MASA AND MORE
510 SE 5 AVE STE 129
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/1/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/1/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/1/2025
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - cooked chicken - cooling approximately 1 hour at 10:45am (80-98F - Cooling) at 11:30am 87-93F. Observed item covered. Operator uncovered and moved to fan area to quick chill. **Corrective Action Taken**
- 08A-05-6:High Priority - Reach in cooler - Raw smoked salmon stored over ready-to-eat bread. Operator stored all items properly. Corrected On-Site
- 08A-02-6:High Priority - Reach in freezer - Raw beef stored over ready-to-eat filafel in a freezer - not all products commercially packaged. Operator stored all items properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (82F). Per operator placed out 1.5 hours ago. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu - lox. Lunch menu - seared tuna. Operator began updating menus during inspection. Corrected On-Site
Food safety inspection conducted on 4/1/2025 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).
Inspection on 1/28/2025
High Priority
2
Intermediate
6
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Above cookline prep area. Warning
- 12A-05-4:High Priority - Employee used personal cell phone then engaged in food preparation - cooking eggs - without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. 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. Shell eggs. Operator posted consumer advisory during inspection. Corrected On-Site Warning
Food safety inspection conducted on 1/28/2025 revealed 9 total violations (2 high priority, 6 intermediate, 1 basic).
Inspection on 6/11/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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. 8 - 6 oz packs ROP fresh fish in flip top unit. Per operator, placed in unit 3 days ago. See stop sale. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table next to clean equipment/utensils. Operator removed. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. 8 - 6 oz packs ROP fresh fish in flip top unit. Per operator, placed in unit 3 days ago. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - butter (87F - Hot Holding). Operator placed on Time as a Public Health Control. Provided Form and operator filled out during inspection. Corrected On-Site
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 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.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. Rice pudding - per operator prepared 3 days ago. Operator date marked. Corrected On-Site
Food safety inspection conducted on 6/11/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 5/1/2024
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly top of the ice machine at front line . Operator properly stored. Corrected On-Site
- 06-09-1:Basic - 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...salmon, tilapia thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed package. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons, tong stored in 90 F water at cook line . Employee removed Corrected On-Site Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 51F cooling with covered and staked pan in reach in cooler . Per Cook food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon, raw shrimp,raw tilapia above cheese, sauce , cut vegetables, raw egg wash directly stored cut lettuce in multiple reach in cooler at kitchen. Employee properly stored food. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - 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...pasta 51F cooling with covered and staked pan in reach in cooler . Per Cook food was cooked yesterday.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cook to serve 79F at kitchen being held less than 4 hours . Employee time marked. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled...windex spray bottle . Operator labeled Corrected On-Site
Food safety inspection conducted on 5/1/2024 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).