SANTO'S MODERN AMERICAN BUFFET & SUSHI

Name: SANTO'S MODERN AMERICAN BUFFET & SUSHI
Address: 3400 N FEDERAL HWY, BOCA RATON, FL, 33431, US
Rating: 88.2

3400 N FEDERAL HWY, BOCA RATON, FL 33431

License #6010962

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.2 Grade B / 100

Solid Health Score

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Quick take

SANTO'S MODERN AMERICAN BUFFET & SUSHI in BOCA RATON currently holds an InspectFL Health Score of 88.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on August 6, 2025. Across those visits, inspectors documented 22 total violations — 7 critical, 6 major, 9 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 6, 2025 shows 5 observation rows: 1 critical, 0 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[12B-07-4] 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.
[08B-17-4] 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.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels being used to line raw fish. Manager removed paper towels.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Gauges on dish washer not working
[14-55-4] Uncleanable knife block in use to store knives. Knife block on cook line, manager discarded knife block

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

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