Mason Jar (The)
Last inspected: Dec 2, 2025
37
Score
Mason Jar (The) has been inspected seven times since 2022. The most recent visit was on Dec 2, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly five violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
That's lower than the typical Florida restaurant, which scores around 72. There are enough flags in the record to merit a second thought.
7
Inspections
4
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Spaghetti sauce made 11/24.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Spaghetti sauce made 11/24.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken gizzards 48f. Less than 4 hours. Advised to lower in ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Noodles 82f. Less than 4 hours. Advised to reheat. Manager placed in refrigerator to rapid cool. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -Used as dump sink.
31A-11-4
Basic - Floor soiled/has accumulation of debris. -Under fryer.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Left side oven. -Oven by ice machine.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of flat grill.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Some shelving in walk in cooler.
22-16-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
37
Jun 27, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours moved to freezer for quick cool. Cold Holding); Raw burger patties (49F - Cold Holding) **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents by dish area soiled. **Repeat Violation**
36-34-5
Basic - Floor soiled/has accumulation of debris. Floor by cook line soiled. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer gaskets in the kitchen soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in the kitchen soiled.
22-16-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
67
Sep 19, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Crab salad 49f, Beef patties 47f. Less than 4 hours. Advised to rapid chill.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Macaroni salad. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Over steam table.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Gasket torn on warming cabinet nearest to dish area.
14-10-4
Basic - Floor soiled/has accumulation of debris. -Under cook line equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets.
23-03-4
61
Mar 25, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
67
Mar 1, 2024
Routine - Food
No violations found.
100
Mar 24, 2023
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over margarine in walk in cooler. **Repeat Violation**
08A-05-6
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over clean dishes by dish machine.
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven.
22-08-4
Basic - Stored food not covered. Fried chicken in walk in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Fish in standing water.
06-01-5
Basic - Working containers of food removed from original container not identified by common name. 5 gallon bucket of flour.
02D-01-5
61
Dec 29, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over potatoes in walk in cooler.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Can opener stored in handsink. **Corrected On-Site**
31A-09-4
Basic - Food stored in a location that is exposed to splash/dust. -Fried chicken under paper towel dispenser.
08B-36-4
Basic - Food stored on floor. -Cooking oil in dry storage.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Left oven.
22-08-4
Basic - Ripped/worn tin foil used as shelf cover. Under microwave. **Repeat Violation**
14-20-4
64
Frequently Asked Questions
When was Mason Jar (The) last inspected?
The most recent health inspection at Mason Jar (The) on file is from Dec 2, 2025. The public record contains seven inspections in total.
What is the most common violation at Mason Jar (The)?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Mason Jar (The).
Has Mason Jar (The)'s inspection record improved over time?
No. Recent inspections at Mason Jar (The) have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Mason Jar (The) means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mason Jar (The) inspected?
Based on the inspection history on file, Mason Jar (The) is inspected around two times per year on average.
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