MASA
1650 North Monroe Street
Tallahassee, Florida, 32303
Leon County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 7/29/2024
High Priority
3
Intermediate
2
Basic
4
Total
9
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. Observed multiple thawed salmon sealed in reduced oxygen packaging with label indicating to be removed from packaging prior to thawing.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed cups stored under paper towels exposed to splash at wait station hand wash sink.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 76F at front line next to hot hold area. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked pasta thawing in standing water at prep area. Employee turned on running water during inspection.
- 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 dishmachine chlorine 0ppm. Employee primed machine to chlorine 50ppm. Corrected On-Site Repeat Violation
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink quaternary 0ppm at bar area. Manager corrected to quaternary 200ppm during inspection. Three compartment sink at dish area quaternary 500+ppm. Employee corrected to quaternary 200ppm. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 53F, on cook line counter and masago 58F held on counter at sushi bar. Employee stored masago in reach in cooler during inspection. Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for the following food items held on cook line: wontons, spring rolls, beef, chicken, egg rolls. Time mark indicates food items held 10:30-2:30. Manager filled out Time as a Public Health Control Form during inspection. Corrected On-Site Repeat Violation
- 29-31-4:Intermediate - Water filter not maintained according to manufacturer's instructions. Observed water filter/softener serviced 2015 next to ice machine.
Food safety inspection conducted on 7/29/2024 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 3/26/2024
High Priority
4
Intermediate
2
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor in walk in freezer.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water 32F in front of cook line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on floor in walk in cooler and at entrance of walk in freezer.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored outside solution on counter at cook line.
- 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 dish machine Chlorine 0ppm. Employee primed machine to Chlorine 50ppm during inspection. Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 500+ppm at dish area. Employee corrected to Quaternary 400ppm during inspection. Observed three compartment sink Quaternary 0ppm at bar area. Per manager sanitizer solution is from yesterday 03-25-24. Manager discarded solution during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried chicken 60F. Per manager held since 03-25-24. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken 60F in walk in cooler. Per manager held since 03-25-24. See stop sale.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed wontons 68F and egg rolls 86F on counter at cook line. Per manager held on time with no written procedure. Employee time marked food items during inspection. **Corrective Action Taken** Repeat Violation
- 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 multiple food items not date marked in walk in cooler. Per manager all made within seven days. Employee started date marking during inspection.
Food safety inspection conducted on 3/26/2024 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 11/15/2023
High Priority
0
Intermediate
3
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on ceiling and walls of ice machine. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board in bar area and is no longer cleanable. Employee discarded cutting board during inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed containers of sauce at storage room and container of rice at sushi line stored on floor. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed bins of cut vegetables, cooked chicken, and cooked pasta uncovered in walk in cooler. Manager covered items during inspection. Corrected On-Site Repeat Violation
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 29-03-4:Basic - Water draining onto floor surface. Observed water draining onto floor from the three compartment sink next to kitchen and from hand wash sink at front line.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed fried chicken and wontons at cook line held on time control without written plan. Provided printed Time as a Public Health Control Form to manager.
- 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. Observed four cooks and four servers without proof of food handler training.
- 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 some packages of seafood salads not properly date marked. Per employee held for five days.
Food safety inspection conducted on 11/15/2023 revealed 10 total violations (0 high priority, 3 intermediate, 7 basic).