Masan Asian Grill

1924 Weston Rd, Weston, FL 33326 · Permanent Food Service · License 1618339

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Nov 5, 2026 (2 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Nov 5 routine inspection
1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 5 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Nov52026

Routine inspection

8 violations found

First visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 1 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed at cook line marinated raw pork (44°F - Cold Holding) per operator held in cooler overnight not portioned or prepared today.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed house made peanut sauce per operator made 48 hours ago not date marked.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand soap stored in hand washing sink blocked. Operator removed.
  Fixed on the spot
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed in walk-in cooler multiple containers of cut vegetables sauces. A colander of cooked chicken not covered
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In flour and rice containers the handle in contact with flour and rice. Operator removed.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  On cook line operator remove
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on low boy cooler heavy build up soiled with grease, food debris, dirt, slime or dust.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed at front counter single serve hinged containers and bowls not stored inverted or protected from contamination. Operator stored correctly
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul292026B83Routine inspection7 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed 1 cracked shell egg. In pan fort cook line.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed Rice 132°F@ 1:46 cooling since 1:40. Rechecked. 120°F@ 2:15 in walk-in cooler in deep plastic bucket at this rate rice will not cooled from 135°F to 70°F within 2 hours. Operator transferred rice in shallow hotel pan.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Front counter steel wool pad stored in handwashing sink. Next to three compartment sink a glass bowl stored in handwashing sink.
  Repeat violation
- 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.
Basic3
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Multiple containers of food not covered in walk-in cooler.
  Food stored on floor.
  Plastic container of soy sauce stored on kitchen floor.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Next to rice cooker In-use utensil stored in standing water temperature 74°F
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.