DirtyFLRestaurant Inspection Data

MAASS

525 North Fort Lauderdale Beach Boulevard
Fort Lauderdale, Florida, 33304
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10745600

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In main kitchen, ceiling vents soiled with dust
  • 14-11-5:Basic - Equipment in poor repair. By three compartment sink, rubber spatulas in poor condition. Discussed with operator to discard old utensils in poor condition
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email poster to operator
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No messing device for high temp dishwasher
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line, paler towels not located in a convenient location to the handwashing sink. Operator moved paper towels close to sink Corrected On-Site

Inspection Date: 2/17/2025

Inspection #: Visit ID: 10745432

  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Hot line - drawer refrigerator - Raw fish - per operator reduce oxygen packaged 2 days ago. Hot line - drawer refrigerator - Cooked lobster - per operator reduce oxygen packaged 2 days ago. Pantry drawers - Cooked shrimp - per operator reduce oxygen packaged 2 days ago. See stop sale. Warning - From follow-up inspection 2025-02-17: Operator reduce oxygen packing cooked potatoes and cooked short ribs and keeping in vacuum greater than 48 hours. Per operator, Cooked potatoes were cooked 5 days ago- date marked 2-12. Per operator, Cooked short ribs were cooked 3 days ago, date marked 2-12. See stop sale. Admin Complaint
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning - From follow-up inspection 2025-02-17: Observed same. **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process - conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Operator performing reduced oxygen packaging of raw and cooked fish, processes not included in the Division approved HACCP Plan. Repeat Violation Warning - From follow-up inspection 2025-02-17: Operator reduce oxygen packing cooked potatoes and cooked short ribs and keeping in vacuum greater than 48 hours. Per operator, Cooked potatoes were cooked 5 days ago- date marked 2-12. Per operator, Cooked short ribs were cooked 3 days ago, date marked 2-12. See stop sale. Admin Complaint

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8743321

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in freezer - plastic bins of ice stored on floor. Operator stored properly. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ice cream base thawing at room temperature. Operator moved to reach in to continue thawing process. Corrected On-Site Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Hot line - drawer refrigerator - Raw fish - per operator reduce oxygen packaged 2 days ago. Hot line - drawer refrigerator - Cooked lobster - per operator reduce oxygen packaged 2 days ago. Pantry drawers - Cooked shrimp - per operator reduce oxygen packaged 2 days ago. See stop sale. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw beef. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Walk in cooler - 2 quarts lobster stock date marked 12-10-2024. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Hot line - drawer refrigerator - Raw fish - per operator reduce oxygen packaged 2 days ago. Hot line - drawer refrigerator - Cooked lobster - per operator reduce oxygen packaged 2 days ago. Pantry drawers - Cooked shrimp - per operator reduce oxygen packaged 2 days ago. See stop sale. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by rolling ice bin. Operator removed. Corrected On-Site Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items thawing in prep area hand sink. Operator removed items. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellow tail on menu. Reviewed menu updating. Operator began updating during inspection. **Corrective Action Taken** Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
  • 03G-50-1:Intermediate - Operator is doing a special process - conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Operator performing reduced oxygen packaging of raw and cooked fish, processes not included in the Division approved HACCP Plan. Repeat Violation Warning
  • 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved HACCP plan. Warning
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection. Corrected On-Site Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted during inspection. Corrected On-Site Warning

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8678469

  • N/A:No Violations Were Observed

Inspection Date: 5/21/2024

Inspection #: Visit ID: 8569133

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans by dish machine. Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken ROP on site in vacuum for 3 days. See stop sale. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator removed to correct. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry stored over raw beef - prep area True reach in. Operator stored all items properly. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken ROP on site in vacuum for 3 days. See stop sale. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by rolling cart. Operator removed. Corrected On-Site Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline. Operator placed container of soap at sink. Corrected On-Site Warning

Inspection Date: 12/7/2023

Inspection #: Visit ID: 8563533

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-12-07: Observed same. Per operator, item on order. **Time Extended**

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8551192

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline - meat station low boy - unit not turned on. Reach in freezer in pastry area locked - not able to verify temperature. Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher - bar final rinse (Temperature 128F) Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom- water 85F Warning