MATCHBOX SAWGRASS MILLS

Name: MATCHBOX SAWGRASS MILLS
Address: 1860 SAWGRASS MILLS CIR #5100, SUNRISE, FL, 33323, US
Rating: 73

1860 SAWGRASS MILLS CIR #5100, SUNRISE, FL 33323

License #1624284

73 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MATCHBOX SAWGRASS MILLS in SUNRISE currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 22 total violations — 9 critical, 5 major, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No thermo labels chemical test kit.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in bathroom.
[36-27-5] Wall soiled with accumulated dust. Wall above Dukers freezer soiled.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from working with raw beef patties to bread without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of chimichurri sauce stored in front of raw shell eggs/ sautéed Station flip top. Chef fixed during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fry Station-; Cooked Chicken (41-50F - Cold Holding). Per Chef food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Chef removed top portion and stored in lower reach in to quick chill.

Administrative complaint recommended
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. At cook line employee washed hands for approximately 5 seconds then proceeded to handle clean plates for order. Educated operator. Employee washed hands properly.
[31B-03-4] No soap provided at handwash sink. Hand wash sink in prep area did not have soap.
[32-12-6] Covered waste receptacle not provided in womens bathroom. Upstairs womens restroom needs feminine box or trash with lid.
[41-17-4] Spray bottle containing toxic substance not labeled. At storage area -sanitizer spray bottle not labeled operator labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler at the cook line. Raw shrimp over cooked lobster- operator stored properly.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- bbq sauce at 2:00 (48F - Cooling) overnight.Food stored in large quantity- At current rate of cooling food will not reach to 41 F within 6 hours.see stop sale.
[01B-02-5] 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 walk in cooler- bbq sauce at 2:00 (48F - Cooling) overnight.Food stored in large container and had condensation on top.At current rate of cooling food will not reach to 41 F within 6 hours.see stop sale.
[06-09-1] 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. At walk in cooler - Commercially processed reduced oxygen packaged tubs bearing a label to remove from packaging before thaw not removed- see stop sale.

Community reaction

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Community pulse