Mason Jar Cafe II
3000 N Federal Hwy 6-7, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1622368
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection10 high priority (8 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot), 1 basic-49
- Administrative complaint on Nov 4, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score31
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Food handlers certifications expired
More time given
- First visitNov 4, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: 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°F. Flip top by AC unit tuna salad (59°F - Cold Holding); chicken salad (57°F - Cold Holding); ranch sauce made with yogurt (72°F - Cold Holding). Per operator not prepared or portioned today and held in unit overnight. Operator discarded. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Standing cooler brown sauce since yesterday (77°F - Cooling); red sauce since yesterday (48°F - Cooling). See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top by AC unit tuna salad (59°F - Cold Holding); chicken salad (57°F - Cold Holding); ranch sauce made with yogurt (72°F - Cold Holding). Per operator not prepared or portioned today and held in unit overnight. Operator discarded.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table poblano soup (119°F - Hot Holding); mashed potatoes (123°F - Hot Holding); red sauce (130°F - Hot Holding). Per operator foods cooked today and held on steam table for 2 hours. Operator moved food to be reheated to 165°F+ to be held at 135°F+
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Standing cooler brown sauce since yesterday (77°F - Cooling); red sauce since yesterday (48°F - Cooling). See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In standing cooler Raw shell eggs stored over vegetables. Operator corrected storage
Fixed on the spotRepeat violationAdministrative complaint
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken not commercially packaged stored over container with cooked duck. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee load dish machine with dirty dishes, then proceeded to handle clean dishes without washing hands first. Educated employee who then washed hands
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee entered kitchen and started handling lean dishes and utensils within washing hands first. Educated employee who then washed hands
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employees touched visibly soiled towel, then proceeded to handle cooking equipment. Educated employee who then washed hands
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottle of multi purpose cleaner stored next to clean dishes in dining area. Operator stored bottle correctly
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Standing cooler brown sauce since yesterday (77°F - Cooling); red sauce since yesterday (48°F - Cooling). See stop sale
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Operator not knowledgeable on Big 6. Provided form
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 10 dead roaches in storage area next to front counter. 1 dead roaches under coffee machine table. Approximately 3 dead roaches by AC unit in kitchen. Approximately 15 dead roaches under front counter.
Administrative complaint
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.