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Matt's Casbah Grill

Matt's Casbah Grill
801 E New Haven Ave
Melbourne, FL 32901
(321)574-1099

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No (0) Emergency Closure Orders Since October 2008
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2 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Matt's Casbah Grill either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Matt's Casbah Grill or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2012043194 - On October 29, 2012 Matt's Casbah Grill, Melbourne was ordered to pay $400 for violations observed during its September 05, 2012 inspection.

Case Number: 4--2013038485 - On December 06, 2013 Matt's Casbah Grill, Melbourne was ordered to pay $650 for violations observed during its July 29, 2013 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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4 Food Service Inspections Since July 1, 2014
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 5453847
Inspection Date: Tuesday, January 06, 2015
Inspection Number: 2438164
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Plastic containers in the dish area. **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) stained/soiled. Across from fryer. **. Repeat Violation** **Warning**

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 5370402
Inspection Date: Tuesday, November 04, 2014
Inspection Number: 2438164
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 16
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar **. Repeat Violation** **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. Plastic containers in the dish area. **Warning**
36-41-4 Basic.Fan cover in walk-in cooler has moderate accumulation of dust/debris. **Warning**
08B-38-4 Basic.Food stored on floor of walk in cooler and freezer. **. Repeat Violation** **Warning**
38-01-4 Basic.Light shield damaged/in disrepair. Light shield broken in the outside walk in freezer **Warning**
14-67-4 Basic.Reach-in cooler gasket torn/in disrepair. Cold side cooler, 2 door upright freezer. **Warning**
14-11-4 Basic.Sushi display cooler found at 41° turned on t 10:30 found at 11:30. Checked again at 11:50 found at 35° **Corrected On-Site** **. Repeat Violation** **Warning**
29-03-4 Basic.Water draining onto floor surface. Hand sink at the bar is missing plumbing line **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
12A-19-4 High Priority.Employee washed hands with cold water. Reeducated **Corrected On-Site** **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi bar : c. H 51° mackerel 46° squid salad tuna 47° salmon 47°. Placed foods in the display cooler before cooler was 41° recommend rapid chilling. Placed all foods in the freezer. Rechecked fish at the end of inspection found octopus 41° salmon 40° crab 40° **Corrected On-Site** **. Repeat Violation** **Warning**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw breaded soft shell crab over French fries and ice cream. **Corrected On-Site** **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) stained/soiled. Across from fryer. **. Repeat Violation** **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Wait station hand sink used as a dump station **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 5369926
Inspection Date: Friday, July 18, 2014
Inspection Number: 2408730
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Flour, rice and corn starch. **Warning**
08B-53-4 Basic.Ice making machine located outside. **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 5304681
Inspection Date: Thursday, July 17, 2014
Inspection Number: 2408730
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of High Priority Violations: 4
Number of Intermediate Violations: 6
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Flour, rice and corn starch. **Warning**
08B-45-4 Basic.Case/containers of food stored on floor in walk-in cooler floor. **Warning**
08B-38-4 Basic.Cases of food stored on the walk in in freezer floors. Inside and outside **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. **Warning**
08B-53-4 Basic.Ice making machine located outside. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Sushi display cooler **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
03B-05-4 High Priority.Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice pound at 87° left out over night **Warning**
22-41-4 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. 0 ppm **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods found in the sushi display cooler over night Sushi display c. H squid salad 48° cream cheese 49° cooked asparagus 48° smoked salmon 48° **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice left out over night 87° sushi grade fish 48° cream sheesh 48° **Warning**
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled. **Warning**
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Warning**
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Manager showed up during inspection. **Corrected On-Site** **Warning**
14-80-4 Intermediate.Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi display cooler found at 49° **Warning**
53B-05-4 Intermediate.Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-09-4 Intermediate.Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 5045605
Inspection Date: Monday, January 13, 2014
Inspection Number: 2346566
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of High Priority Violations: 4
Number of Intermediate Violations: 4
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.All Cutting board have cut marks and is no longer cleanable.
23-25-4 Basic.Build-up of grease/dust/debris on hood filters.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site**
14-67-4 Basic.Reach-in freezerand cooler by fryers gasket torn/in disrepair.
23-08-4 Basic.Soda gun holster with heavy accumulated slime/debris. **Corrected On-Site**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry.
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor.
03A-12-4 High Priority.Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut lettuce in ice bath 40-48°f, reeducated on proper techniques of ice bath, recommended rapid chill
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / hearts of palm salad front line sushi reach in 45°f, recommend rapid chill
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed. / 200 ppm
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. / bar area
03D-17-4 Intermediate.Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. / cooked chicken 50°f after 3 hours
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / off by 10°f, re calibrated **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / hearts of palm salad at sushi refrigerator and several other containers

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 5176859
Inspection Date: Monday, January 13, 2014
Inspection Number: 2346565
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 5045604
Inspection Date: Monday, July 29, 2013
Inspection Number: 2346565
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. / reach in coolers cooks line 1 and. 2
14-38-4 Basic.Food storage container/container lid cracked or broken. / several clear plastic container lids
23-09-4 Basic.Moderately Soiled reach-in cooler gaskets.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler # 2
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / sushi area
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. / kitchen and sushi area
22-41-4 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. From 12/12 **Admin Complaint**
01A-14-4 High Priority.Operator unable to provide invoice to verify the source of the food. See stop sale.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 1 cooks line au jour, spinach artichoke dip, scallops, raw hamburger , pizza 52 degrees f/ chef states TCS only in the reach in cooler for 3 hours recommended rapid chill- reach in cooler 2 cooks line home made dressings, shrimp. Cooked chicken 9/12 **Admin Complaint**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade.

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 5045604
Inspection Date: Monday, July 29, 2013
Inspection Number: 2346565
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Total Number of Violations: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 1
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-11-4 Basic.Equipment in poor repair. / reach in coolers cooks line 1 and. 2
14-38-4 Basic.Food storage container/container lid cracked or broken. / several clear plastic container lids
23-09-4 Basic.Moderately Soiled reach-in cooler gaskets.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / reach in cooler # 2
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / sushi area
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. / kitchen and sushi area
22-41-4 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. From 12/12 **Admin Complaint**
01A-14-4 High Priority.Operator unable to provide invoice to verify the source of the food. See stop sale.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler 1 cooks line au jour, spinach artichoke dip, scallops, raw hamburger , pizza 52 degrees f/ chef states TCS only in the reach in cooler for 3 hours recommended rapid chill- reach in cooler 2 cooks line home made dressings, shrimp. Cooked chicken 9/12 **Admin Complaint**
22-22-4 Intermediate.Heavily Encrusted material on can opener blade.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4845274
Inspection Date: Wednesday, December 12, 2012
Inspection Number: 2209434
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4692724
Inspection Date: Wednesday, December 12, 2012
Inspection Number: 2209433
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08A-15-1 Critical.- Food not stored in a clean/dry location that is not exposed to splash/dust. / on cooks line by the employee hand washing sink splash to the right and there is the hot holding a guard shall be required
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. / cooks line
15-31-1 Observed nonfood-contact equipment in poor repair front cover missing under tall freezer cooks line and floor filthy underneath
20A-10-1 Critical.- Dishmachine chlorine sanitizer not at proper minimum strength. Must manually sanitize until the proper ppm is dispensing
22-21-1 Critical.- Observed soil buildup inside ice bin. Black like substance mild interior and heavy exterior outside bar
24-08-1 Equipment and utensils not properly air-dried. Metal cambros stored wire rack dish area
40-04-1 Observed personal care item stored with food. Cell phone on sandwhich line **Corrected On-Site**

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3 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4564720
Inspection Date: Friday, March 16, 2012
Inspection Number: 2103259
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed all cook line cutting board grooved/pitted and no longer cleanable. On order
17-03-1 Critical. Violation: 17-03-1Observed damaged gauges on dishmachine. Not reading. On order
22-20-1 Critical. Violation: 22-20-1Observed buildup of slime in the interior of ice machine. In the process of cleaning

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4354941
Inspection Date: Thursday, March 15, 2012
Inspection Number: 2103259
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi chef states just prepped recommend rapid chill
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Phf'S in cook line make cooler range 45F to 46F recommend rapid chill
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice 84F
04-01-1 Critical. Cook line make Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient temperature 48F This violation must be corrected by : 03/16/12.
08A-11-1 Critical. Observed food stored in ice used for drinks. Corrected On Site.
08B-04-1 Critical. Observed cloth used as a food-contact surface for sushi rice.
09-03-1 Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Using cup to scoop ice at bar
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cup use to scoop ice Corrected On Site.
09-04-1 Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chef
14-37-1 Observed all cook line cutting board grooved/pitted and no longer cleanable.
17-03-1 Critical. Observed damaged gauges on dishmachine. Not reading
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Suhi bar
22-20-1 Critical. Observed buildup of slime in the interior of ice machine.
23-08-1 Observed soda gun holster with heavy accumulated slime/debris.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Dishes in hand sink
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Bar Corrected On Site.
37-01-1 Ceiling tile missing. Due to cleaning

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4354942
Inspection Date: Tuesday, October 11, 2011
Inspection Number: 2103260
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Found cooked chicken strips over stocked on cook line cooler at 65F. Recommend rapid chill. Placed in freezer. Repeat Violation.
08B-09-1 Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed gloves instead of removing gloves to wash hands.
12B-02-1 Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Sushi chef
14-33-1 Observed ice buckets badly chipped on bottom
14-37-1 Observed all cutting board badly grooved/pitted and no longer cleanable. Repeat Violation.
17-11-1 Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary test kit Corrected On Site.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-21-1 Critical. Observed soil buildup inside ice buckets
23-06-1 Observed heavy build-up of food debris on all cook line cooler gaskets
37-18-1 Observed heavy dust on ceiling tiles and/or air conditioning vent covers. Through out
40-03-1 Employee lockers improperly located.
45-38-2 Critical. Portable fire extinguisher not fully charged. For reporting purposes only. K class

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5 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4274984
Inspection Date: Tuesday, June 21, 2011
Inspection Number: 2054260
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 16
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk and half n half bar RIC
03A-07-1 Critical. Observed shrimp cold held at greater than 41 degrees Fahrenheit. Over filled recommend rapid chill. Corrected On Site.
10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. Handle of stove
12A-18-1 Critical. Observed employee dry hands on clothes/apron after washing. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In sushi RIC
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Sushi bar
15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. 2 missing
17-07-1 Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
22-20-1 Critical. Observed buildup of slime in the interior of ice machine. Out back
22-24-1 Critical. Observed HEAVY buildup of slime on dispensing nozzles of margarita mix.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven at sushi bar
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Server station
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Sushi bar hand sink
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dishmachine handsink
37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
41A-10-1 Critical. Observed toxic item improperly stored on top of dishmachine. Corrected On Site.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4160463
Inspection Date: Wednesday, February 16, 2011
Inspection Number: 1968711
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
14-37-1 Violation: 14-37-1Observed cutting board badly grooved/pitted and no longer cleanable. Cook line. New boards on order. Must be complied by next unannounced inspection

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3972143
Inspection Date: Friday, December 17, 2010
Inspection Number: 1968711
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
01B-22-1 Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Sauce made with sour cream and fresh garlic made 10/10. Corrected On Site. Manager discarded
02-19-1 Critical. No tag stored with box on fresh shellfish in walkin cooler.
08A-36-1 Critical. Whole shell eggs stored over cooked foods in the walkin cooler. Corrected On Site.
13-03-1 Observed employee with no hair restraint. Corrected On Site.
14-37-1 Observed cutting board badly grooved/pitted and no longer cleanable. Cook line
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppmMust use 3 bay sink for ware washing.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site. Repeat Violation.
23-03-1 Observed heavy build-up of grease on hood filters
24-07-1 Cleaned and sanitized plates on cook line not stored protected. Food spillage on plates
35A-08-1 Critical. Observed several live flies in kitchen.
37-11-1 Observed ceiling tiles and light sheilds soiled with accumulated dust. Kitchen
40-04-1 Observed personal care item stored with food. Jackets
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 + Corrected On Site. Repeat Violation.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 4117680
Inspection Date: Thursday, September 23, 2010
Inspection Number: 1968712
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
16-02-1 Critical. Violation: 16-02-1Observed warewashing machine curtains Torn. On order
17-03-1 Critical. Violation: 17-03-1Observed /inaccurate/damaged gauges on dishmachine. Not working. Parts on order

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3972144
Inspection Date: Wednesday, September 22, 2010
Inspection Number: 1968712
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 18
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
02-15-1 Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings 47F,cooked chicken breasts 46F,mashed potatoes 46F,lobster bisk 45F,cooked pasta 45F all found in walkin cooler.
04-01-1 Critical. Walkin cooler ambient temperature is 50F. THIS UNIT IS NOT TO BE USED TO STORE PHF'S TILL MAINTAING 41F OR BELOW This violation must be corrected by : 09/23/2010.
04-01-1 Critical. Dessert display cooler ambient temperature 70F. No phf'S stored in at this time
13-04-1 Observed employee with no beard guard/restraint.
16-02-1 Critical. Observed warewashing machine curtains Torn
17-03-1 Critical. Observed /inaccurate/damaged gauges on dishmachine. Not working
21-10-1 Clean wiping cloth stored under cutting boards at the sushi bar Corrected On Site.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site.
22-21-1 Critical. Observed soil buildup inside ice bin.
22-23-1 Critical. Observed heavy encrusted, soiled material on slicer. Left over night
23-06-1 Observed moderate build-up of food debris, dust or dirt on gaskets on cook line RIC. Corrected On Site.
23-08-1 Observed soda gun holster with heavy accumulated slime/debris. Bar
29-17-1 Waste line missing at soda gun holster. Bar
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory and paper towels. Outside bar
41A-10-1 Critical. Observed toxic item improperly stored on top of dishmachine.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm Corrected On Site.
51-11-1 Carbon dioxide/helium tanks not adequately secured. Bar

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3636161
Inspection Date: Monday, March 08, 2010
Inspection Number: 1857873
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
01B-10-1 Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. Sushi rice left in container over night
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked fish and soups in the walkin cooler
08A-24-1 Critical. Observed raw beef over raw fish in the walkin freezer that is covered in saran wrap. Corrected On Site.
08A-26-1 Critical. Observed raw beef over cooked fish in the walkin cooler. Corrected On Site.
14-37-1 Observed ALL cutting boards on cook line and sushi bar BADLY grooved/pitted and no longer cleanable. RECOMMEND TO REPLACE OR RESURFACE
22-17-1 Critical. Observed heavy soil build up on reach-in cooler gaskets. Cook line
22-20-1 Critical. Observed buildup of slime in the interior of ice machine sheild. Kitchen
23-07-1 Observed handsink at the bar has heavy slime/mold-like build-up.
24-07-1 Cleaned and sanitized equipment, linens or not properly stored. Stored with mixer and food Corrected On Site.
31-09-1 Critical. Handwash at the outside broken and hole in the bottom of sink
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Bar hand sink used as a dump station.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Ladies rest room
37-18-1 Observed moderate dust on ceiling tiles and/or air conditioning vent covers. Kitchen/prep
38-07-1 Lights missing the proper shield, sleeve coatings or covers. Above cook line
40-04-1 Observed personal care item stored with food. Jackets stored on shelf with food. Corrected On Site.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3775714
Inspection Date: Thursday, September 17, 2009
Inspection Number: 1918425
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Partial
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3636162
Inspection Date: Friday, September 11, 2009
Inspection Number: 1857874
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Washed hands and gloves applied. Corrected On Site. Repeat Violation.
12B-02-1 Critical. Observed employee eating in a food preparation or other restricted area.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Suhi bar. Repeat Violation.
14-41-1 Food-contact surface not smooth and easily cleanable. Wooden bowl for sushi rice. Absorable wood.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar

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4 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3564796
Inspection Date: Thursday, May 14, 2009
Inspection Number: 1822987
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed food stored on floor. Cas4s of food in walkin freezer
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bag of rice.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Slicing lemons wihout gloves. Corrected On Site. Repeat Violation.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Sushi bar
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppmmust use 3 bay sink to sanitize dishes till dishmachine is properly sanitizing dishes at minumum 50ppm
22-11-1 Critical. Ice wand stored on the floor of walkin freezer.
22-21-1 Critical. Observed soil buildup inside ice bin. Bar
25-04-1 Observed single-service items stored on floor. Bar
35A-08-1 Critical. Observed live flies in kitchen.
37-18-1 Observed heavy dust r air conditioning vent covers. Sushi bar.
41A-10-1 Critical. Observed toxic item improperly stored. On top of dishmachine. Corrected On Site.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3509528
Inspection Date: Thursday, February 12, 2009
Inspection Number: 1808791
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3458464
Inspection Date: Wednesday, February 11, 2009
Inspection Number: 1808791
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 9
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked beef patties 48F,ham 47F and shredded pepper jack 47F. In the cook line RIC, Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna 47F stored in the sushi display case.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cook line RIC located at the grill area This violation must be corrected by : 02/12/09.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Sushi display cooler. Corrected On Site.
08B-04-1 Critical. Observed cloth used as a food-contact surface. Sushi rice Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook making salad sets bare handed. Corrected On Site. Washed handsvand applied gloves.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Waitstaff placing lemons on glass.
24-07-1 Cleaned and sanitized equipment, utensils, not stored handle up. Corrected On Site.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Waitstaff,sushi bar Corrected On Site.

Inspection For: MATTS CASBAH
License Number: 1506027
License ID: 3646702
Inspection Visit ID: 3444985
Inspection Date: Monday, October 20, 2008
Inspection Number: 1807413
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Wisks,spoons in pans in the dish room
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. All hand sinks
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. All hand sinks
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Bar hand sinks
51-11-1 Carbon dioxide/helium tanks not adequately secured. Bar
51-13-1 No Heimlich maneuver sign posted. Corrected On Site.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Matt's Casbah Grill in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Matt's Casbah Grill.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Matt's Casbah Grill may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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