PUNTA CANA RESTAURANT
105 US HWY 301 UNIT 126, Tampa FL 33619
Last inspected May 7, 2026 · 8 visits since November 2023
MAY 24
DEC 24
APR 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw fish in walk in cooler. Employee relocated.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Container of medicine improperly stored. Employee vitamins on shelf over prep table in kitchen. Employee removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at front counter. Employee provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beans and multiple items in walk in cooler.
Show the remaining 1 finding ▾
Food stored on floor. Plantains on floor in kitchen. Employee removed at time of inspection.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate8 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Planted in sponges in handwash sink on cooksline.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Operator provided at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and multiple items in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Microwave handles and reach in coolers handle's.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep on reach in cooler in kitchen. Employee opened water bottle on slicer in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on shelf over reach in cooler on cooksline.
Floor soiled/has accumulation of debris. Walk in cooler floor.
Food stored on floor. Bulk carrots on floor in walk in cooler. Operator relocated.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Container of medicine improperly stored. Cough medicine on prep table at front counter, operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked rice and multiple items in walk in cooler. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line.
Handwash sink used for purposes other than handwashing. Metal pans and silverware in handwash sink on buffet line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, rice and multiple items in walk in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf over cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and phone on prep table at front counter.
Equipment in poor repair. Door of white chest freezer broken with insulation exposed.
Hole in or other damage to wall. Hole in wall under handwash sink in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. 2 white chest reach in freezer outside of walk in cooler.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw fish in walk in cooler. Employee relocated.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: chicken baked 100 F, operator reheated in oven at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
Handwash sink used for purposes other than handwashing. Spoon in handwash sink at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and multiple items in walk in cooler.
Cutting board has cut marks and is no longer cleanable. At sandwich station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffeehouse cutting board in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at sandwich station.
Stored food not covered. Cooked chicken in walk in cooler.
Jul 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Clear container in handwash sink at front counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and multiple items in walk in cooler.
Cutting board has cut marks and is no longer cleanable in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen.
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: eggs 101 F, pork 98 F, operator put in oven at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Clear container in handwash sink at front counter.
No soap provided at handwash sink in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and multiple items in walk in cooler.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen.
Food stored on floor. Bucket of plantains on floor in walk in cooler.
Nov 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Spray bottle containing toxic substance not labeled with purple liquid.
Aluminum foil used to line nonfood-contact shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over reach in cooler in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers next to ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at Sandwich station.
Stored food not covered. Cut squash in reach in cooler.
Working containers of food removed from original container not identified by common name. Bulk sugar and salt.
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cold holding: cooked beef 50 F, pasta 47 F, beans 47 F, tripe cooked per operator beef was cooked and placed in walk in cooler at 7 pm the previous night. Temperature taken at 10:30 am
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sliced cheese and sliced ham. Operator relocated at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cooked beef 50 F, pasta 47 F, beans 47 F, tripe cooked per operator beef was placed in walk in cooler at 7 pm the previous night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked beef 50 F, pasta 47 F, beans 47 F, tripe cooked per operator beef was placed in walk in cooler at 7 pm the previous night.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
Handwash sink used for purposes other than handwashing. Blue bowl and sponge in handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink.
No soap provided at handwash sink next to three compartment sink. Operator provided at time of inspection.
Spray bottle containing toxic substance not labeled with purple liquid.
Aluminum foil used to line nonfood-contact shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over reach in cooler in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers next to ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in salt and sugar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at Sandwich station.
Stored food not covered. Cut squash in reach in cooler.
Working containers of food removed from original container not identified by common name. Bulk sugar and salt.
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.