LOBBY FTL / MASA AND MORE
510 SE 5 AVE STE 129, Fort Lauderdale FL 33301 · 786-830-0639
Last inspected Apr 23, 2026 · 9 visits since May 2024
JUN 24
JAN 25
APR 25
SEP 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Cook line Handwash sink not functioning. Hand sink must have hot and cold running water.
Apr 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee began working with food - preparing a drink - without first washing hands. Reviewed proper hand washing and employee washed hands.
Cook line Handwash sink not functioning. Hand sink must have hot and cold running water.
Ripped/worn tin foil used as shelf cover. Top shelf cook line. Reviewed alternative storage procedures.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting fresh oranges without wearing gloves. Reviewed proper handwashing and employee washed hands and put on gloves.
Nonfood-grade bags used in direct contact with food. Potato pockets in reach in freezer stored in to-go bags. Operator stored in proper containers.
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. Cookline freezer - Raw chicken stored over raw fish. Operator stored all items properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prep area - low boy - cooked beef/lamb - per operator prepared 3 days ago. Operator date marked.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utencils in water - 101F. Operator moved to heat source.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cookline - cooked chicken - cooling approximately 1 hour at 10:45am (80-98F - Cooling) at 11:30am 87-93F. Observed item covered. Operator uncovered and moved to fan area to quick chill.
Reach in cooler - Raw smoked salmon stored over ready-to-eat bread. Operator stored all items properly.
Reach in freezer - Raw beef stored over ready-to-eat filafel in a freezer - not all products commercially packaged. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - butter (82F). Per operator placed out 1.5 hours ago. Operator placed on Time as a Public Health Control. Provided form to operator and reviewed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu - lox. Lunch menu - seared tuna. Operator began updating menus during inspection.
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority6 Intermediate1 Basic
Show 9 findings ▾
Employee used personal cell phone then engaged in food preparation - cooking eggs - without washing hands. Reviewed proper hand washing and employee washed hands.
Operating with an expired Division of Hotels and Restaurants license.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to operator.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
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 and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 3 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Shell eggs. Operator posted consumer advisory during inspection.
Ceiling tile missing. Above cookline prep area.
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 - 6 oz packs ROP fresh fish in flip top unit. Per operator, placed in unit 3 days ago. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - butter (87F - Hot Holding). Operator placed on Time as a Public Health Control. Provided Form and operator filled out during inspection.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice pudding - per operator prepared 3 days ago. Operator date marked.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 8 - 6 oz packs ROP fresh fish in flip top unit. Per operator, placed in unit 3 days ago. See stop sale.
Employee beverage container on a food preparation table next to clean equipment/utensils. Operator removed.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 51F cooling with covered and staked pan in reach in cooler. Per Cook food was cooked yesterday. Stop sale issue. Employee discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food...raw salmon, raw shrimp,raw tilapia above cheese, sauce, cut vegetables, raw egg wash directly stored cut lettuce in multiple reach in cooler at kitchen. Employee properly stored food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...pasta 51F cooling with covered and staked pan in reach in cooler. Per Cook food was cooked yesterday.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding cook to serve 79F at kitchen being held less than 4 hours. Employee time marked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled...windex spray bottle. Operator labeled
Cleaned and sanitized equipment or utensils not properly stored...ice scoop stored directly top of the ice machine at front line. Operator properly stored.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package...salmon, tilapia thawing in reduce oxygen packaging at reach in cooler. Label states to remove before thawing. Employee removed package.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons, tong stored in 90 F water at cook line. Employee removed
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.