Several South Florida restaurants were temporarily ordered shut last week by the Florida Department of Business and Professional Regulation due to serious health code violations.
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Among them was Matchbox at Sawgrass Mills in Sunrise, where inspectors found widespread small flying insect activity across multiple areas, including open liquor bottles at the bar, food prep surfaces, and storage containers.
The bar area is open to the main dining room, allowing for easy entry of pests, an issue the restaurant has repeatedly been warned about.
Inspectors also issued multiple stop sales for food kept at unsafe temperatures and cited repeated food safety violations.
In Miami, May Fu Chinese Restaurant was shut down after an inspector documented extensive rodent droppings throughout the kitchen and storage areas.
In Coral Gables, the well-known Havana Harry’s was ordered closed after a complaint inspection revealed a significant roach infestation, with live insects seen crawling near food prep zones, on electrical outlets, and behind kitchen equipment.
All the places mentioned were allowed to re-open following an ordered clean up and re-inspection.
**MATCHBOX SAWGRASS MILLS
1860 SAWGRASS MILLS CIRCLE
SUNRISE
ORDERED SHUT 6/19
15 VIOLATIONS FOUND
ALSO ORDERED SHUT 3/15/24(FLYING INSECT ISSUE)
WARNED OF FLYING INSECT ISSUE 11/3/2023
WARNED OF FLYING INSECT ISSUE 5/16/2024
WARNED OF FLYING INSECT ISSUE 11/4/2024
“Live, small flying insects found Approximately 20 small flying insects in upstairs bar/ prep kitchen area landing on walls and bar counter. Approximately 5 small flying insects in the downstairs dishwashing/ prep/ storage area- landing on clean dishes and single service containers. Approximately 8 small flying insects in downstairs dry storage area- landing on boxes of single service items and boxes of food. Approximately 5 small flying insects at downstairs cook line area- landing on cook line counter. Approximately 10 small flying insects at downstairs dining room bar landing on - open/ In use liquor bottles and bar counter.”
“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. At upstairs walk in cooler- vodka sauce 47-48F @1:55 cooling overnight - at current rate of cooling food did not reach to 41F within 6 hours- see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. Repeat Violation.”
“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler at cook line -ribs 61F cold , sliced cheese 61F , diced tomatoes 62F cold holding, deviled eggs 60F cold holding chimichurri 60F cold holding- food not prepared or portioned today- food out of temperature for 5 hours- see stop sale. At flip top cooler at cook line - ground beef 60F cold holding- food not prepared or portioned today- food sitting above cooler in sheet pan - food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. At flip top cooler - cooked pasta 70F cold holding- food not prepared or portioned today- food left out on counter for 1.5 hours - operator moved to walk in cooler to quick chill.**Corrective Action Taken** At reach in cooler- Milk 67F- cold holding - food not prepared or portioned today- food left out on counter - food out of temperature for 1 hour- operator moved to reach in cooler or quick chill. At cook line expo counter- garlic herb butter 61F cold holding, butter 61F cold holding- food not prepared or portioned today- food left out on counter - food out of temperature for 2 hours- operator placed on time mark for remaining time. Repeat Violation.”
“Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line counter- oil and garlic 93F hot holding -food left out on counter- food out of temperature for 5 hours- see stop sale. Repeat Violation.”
“Food being cooled by non- approved method as evidenced by inadequate rate of cooling during time of inspection. At upstairs prep area- chicken wings 70-71F @2:00 to 70-71F at 3:15 cooling since 1:30 - food left out to cool at room temperature- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in cooler to quick chill.”
“Raw animal food stored over/not properly separated from ready-to-eat food. At talk reach in cooler in downstairs storage prep area- raw ground beef stored over sliced bread - operator removed and stored properly. At reach in cooler at cook line raw tuna stored over cut cabbage- educated operator.”
“Raw fruits/vegetables not washed prior to preparation. At reach in coolers at cook line in use avocados - with sticker still attached.”
“Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishwashing station- employee touched their face then proceeded to handle clean plates without washing their hands- educated operator - employee washed hands.”
“Employee failed to wash hands before putting on gloves to initiate a task working with food. At cook line area- employee handled raw beef- then changed their gloves and started plating food for order without washing their hands- educated operator employee washed hands.”
“Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter server grabbed dirty dishes- then proceeded to handle clean plates without washing their hands - educated operator - employee washed hands properly.”
FOLLOW UP INSPECTION 6/20
“Approximately 4 small flying insects at upstairs bar/ prep kitchen area landing on walls- operator killed, removed and sanitized area. Approximately 4 small flying insects at upstairs dry storage area- landing on boxes of food - operator killed, removed and sanitized area. Approximately 1 small flying insects at downstairs kitchen area- landing on wall - operator killed, removed and sanitized area. Approximately 2 small flying insects landing on dry storage shelf and wall- operator killed, removed and sanitized area.”
**MAY FU CHINESE RESTAURANT
15030 NW 7TH AVENUE
MIAMI
INSPECTION BASED ON COMPLAINT
ORDERED SHUT 6/18
11 VIOLATIONS FOUND
“Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 droppings on the floor between ice machine and hand washing sink by front counter, approximately 20 droppings on the floor by cooking equipment in kitchen area, and approximately 30 droppings in dry storage room.”
“Floor soiled/has accumulation of debris. Food debris on the floor in kitchen area.”
“No proof of required state approved employee training provided for any employees.”
FOLLOW UP INSPECTION 6/19.
“10 droppings under ice machine at front counter, approximately 12 droppings under preparation table in kitchen area, approximately 8 droppings in hallway to the restroom and approximately 6 by reach in freezer in kitchen area.”
**HAVANA HARRY’S
4612 S. LEJUNE ROAD
CORAL GABLES
INSPECTION BASED ON COMPLAINT
ORDERED SHUT 6/16
13 VIOLATIONS FOUND
“Roach activity present as evidenced by live roaches found. Observed 3 live roaches coming from wall where electric box outlet is connected at to go order prep area. Observed 1 live roach between cook line equipment/stove. Observed 7 live roaches coming from behind metal wall at cook line next to gas stove. Observed 15+ live roaches coming from inside broken wall post located at center of kitchen next to breakfast area/ sandwich making area prep tables/coolers. Observed 1 live roach on electric line behind ice machine. Observed 10+ live roaches on wall and at electrical area behind standing reach in coolers and freezers at meat prepping area of kitchen. Observed 1 live roach between reach in coolers at dessert station area.”
“Dead roaches on premises. Observed 1 dead roach at dry storage area on floor under storage shelf. Observed 1 dead roach on electric line behind ice machine. Observed 1 dead roach on floor next to gas stove at cook line.”
