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Name: MASA ASIAN BISTRO & BAR License Number: SEA3701222
Rank: Seating License Expiration Date: 02/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 6234 COMMERCIAL WAY STE B7

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/26/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. Kitchen by expo line
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone charges plugged in above the back prep table
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Outside back door screen
08B-38-4    Basic - Food stored on floor. Sauce in cooler
10-08-4    Basic - Ice scoop handle in contact with ice. Behind bar **Corrected On-Site**
08B-39-4    Basic - Raw fruits/vegetables not washed prior to preparation. Onions
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
03A-15-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Two door lift top cooler on cooks line- Cooked chicken-46° Raw chicken 46° Spring rolls 46° Iced down, cooler turned lower. Ambient reads 38°. Kitchen is very hot and operator put hot food to cool in bottom of the cooler **Corrective Action Taken**
03A-16-4    High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Raw chicken 45° Cooked chicken 46° Tofu 46° Raw beef 46° Butter 44° Breaded chicken 46° Walk in cooler temperature turned colder, operator said the temperature was checked at arrival (10:45) and all food was below 41°. The operator will monitor and move Time Temperature Control for Safety foods if the cooler continues to keep the food above 41°
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Five live in the kitchen
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut kale on front counter 80° iced down Chicken sitting on top of cooler 60° moved to cooler Garlic and oil 65° moved to cooler **Corrective Action Taken**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 50° cooked at 3:00 no written plan. Emailed operator plan and reviewed **Corrective Action Taken**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Bar **Corrected On-Site**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scrubby and scraper on cooks line Bar mat behind bar
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen
53B-02-5    Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employees have proof of food handler training
31B-03-4    Intermediate - No soap provided at handwash sink. Both hand sinks in kitchen Behind bar Server station
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice is time marked but has no plan. Emailed to operator, we went over it **Corrective Action Taken**
03D-19-4    Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken **Corrective Action Taken**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Nothing in the restaurant is date marked As well as sushi bar
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395