American Social Tampa
Last inspected: Apr 2, 2026
45
Score
Public records show 10 inspections at American Social Tampa stretching back to 2022. The latest inspection on file is from Apr 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 13 violations before that.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged five times.
By comparison, the average Tampa facility scores 79, putting American Social Tampa on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - 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 **Corrected On-Site** **Repeat Violation**
22-49-4
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. Servers touching Garnishes for mixed drink with bare hands. Observed server touch lemons with bare hands. Discussed with employee the importance of wearing gloves.
09-01-4
High Priority - 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 **Corrected On-Site**
03A-02-5
High Priority - 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 **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back prep area blocked by prep speed rack cart
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored drink and brush on cooks line. Stored bucket inside handwashing sink at bar employee removed **Corrective Action Taken** **Repeat Violation**
31A-11-4
45
Nov 7, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White board on salad side prep station **Warning** - From follow-up inspection 2025-11-07: **Time Extended**
14-09-4
95
Nov 6, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - 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 **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of hand washing sink on cooks line employee removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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 **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. Bar hand washing sink inside restaurant **Warning**
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At outside bar **Warning**
31B-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line employee removed from floor **Corrected On-Site** **Warning**
21-38-4
Basic - Cutting board has cut marks and is no longer cleanable. White board on salad side prep station **Warning**
14-09-4
52
Mar 27, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - 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 **Corrected On-Site**
08A-05-6
High Priority - 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
12A-07-5
High Priority - Stop Sale issued due to adulteration of food product. Tuna not removed from packaging during thawing stage see stop sale
01B-03-5
High Priority - 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
12A-02-4
Intermediate - 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 **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both outside bars
31B-02-4
Basic - 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
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line employee removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - 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
31B-04-4
39
Nov 5, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - 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. **Corrected On-Site**
03B-01-6
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee used bare hands to plate salad. Stop sale issue.
01B-12-4
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. Employee used bare hand to plate food. Chef discarded salad.
09-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - 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.
22-02-4
Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink on back line.
31B-03-4
Basic - 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. **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Fries stored on floor on cooks line. Employee removed fries and properly stored them. **Corrected On-Site**
08B-38-4
Basic - 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. **Corrected On-Site**
12B-07-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe underneath hand washing sink on back cooks line.
29-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor on cooks line. Employee removed bucket and properly stored it. **Corrected On-Site**
21-38-4
Basic - Soiled dry wiping cloth in use. Soiled dry cloth sitting on cutting board on cooks line. Employee removed cloth and placed inside sanitizer. **Corrected On-Site**
21-10-4
Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes.
16-46-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in water at 114F on cooks line.
10-07-4
32
Mar 11, 2024
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - 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.
35A-02-6
Intermediate - No soap provided at handwash sink. At bar employee replaced **Corrected On-Site**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. at end of hot line **Corrected On-Site**
31B-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - 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. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen and bar areas **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. single service items on floor in dry storage room
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through establishment
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. In closet areas. **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on clean rack.
24-05-4
Basic - 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.
40-06-5
Basic - Equipment in poor repair. Oven door handle broken at end of hot line.
14-11-5
Basic - Floor area(s) covered with standing water. Water from dish employee splashing, operator will have employee squeegee into drain.
36-22-4
Basic - Floor soiled/has accumulation of debris. Under equipment
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Smoker dirty operator had cleaned during inspection. **Corrected On-Site**
22-08-4
32
Oct 17, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled equip,ent **Warning** - From follow-up inspection 2023-10-17: **Time Extended**
23-03-4
82
Oct 12, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - 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. **Corrected On-Site** **Warning**
03B-01-6
High Priority - 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 **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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 **Warning**
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near dish washing area blocked. Chef moved cart to another area. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area **Warning**
31B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled equip,ent **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under cutting boards and on clean counters **Warning**
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Food storage container/container lid cracked or broken. **Warning**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area **Warning**
31B-04-4
37
Jun 12, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
43
Dec 6, 2022
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Employee put tags in order. **Corrected On-Site**
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line have stains and are no longer cleanable.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink on cooks line has a cup of coffee stored in it. Chef discarded coffee. **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Boxes of Mahi-mahi stored on floor inside reach in frezzer. Chef properly stored fish. **Corrected On-Site**
08B-38-4
Basic - Food storage container/container lid cracked or broken. Plastic containers has broken corner overtop food preparation table.
14-38-4
Basic - Working containers of food removed from original container not identified by common name. Bottles of food used for cooking has no labeling of ingredients.
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 118F.
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle on cooks line. Chef removed tongs and properly stored them. **Corrected On-Site**
10-20-4
58
Frequently Asked Questions
When was American Social Tampa last inspected?
The most recent health inspection at American Social Tampa on file is from Apr 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at American Social Tampa?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at American Social Tampa.
How does American Social Tampa compare to other restaurants in Tampa?
American Social Tampa most recently scored 45 out of 100, which is lower than the Tampa average of 79.
Has American Social Tampa's inspection record improved over time?
Yes. Recent inspections at American Social Tampa have averaged around five 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 Tampa 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 Tampa inspected?
Based on the inspection history on file, American Social Tampa is inspected around three times per year on average.
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