DirtyFLRestaurant Inspection Data

THE MASON JAR

With 3 inspections documented, THE MASON JAR maintains a 1.8/5 food safety rating in DONA VISTA. Recent inspections indicate some food safety concerns.

37534 HWY 19

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2025

Inspection #: Visit ID: 10905682

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under fryer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Left side oven. -Oven by ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of flat grill.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelving in walk in cooler.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Spaghetti sauce made 11/24.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Spaghetti sauce made 11/24.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken gizzards 48f. Less than 4 hours. Advised to lower in ice. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Noodles 82f. Less than 4 hours. Advised to reheat. Manager placed in refrigerator to rapid cool. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Used as dump sink.

Inspection Date: 6/27/2025

Inspection #: Visit ID: 8894159

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents by dish area soiled. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets in the kitchen soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in the kitchen soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cool. Cold Holding); Raw burger patties (49F - Cold Holding) **Corrective Action Taken** Repeat Violation

Inspection Date: 9/19/2024

Inspection #: Visit ID: 8585492

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over steam table.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Gasket torn on warming cabinet nearest to dish area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -Under cook line equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Crab salad 49f, Beef patties 47f. Less than 4 hours. Advised to rapid chill.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Macaroni salad. Corrected On-Site