Masa
Last inspected: Aug 4, 2025
100
Score
Going back to 2022, Masa has 10 inspections in the public record. The latest inspection on file is from Aug 4, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited three times.
That puts the facility ahead of the local pack: the average Tallahassee restaurant scores 87. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Aug 4, 2025
Complaint Full
No violations found.
100
Jul 21, 2025
Complaint Full
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed chlorine sanitizer not registering on chlorine test strip. Told the Chef to use the set up triple sink to sanitize dishes until dish machine is fixed.
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Second handwashing sink in middle at bar had three wet towels inside.
31A-11-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strips could be located for chlorine sanitizer at dish machine , I used my test strips to record triple sink and test dish machine.
16-33-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
22-20-5
Basic - Ceiling tile missing in kitchen above dish tank.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen ceiling tiles with grease build up.
36-34-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen by triple sink and dish machine has dirt, debris build up.
36-27-5
58
Jun 9, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Cream cheese wontons, veggie egg rolls, on time as a public health control with no time stamp. Per operator, items made approximately 1 hour ago. Operator placed correct time stamp for remainder. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over ready to eat onions inside walk in cooler, operator stored items properly. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution at 200+ ppm. Operator mixed fresh solution to 100pm **Corrected On-Site**
41-15-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed hydrated noodle sitting in plastic container in prep sink (78F - Cooling at 12:30 since 11:30) Per. Operator, items portioned 1 hour ago and left inside prep sink. Advised operator to cool product to to 41F with in 4 hours **Corrective Action Taken**
03D-15-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed thermometer not functioning/ needle not calibrating.
05-06-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used as scoop inside container of sugar.
14-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
47
Jul 29, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
43
Mar 26, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
37
Nov 15, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
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.
03F-10-5
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.
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. Observed some packages of seafood salads not properly date marked. Per employee held for five days.
02C-02-5
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.
29-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
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**
08B-12-5
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-38-4
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**
14-09-4
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.
36-34-5
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**
22-20-5
52
Mar 29, 2023
Complaint Full
3 minor violations.
View 3 violations
Basic - Stored food not covered. Observed vegetables in containers in walk in cooler not covered for protection.
08B-12-5
Basic - Food stored on floor. Observed boxes of sauce on floor in back storage room.
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in interior of ice machine.
22-20-5
86
Jan 20, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
30
Oct 31, 2022
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels used as food contact for fish in sushi area and dumplings in pull cooler on cook line. Observed cloth towels used as food contact surfaces for sushi rice.
14-86-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed maximum water temperature at 74 at handwash sink in ware washing area.
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of flour containers with food soil buildup.
23-03-4
Basic - Floor area(s) covered with standing water in between walk in cooler and walk in freezer.
36-22-4
Basic - Water draining onto floor surface from handwash sink in back kitchen.
29-03-4
Basic - Outer openings not protected with self-closing doors. Observed door not completely closed.
35B-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed beverage cup with no lid in reach in freezer in back of kitchen across from walk in cooler. Observed beverage removed. **Corrected On-Site**
12B-13-4
61
Jul 14, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee dried hands on cloth towel after washing. Coached employee on proper hand washing procedures. Observed re-wash hands and dry with disposable paper towels. **Corrected On-Site**
12A-18-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Victor Rodriguez and Sarah Stout amongst others. **Repeat Violation**
53A-01-7
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at 81 for handwash sinks prep area, cook line and ware washing area. **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl to used as scoop for sauce in reach in cooler on end of cook line.
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on cutting boarding cook line. Observed employee remove phone and clean and sanitize surfaces. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flour buildup on shelves in dry storage area.
23-03-4
61
Frequently Asked Questions
When was Masa last inspected?
The most recent health inspection at Masa on file is from Aug 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Masa?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Masa.
How does Masa compare to other restaurants in Tallahassee?
Masa most recently scored 100 out of 100, which is higher than the Tallahassee average of 87.
Has Masa's inspection record improved over time?
Yes. Recent inspections at Masa have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Masa means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Masa inspected?
Based on the inspection history on file, Masa is inspected around three times per year on average.
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