Last week, several restaurants across South Florida were ordered to temporarily cease operations by the Florida Department of Business and Professional Regulation due to repeated and serious violations of health codes. Among the affected venues were Matchbox at Sawgrass Mills in Sunrise, May Fu Chinese Restaurant in Miami, and Havana Harry’s in Coral Gables. Inspectors discovered alarming levels of pest infestations—ranging from flying insects to rodents and cockroaches—alongside numerous breaches of food safety standards. All locations were allowed to reopen only after undergoing thorough cleaning and passing follow-up inspections. The violations included improper food storage, unhygienic employee practices, and failure to maintain clean facilities. These incidents highlight the importance of consistent sanitation enforcement and prompt corrective actions to ensure public safety.
Health Code Failures Lead to Mandatory Restaurant Shutdowns Across South Florida
In the heart of a bustling summer season, multiple dining spots in South Florida faced unexpected closures after a series of inspections revealed grave lapses in health and safety protocols. The Florida Department of Business and Professional Regulation stepped in to enforce shutdowns at three prominent eateries: Matchbox at Sawgrass Mills in Sunrise, May Fu Chinese Restaurant in Miami, and Havana Harry’s in Coral Gables. Each establishment was cited for severe violations that posed immediate risks to public health. Matchbox repeatedly failed to control insect infestations, with inspectors noting dozens of small flying pests throughout its premises. Food items were found stored at unsafe temperatures, prompting stop-sale orders on multiple occasions. In Miami, May Fu Chinese Restaurant was closed following the discovery of rodent droppings scattered across key operational areas, including behind equipment and near the ice machine. Meanwhile, Havana Harry’s faced similar consequences after live roaches were found emerging from walls, electrical outlets, and behind kitchen appliances. While all three restaurants have since reopened after remediation efforts, the findings underscore the critical need for ongoing oversight in food service environments.
As a journalist covering this development, it's concerning to see how frequently these violations occurred despite prior warnings. The repeated nature of infractions indicates not just isolated mistakes but systemic failures in maintaining basic hygiene and safety standards. It raises questions about the effectiveness of previous inspections and whether sufficient measures are being taken to prevent recurrence. From a consumer perspective, such incidents erode trust in the establishments and the regulatory bodies tasked with protecting public health. This episode serves as a reminder that vigilance is necessary—not just during inspections, but through continuous internal audits and staff training. Ultimately, ensuring food safety should be a shared responsibility between operators and regulators to protect both patrons and brand reputation.