Basic - (9) Dead roaches on premises. (6) in chemical storage room (2) under reach-in cooler pass (1) behind wood oven Call made to Supervisor Lisa D. Regarding dead vermin. Advised to have operator clean and sanitize areas and educate on prevention methods. Operator cleaned and sanitized areas during inspection.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager instructed employees to clean unit. Unit was cleaned. Corrected On-Site

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys above reach-in cooler. Employee removed. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets on reach-in cooler at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at front bar. Inspector will provide sign at the conclusion of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler soiled across from cook line.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cookline observed putting on gloves with no handwash.

High Priority - Food stored in ice used for drinks. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole shell eggs stored over butter in walk in cooler. Operator swapped items on shelves to correct. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 portions of grouper improperly thawed at reach in cooler next to cook line. Possible cross contamination at front bar, bottle of wine stored in ice.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cesar dressing prepared the day prior at 54 degrees F. Manager voluntarily discarded. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with manager, will provide big six handout.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in drawer cooler on cookline with no tags.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at prep coolers on cookline line

Intermediate - Handwash sink used for purposes other than handwashing. Employees dumped items in hand-wash sink at wait pass.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to ice machine no paper towels. Manager provided Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to dish machine soiled.

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar bin used as scoop.

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles to reach in freezers soiled with soiled.

Basic - 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. Three portions of grouper at reach in cooler improperly thawed. Operator voluntarily discarded.

Basic - Covered waste receptacle not provided in women's bathroom. No cover in unisex bathroom.

Basic - Dead roaches on premises. Two dead roaches underneath mop sink. Manager cleaned and sanitized area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drinks over coolers on cook line

Basic - Employee eating while preparing food. Cook/manager at cookline observed eating at cookline upon arrival for inspection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on counters over the coolers on cook line.

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees observed in kitchen with no hair restraint.

Basic - Equipment in poor repair. Torn gaskets in reach in coolers behind cookline.

Basic - Floor area(s) covered with standing water. Standing water on floors in kitchen in front of ice and dish machine.

Basic - Food stored on floor. Cooking oil stored on floor next to reach in freezers.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood at cook line. Stover burners go pass hood system.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. No trashcan at handwash sink next to ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers soiled with old food and grease.

Basic - Outer openings not protected with self-closing doors. Door at rear to kitchen not self closing.

Basic - Stored food not covered. Cambros of marinara and bolognese sauce uncovered in walk in cooler. Cheese wheel in walk in cooler stored uncovered.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler at rear of the establishment with rusted shelves.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop bucket in dish area.

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. 0ppm. Employee replaced sanitizer bucket and retested at 50 ppm Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Open shrimp and 2 portions of grouper thawing in hand wash sink in kitchen

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat sauce 88f Manager reheated on stove

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Pizza station. Employees thawing food in hand was sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portioned fish in coolers and freezer no date marking

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on clean dishes

Basic - Employee with no hair restraint while engaging in food preparation. Pizza station

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

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. Dish machine reading 0 ppm chlorine. Employee changed out empty sanitizer bucket. Dish machine now reading 50 ppm chlorine. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line and came back and put on gloves without washing hands first.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from stove: butter (46F - Cold Holding); cooked pasta (46F - Cold Holding); cooked sausage (46F - Cold Holding) temperatures taken at 6:00 pm. Employee moved items to reach in freezer. In reach in cooler across from stove: butter (40F - Cold Holding); cooked pasta (40F - Cold Holding); cooked sausage (40F - Cold Holding) Corrected On-Site

Intermediate - Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam and mussel tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen used to thaw shrimp. Employee removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like debris.

Basic - Food stored in undrained ice. Clams and mussels stored in undrained ice in walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris.

Basic - No handwashing sign provided at a hand sink used by food employees at bar hand wash sink.

Basic - Open dumpster lid.

Intermediate - - From initial inspection : Intermediate - Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-02-09: Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment. Time Extended

Intermediate - - From initial inspection : Intermediate - Clam and mussel tags not marked with last date served. Warning - From follow-up inspection 2024-02-09: Clam and mussel tags not marked with last date served. Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in left hand unisex restroom. Warning - From follow-up inspection 2024-02-09: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2024-02-09: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Floor in kitchen has broken tiles and is not smooth and easily cleanable. Warning - From follow-up inspection 2024-02-09: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven on cook line has built up food debris. Warning - From follow-up inspection 2024-02-09: Time Extended

High Priority - Container of medicine improperly stored. Bottle of Tylenol on shelf above steam table. Chef removed Tylenol. Corrected On-Site Repeat Violation Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw octopus in cook line cooler. Chef rearranged shelves according to cooking hierarchy. Corrected On-Site Warning

Intermediate - Food-contact surface soiled with food debris. Cutting boards on reach in coolers on cook line soiled Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at pizza oven blocked by pizza boxes. Employee moved pizza boxes. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in server area used as dump sink. Evident of sink contains ice cubes. Discussed with employee that hand washing sinks are only for hand washing. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs, cooked lasagna, cooked orzo, in walk in cooler not date marked. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing window cleaner not labeled. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White chute interior of ice machine soiled with mold-like substance. Repeat Violation Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink behind bar. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior of all on cook line soiled with food debris. Repeat Violation Warning

High Priority - Container of medicine improperly stored. Employee medicine on prep table in pizza area. Employee but medicine in employee's bag. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of cleaning spray on table next to silverware in server area.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector emailed big 6 paperwork to operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind bar at hand washing sink.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner not labeled in server area hanging on rack.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White chute interior of ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in pizza area. Employee removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep counter in pizza area. Employee removed phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line. Employee put hat on. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on rack in dish area.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line. Employee removed wiping cloth. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Behind bar and in smaller bathroom.

Basic - Reach-in cooler shelves have accumulation of soil residues. Reach in cooler pizza area.