SANTO'S MODERN AMERICAN BUFFET & SUSHI
3400 N FEDERAL HWY, Boca Raton FL 33431 · 917.325.3522
Last inspected Jun 24, 2026 · 8 visits since July 2023
OCT 24
MAR 25
JUL 25
AUG 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 3 small flying insects in buffet line, 1 in storage area and 1 in cook line. Flying insects seen buzzing around, not landing on food contact surfaces. Advised operator to kill and remove small flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025061636 | Jul 22, 2025 | Sep 17, 2025 | $200 |
Inspection history
8 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
7 High priority5 Intermediate2 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/ear/nose/mouth while scratching/wiping/rubbing with bare fingers/hands and then continued preparing food for customers without washing hands. Advised Operator of proper hand washing requirements to instruct employees to wash their hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched, visibly soiled, wiping cloth, and then continued preparing food for customers without washing hands. Advised operator of proper handwashing requirements to instruct employees to wash their hands.
Non- food grade "thank you" bags used in direct contact with food (beef bones). Advised Operator to remove from bag.
Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler; raw shrimp stored over washed/cut vegetables. Operator moved raw shrimp to bottom shelf.
Show the remaining 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish (raw tilapia) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Time/temperature control for safety food (cooked beef) identified in the written procedure as a food held using time as a public health control has no time marking. Operator stated held for 1 hour, applied appropriate time mark.
Toxic substance/chemical improperly stored. Cleaning chemicals stored over paper towels for drying hands after washing. Operator moved cleaning chemicals to bottom shelf.
Clam/oyster tags not marked with last date served. Advised Operator to mark with last date served.
Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (48 hours) not properly date marked after opening. Operator applied appropriate date mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At sushi low boy reach in cooler; cream cheese and krab roll (54F - Ambient Cooling 2:00/54F 3:15). Operator stated item prepared 20 minutes prior, tightly wrapped in plastic, stacked high, at this rate will not reach 41F within four hours, unwrapped lowered level to facilitate faster cooling.
No soap provided at cook line hand wash sink. Operator provided soap.
Oysters tag removed from original container prior to container being emptied. Operator replaced tag on oysters.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
Commercially processed reduced oxygen packaged fish (raw tilapia) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Aug 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line raw fish. Manager removed paper towels.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of ice water on cutting board. Manager discarded cup.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges on dish washer not working
Uncleanable knife block in use to store knives. Knife block on cook line, manager discarded knife block
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at sushi cutting boards with stickers and not washed. Manager removed avocados and had employee remove stickers and wash.
Jul 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen: tempura batter with egg (51F - Cold Holding) walk in cooler: Chicken wings (46F cold holding), sliced beef (45F cold holding). As per operator food was not prepared or portioned today. Per operator out of temperature for approximately one hour. Advised operator to use time control for tempura batter. Advised operator to place chicken wings and sliced beef in freezer to quick chill.
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/ Observed 5+ food handling employees on shift during course of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Old labels stuck to food containers after cleaning. Observed in dish washing area at clean dish rack. Dishes that still have stickers attached to them. Educated operator on proper storage procedures and operator stored properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 10ppm) Operator corrected to 400ppm quaternary sanitizer.
Jul 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Live, small flying insects found Observed approximately 3 small flying insects in buffet line, 1 in storage area and 1 in cook line. Flying insects seen buzzing around, not landing on food contact surfaces. Advised operator to kill and remove small flying insects.
Non-food grade paper/paper towel used as liner for food container. Observed on buffet line raw fish wrapped in paper towels. Educated operator on proper storage procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over cooked eel and shrimp and raw fish over fully cooked crab salad on buffet line. Observed unwashed vegetables over ready to eat vegetables and cooked ribs in walk in cooler. Educated operator on proper storage procedures
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw shrimp not in commercial packaging in walk in freezer. Educated operator on proper storage procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen: tempura batter with egg (51F - Cold Holding) walk in cooler: Chicken wings (46F cold holding), sliced beef (45F cold holding). As per operator food was not prepared or portioned today. Per operator out of temperature for approximately one hour. Advised operator to use time control for tempura batter. Advised operator to place chicken wings and sliced beef in freezer to quick chill.
Handwash sink used for purposes other than handwashing. Observed handwashing sink for other purposes. Observed straws, jiggers and pieces of fruit at bar and straws and ice at buffet line hand wash sink. Operator removed unauthorized items.
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/ Observed 5+ food handling employees on shift during course of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Spray bottle containing toxic substance not labeled. Observed at cook line a bottle of degreaser without a proper label. Educated operator on procedures for labeling.
Equipment and utensils not properly air-dried - wet nesting. Observed at dishwashing area on clean dish rack several dishes with wet nesting. Educated operator on proper dish storage procedures and operator stored properly to allow air drying.
Old labels stuck to food containers after cleaning. Observed in dish washing area at clean dish rack. Dishes that still have stickers attached to them. Educated operator on proper storage procedures and operator stored properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 10ppm) Operator corrected to 400ppm quaternary sanitizer.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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. Hand wash sink across from 3 compartment sink. Employee replaced paper towel
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Oct 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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
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
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager filled
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowls being used instead of scoops. Chef discarded bowls
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Water leaking from pipe and/or faucet/handle. Water leaking from dishwasher valve.
Working containers of food removed from original container not identified by common name. Sugar and salt not labeled, chef labeled items
Jul 20, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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
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.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
No handwashing sign provided at a hand sink used by food employees.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
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
Handwash sink not accessible for employee use at all times. Manager removed object from hand wash sink
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
Bowl or other container with no handle used to dispense food. Manager discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded
In-use knife/knives stored in cracks between pieces of equipment. Manager removed and chef placed in proper location
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line has no hand wash signs
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.