Mason Jar III
Last inspected: Dec 15, 2025
82
Score
Mason Jar III has been inspected 10 times since 2022. The most recent visit was on Dec 15, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Wall soiled with accumulated grease, food debris, and/or dust” accounts for the largest share of issues, appearing three times across the record.
Compared to the broader Oakland Park restaurant scene, this is about average. Overall, the inspection record reads well.
10
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at the time of inspection **Corrected On-Site**
50-17-3
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Employee turn faucet to increase water volume. **Corrected On-Site**
06-08-5
82
Sep 15, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to Ready to eat Cornbread. Flip top cooler Operator moved chicken to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up triple sink with 100ppm chlorine sanitizer solution **Corrected On-Site**
22-49-4
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. Operator set up triple sink with 100ppm chlorine sanitizer solution **Corrected On-Site**
22-41-4
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/ Manager arrived during inspection. Manager, Jesus Rado Sucno **Corrected On-Site**
53A-05-6
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawed at room temperature in food preparation sink. Operator placed under running water **Corrected On-Site**
06-01-5
55
May 29, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3Compartment sink
12A-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at hand wash sink next to flip top cooler
31B-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall behind 3Compartment sink. Wall next to Handwashing sink soiled with grease
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
74
Jan 29, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
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**
41-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3Compartment sink
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner.
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
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**
10-07-4
70
Sep 4, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken then handled
12A-09-4
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**
08A-08-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind 3Compartment sink
36-27-5
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**
21-12-4
67
Apr 10, 2024
Routine - Food
1 critical violation.
View 1 violation
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.
03A-02-5
86
Jan 23, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee washed hands with cold water.
12A-19-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test kit **Repeat Violation**
16-37-1
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/
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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.
16-55-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
06-06-5
61
Aug 22, 2023
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
26
Apr 28, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
41-05-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution over 200 Ppm . Operator diluted rechecked 50Ppm
41-27-4
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 name Jesus Rado Sucno 01/03/18
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee cup and spoon in hand washing sink. Cook removed. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink in prep area hot water turned off. Operator turned hot water on. Temperature 102F. **Corrected On-Site**
27-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket next to bowl of flour on the cook line. Operator removed **Corrected On-Site**
21-44-1
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
50
Nov 30, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area glass door reach in; raw chicken (49°F - Cold Holding); raw mahi (49°F - Cold Holding). Operator stated being held less than 4 hours, moved items to upright stainless reach in. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area reach in cooler; raw shell eggs stored over read-to-eat pork. Operator moved eggs. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. At cook line hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line; knife stored between flip top cooler and steam table. Operator removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in sanitizer between uses. At cook line; knives stored in chlorine sanitizer (100ppm). Operator removed. **Corrected On-Site**
10-18-5
61
Frequently Asked Questions
When was Mason Jar III last inspected?
The most recent health inspection at Mason Jar III on file is from Dec 15, 2025. The public record contains 10 inspections in total.
What is the most common violation at Mason Jar III?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited three times, more than any other issue at Mason Jar III.
How does Mason Jar III compare to other restaurants in Oakland Park?
Mason Jar III most recently scored 82 out of 100, which is about the same as the Oakland Park average of 85.
Has Mason Jar III's inspection record improved over time?
Results have been roughly steady. Inspections at Mason Jar III have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mason Jar III 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 Mason Jar III inspected?
Based on the inspection history on file, Mason Jar III is inspected around three times per year on average.
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