MAASS
525 N FORT LAUDERDALE BCH BLVD, Fort Lauderdale FL 33304 · 754-336-3100
Last inspected Feb 25, 2026 · 10 visits since December 2023
MAY 24
DEC 24
APR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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 →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025011522 | Feb 17, 2025 | Mar 18, 2025 | $360 |
Inspection history
10 visits, newest first
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-25. Expired more than 60 days
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw eggs stored over dairy items like cheese and sour cream. The eggs were moved
No paper towels or mechanical hand drying device provided at handwash sink. At the triple sink. The paper towels were supplied
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.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled. Exterior lip of the ice machine is soiled with black buildup. The area was cleaned and sanitized during the inspection
Oct 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Prep drawer unit - raw Beef tartare stored over/with ready to eat cut up citrus items. Operator stored all items properly.
Handwash sink inoperable by dish machine.
Handwash sink used for purposes other than handwashing. Expo coffee area - items stored in hand sink. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on brunch menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cookline - butter and chicken stock. Operator filled out Time as a Public Health Control form during inspection.
In-use ice scoop stored in visibly soiled container between uses. Operator removed to clean.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline - utensils in water 94F. Operator moved to heat source. Next temp 169F.
No handwashing sign provided at a hand sink used by food employees. Expo coffee area. Operator posted.
Walk in cooler - Unwashed fruits/vegetables stored over ready-to-eat prepared vegetables- cut carrots, cut onions. Operator stored all items properly.
Apr 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
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. Email poster to operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No messing device for high temp dishwasher
No paper towels or mechanical hand drying device provided at handwash sink. On cook line, paler towels not located in a convenient location to the handwashing sink. Operator moved paper towels close to sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In main kitchen, ceiling vents soiled with dust
Equipment in poor repair. By three compartment sink, rubber spatulas in poor condition. Discussed with operator to discard old utensils in poor condition
Feb 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Hot line - drawer refrigerator - Raw fish - per operator reduce oxygen packaged 2 days ago. Hot line - drawer refrigerator - Cooked lobster - per operator reduce oxygen packaged 2 days ago. Pantry drawers - Cooked shrimp - per operator reduce oxygen packaged 2 days ago. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process - conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Operator performing reduced oxygen packaging of raw and cooked fish, processes not included in the Division approved HACCP Plan.
Dec 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority8 Intermediate2 Basic
Show 15 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Hot line - drawer refrigerator - Raw fish - per operator reduce oxygen packaged 2 days ago. Hot line - drawer refrigerator - Cooked lobster - per operator reduce oxygen packaged 2 days ago. Pantry drawers - Cooked shrimp - per operator reduce oxygen packaged 2 days ago. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw chicken stored over raw beef. Operator stored all items properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Walk in cooler - 2 quarts lobster stock date marked 12-10-2024. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Hot line - drawer refrigerator - Raw fish - per operator reduce oxygen packaged 2 days ago. Hot line - drawer refrigerator - Cooked lobster - per operator reduce oxygen packaged 2 days ago. Pantry drawers - Cooked shrimp - per operator reduce oxygen packaged 2 days ago. See stop sale.
Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked by rolling ice bin. Operator removed.
Handwash sink used for purposes other than handwashing. Items thawing in prep area hand sink. Operator removed items.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Yellow tail on menu. Reviewed menu updating. Operator began updating during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process - conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Operator performing reduced oxygen packaging of raw and cooked fish, processes not included in the Division approved HACCP Plan.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved HACCP plan.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted during inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted during inspection.
Food not stored at least 6 inches off of the floor. Walk in freezer - plastic bins of ice stored on floor. Operator stored properly.
Time/temperature control for safety food thawed in an improper manner. Ice cream base thawing at room temperature. Operator moved to reach in to continue thawing process.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw poultry stored over raw beef - prep area True reach in. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken ROP on site in vacuum for 3 days. See stop sale.
Handwash sink not accessible for employee use at all times. Dish area hand sink blocked by rolling cart. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Soap dispenser at handwash sink not working/unable to dispense soap. Cookline. Operator placed container of soap at sink.
Equipment and utensils not properly air-dried - wet nesting. Pans by dish machine.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked chicken ROP on site in vacuum for 3 days. See stop sale.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator removed to correct.
Dec 7, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dec 1, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom- water 85F
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline - meat station low boy - unit not turned on. Reach in freezer in pastry area locked - not able to verify temperature.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher - bar final rinse (Temperature 128F)
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.