MASON JAR CAFE II
3000 N FEDERAL HWY 6-7 · FORT LAUDERDALE · Broward County · FL 33306
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 10
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Standing cooler brown sauce since yesterday (77F – Cooling); red sauce since yesterday (48F – Cooling). See stop sale **Warning**
12A-16-4High Priority – 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 **Corrected On-Site** **Warning**
12A-13-4High Priority – 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 **Corrected On-Site** **Warning**
12A-29-4High Priority – 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 **Corrected On-Site** **Warning**
08A-05-6High Priority – 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 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6High Priority – 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 **Corrected On-Site** **Warning**
01B-02-5High Priority – 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 degrees Fahrenheit. Flip top by AC unit tuna salad (59F – Cold Holding); chicken salad (57F – Cold Holding); ranch sauce made with yogurt (72F – 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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Standing cooler brown sauce since yesterday (77F – Cooling); red sauce since yesterday (48F – Cooling). See stop sale **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by AC unit tuna salad (59F – Cold Holding); chicken salad (57F – Cold Holding); ranch sauce made with yogurt (72F – Cold Holding). Per operator not prepared or portioned today and held in unit overnight. Operator discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table poblano soup (119F – Hot Holding); mashed potatoes (123F – Hot Holding); red sauce (130F – Hot Holding). Per operator foods cooked today and held on steam table for 2 hours. Operator moved food to be reheated to 165F+ to be held at 135F+ **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Bottle of multi purpose cleaner stored next to clean dishes in dining area. Operator stored bottle correctly **Corrected On-Site** **Warning**
Intermediate 3
11-07-5Intermediate – 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 **Corrective Action Taken** **Warning**
03D-15-4Intermediate – 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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Standing cooler brown sauce since yesterday (77F – Cooling); red sauce since yesterday (48F – Cooling). See stop sale **Warning**
53B-05-5Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic 1
35A-03-4Basic – 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. **Admin Complaint**
Inspector observations synchronized from DBPR on November 5, 2026 8:31 PM.
Violation category totals
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.