DirtyFLRestaurant Inspection Data

SANTO'S MODERN AMERICAN BUFFET & SUSHI

SANTO'S MODERN AMERICAN BUFFET & SUSHI has 7 health inspections on file for its BOCA RATON location, with an overall rating of 2.0/5. Recent inspections show improving food safety practices.

3400 North Federal Highway
Boca Raton, Florida, 33431
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/6/2025

Inspection #: Visit ID: 13483351

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of ice water on cutting board. Manager discarded cup. Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges on dish washer not working
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. Knife block on cook line, manager discarded knife block Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at sushi cutting boards with stickers and not washed. Manager removed avocados and had employee remove stickers and wash. Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line raw fish. Manager removed paper towels. Corrected On-Site

Inspection Date: 7/22/2025

Inspection #: Visit ID: 13467022

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Observed in dish washing area at clean dish rack. Dishes that still have stickers attached to them. Educated operator on proper storage procedures and operator stored properly. Corrected On-Site Warning - From follow-up inspection 2025-07-22: Same **Time Extended**
  • 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 10ppm) Operator corrected to 400ppm quaternary sanitizer. Warning - From follow-up inspection 2025-07-22: Sanitizer bucket at 0ppm quaternary sanitizer. Operator corrected to 400ppm quaternary sanitizer **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen: tempura batter with egg (51F - Cold Holding) walk in cooler: Chicken wings (46F cold holding) , sliced beef (45F cold holding). As per operator food was not prepared or portioned today. Per operator out of temperature for approximately one hour. Advised operator to use time control for tempura batter. Advised operator to place chicken wings and sliced beef in freezer to quick chill. Warning - From follow-up inspection 2025-07-22: Observed marinated steak 44F cold holding and chicken wings 46F cold holding. Per operator not prepared or portioned today. As per operator food was out of temperature for approximately 2 hours. Admin Complaint
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Observed 5+ food handling employees on shift during course of inspection. Repeat Violation Warning - From follow-up inspection 2025-07-22: 5+ employees currently on shift **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Warning - From follow-up inspection 2025-07-22: Same **Time Extended**

Inspection Date: 7/21/2025

Inspection #: Visit ID: 10873406

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed at dishwashing area on clean dish rack several dishes with wet nesting. Educated operator on proper dish storage procedures and operator stored properly to allow air drying. Corrected On-Site Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed in dish washing area at clean dish rack. Dishes that still have stickers attached to them. Educated operator on proper storage procedures and operator stored properly. Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 10ppm) Operator corrected to 400ppm quaternary sanitizer. Warning
  • 35A-02-7:High Priority - Live, small flying insects found Observed approximately 3 small flying insects in buffet line, 1 in storage area and 1 in cook line. Flying insects seen buzzing around, not landing on food contact surfaces. Advised operator to kill and remove small flying insects. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed on buffet line raw fish wrapped in paper towels. Educated operator on proper storage procedures. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked eel and shrimp and raw fish over fully cooked crab salad on buffet line. Observed unwashed vegetables over ready to eat vegetables and cooked ribs in walk in cooler. Educated operator on proper storage procedures Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw shrimp not in commercial packaging in walk in freezer. Educated operator on proper storage procedures. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen: tempura batter with egg (51F - Cold Holding) walk in cooler: Chicken wings (46F cold holding) , sliced beef (45F cold holding). As per operator food was not prepared or portioned today. Per operator out of temperature for approximately one hour. Advised operator to use time control for tempura batter. Advised operator to place chicken wings and sliced beef in freezer to quick chill. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink for other purposes. Observed straws, jiggers and pieces of fruit at bar and straws and ice at buffet line hand wash sink. Operator removed unauthorized items. Corrected On-Site 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/ Observed 5+ food handling employees on shift during course of inspection. Repeat Violation Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at cook line a bottle of degreaser without a proper label. Educated operator on procedures for labeling. Warning

Inspection Date: 3/11/2025

Inspection #: Visit ID: 8737492

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink across from 3 compartment sink. Employee replaced paper towel Corrected On-Site

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8998259

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls being used instead of scoops. Chef discarded bowls Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water leaking from dishwasher valve.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and salt not labeled, chef labeled items Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In flip top three door cooler on cook line cut chicken was over cut beef and cut squid. Chef moved cut chicken to bottom shelf Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door Cooler at front counter at Cooked tuna ; (45F - Cold Holding); cooked shrimp (45F - Cold Holding), chef removed items from unit and put in freezer, chef said they were prepared a few hours ago but were wrapped with five layers of plastic, chef removed four layers of plastic and put in reach in freezer
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager filled Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was emailed

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8447784

  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef, manager moved items Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Counter top cooler at salmon, shrimp (45-47F - Cold Holding), manager moved to working cooler.

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8358601

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Manager discarded Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed and chef placed in proper location Corrected On-Site
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line has no hand wash signs
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top cooler at buffet line at tuna, salmon, cream cheese (54-55F - Cold Holding), manager moved items to working cooler
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Manager removed object from hand wash sink Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at the cook line now reaching 100°. Manager fixed problem Corrected On-Site