MASON JAR III INC
East Oakland Park Boulevard
Florida, 33329
Broward County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and tongs Operator placed in water with temperature of 135F Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3Compartment sink
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid located under handwashing sink next to prep sink. Operator discard pesticide Corrected On-Site
Food safety inspection conducted on 1/29/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 9/4/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Inspection Details:
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind 3Compartment sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner set up sanitizing buckets and placed wiping cloth in buckets. Corrected On-Site
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken in same container as cooked chicken Owner removed raw chicken to lower shelf Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken then handled
Food safety inspection conducted on 9/4/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 4/10/2024
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 4/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings; (46F); Fish (45F) Owner removed items to freezer.
Food safety inspection conducted on 4/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 1/23/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 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.
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
- 12A-19-4:High Priority - Employee washed hands with cold water.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 1/23/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 8/22/2023
High Priority
6
Intermediate
3
Basic
3
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container the scoop handle in contact with flour. Operator removed scoop clean and sanitized. Corrected On-Site
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed chili and ground beef thawed under water that was barely running/dripping. Operator opened water. Corrected On-Site
- 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name. Operator labeled. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 25 Ppm. Operator primed rechecked 50 Ppm Corrected On-Site
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee was hands less than 10 seconds
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid in dishwashing washing area. Operator discarded. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over celery. Operator placed celery on upper shelf. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in Avantco reach in cooler. Operator placed beef in other cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (55F - Cold Holding); garlic and oil (57F - Cold Holding) in flip top on cook line. Per operator held less than 4 hours. Operator placed items in freezer for quick chill . **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator Jesus Ernesto Rado 01/03/18
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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. Observed Italian wedding soup, cream sauce, black beans. Operator labeled Corrected On-Site
Food safety inspection conducted on 8/22/2023 revealed 12 total violations (6 high priority, 3 intermediate, 3 basic).