DirtyFLRestaurant Inspection Data

SANTO'S MODERN AMERICAN BUFFET & SUSHI

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

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/22/2025

Inspection #: 3593247

Inspection Date: 7/21/2025

Inspection #: 3593247

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