PONTE MODERN AMERICAN
1010 GRAMERCY LN, Tampa FL 33607 · 813-582-7755
Last inspected Jul 8, 2026 · 10 visits since July 2023
MAY 24
JUL 24
APR 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025060941 | Apr 21, 2025 | Sep 16, 2025 | $300 |
| 3--2024033984 | May 1, 2024 | Jul 24, 2024 | $200 |
Inspection history
10 visits, newest first
Jul 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through back door from outside, then walked back to cook line and engaged to handle food without washing hands. Operator coached employee, employee washed hands properly at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of garlic butter (61F - Cold Holding) stored on prep table at cook line. Employee moved to reach-in cooler.
Handwash sink used for purposes other than handwashing. A bucket stored in handwash sink in the middle of cook line. Operator removed bucket.
No paper towels or mechanical hand drying device and No soap provided at handwash sink. At the middle of the cook line.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducts reduced oxygen packaging raw meat and cooked food for storage more than 48 hours.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some tags. Operator reorganized at time of inspection.
Oyster tags not marked with last date served. Some tags.
Employee eating/drinking in a food preparation or other restricted area. Employee drinking at cook line.
Oct 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Speed rack with multiple pans of food stored in front of the handwash sink at oven area. Operator moved items away from handwash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served.
In-use tongs stored on equipment door handle between uses. Operator removed from oven handles.
Jul 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting reduced oxygen packaging raw meat and raw fish onsite, stored more than 48 hours and less than 30 days inside the package.
Apr 29, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting reduced oxygen packaging raw meat and raw fish onsite, stored more than 48 hours and less than 30 days inside the package.
Old labels stuck to food containers after cleaning.
Apr 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran high temperature dish machine multiple times, temped 134-137F. Operator contacted Ecolab for service and informed employee to manually sanitize food contact surfaces in three-compartments sink.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed a bag of Toro fish and 2 bags of salmon stored inside the reduced oxygen packages not frozen during the whole time in the walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed a bag of Toro fish and 2 bags of salmon stored inside the reduced oxygen packages not frozen during the whole time in the walk-in cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Ecolab Sink and Surface Cleaner tested 700+ppm with test kit provided by operator. Operator reset sanitizer manually, tested 250-700ppm per manufacturer.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For three-compartments sink.
Handwash sink used for purposes other than handwashing. Crushed ice dumped in handwash sink at pantry station.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting reduced oxygen packaging raw meat and raw fish onsite, stored more than 48 hours and less than 30 days inside the package.
Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Oyster tags not marked with last date served. Some.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drink stored on clean equipment shelf over food containers at dish machine area. Employee removed drink
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge disrepair.
Old labels stuck to food containers after cleaning.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
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. Observed employee place garnish on crab cake with bare hands Inspector explained proper hand washing and glove use for ready to eat items. Observed employee discard and make new crab cakes with gloves
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked in reaching cooler on cookline Corrected observed employee date mark
No paper towels or mechanical hand drying device provided at handwash sink. Observed soap and paper towels at hand sink in back kitchen next to ice machine
Bowl or other container with no handle used to dispense food. Observed plastic bowl used to scoop items on cookline Corrected -observed employee remove
Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint preparing food in back kitchen Corrected -observed employee place hat on head
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on storage shelf in back kitchen
In-use tongs stored on equipment door handle between uses. Observed 3 pairs of tongs stored on oven handles Corrected -observed employee remove
Old labels stuck to food containers after cleaning. Observed old labels on clean dishes on shelf in back kitchen
Working containers of food removed from original container not identified by common name. Observed bulk corn starch not labeled on back prep table
May 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (68 - Cold Holding)on prep table in back kitchen Observed employee place in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half with no date mark Corrected observed employee date mark
Handwash sink not accessible for employee use at all times. Observed metal pans in hand sink Corrected -observed employee remove
No paper towels or mechanical hand drying device provided at handwash sink. Observed soap and paper towels missing at hand sink adjacent to ice machines Corrected -observed employee replace
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee discard
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting in dish area
Insect control device installed over food preparation area. Observable on wall above a container of ice in service line Observed employee remove ice bucket
No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cookline
Old labels stuck to food containers after cleaning. Observed old labels on clean dishes Observed employee place in dish pit to be washed
Wiping cloth sanitizing solution stored on the floor. Observed store on floor on cookline Corrected observed employee in second bucket
Working containers of food removed from original container not identified by common name. Observed spray bottle of oil on service line Observed bulk flour stored on shelf adjacent to ice machine Observed employee label
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed small fryer on service line
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees placing gloves on with no prior hand washing. Corrected action taken, inspector discussed with Chef proper employee hand washing procedures.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating and not washing hands, corrected action taken, inspector discussed with chef proper hand washing after engaging in eating and drinking.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Invoice for salmon states, seafood not sold for raw consumption.
Stop Sale issued due to food originating from an unapproved source. Salmon invoice states that all seafood not for raw consumption. Salmon may be sold fully cooked.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy creams, milks held over 24 hrs not date marked.
Handwash sink not accessible for employee use at all times. Glass baskets blocking employee hand wash sink on cooks line, corrected, employee removed basket during inspection.
Employee eating in a food preparation or other restricted area. Employee eating in kitchen area, corrected action taken inspector discussed with proper areas to be utilized for employee eating.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build on fan in walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy creams and milk containers held over 24 hrs not date marked.
Wet wiping cloth not stored in sanitizing solution between uses.
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.