Masa Thai-Lao-Sushi
9832 S Miltary Trl Ste G2, Boynton Beach, FL 33436 · Permanent Food Service · License 6012717
What drove the grade
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection8 high priority (2 fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 9 basic (1 repeat)-61
- Extension granted on Sep 23Counts in full until a follow-up finds the problems fixed-3
- Safety score36
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 visitSep 23, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Observed: No proof of required state approved employee training provided for any employees.
No training provided.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Observed: Cutting board has cut marks and is no longer cleanable at flip top prep line.
Observed at time of call back.
More time given
Code 36, Floors, walls, ceilings and ventilation: Observed: Floor soiled/has accumulation of debris.
Observed at time of call back.
More time given
- First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Observed: 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. bean sprouts (59°F - Cold Holding) ; chicken (57°F - Cold Holding); beans (60°F - Cold Holding) not prepped or portioned today stored in right flip top cooler. Per operator, items have been held for more than 4 hours. cut lettuce (45°F - Cold Holding); curry sauce (46°F - Cold Holding); shrimp tempura (46°F - Cold Holding) not prepped or portioned today stored in left flip top cooler. Per operator, items have been held for more than 4 hours. Priority: High Priority
Observed: Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at sushi prep reach in cooler. Priority: High Priority
Observed: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/
opening the earliest ready-to-eat time/temperature for safety ingredient. Cooked salmon skin made in house dated marked 8/28 at sushi prep reach in cooler. See stop sale. Priority: High Priority
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F. bean sprouts (59°F - Cold
Holding) ; chicken (57°F - Cold Holding); beans (60°F - Cold Holding) not prepped or portioned today stored in right flip top cooler. Per operator, items have been held for more than 4 hours. See stop sale. cut lettuce (45°F - Cold Holding); curry sauce (46°F - Cold Holding); shrimp tempura (46°F - Cold Holding) not prepped or portioned today stored in left flip top cooler. Per operator, items have been held for more than 4 hours. See stop sale. Priority: High Priority
Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over or with unwashed produce.
Raw whole shell eggs stored above unwashed broccoli in walk in cooler. Raw beef stored above unwashed cucumbers in walk in cooler. Priority: High Priority
Code 14, Food-contact surfaces designed and maintained: Observed: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towel used to line cut ready to eat cucumbers at wait station reach in cooler. Operator removed. Priority: High Priority
Fixed on the spot
Code 29, Plumbing and backflow prevention: Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Priority: High Priority
Code 41, Chemicals and toxic substances: Observed: Toxic substance/chemical improperly stored.
Butane can stored on shelf with exposed single service food containers. Bottles of bleach stored on floor next to bag of onions and box of dried chilies by back door. Operator removed reorganized. Priority: High Priority
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Observed: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Per operator establishment par cooks raw chicken and finishes cooking upon customer order. Sent form to operator. Priority: Intermediate
Code 31, Handwash sinks and supplies: Observed: No paper towels or mechanical hand drying device provided at handwash sink near cook line.
Operator restocked paper towels. Priority: Intermediate
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Observed: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Basic9
Code 06, Food properly thawed: Observed: Time/temperature control for safety food thawed in an improper manner.
Observed on prep sink raw chicken screwer defrosting at ambient room temperature. Operator moved to walk in cooler to finish defrosting. Priority: Basic
Fixed on the spot
Observed: Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use
no longer frozen and not removed from reduced oxygen package at sushi prep reach in cooler. See stop sale. Priority: Basic
Code 08, Food protection and cross-contamination: Observed: Bag of carrots stored on floor of walk in cooler.
Dried chilies and bag of onions stored on floor near back door. Operator reorganized. Priority: Basic
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: Observed: In-use utensil stored in standing water less than 135°F.
In use spoon/scoops stored in standing water of 80°F at expo line. Operator discarded water and placed utensils in dish pit. Priority: Basic
Fixed on the spot
Code 12, Handwashing and hygienic practices: Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee drink on the sushi prep table. Operator moved drink to designated area. Priority: Basic
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed: Cutting board has cut marks and is no longer cleanable at flip top prep line.
Priority: Basic
Code 21, Wiping cloths and linens: Observed: In-use wet wiping cloth/towel used under cutting board on the right flip top line.
Priority: Basic
Code 24, Clean equipment storage and air drying: Observed: Clean utensils stored between equipment and wall.
Observed at flip top a knife wedged between the flip top and reach in cooler. Operator moved the knife to proper location. Priority: Basic
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Observed: Floor soiled/has accumulation of debris.
Observed the kitchen area floors with grease and buildup under fryer and flip top. Priority: Basic
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.