MASA
1650 N MONROE ST, Tallahassee FL 32303 · (850) 727.4183
Last inspected Aug 21, 2026 · 8 visits since November 2023
JUL 24
JUN 25
JUL 25
MAY 26
AUG 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried chicken 60F. Per manager held since 03-25-24. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2021039270 | Aug 19, 2021 | Sep 22, 2021 | $200 |
Inspection history
8 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator will use 3 comp sink to sanitize until tech arrives.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 60f, shrimp 59f. Per operator out a couple hours, ice added, will cool down in fridge.
Handwash sink not accessible for employee use at all times. Water turned off for handwash sink at sushi bar. Instructed to use prep sink until handwash sink repaired. Sink can only be used for handwashing in mean time.
No soap provided at handwash sink.
Show the remaining 4 findings ▾
Cooler interior/shelves have accumulation of soil residues.
Food stored on floor.
Old food stuck to clean dishware/utensils. Instructed dishwasher to rewash dishes.
Wet wiping cloth not stored in sanitizing solution between uses.
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked rice in walk-in cooler. Raw shrimp over spring mix in fry station. Raw chicken and raw pork over curry sauce in wok station reach in. All items rearranged appropriately during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per employees items out less than 4 hours. Chicken placed in reach cooler. Bean sprouts voluntarily discarded during inspection.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer in bar three compartment sink tested at over 500ppm. Corrected to 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on underside of mixer head and splash guard. Ice paddle soiled. Paddle sent to dish area for washing at time of inspection.
No paper towels or mechanical hand drying device provided at prep area handwash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 76F maximum temperature at expo station hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting boards in sushi station have cut marks and are no longer cleanable.
Floor area(s) covered with standing water in dry storage.
Hole in or other damage to wall by mop sink.
Ice buildup in walk-in freezer.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well off. Employee turned on water at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Soiled exterior on rice warmers on cook line and expo line. Grease/residue on clean dish self over steam table.
Reach-in cooler interior/shelves have accumulation of soil residues. Food debris under cooler drawers under steam table.
Standing water in bottom of reach-in-cooler in fry station upright cooler.
Stored food not covered. Tubs of uncovered peppers, onions, carrots, and mushrooms in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Waste line missing at bar soda gun holster.
Aug 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 21, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Dish machine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dish machine is repaired and sanitizing properly. Observed chlorine sanitizer not registering on chlorine test strip. Told the Chef to use the set up triple sink to sanitize dishes until dish machine is fixed.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test strips could be located for chlorine sanitizer at dish machine, I used my test strips to record triple sink and test dish machine.
Handwash sink used for purposes other than handwashing. Second handwashing sink in middle at bar had three wet towels inside.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
Ceiling tile missing in kitchen above dish tank.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen ceiling tiles with grease build up.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen by triple sink and dish machine has dirt, debris build up.
Jun 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef over ready to eat onions inside walk in cooler, operator stored items properly.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Cream cheese wontons, veggie egg rolls, on time as a public health control with no time stamp. Per operator, items made approximately 1 hour ago. Operator placed correct time stamp for remainder.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution at 200+ ppm. Operator mixed fresh solution to 100pm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed hydrated noodle sitting in plastic container in prep sink (78F - Cooling at 12:30 since 11:30) Per. Operator, items portioned 1 hour ago and left inside prep sink. Advised operator to cool product to to 41F with in 4 hours
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed thermometer not functioning/ needle not calibrating.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle used as scoop inside container of sugar.
Reach-in cooler shelves with rust that has pitted the surface.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine chlorine 0ppm. Employee primed machine to chlorine 50ppm.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink quaternary 0ppm at bar area. Manager corrected to quaternary 200ppm during inspection. Three compartment sink at dish area quaternary 500+ppm. Employee corrected to quaternary 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 53F, on cook line counter and masago 58F held on counter at sushi bar. Employee stored masago in reach in cooler during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for the following food items held on cook line: wontons, spring rolls, beef, chicken, egg rolls. Time mark indicates food items held 10:30-2:30. Manager filled out Time as a Public Health Control Form during inspection.
Water filter not maintained according to manufacturer's instructions. Observed water filter/softener serviced 2015 next to ice machine.
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. Observed multiple thawed salmon sealed in reduced oxygen packaging with label indicating to be removed from packaging prior to thawing.
Food stored in a location that is exposed to splash/dust. Observed cups stored under paper towels exposed to splash at wait station hand wash sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water 76F at front line next to hot hold area.
Time/temperature control for safety food thawed in an improper manner. Observed cooked pasta thawing in standing water at prep area. Employee turned on running water during inspection.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine Chlorine 0ppm. Employee primed machine to Chlorine 50ppm during inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink Quaternary 500+ppm at dish area. Employee corrected to Quaternary 400ppm during inspection. Observed three compartment sink Quaternary 0ppm at bar area. Per manager sanitizer solution is from yesterday 03-25-24. Manager discarded solution during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fried chicken 60F. Per manager held since 03-25-24. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken 60F in walk in cooler. Per manager held since 03-25-24. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed wontons 68F and egg rolls 86F on counter at cook line. Per manager held on time with no written procedure. Employee time marked food items during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items not date marked in walk in cooler. Per manager all made within seven days. Employee started date marking during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor in walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water 32F in front of cook line.
Standing water in bottom of reach-in-cooler. Observed standing water on floor in walk in cooler and at entrance of walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored outside solution on counter at cook line.
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed fried chicken and wontons at cook line held on time control without written plan. Provided printed Time as a Public Health Control Form to manager.
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. Observed four cooks and four servers without proof of food handler training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed some packages of seafood salads not properly date marked. Per employee held for five days.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on ceiling and walls of ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling in walk in cooler.
Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board in bar area and is no longer cleanable. Employee discarded cutting board during inspection.
Food stored on floor. Observed containers of sauce at storage room and container of rice at sushi line stored on floor.
Stored food not covered. Observed bins of cut vegetables, cooked chicken, and cooked pasta uncovered in walk in cooler. Manager covered items during inspection.
Walk-in cooler shelves with rust that has pitted the surface.
Water draining onto floor surface. Observed water draining onto floor from the three compartment sink next to kitchen and from hand wash sink at front line.
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.