American Social Bar & Kitchen
Last inspected: Oct 27, 2025
32
Score
Going back to 2022, American Social Bar & Kitchen has 11 inspections in the public record. Inspectors last stopped by on Oct 27, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 13 violations earlier in the record.
“Oyster tags not marked with last date served” comes up most often, recorded six times in the inspection record.
American Social Bar & Kitchen's latest score of 32 falls below the Orlando average of 79. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
4
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 27, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Apr 15, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - 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. Cook sliced lime and used as garnish on plate being served without gloves on. Chef addressed **Corrective Action Taken** **Repeat Violation**
09-01-4
High Priority - Displayed food not properly protected from contamination. Portioned cups of ketchup and dressing across from expo **Corrected On-Site**
08B-02-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1)Raw burger over raw mahi and raw skirt steak on cooks line 2) raw skirt steak over cooked chicken wings main walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Metal scrubbers in hand sink in dish room **Corrected On-Site**
31A-09-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - Floor area(s) covered with standing water. Dish room
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On flattop 110F Placed closer to heat 20 minutes later 155F **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on clean item shelves in dish room
16-46-4
Basic - Small prep table shelves with rust that has pitted the surface on cooks line
14-17-4
Basic - Stored food not covered. Speed rack in prep walk in cooler **Corrected On-Site**
08B-12-5
Basic - Unwashed avocados stored behind ready-to-eat sliced cheese on sandwich top reach in cooler on cooks line **Corrected On-Site**
08B-17-4
39
Oct 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wood Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-10-02: **Time Extended** - From follow-up inspection 2024-10-18: **Time Extended**
14-09-4
95
Oct 2, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Private event buffet items **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
08B-01-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar next to frozen drink machines **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
31A-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave in prep area **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Sinks at main bar and outside bar **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wood Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Bathroom facility in disrepair. One stall in the woman's bathroom **Warning** - From follow-up inspection 2024-10-02: **Time Extended**
32-05-4
64
Oct 1, 2024
Routine - Food
12 critical violations. 5 major violations. 11 minor violations.
View 28 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wearing gloves touched his hat and shirt and continued to prep food **Corrective Action Taken** **Warning**
12A-10-4
High Priority - 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. Handles of ice chillers touched and then handles fell into the spinach dip **Warning**
09-01-4
High Priority - Food stored in ice used for drinks. See stop sale. Bottle of tequila and 2 bottles of sparkling wine at the bar in ice well **Warning**
08B-56-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw sliced bacon over raw salmon in outside walk in cooler. Salmon can be ordered at any temperature **Corrected On-Site** **Warning**
08A-16-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Quesadilla oil prepped 9/18 in prep walk cooler **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Quesadilla oil prepped 9/18 in prep walk cooler **Warning**
01B-24-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Private event buffet items **Warning**
08B-01-4
High Priority - Spray bottle sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++ **Warning**
41-27-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of tequila and 2 bottles of sparkling wine at the bar in ice well **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line cut lettuce (51F - Cold Holding); half and half (58F - Cold Holding); hummus (61F - Cold Holding) Less than four hours per chef discarded after event Advised to utilize time plan Sandwich top reach in cooler on cooks line pico de gallo (51F - Cold Holding); sliced cheese (50F - Cold Holding); sour cream sauce (50F - Cold Holding); cole slaw (50F - Cold Holding) Less than 4 hours per chef Placed in ice bath for temperature recovery pico de gallo (42F - Cold Holding); sliced cheese (39F - Cold Holding); sour cream sauce (40F - Cold Holding); cole slaw (39F - Cold Holding) **Corrected On-Site** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pans on expo line fried Brussels,sprout leaves (81F - Hot Holding); fried mushrooms (90F - Hot Holding); fried onions (88F - Hot Holding) Less than four hours per chef **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Chemical bottle by clean plates on server line by hand sink **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Bar next to frozen drink machines **Warning**
31A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back area of the ice machine **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Inside bar **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Outside bars **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked quinoa in prep walk in cooler Cooked chicken wings in walk in cooler **Warning**
02C-02-5
Basic - Wood Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Next to quesadilla oil on cooks line **Corrected On-Site** **Warning**
21-44-1
Basic - No handwashing sign provided at a hand sink used by food employees. Sinks at main bar and outside bar **Warning**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Oven handles cooks line **Corrected On-Site** **Warning**
10-20-4
Basic - Equipment in poor repair. Microwave in prep area **Warning**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on dry item shelf across from ice machine **Warning**
40-06-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. By server beverage station across from expo line **Warning**
24-27-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean plastic pans on clean item shelf in walk in cooler **Warning**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep kitchen **Corrected On-Site** **Warning**
12B-07-4
Basic - Clean scoops and dishers not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Bathroom facility in disrepair. One stall in the woman's bathroom **Warning**
32-05-4
6
Apr 17, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
58
Oct 25, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - oyster tags not marked with last date served. **Repeat Violation** - From follow-up inspection 2023-10-25: **Time Extended**
01C-03-4
90
Oct 24, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On expo counter fried onions as garnish (117F - Hot Holding) Less than four hours Advised chef to use time plan
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs behind ready to eat lettuce on cooks line **Corrected On-Site**
08A-05-6
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Kitchen dish 0 ppm **Warning**
22-52-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler **Corrected On-Site**
02C-03-5
Intermediate - Spray bottle containing yellow toxic substance not labeled. Server side station **Corrected On-Site**
41-17-4
Intermediate - oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - In-use ice paddle stored on soiled surface between uses on ledge of ice machine **Corrected On-Site**
10-12-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Oyster shuck tool in reach in cooler **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados on cooks line
08B-39-4
41
Mar 7, 2023
Complaint Full
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line **Corrected On-Site**
31B-02-4
Intermediate - oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor area(s) covered with standing water. Dish room
36-22-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Oyster shucking tool in case of oysters Chef and cleaned and stored next to box. **Corrected On-Site**
10-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Steak temp picks on cooks line. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. Top of speed rack in small walk in cooler **Corrected On-Site**
08B-12-5
61
Feb 27, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on splitter added to hose bibb.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried Brussels sprouts 81F on expo line on cooks line Less than four hours and chef discarded
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumbles on sandwich top,cooler on cooks line 51F across from oven . Less than four hours and placed in walk in cooler for rapid cool. 30 minutes later 43F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Under counter drawers across from grill on cooks line Raw burger over raw mahi mahi **Corrected On-Site**
08A-20-5
High Priority - 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.
22-57-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Assisted with filling out plan
03F-10-5
Intermediate - oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above dish washer where the dishes go in
12B-07-4
Basic - In-use ice scoop paddle stored on soiled surface between uses. Lip of ice machine **Repeat Violation**
10-12-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Toothpicks on cooks line **Corrected On-Site**
25-06-4
Basic - White Cutting boards has cut marks and is no longer cleanable on cooks line **Repeat Violation**
14-09-4
25
Nov 2, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich top cooler on cooks line sliced provolone (51F - Cold Holding) shredded lettuce (55F - Cold Holding) Less than four hours per chef, placed in walk in freezer **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing yellow toxic substance not labeled by door s leading to kitchen **Corrected On-Site**
41-17-4
Intermediate - oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - In-use ice paddle stored on soiled surface between uses at ice machine **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in middle kitchen Oven on cooks line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes for ansul system on cooks line soiled
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On expo line between clean pans **Corrected On-Site**
21-44-1
Basic - Several Cutting board has cut marks and is no longer cleanable in kitchen
14-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust under table by dish machine
36-27-5
52
Frequently Asked Questions
When was American Social Bar & Kitchen last inspected?
The most recent health inspection at American Social Bar & Kitchen on file is from Oct 27, 2025. The public record contains 11 inspections in total.
What is the most common violation at American Social Bar & Kitchen?
Across the inspection record, “oyster tags not marked with last date served” has been cited six times, more than any other issue at American Social Bar & Kitchen.
How does American Social Bar & Kitchen compare to other restaurants in Orlando?
American Social Bar & Kitchen most recently scored 32 out of 100, which is lower than the Orlando average of 79.
Has American Social Bar & Kitchen's inspection record improved over time?
Yes. Recent inspections at American Social Bar & Kitchen have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at American Social Bar & Kitchen means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is American Social Bar & Kitchen inspected?
Based on the inspection history on file, American Social Bar & Kitchen is inspected around four times per year on average.
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