AMERICAN SOCIAL BAR & KITCHEN
7335 W SAND LAKE ROAD SUITE #101
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/15/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Dish room
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flattop 110F Placed closer to heat 20 minutes later 155F **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers on clean item shelves in dish room
- 14-17-4:Basic - Small prep table shelves with rust that has pitted the surface on cooks line
- 08B-12-5:Basic - Stored food not covered. Speed rack in prep walk in cooler **Corrected On-Site**
- 08B-17-4:Basic - Unwashed avocados stored behind ready-to-eat sliced cheese on sandwich top reach in cooler on cooks line **Corrected On-Site**
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Portioned cups of ketchup and dressing across from expo **Corrected On-Site**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook sliced lime and used as garnish on plate being served without gloves on. Chef addressed **Corrective Action Taken** **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. 1)Raw burger over raw mahi and raw skirt steak on cooks line 2) raw skirt steak over cooked chicken wings main walk in cooler **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubbers in hand sink in dish room **Corrected On-Site**
- 01C-03-4:Intermediate - Oyster tags not marked with last date served.
Food safety inspection conducted on 4/15/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 10/18/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Wood Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-10-02: **Time Extended** - From follow-up inspection 2024-10-18: **Time Extended**
Food safety inspection conducted on 10/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/2/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - - From initial inspection : Basic - Bathroom facility in disrepair. One stall in the woman's bathroom **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave in prep area **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sinks at main bar and outside bar **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Wood Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Private event buffet items **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar next to frozen drink machines **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
Food safety inspection conducted on 10/2/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 10/1/2024
High Priority
12
Intermediate
5
Basic
11
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. One stall in the woman's bathroom **Warning**
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. By server beverage station across from expo line **Warning**
- 24-05-4:Basic - Clean scoops and dishers not stored inverted or in a protected manner. **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep kitchen **Corrected On-Site** **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on dry item shelf across from ice machine **Warning**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic pans on clean item shelf in walk in cooler **Warning**
- 14-11-5:Basic - Equipment in poor repair. Microwave in prep area **Warning**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven handles cooks line **Corrected On-Site** **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sinks at main bar and outside bar **Warning**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to quesadilla oil on cooks line **Corrected On-Site** **Warning**
- 14-09-4:Basic - Wood Cutting board has cut marks and is no longer cleanable. **Warning**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves touched his hat and shirt and continued to prep food **Corrective Action Taken** **Warning**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handles of ice chillers touched and then handles fell into the spinach dip **Warning**
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Bottle of tequila and 2 bottles of sparkling wine at the bar in ice well **Warning**
- 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw sliced bacon over raw salmon in outside walk in cooler. Salmon can be ordered at any temperature **Corrected On-Site** **Warning**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Quesadilla oil prepped 9/18 in prep walk cooler **Warning**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quesadilla oil prepped 9/18 in prep walk cooler **Warning**
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Private event buffet items **Warning**
- 41-27-4:High Priority - Spray bottle sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++ **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of tequila and 2 bottles of sparkling wine at the bar in ice well **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line cut lettuce (51F - Cold Holding); half and half (58F - Cold Holding); hummus (61F - Cold Holding) Less than four hours per chef discarded after event Advised to utilize time plan Sandwich top reach in cooler on cooks line pico de gallo (51F - Cold Holding); sliced cheese (50F - Cold Holding); sour cream sauce (50F - Cold Holding); cole slaw (50F - Cold Holding) Less than 4 hours per chef Placed in ice bath for temperature recovery pico de gallo (42F - Cold Holding); sliced cheese (39F - Cold Holding); sour cream sauce (40F - Cold Holding); cole slaw (39F - Cold Holding) **Corrected On-Site** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pans on expo line fried Brussels,sprout leaves (81F - Hot Holding); fried mushrooms (90F - Hot Holding); fried onions (88F - Hot Holding) Less than four hours per chef **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottle by clean plates on server line by hand sink **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back area of the ice machine **Warning**
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar next to frozen drink machines **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside bar **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Outside bars **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked quinoa in prep walk in cooler Cooked chicken wings in walk in cooler **Warning**
Food safety inspection conducted on 10/1/2024 revealed 28 total violations (12 high priority, 5 intermediate, 11 basic).