SANTO'S MODERN AMERICAN BUFFET & SUSHI

Name: SANTO'S MODERN AMERICAN BUFFET & SUSHI
Address: 3400 N FEDERAL HWY, BOCA RATON, FL, 33431, US
Rating: 47.6

3400 N FEDERAL HWY, BOCA RATON, FL 33431

License #6010962

🍱 Japanese/Sushi ℹ️

47.6 Grade F / 100

Failing Health Score

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Latest inspection

June 24, 2026 · 14 findings · 7 critical

Routine - Food

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Quick take

SANTO'S MODERN AMERICAN BUFFET & SUSHI in BOCA RATON currently holds an InspectFL Health Score of 47.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 24, 2026. Across those visits, inspectors documented 49 total violations — 16 critical, 16 major, 17 minor.

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The latest inspection on June 24, 2026 shows 14 observation rows: 7 critical, 5 major, and 2 minor.

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SANTO'S MODERN AMERICAN BUFFET & SUSHI has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Advised Operator to clean/sanitize.
[06-09-1] 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.
[12A-25-4] 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.
[12A-29-4] 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.
[14-31-5] Non- food grade "thank you" bags used in direct contact with food (beef bones). Advised Operator to remove from bag.
[08A-05-6] 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.
[01B-13-4] 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.
[03F-02-5] 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.
[41-10-4] Toxic substance/chemical improperly stored. Cleaning chemicals stored over paper towels for drying hands after washing. Operator moved cleaning chemicals to bottom shelf.
[01C-03-4] Clam/oyster tags not marked with last date served. Advised Operator to mark with last date served.
[02C-03-5] 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.
[03D-15-4] 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.
[31B-03-4] No soap provided at cook line hand wash sink. Operator provided soap.
[01C-10-4] Oysters tag removed from original container prior to container being emptied. Operator replaced tag on oysters.

Disposition: Warning Issued
[24-08-4] 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.
[16-46-4] 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.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 10ppm) Operator corrected to 400ppm quaternary sanitizer.
[35A-02-7] 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.
[14-86-1] 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.
[08A-05-6] 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
[08A-17-6] 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.
[03A-02-5] 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.
[31A-11-4] 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.
[53A-05-6] 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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
[41-17-4] 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.