MYUNG GA TOFU & BBQ

Name: MYUNG GA TOFU & BBQ
Address: 1944 WESTON ROAD, WESTON, FL, 33326, US
Rating: 87.5

1944 WESTON ROAD, WESTON, FL 33326

License #1618234

🥘 Korean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

MYUNG GA TOFU & BBQ in WESTON currently holds an InspectFL Health Score of 87.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 27, 2026. Across those visits, inspectors documented 14 total violations — 7 critical, 1 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 27, 2026 shows 9 observation rows: 3 critical, 0 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of cornstarch the scoop handle in contact with cornstarch.
[35A-03-4] Dead roaches on premises. Observed two dead roaches on the floor in storage room. Employee removed and cleaned and sanitized.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating at the dishwasher area.
[02D-01-5] Working containers of food (cornstarch) removed from original container not identified by common name.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed operators personal food not properly identified stored in freezer chest and not segregated from food to be served to the public.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef (125-130F - Hot Holding) per operator held out of temperature approximately 2 hours. Employee voluntarily discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over a container of tofu. Operator stored correctly.
[12A-27-4] 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 eggs then handled clean plate without washing hands. Operator to explained to employee proper hand washing technique. Employee washed hands.
[08B-38-4] Food stored on floor. Observed plastic bus pan of onions stored in contact with the floor in preparation area.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse