MASAN ASIAN GRILL
1924 WESTON RD, Weston FL 33326 · 954.888.4689
Last inspected Jul 29, 2026 · 8 visits since October 2023
AUG 24
FEB 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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. -Observed employee touch cooked noodles with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020121 | Jan 27, 2026 | Apr 23, 2026 | $400 |
| 2--2025065479 | Aug 7, 2025 | Oct 6, 2025 | $480 |
Inspection history
8 visits, newest first
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Rice 132F@ 1:46 cooling since 1:40. Rechecked. 120F@ 2:15 in walk-in cooler in deep plastic bucket at this rate rice will not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Operator transferred rice in shallow hotel pan.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 cracked shell egg. In pan fort cook line.
Handwash sink used for purposes other than handwashing. Front counter steel wool pad stored in handwashing sink. Next to three compartment sink a glass bowl stored in handwashing sink.
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.
Show the remaining 3 findings ▾
Food stored on floor. Plastic container of soy sauce stored on kitchen floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice cooker In-use utensil stored in standing water temperature 74F
Stored food not covered. Multiple containers of food not covered in walk-in cooler.
Jan 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell egg then handled clean bowl without washing hands. Explained hand washing technique employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil (55F - Cold Holding) in lower cooler per operator held at room temperature 15 minutes prior to inspection. Not portion or prepared today Operator placed in another cooler to quickly chill.
Handwash sink used for purposes other than handwashing. Observed steel wool pad stored in hand washing sink at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler curry sauce,tempura chicken, per operator made 1/25not date marked Operator date marked.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle inside container of soy sauce. Operator removed
Food stored on floor. Observed plastic container of soy sauce stored in contact with kitchen floor.
Stored food not covered. Observed curry sauce in walk-in cooler not covered. Operator covered.
Wall soiled with accumulated grease, food debris, and/or dust. Prep area.
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at top less cooler at front counter - raw beef (49F - Cold Holding); raw shrimp (50F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 30 minutes. Operator stored items in lower part of cooler.
Handwash sink used for purposes other than handwashing. Observed umbrella stored in sink, operator removed item and stored properly.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at front. Employee provided item.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler at front - boiled eggs without date mark - as per operator item cooked 2 days prior to inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored on prepping counter top at front. Employee stored correctly.
Food stored on floor. Observed box of oil stored directly on the floor.
Stored food not covered. Observed at walk in cooler - tofu not covered. Operator covered item.
May 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 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. -Observed employee touch cooked noodles with bare hands.
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked noodles cold held at 45F in flip top cooler. Per operator, item transfer to unit 3 hours prior to the inspection. Operator placed ice pack on noodles for quick chill.
Employee washed hands in a sink other than an approved handwash sink. -Observed employees wash his hands in 3 compartment sink and then engage in food preparation.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification expired on 01/15*2025
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and sauces stored in walk in cooler. Per operator, items cooked on 02/25/2025 before 12:00 p.m.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed various containers with cooking oil stored on floor in storage area.
Stored food not covered. -Observed several uncovered containers with sauces stored in walk in cooler from yesterday.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - raw tuna ( not commercially packaged) stored over French fries (commercially packaged). Additionally Salmon (not commercially packaged) stored above seaweed salad (not commercially packaged) in reach in freezer. Person in charge stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at flip top cooler across from fryer - raw shrimp stored over diced cabbage. Person in charge stored properly.
Handwash sink used for purposes other than handwashing. Observed at handwashing station used for storage - next to triple sink.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Observed employee at grill.
Food stored on floor. Observed boxes of oil stored directly on floor next to fryer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in container (84F) next to fryer. Person in charge stored properly.
Objectionable odors in bathroom or other areas of the establishment. Observed upon entering establishment - odors stronger in kitchen. As per person in charge, drain got fixed yesterday.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Cook line sink- employee provided
No soap provided at handwash sink. Employee provided
Current Hotel and Restaurant license not displayed. Not available on site.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -Top of cutting board in cook line, -0n prep table, next to 3 doors freezer in rear kitchen Employee removed all
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish, and raw pork above ready to eat fries, and vegetables. Operator place raw fish and pork in a lower shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee. Wearing gloves, touching soiled utensils At dishwasher, then proceed to prepare food, with out proper hand washing, or changed of gloves. Educated operator of proper hand washing procedures. Employees clean hands and put new gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler -top flip equipment surfaces soiled.
Handwash sink not accessible for employee use at all times. Hand washing block with cleaning supplies and containers. Operator removed containers and cleaning supplies.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler- observed cooked rice, cooked chicken no date marked- per operator food was prepared more than 48hours ago. Operator date marked items.
Ceiling tile missing. At dry storage ceilings tile missing.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At dinning area ceiling soiled.
Clean utensils or equipment stored in dirty drawer or rack. Observed utensil and food equipment store on solid counters, at front counter, and dry storage.
Cleaned and sanitized equipment or utensils not properly stored. Observed box of to go equipment, and utensils store inside bathroom. Operator removed equipment and stored in dry storage.
Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. Observed employee using same tong for raw shrimp, raw meat, and ready to eat vegetables. Educated operator of proper used of utensils. Operator place new tongs for each raw product.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing jewelry in prep area, while handling food. Educated operator of proper hygiene procedures.
Floor soiled/has accumulation of debris. At front counter, cook line and dishwasher area.
Food stored on floor. Observed soy sauce, oil container, and dry chicken seasoning store on floor. Operator removed items and placed on high counter.
Improper storage of maintenance equipment that interferes with cleaning. Observed microwave and other food equipment not in used and interferes with cleaning.
Non-stick coating peeling/chipping off of pans/utensils. At kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filter with solid and grease.
Single-service articles stored on a soiled surface. Observed Togo box, plastic plates, and plastic cups stored in solid shelf and counters.
Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloths on counters- no sanitizer bucket solution available for soiled wiping cloths. Operator made new sanitizer solution bucket and place soiled wiping cloth on it.
Working containers of food removed from original container not identified by common name. Observed at prep area salt, sugar, flour not properly labeled. Operator labeled items.
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.