Myung GA Tofu & BBQ
1944 Weston Road, Weston, FL 33326 · Permanent Food Service · License 1618234
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (3 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 2, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in cooler pooled eggs stored over raw sliced onions,carrots and celery. Operator stored correctly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in reach in cooler a container of raw shell eggs stored on top of raw pork. Operator stored correctly.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed squid defrosting in hand washing sink. Employee removed placed in flip top cooler.
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food flour removed from original container not identified by common name.
Repeat violation
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed squid 28°F stored in standing water. Employee discarded water and placed in flip top unit.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed bread knife stored between hand washing sink and wall.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
0 Ppm Quaternary operator added more sanitizer rechecked 400Ppm
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed on cook line shelf single serve container not stored inverted or protected from contamination. Operator stored correctly.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed expired on December 1 2025
Repeat violation
Earlier inspections 1
B80Routine inspection12 violations, 2 high priority No follow-up needed
- First visitJul 29, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed in reach in freezer raw breaded chicken stored over ready to eat sauces not all commercially packaged. Operator stored correctly
Fixed on the spot
Raw animal food stored over or with unwashed produce.
Observed in reach in cooler raw eggs stored over unwashed apples. Operator stored correctly.
Fixed on the spot
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
At three compartment sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Top surface of corn starch container soiled with food debris.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food cornstarch removed from original container not identified by common name.
Code 08, Food protection and cross-contamination: Food stored on floor.
Plastic containers of soy sauce stored on floor in preparation room.
Employee personal food not properly identified and segregated from food to be served to the public.
Observed in reach in cooler employee food stored in a pot
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.
Observed in rice container the scoop handle in contact with rice
In-use utensil stored in standing water less than 135°F.
Observed on cook line In-use utensil stored in standing water temperature 110°F
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 Ppm Chlorine operator added chlorine rechecked 100 Ppm
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By the ice machine.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License posted expired on December 12025
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.