Mason Jar Cafe II
Last inspected: Jan 7, 2026
67
Score
Mason Jar Cafe II appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Jan 7, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
When inspectors have written things up, “employee beverage container on a food preparation table” has been the most frequent reason, cited two times.
Mason Jar Cafe II's latest score of 67 falls below the Fort Lauderdale average of 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
67
Sep 10, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Personal Cleanliness
FL-40
74
Jan 31, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee washed hands with soap and warm water **Corrected On-Site**
12A-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towels
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink from food preparation area **Corrected On-Site**
12B-07-4
74
Aug 12, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. Handwash sink next to fryer. Owner replaced soap **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of drink located above reach in cooler Owner discard item **Corrected On-Site**
40-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Owner placed wiping cloth In sanitizer bucket **Corrected On-Site**
21-12-4
78
Feb 23, 2024
Routine - Food
No violations found.
100
Feb 20, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-02-20: CFM took test on approximately 01/30/2024 not received his certificate yet. **Time Extended**
53A-03-7
90
Sep 26, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Warning**
12A-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
74
Jul 31, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed True 3 doors ; Brie (50F - Cold Holding); Swiss cheese (50F - Cold Holding); mozzarella cheese (50F - Cold Holding); goat cheese with blueberries (50F - Cold Holding); Swiss cheese block (48F - Cold Holding); shredded cheddar cheese (52F - Cold Holding) per operator in cooler overnight not prep or portion today see stop sale Flip top ; ; pork chops (50F - Cold Holding); tuna salad (50F - Cold Holding); duck halves (51F - Cold Holding) crab (50F - Cold Holding) flip top #2 ambient temperature 50F ; blue cheese (50F - Cold Holding); chopped tomatoes (50F - Cold Holding); cooked potatoes (65F - Cold Holding); shredded cheese (58F - Cold Holding); meat loaf (58F - Cold Holding). Per operator less than 2 hours. Operator placed ice packs on food .per operator not portioned or prep today.**Corrective Action Taken** **Corrective Action Taken** **Admin Complaint** - From follow-up inspection 2023-07-31: Flip top cooler: tuna salad (50F - Cold Holding); duck halves (50F - Cold Holding) crab (50F - Cold Holding) flip top #2 ambient temperature 50F ; blue cheese (50F - Cold Holding); chopped tomatoes (50F - Cold Holding); cooked potatoes (65F - Cold Holding); shredded cheese (50 - Cold Holding); meat loaf (45F - Cold Holding). Not prep or portioned today. Per operator less than two hours Operator placed ice packs on food items Observed True 3 doors ; Brie (48F - Cold Holding); mozzarella cheese (50F - Cold Holding); goat cheese with blueberries (48F - Cold Holding);shredded cheddar cheese (58F - Cold Holding) Not prep or portioned today. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
32-04-4
74
Jul 27, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed True 3 doors ; Brie (50F - Cold Holding); Swiss cheese (50F - Cold Holding); mozzarella cheese (50F - Cold Holding); goat cheese with blueberries (50F - Cold Holding); Swiss cheese block (48F - Cold Holding); shredded cheddar cheese (52F - Cold Holding) per operator in cooler overnight not prep or portion today see stop sale Flip top ; ; pork chops (50F - Cold Holding); tuna salad (50F - Cold Holding); duck halves (51F - Cold Holding) crab (50F - Cold Holding) flip top #2 ambient temperature 50F ; blue cheese (50F - Cold Holding); chopped tomatoes (50F - Cold Holding); cooked potatoes (65F - Cold Holding); shredded cheese (58F - Cold Holding); meat loaf (58F - Cold Holding). Per operator less than 2 hours. Operator placed ice packs on food .per operator not portioned or prep today.**Corrective Action Taken** **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. True 3 doors ; Brie (50F - Cold Holding); Swiss cheese (50F - Cold Holding); mozzarella cheese (50F - Cold Holding); goat cheese with blueberries (50F - Cold Holding); Swiss cheese block (48F - Cold Holding); shredded cheddar cheese (52F - Cold Holding) per operator in cooler overnight not prep or portion today **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef cooked turkey breast in victory reach in operator inverted. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink on cook line . Operator turned on hot water. **Corrected On-Site** **Warning**
27-16-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in three compartment sink. **Warning**
12A-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning**
53A-03-7
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in victory reach in red sauce,brown sauce,chili,mushroom soup. Operator labeled items. **Corrected On-Site** **Warning**
02C-02-5
Basic - A plastic container of frying oil stored on floor in kitchen. Observed frying oil containers on floor in storage area. **Warning**
08B-38-4
Basic - Employee Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on flip top cutting board. Employee removed **Corrected On-Site** **Warning**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment flip top cooler lid. **Warning**
10-17-4
Basic - Working containers of flour removed from original container not identified by common name. Operator labeled **Corrected On-Site** **Warning**
02D-01-5
30
Apr 10, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook removed and replaced with new container with fresh water. Temperature 136F. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheddar cheese (50F - Cold Holding); butter cubes (49F - Cold Holding) in container over stacked cook separated into two containers. Not prep or portioned today. per per cook held less than 4 hours. Cook placed in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on cook line soiled with food debris, mold-like substance or slime
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed container of frying oil in fro of hand sink. Cooked removed. **Corrected On-Site**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooked removed. **Corrected On-Site**
12B-07-4
Basic - Container of frying oil stored on floor on cook line. Cook elevated
08B-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust next to reach in cooler.
36-27-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
45
Nov 8, 2022
Routine - Food
3 critical violations.
View 3 violations
High Priority - 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. Owner fixed Dish machine **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad . Manager discarded Tuna **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes. Manager reheated to 167°f **Corrected On-Site**
03B-01-6
64
Frequently Asked Questions
When was Mason Jar Cafe II last inspected?
The most recent health inspection at Mason Jar Cafe II on file is from Jan 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mason Jar Cafe II?
Across the inspection record, “employee beverage container on a food preparation table” has been cited two times, more than any other issue at Mason Jar Cafe II.
How does Mason Jar Cafe II compare to other restaurants in Fort Lauderdale?
Mason Jar Cafe II most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Mason Jar Cafe II's inspection record improved over time?
Results have been roughly steady. Inspections at Mason Jar Cafe II have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mason Jar Cafe II means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mason Jar Cafe II inspected?
Based on the inspection history on file, Mason Jar Cafe II is inspected around three times per year on average.
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