Santo's Modern American Buffet & Sushi
Last inspected: Aug 6, 2025
70
Score
Going back to 2022, Santo's Modern American Buffet & Sushi has nine inspections in the public record. Santo's Modern American Buffet & Sushi was last inspected on Aug 6, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “inaccurate/damaged temperature and/or pressure gauge(s)”, which has been cited three times.
Compared to other Boca Raton restaurants (averaging 74), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Aug 6, 2025
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
70
Jul 22, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2025-07-22: Observed marinated steak 44F cold holding and chicken wings 46F cold holding. Per operator not prepared or portioned today. As per operator food was out of temperature for approximately 2 hours. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-22: 5+ employees currently on shift **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection. **Warning** - From follow-up inspection 2025-07-22: Same **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 10ppm) Operator corrected to 400ppm quaternary sanitizer. **Warning** - From follow-up inspection 2025-07-22: Sanitizer bucket at 0ppm quaternary sanitizer. Operator corrected to 400ppm quaternary sanitizer **Time Extended**
21-08-4
Basic - - From initial inspection : Basic - 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. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-22: Same **Time Extended**
16-46-4
64
Jul 21, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Mar 11, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
78
Oct 11, 2024
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - 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 **Corrected On-Site**
08A-02-6
High Priority - 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
03A-02-5
Intermediate - 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
11-26-1
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager filled **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt not labeled, chef labeled items **Corrected On-Site**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from dishwasher valve.
29-11-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Bowl or other container with no handle used to dispense food. Bowls being used instead of scoops. Chef discarded bowls **Corrected On-Site**
14-01-5
43
Jul 20, 2023
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
High Priority - 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 **Corrected On-Site**
08A-20-5
High Priority - 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.
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
67
Jul 10, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - 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
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Manager removed object from hand wash sink **Corrected On-Site**
31A-09-4
Intermediate - 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 **Corrected On-Site**
27-16-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed and chef placed in proper location **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line has no hand wash signs
31B-04-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - Bowl or other container with no handle used to dispense food. Manager discarded **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager discarded **Corrected On-Site**
12B-07-4
55
Feb 1, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
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 cannot be determined. See stop sale. Sushi on buffet no time sheets, cook said he had one but that someone must of discarded, , they are starting to discard all items since it's closing time. Manager had a copy in the office **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in cooler on the cook line, cook moved items **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over open containers of sauce and vegetables . Cook moved items **Corrected On-Site**
08A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager turned heater on then machine reached proper temperature **Corrected On-Site**
22-49-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some were marked with last date.
01C-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink by the cutting station, knob broken
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Cook discarded bowl **Corrected On-Site**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed **Corrected On-Site**
10-17-4
41
Jul 14, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small sliding door counter cooler at sushi bar at salmon, tuna (46-49F - Cold Holding)chef stated items only in cooler approximately one hour. Chef moved items to working reach in cooler
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Chef filled **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.spray bottles with orange cleaning fluid not labeled , chef labeled **Corrected On-Site**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees.several hand wash sign were missing throughout the kitchen and front counter
31B-04-4
67
Frequently Asked Questions
When was Santo's Modern American Buffet & Sushi last inspected?
The most recent health inspection at Santo's Modern American Buffet & Sushi on file is from Aug 6, 2025. The public record contains nine inspections in total.
What is the most common violation at Santo's Modern American Buffet & Sushi?
Across the inspection record, “inaccurate/damaged temperature and/or pressure gauge(s)” has been cited three times, more than any other issue at Santo's Modern American Buffet & Sushi.
How does Santo's Modern American Buffet & Sushi compare to other restaurants in Boca Raton?
Santo's Modern American Buffet & Sushi most recently scored 70 out of 100, which is lower than the Boca Raton average of 74.
Has Santo's Modern American Buffet & Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Santo's Modern American Buffet & Sushi have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Santo's Modern American Buffet & Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Santo's Modern American Buffet & Sushi inspected?
Based on the inspection history on file, Santo's Modern American Buffet & Sushi is inspected around three times per year on average.
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