Myung Ga Tofu & BBQ Restaurant
Last inspected: Jan 27, 2026
47
Score
Going back to 2023, Myung Ga Tofu & BBQ Restaurant has eight inspections in the public record. On Jan 27, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
“Food stored on floor” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Weston restaurant, which scores around 72. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
0
Major latest
6
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled clean plate without washing hands. Operator to explained to employee proper hand washing technique. Employee washed hands. **Corrected On-Site**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over a container of tofu. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (125-130F - Hot Holding) per operator held out of temperature approximately 2 hours. Employee voluntarily discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Dead roaches on premises. Observed two dead roaches on the floor in storage room. Employee removed and cleaned and sanitized. **Corrected On-Site**
35A-03-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at the dishwasher area.
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed operators personal food not properly identified stored in freezer chest and not segregated from food to be served to the public.
08B-49-4
Basic - Food stored on floor. Observed plastic bus pan of onions stored in contact with the floor in preparation area.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of cornstarch the scoop handle in contact with cornstarch.
10-01-5
Basic - Working containers of food (cornstarch) removed from original container not identified by common name.
02D-01-5
47
Aug 6, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw pork (not commercially packaged) stored directly above Ready to eat mussels - operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at Gil top cooler in kitchen - raw octopus (49F - Cold Holding); calamari (48F - Cold Holding)as per employee items not portioned or prepared today, item held out of temperature for approximately 1 hour. Operator provided ice bags for each item. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at steam table - spicy pork (116F - Hot Holding) as per employee item held out of temperature for approximately 2 hours. Employee raised temperature. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at outback next to exit door.
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottled filled with degreaser without label. Employee provided proper label. **Corrected On-Site**
41-17-4
50
Mar 20, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in freezer next to cook line - Raw chicken (not commercially packaged) over raw beef (not commercially packaged) operator stored correctly. Additionally Raw shrimp (not commercially packaged) over RTE noodles
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - kimchi (51F - Cold Holding) as per employee item held out of temperature for over 4 hours. Item not portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in kitchen - kimchi (51F - Cold Holding) as per employee item held out of temperature for over 4 hours. Item not portioned today. See stop sale.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink out side.
29-42-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at rear of establishment. Observed at handwashing sink at front. Operator provided items. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon stored in handwashing sink at front. Operator removed and stored correctly.
31A-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Sack of onions stored directly on floor by ice machine.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at handwashing sink at rear. Knife stored between sink and wall. Operator stored correctly. **Corrected On-Site**
10-17-4
39
Nov 7, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
45
May 2, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed on cook line, raw shell eggs stored above noodles. Operator relocated to bottom shelf. **Corrected On-Site**
08A-05-6
Basic - Food stored on floor. Observed bucket of Soy Sauce stored on the floor. Operator relocated to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
82
Feb 1, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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. Poster emailed, operator printed and posted. **Corrected On-Site**
11-27-4
Basic - Food stored on floor. Container of soy sauce, next to dry goods storage rack.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, utensils in water- temperature 92F, employee removed and placed on stove - water temperature,145F **Corrected On-Site**
10-07-4
Basic - Stored food not covered. Container of rice in dry good storage rack. Employee covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cook line, manager removed, prep new sanitizer solution, quaternary at 200 ppm.
21-03-4
Basic - Floor area(s) covered with standing water. Cook line, in front of ice maker and reach in freezer.
36-22-4
70
Jun 28, 2023
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
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 fixed leak in sanitizer line. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meats over rte sauces in reach in freezer
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kimchi and beef at 48F in overloaded containers in Fliptop cooler. Operator moved excess food inside the unit. **Corrective Action Taken**
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. Kimchi prepared more than 24h
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and plastic buckets
24-05-4
Basic - In-use ice scoop stored on soiled surface between uses. In soiled container. Removed and washed. **Corrected On-Site**
10-12-5
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. Leak on sanitizer line, patched with tape. **Corrective Action Taken**
16-55-4
Basic - Stored food not covered. Beef in reach in freezer, covered upon request **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wood food-contact surface not properly sealed. Shelve over ice machine.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles with spices
02D-01-5
41
Jan 24, 2023
Routine - Food
2 critical violations. 4 minor violations.
View 6 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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
58
Frequently Asked Questions
When was Myung Ga Tofu & BBQ Restaurant last inspected?
The most recent health inspection at Myung Ga Tofu & BBQ Restaurant on file is from Jan 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Myung Ga Tofu & BBQ Restaurant?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Myung Ga Tofu & BBQ Restaurant.
How does Myung Ga Tofu & BBQ Restaurant compare to other restaurants in Weston?
Myung Ga Tofu & BBQ Restaurant most recently scored 47 out of 100, which is lower than the Weston average of 72.
Has Myung Ga Tofu & BBQ Restaurant's inspection record improved over time?
No. Recent inspections at Myung Ga Tofu & BBQ Restaurant 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 Myung Ga Tofu & BBQ Restaurant 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 Myung Ga Tofu & BBQ Restaurant inspected?
Based on the inspection history on file, Myung Ga Tofu & BBQ Restaurant is inspected around three times per year on average.
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