DirtyFLRestaurant Inspection Data

AMERICAN SOCIAL BOCA RATON

Plaza Real
Boca Raton, Florida, 33432
Palm Beach County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/10/2025

Inspection #: 3636668

Inspection Date: 12/19/2024

Inspection #: Visit ID: 10740441

  • N/A:No Violations Were Observed

Inspection Date: 12/11/2024

Inspection #: Visit ID: 8832986

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Remade Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin Labeled Corrected On-Site Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 0) Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg In container on cook line Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pico de gallo (48F - Cooling) at 10:58 am to 48F at 11:22 am since 9:58 Am in cook line holding unit. At this rate food will not cool to 41F within four hours. Placed on ice **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher on cook line Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cook line Provided Corrected On-Site Warning

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8729105

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Sauté reach in cooler
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cook line Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar at prep area Four end of cook line
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken guajillo (60F - Cooling) in walk in cooler. Not prepped or portioned. Food did not reach 41F within 6 hours. In large plastic container and covered. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken guajillo (60F - Cooling) in walk in cooler. Not prepped or portioned. Food did not reach 41F within 6 hours. In large plastic container and covered.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (50F - Cold Holding) on cook line. Not prepped or portioned. Out less than four hours. Over stocked. Removed. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - 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 Butter on cook line Time marked Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
  • 01C-03-4:Intermediate - oyster tags not marked with last date served. Repeat Violation

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8459285

  • 06-09-1:Basic - 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. Tuna
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
  • 08B-12-5:Basic - Stored food not covered. Walk in freezer goat cheese
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and flour Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings (50F - Cooling); in walk in cooler. Not prepped or portioned. In unit overnight. In large plastic container. Food did not reach 41F within 6 hours.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line using cellphone with gloves. Employee changed gloves and began handling food. No hand washing in between. Educated on site. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings (50F - Cooling); in walk in cooler. Not prepped or portioned. In unit overnight. In large plastic container. Food did not reach 41F within 6 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mushrooms (64F - Cold Holding); cooked onions (64F - Cold Holding); on cook line. Not prepped or portioned out. Out for less than Four hours. Operator decided to use TPHC. Time marked. Form sent to operator. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spray bottles in hand sink at beverage area outside kitchen Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
  • 01C-03-4:Intermediate - oyster tags not marked with last date served.

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8351135

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the service bar, cheese stuffed olives (65F - Cold Holding). The item was being held at room temperature for less than 4 hours. The item was placed on ice to chill and cold hold. **Corrective Action Taken**