LA PUNTA BAR & GRILL
8600 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34747
Last inspected Sep 2, 2025 · 7 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
APR 24
DEC 24
MAY 25
AUG 25
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings under sandwich press next to 3 door reach in cooler at prep area. 1 rodent droppings under sandwich on bar table 3 rodent dropping on soda syrup boxes Operator cleaned up droppings
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025006689 | Dec 17, 2024 | Jun 30, 2025 | $200 |
Inspection history
7 visits, newest first
Sep 2, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Handwashing sink near fryers has spray bottle stored in it
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead roach under dump sink near prep line 2 dead under 3 door reach in cooler next to prep line. 1 dead roach under triple sink at bar 1 dead roach behind cook line dump sink 1 dead roach behind stove on cook line 1 dead roach in front of walk in cooler 1 dead roach under triple sink next to walk in cooler 1 dead roach in front of box soda syrup 3 dead in room leading to bar #2 2 dead roaches in bar #2 at triple sink Operator cleaned and disposed of dead roaches
Show the remaining 7 findings ▾
Floor area(s) covered with standing water. Under triple sink at bar
Floor soiled/has accumulation of debris.
High grass/weeds surrounding building. Next to ac units on side of building
Ice buildup in reach-in freezer and/or walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaved at prep line interior soiled
Old food stuck to clean dishware/utensils. On cooks line bottom shelf
Unnecessary items/unused equipment on the premises. Reach in cooler, stove and hot well stove stored next to dumpster
Aug 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings under sandwich press next to 3 door reach in cooler at prep area. 1 rodent droppings under sandwich on bar table 3 rodent dropping on soda syrup boxes Operator cleaned up droppings
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Handwashing sink near fryers has spray bottle stored in it
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead roach under dump sink near prep line 2 dead under 3 door reach in cooler next to prep line. 1 dead roach under triple sink at bar 1 dead roach behind cook line dump sink 1 dead roach behind stove on cook line 1 dead roach in front of walk in cooler 1 dead roach under triple sink next to walk in cooler 1 dead roach in front of box soda syrup 3 dead in room leading to bar #2 2 dead roaches in bar #2 at triple sink Operator cleaned and disposed of dead roaches
Floor area(s) covered with standing water. Under triple sink at bar
Floor soiled/has accumulation of debris.
High grass/weeds surrounding building. Next to ac units on side of building
Ice buildup in reach-in freezer and/or walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaved at prep line interior soiled
Old food stuck to clean dishware/utensils. On cooks line bottom shelf
Unnecessary items/unused equipment on the premises. Reach in cooler, stove and hot well stove stored next to dumpster
May 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 2 high priority.
2 High priority7 Intermediate18 Basic
Show 27 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup beef 61F cooling made last night.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hose.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup beef made last night covered.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Handwash sink not accessible for employee use at all times. Near 4 door cooler. Container inside sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Employees on site signed.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Was not on menu or posted. Emailed in Spanish and English. Printed and posted.
1 Dead roach on back window sill. 1 dead in front of walk in freezer. Removed by manager on site. Next unannounced.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. For employees.
Carbon dioxide/helium tanks not adequately secured. 3 tanks in soda room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in bar.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on shelf next to single service containers.
Exterior door has a gap in between doors that opens to the outside. Side exterior door that leads outside to ice machine.
Grease receptacle lid open. Manager closed.
Ice buildup in walk-in freezer.
Ice scoop handle in contact with ice.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensil in cooked white rice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 black microwaves in kitchen.
Open dumpster lid.
Outer openings not protected with self-closing doors. Back door that leads to outside area where ice machine is.
Single-service articles improperly stored. Lids on floor. Manager placed on shelf.
Standing water in bottom of reach-in-cooler. Lowboy reach in cooler.
Unnecessary items/unused equipment on the premises. Stove and buffet unit found outside. Manager said it has been out there for 3-4 weeks.
Dec 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands,washed hands in a sink other than an approved handwash sink, and washed hands with no soap.
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled packaged raw beef and fish prior to handling cheese during prep without washing hands
Rodent activity present as evidenced by rodent droppings found. -4 droppings on top surface of dish machine -2 droppings on floor behind soda bib dispenser -2 droppings on floor near damaged wall behind sauce rack in hallway leading to bar -1 dropping on floor in corner behind trash can inside bar out front -manager pulled staff to clean and sanitize affected areas during inspection. Rechecked areas
Toxic substance/chemical improperly stored. -peroxide stored on shelf with and above single service food trays.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -american cheese
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -red snapper( Lutjanus campechanus)offered on menu, Caribbean red snapper(Lutjanus purpureus) is provided per invoice. Provided link to fda seafood list /acceptable vernacular for menu advertising specific species of fish, provided dbpr guidance on menu misrepresentation regulations., manager had employee cover "red", menu now describes only as "Snapper"
Food-contact surface soiled with food debris, mold-like substance or slime. -dipper well with fork inside has food debris inside basin, next to microwave in back prep area -flat tops with carbon build up -stained large cutting board in back next to can opener and small yellow cutting board
Handwash sink not accessible for employee use at all times. Handwash sink not functioning/missing in warewashing or food preparation area. -water constantly pouring from drain line at hand sink in back prep area not allowing sink to be used, manager stated damaged pipe last night. -large trash can in front of hand sink in back prep area
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/
Side Exterior door has a gap at the middle threshold between 2 glass doors that opens to the outside. -fire exit door next to bar with gap at left side of door
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. -next to soda bib rack in hallway
Ceiling/ceiling tile shows damage or is in disrepair. -area near back door -area outside of back door -soffit screen behind building missing
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. -small area in front of walk in freezer
Floor soiled/has accumulation of debris. -light grease/food debris behind cooking equipment
Food not stored at least 6 inches off of the floor. -fryer oil on floor in back
Hole in or other damage to wall. -small hole in tile above baseboard near hand sink in back -wall in disrepair near soda dispenser storage area
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping from some areas between filters above fryers
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Water leaking from pipe below handwash sink inside prep area
Wet wiping cloth/towel used under cutting board.
Apr 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), establishment had quaternary sanitizer hooked on the machine. We changed it the chlorine sanitizer, prime machine and retested 50ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork under raw beef. Operator moved beef to the bottom shelf.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed hand wash sink by 3 compartment sink with a container of bleach, operator removed it.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided a copy during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom in front of walk in freezer
Equipment in poor repair. Observed reach in cooler with 2 door, one door has a broken handle
Hole in or other damage to wall. Observed wall in disrepair, breakers wall in kitchen
Light not functioning. 1 light out from dry storage shelf
No conspicuously located ambient air temperature thermometer in holding unit. In 3 door reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled
Open dumpster lid. Operator closed it.
Standing water in floor drain/floor drain draining very slowly. Observed standing water in mop sink, drain seems clogged.
Unclean building components, attachments or fixtures. Observed hood has accumulation of grease
Water leaking from pipe and/or faucet/handle. Handwashing sink by dish machine
Worn, torn and/or soiled floors/carpeting. Observed walk in cooler floor in disrepair, with holes.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yucca 82F/ 2.5 hours in kitchen reach in cooler. Operator paced in shallow pan and placed in freezer,
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.150 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 85F on kitchen food preparation table. Operator placed insider unit.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris and dirt.
No paper towels or mechanical hand drying device provided at bar handwash sink.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat prepared 5 days ago in reach in cooler.
Current Hotel and Restaurant license not displayed. License is not on license.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle stored on shelf above food preparation table,
Ice scoop handle in contact with ice.
No handwashing sign provided at a hand sink used by food employees.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Plumbing system in disrepair. Missing pipe under Washware hand sink.
Stored food not covered. Cheese not covered n TRUE reach in cooler..
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.