AMERICAN SOCIAL BOCA RATON
351 PLAZA REAL, Boca Raton FL 33432 · 305.725.6911
Last inspected Mar 13, 2026 · 8 visits since July 2023
OCT 23
JUL 24
DEC 24
JUL 25
MAR 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Live, small flying insects found Observed: 4 live flying insects in secondary bar landing on sink or flying in bar area. Operator attempted but could not kill all. Operator sanitized counter tops
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024047735 | Jul 18, 2024 | Jan 14, 2025 | $400 |
Inspection history
8 visits, newest first
Mar 13, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Live, small flying insects found Observed: 4 live flying insects in secondary bar landing on sink or flying in bar area. Operator attempted but could not kill all. Operator sanitized counter tops
Cutting board has cut marks and is no longer cleanable. Multiple flip top cutting boards grooved with black cut marks.
Mar 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Live, small flying insects found Observed: 4 live flying insects in secondary bar landing on sink or flying in bar area. Operator attempted but could not kill all. Operator sanitized counter tops
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed a sheet pan of raw cod directly over a container of bread crumbs and above ready to eat foods like bread. Operator rearranged
Cutting board has cut marks and is no longer cleanable. Multiple flip top cutting boards grooved with black cut marks.
Employee with no hair restraint while engaging in food preparation. Upon arrival observed employee wearing no hair net while conducting food preparation. Operator donned a hair net.
Stored food not covered. Stored food at bar area (limes, lemons, olives) not covered.
Wiping cloth sanitizing solution stored on the floor. Observed at cook line station, sanitizer bucket stored on floor. Operator removed
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. Glass cleaner with seasonings over prep table
Establishment not maintaining oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave
oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in cooler doors on cook line
Dec 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 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. Dishwasher (Temperature 0)
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg In container on cook line
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
Handwash sink used for purposes other than handwashing. Filling pitcher on cook line
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/
No paper towels or mechanical hand drying device provided at handwash sink. End of cook line Provided
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Remade Sanitizer Bucket (Quaternary 200ppm)
Working containers of food removed from original container not identified by common name. Flour bin Labeled
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
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.
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.
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.
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
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
oyster tags not marked with last date served.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board
Standing water in bottom of reach-in-cooler. Sauté reach in cooler
Wiping cloth sanitizing solution stored on the floor. On cook line
Working containers of food removed from original container not identified by common name. Flour and sugar at prep area Four end of cook line
Oct 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Spray bottles in hand sink at beverage area outside kitchen
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Unable to provide
oyster tags not marked with last date served.
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
Raw fruits/vegetables not washed prior to preparation. Avocados contain stickers
Stored food not covered. Walk in freezer goat cheese
Wiping cloth sanitizing solution stored on the floor. On cook line
Working containers of food removed from original container not identified by common name. Sugar and flour
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
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.