WESTON, FL. State inspectors walked into Myung Ga Tofu & BBQ on Weston Road on July 29 and found food from an unapproved or unknown source, meaning some of what the restaurant was serving that day had bypassed federal safety inspections entirely, with no way to trace it if a customer got sick.
That was one of six high-severity violations documented during the visit. The restaurant was not closed.
What Inspectors Found
The shellfish violation compounded the sourcing problem. Inspectors cited the restaurant for inadequate shell stock identification and records, meaning oysters, clams, or mussels served at the table could not be traced to a certified harvester or approved shipper. Shellfish are among the highest-risk foods a restaurant can serve, particularly when consumed raw or lightly cooked, as they frequently are at Korean BBQ and tofu restaurants.
Inspectors also found that time was not being properly used as a public health control. When a restaurant opts out of temperature monitoring for certain foods, it must instead track time precisely and discard food that has sat too long in the bacterial growth zone between 41 and 135 degrees. The records were not in order.
The menu at Myung Ga includes raw and undercooked items, which under state rules requires a consumer advisory posted where customers can see it. No such advisory was present during the July 29 inspection. Customers who are elderly, pregnant, immunocompromised, or very young ate there without that disclosure.
Two violations pointed to what happens before food ever reaches a plate. Employees were observed using improper handwashing technique, meaning pathogens can remain on hands even when a worker goes through the motions of washing. And the restaurant had no written employee health policy, or an inadequate one, leaving no formal mechanism to keep sick workers out of the kitchen.
What These Violations Mean
The food-from-unapproved-sources violation is not a paperwork technicality. When food enters a restaurant through an uninspected channel, there is no chain of custody if a customer develops a foodborne illness. Health investigators cannot pull supplier records, cannot identify a contaminated lot, cannot warn others who may have purchased the same product. Listeria, Salmonella, and E. coli have all been traced to uninspected food channels.
The shellfish traceability failure carries a specific additional danger. Raw shellfish concentrate bacteria and viruses from the water they grow in, including Vibrio and hepatitis A. Certified shellfish tags document the harvest location, harvest date, and the dealer who processed them. Without those records, there is no way to determine whether shellfish served at Myung Ga came from waters that had been tested and approved.
The consumer advisory absence matters most for the customers least equipped to absorb the risk. A person with a compromised immune system, a pregnant woman, or an elderly diner has a right to know before ordering that a dish contains raw or undercooked protein. That sign was not there on July 29.
The handwashing technique and employee health policy violations work together. A sick worker who attempts to wash hands using improper technique still transfers pathogens to food. Norovirus, one of the most common causes of restaurant-linked illness outbreaks, spreads exactly this way. A written health policy is the first line of defense. There was none.
The Longer Record
The July 29 inspection was not an aberration. State records show Myung Ga Tofu & BBQ has been inspected 29 times and has accumulated 181 total violations. In January 2026, just six months before the most recent visit, inspectors cited the restaurant for five high-severity violations and one intermediate violation. In November 2024, there were six high-severity violations. In June 2023, there were nine.
Myung Ga Tofu & BBQ: Recent Inspection Pattern
The restaurant was emergency-closed once before, in December 2017, after inspectors found roach activity. It reopened the next day. In the years since, high-severity violation counts of four, five, six, and nine have appeared repeatedly in the inspection record, across different inspection cycles and different years.
The violations documented on July 29 are not new categories for this restaurant. Food sourcing, shellfish tracking, time and temperature controls, and consumer disclosure have each surfaced in prior inspections at this address.
Myung Ga Tofu & BBQ remained open after the July 29 inspection. State records show 181 violations across 29 inspections at this location, and the restaurant was serving customers the same evening inspectors left.
