Masa and More
Last inspected: Apr 14, 2026
74
Score
The health department has logged eight inspections at Masa and More, the earliest from 2022. Inspectors last stopped by on Apr 14, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around four violations compared to roughly nine violations earlier on.
Across the inspection history, “reach in cooler - raw smoked salmon stored” is the issue that surfaces most often, recorded three times.
Restaurants in Fort Lauderdale average 80, so Masa and More trails the local norm. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Employee began working with food - preparing a drink - without first washing hands. Reviewed proper hand washing and employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
Intermediate - Cook line Handwash sink not functioning. Hand sink must have hot and cold running water. **Warning**
31A-04-4
Basic - Ripped/worn tin foil used as shelf cover. Top shelf cook line. Reviewed alternative storage procedures. **Warning**
14-20-4
74
Sep 23, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
55
Apr 1, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
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**
08A-02-6
High Priority - Reach in cooler - Raw smoked salmon stored over ready-to-eat bread. Operator stored all items properly. **Corrected On-Site**
08A-05-6
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**
03D-01-5
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**
03A-02-5
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**
02B-01-5
50
Jan 28, 2025
Routine - Food
2 critical violations. 6 major violations. 1 minor violation.
View 9 violations
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**
12A-05-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning**
16-37-1
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**
53B-01-5
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**
11-26-1
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**
02B-02-5
Basic - Ceiling tile missing. Above cookline prep area. **Warning**
36-36-4
39
Jun 11, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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.
01B-13-4
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**
03B-01-6
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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.
11-26-1
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.
53B-13-5
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**
02C-02-5
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**
06-09-1
Basic - Employee beverage container on a food preparation table next to clean equipment/utensils. Operator removed. **Corrected On-Site**
12B-07-4
45
May 1, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
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**
03B-01-6
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**
03D-02-5
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**
08A-05-6
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.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled...windex spray bottle . Operator labeled **Corrected On-Site**
41-17-4
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**
06-09-1
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**
24-07-4
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**
10-07-4
35
Jul 28, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over vegetables in prep area reach in. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Per operator awaiting repairs. **Repeat Violation**
36-63-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 126F. Operator moved container to grill to heat. **Corrective Action Taken**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter. Operator posted during inspection. **Corrected On-Site**
31B-04-4
70
Jul 12, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2022-07-12: 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** **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Empanadas on front counter. Emailed Time as a Public Health Control Form to operator and reviewed. **Warning** - From follow-up inspection 2022-07-12: Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Empanadas on front counter. Emailed Time as a Public Health Control Form to operator and reviewed. **Warning** **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Smoke/steam/vapors in kitchen. Per operator, awaiting repairs to hood system. **Warning** - From follow-up inspection 2022-07-12: Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Smoke/steam/vapors in kitchen. Per operator, awaiting repairs to hood system. **Warning** **Time Extended**
36-63-4
78
Frequently Asked Questions
When was Masa and More last inspected?
The most recent health inspection at Masa and More on file is from Apr 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Masa and More?
Across the inspection record, “reach in cooler - raw smoked salmon stored” has been cited three times, more than any other issue at Masa and More.
How does Masa and More compare to other restaurants in Fort Lauderdale?
Masa and More most recently scored 74 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Masa and More's inspection record improved over time?
Yes. Recent inspections at Masa and More have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Masa and More 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 Masa and More inspected?
Based on the inspection history on file, Masa and More is inspected around two times per year on average.
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