AMERICAN SOCIAL TAMPA
601 S HARBOUR ISLAND BLVD, Tampa FL 33602 · 813-605-3333
Last inspected Apr 2, 2026 · 8 visits since October 2023
MAR 24
NOV 24
MAR 25
NOV 25
APR 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at sink at interior by hand wash sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp washing Machine Tested at 156F-144F retested to 166F
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. Servers touching Garnishes for mixed drink with bare hands. Observed server touch lemons with bare hands. Discussed with employee the importance of wearing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler middle section of cooks line cut lettuce 46F cook noodles 46F cook beans 46F cook corn 45F cut turkey 45F manager moved items to freezer 2nd temp all foods went to 43F
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 and the time removed from temperature control for butter and sushi rice employee placed time mark on rice
Show the remaining 2 findings ▾
Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by prep speed rack cart
Handwash sink used for purposes other than handwashing. Stored drink and brush on cooks line. Stored bucket inside handwashing sink at bar employee removed
Nov 7, 2025□ 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 ▾
Cutting board has cut marks and is no longer cleanable. White board on salad side prep station
Nov 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish washing machine functioning at 123F ran two times discussed with chef to use the three compartment sink rested to 143F
Handwash sink not accessible for employee use at all times. Trash can in front of hand washing sink on cooks line employee removed
Handwash sink used for purposes other than handwashing. Containers inside the hand washing sinks at both bars outside. Inside bar hand washing sink stored bucket with clip boards inside
No soap provided at handwash sink. Bar hand washing sink inside restaurant
Soap dispenser at handwash sink not working/unable to dispense soap. At outside bar
Cutting board has cut marks and is no longer cleanable. White board on salad side prep station
Wiping cloth sanitizing solution stored on the floor. Cooks line employee removed from floor
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw fish and only switched gloves on cook line discussed with head chef the importance of hand washing
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over vegetables walk In cooler employee removed to proper storage
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Discussed with management observed server putting away soiled dishes no hand washing
Stop Sale issued due to adulteration of food product. Tuna not removed from packaging during thawing stage see stop sale
Handwash sink not accessible for employee use at all times. Cooks line trash can blocked employee removed both hand washing sinks on cooks line. Employee removed
No paper towels or mechanical hand drying device provided at handwash sink. At both outside bars
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. Stop Sale issued due to adulteration of food product. Tuna not removed from packaging during thawing stage see stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line employee removed
No handwashing sign provided at a hand sink used by food employees. At inside bar on both hand washing sinks and out side bar hand washing sinks
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
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. Employee used bare hand to plate food. Chef discarded salad.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee used bare hands to plate salad. Stop sale issue.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs hot holding at 117F. Meatballs reheated to 165F.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line have stains and is no longer cleanable.
No soap provided at handwash sink. No hand washing soap at hand washing sink on back line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food preparation table. Chef removed drinks.
Food stored on floor. Fries stored on floor on cooks line. Employee removed fries and properly stored them.
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Employee removed tongs and placed at dishwasher.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 114F on cooks line.
Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes.
Soiled dry wiping cloth in use. Soiled dry cloth sitting on cutting board on cooks line. Employee removed cloth and placed inside sanitizer.
Water leaking from pipe and/or faucet/handle. Leaking pipe underneath hand washing sink on back cooks line.
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Employee removed bucket and properly stored it.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at sink at interior by hand wash sink.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Handwash sink not accessible for employee use at all times. No enough space to enter hand wash area and bag of towels blocking area, operator moved make station to allow access to sink. at end of hot line.
No soap provided at handwash sink. At bar employee replaced
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. at end of hot line
Carbon dioxide/helium tanks not adequately secured. In closet areas.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean rack.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse in dry storage room.
Equipment in poor repair. Oven door handle broken at end of hot line.
Floor area(s) covered with standing water. Water from dish employee splashing, operator will have employee squeegee into drain.
Floor soiled/has accumulation of debris. Under equipment
Interior of oven/microwave has accumulation of black substance/grease/food debris. Smoker dirty operator had cleaned during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen and bar areas
Single-service articles improperly stored. single service items on floor in dry storage room
Wet wiping cloth not stored in sanitizing solution between uses. Through establishment
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food storage container/container lid cracked or broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled equip,ent
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dish machin not reaching 160F, max temperature 122F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar (45F - Cold Holding); goat cheese (45F - Cold Holding); sliced tomatoes (45F - Cold Holding) operator iced down items
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs and sauce operator reheated to 165F and placed back in hot box.
Handwash sink not accessible for employee use at all times. Hand wash sink near dish washing area blocked. Chef moved cart to another area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area
Carbon dioxide/helium tanks not adequately secured.
Food storage container/container lid cracked or broken.
No handwashing sign provided at a hand sink used by food employees. Bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled equip,ent
Wet wiping cloth not stored in sanitizing solution between uses. Under cutting boards and on clean counters
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.