Maass
Last inspected: Feb 25, 2026
58
Score
The health department has logged 10 inspections at Maass, the earliest from 2023. On Feb 25, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about eight violations before that.
“No measuring device available” comes up most often, recorded five times in the inspection record.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
58
Oct 31, 2025
Routine - Food
No violations found.
100
Oct 17, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
39
Apr 11, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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
11-07-5
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
16-62-1
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**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In main kitchen, ceiling vents soiled with dust
36-34-5
Basic - Equipment in poor repair. By three compartment sink, rubber spatulas in poor condition. Discussed with operator to discard old utensils in poor condition
14-11-5
67
Feb 17, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Dec 17, 2024
Routine - Food
5 critical violations. 8 major violations. 2 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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**
08A-20-5
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-24-5
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**
01B-13-4
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**
03G-04-5
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-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Items thawing in prep area hand sink. Operator removed items. **Corrected On-Site** **Warning**
31A-11-4
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**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
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-50-1
Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved HACCP plan. **Warning**
03G-49-2
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**
02B-02-5
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**
02A-01-4
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**
06-01-5
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**
08B-47-4
19
Jul 25, 2024
Routine - Food
No violations found.
100
May 21, 2024
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
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**
01B-13-4
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**
08A-20-5
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**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
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**
11-26-1
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**
03G-50-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline. Operator placed container of soap at sink. **Corrected On-Site** **Warning**
31B-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans by dish machine. **Warning**
24-08-4
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**
03G-54-1
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator removed to correct. **Warning**
21-07-4
39
Dec 7, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
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**
16-62-1
90
Dec 1, 2023
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom- water 85F **Warning**
27-16-4
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**
16-55-4
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**
14-74-7
74
Frequently Asked Questions
When was Maass last inspected?
The most recent health inspection at Maass on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Maass?
Across the inspection record, “no measuring device available” has been cited five times, more than any other issue at Maass.
How does Maass compare to other restaurants in Fort Lauderdale?
Maass most recently scored 58 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Maass' inspection record improved over time?
Yes. Recent inspections at Maass have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Maass means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Maass inspected?
Based on the inspection history on file, Maass is inspected around four times per year on average.
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