AMERICAN SOCIAL BAR & KITCHEN
7335 W SAND LAKE ROAD SUITE #101, Orlando FL 32819 · 407-454-9992
Last inspected Jul 27, 2026 · 10 visits since October 2023
APR 24
OCT 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
May 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Food stored in ice used for drinks. See stop sale. Bottle of tequila in bar ice bin
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over spinach dip in walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Maple marscapone made 5/19 in prep walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of tequila in bar ice bin
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line cooler Portioned sliced deli turkey (51 - Cold Holding) Was double panned Less than four hours per chef Chef to be the one pan and spread out 30 minutes later 48F
Vacuum breaker missing fitting/splitter added to mop sink faucet.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Couple managers expired
Food-contact surface stained/soiled with food debris, mold-like substance or slime. Clean cutting boards next to ice machine
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
Floor soiled/has accumulation of debris. Behind cooks line equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ingredient bins
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Expo line
Working containers of food removed from original container not identified by common name. Ingredients bins
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks over cooked wings in the walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. BEO reach in cooler cooked sliders with cheese (55F - Cold Holding); cooked beef quesadillas (53F - Cold Holding) Stored overnight per chef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BEO reach in cooler cooked sliders with cheese (55F - Cold Holding); cooked beef quesadillas (53F - Cold Holding) Stored Overnight per chef
Toxic substance/chemical improperly stored. Coffee cleaning tablets on expo line
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees
Accumulation of black/green mold-like substance in the interior of the ice machine
Interior of salamander has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. BEO double door reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of ingredient bins next to fryers
Single-service articles not stored inverted or protected from contamination. Frilled picks across from fryers on cooks line
Unwashed avocados stored with behind ready to eat cheese on sad echo top reach in cooler on cooks line
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Displayed food not properly protected from contamination. Portioned cups of ketchup and dressing across from expo
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
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
Handwash sink not accessible for employee use at all times. Metal scrubbers in hand sink in dish room
Oyster tags not marked with last date served.
Floor area(s) covered with standing water. Dish room
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flattop 110F Placed closer to heat 20 minutes later 155F
Old labels stuck to food containers after cleaning. Plastic containers on clean item shelves in dish room
Small prep table shelves with rust that has pitted the surface on cooks line
Stored food not covered. Speed rack in prep walk in cooler
Unwashed avocados stored behind ready-to-eat sliced cheese on sandwich top reach in cooler on cooks line
Oct 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wood Cutting board has cut marks and is no longer cleanable.
Oct 2, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Private event buffet items
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar next to frozen drink machines
Bathroom facility in disrepair. One stall in the woman's bathroom
Equipment in poor repair. Microwave in prep area
No handwashing sign provided at a hand sink used by food employees. Sinks at main bar and outside bar
Wood Cutting board has cut marks and is no longer cleanable.
Oct 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 12 high priority.
12 High priority5 Intermediate11 Basic
Show 28 findings ▾
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
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
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
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
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
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
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Private event buffet items
Spray bottle sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++
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
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)
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
Toxic substance/chemical improperly stored. Chemical bottle by clean plates on server line by hand sink
Food-contact surface soiled with food debris, mold-like substance or slime. Back area of the ice machine
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar next to frozen drink machines
No paper towels or mechanical hand drying device provided at handwash sink. Inside bar
No soap provided at handwash sink. Outside bars
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
Bathroom facility in disrepair. One stall in the woman's bathroom
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. By server beverage station across from expo line
Clean scoops and dishers not stored inverted or in a protected manner.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep kitchen
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
Equipment and utensils not properly air-dried - wet nesting. Clean plastic pans on clean item shelf in walk in cooler
Equipment in poor repair. Microwave in prep area
In-use tongs stored on equipment door handle between uses. Oven handles cooks line
No handwashing sign provided at a hand sink used by food employees. Sinks at main bar and outside bar
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to quesadilla oil on cooks line
Wood Cutting board has cut marks and is no longer cleanable.
Apr 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw burgers over raw pork ribs outside walk in cooler 2) raw bacon over chipped spinach outside walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On sandwich top Reach in across from tilt skillet on cooks line. They were double panned. pico de gallo (51F - Cold Holding) cole slaw (52F - Cold Holding); Less than 4 hours per chef Placed in walk in cooler for temperature recovery 20 minutes later Pico 40F Cole slaw 38F
Several oyster tags not marked with last date served.
Employee eating in a food preparation or other restricted area. Cook eating in the line Chef had him move
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryers
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to clean lexons in prep kitchen
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
oyster tags not marked with last date served.
Oct 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Kitchen dish 0 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs behind ready to eat lettuce on cooks line
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On expo counter fried onions as garnish (117F - Hot Holding) Less than four hours Advised chef to use time plan
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler
Spray bottle containing yellow toxic substance not labeled. Server side station
oyster tags not marked with last date served.
In-use ice paddle stored on soiled surface between uses on ledge of ice machine
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Oyster shuck tool in reach in cooler
Raw fruits/vegetables not washed prior to preparation. Avocados on cooks line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.