PUPUSA RESTAURANT
26455 OLD 41 R STE 13A, Bonita Springs FL 34135 · 239.390.6585
Last inspected Jun 10, 2026 · 6 visits since January 2024
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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. Provided to Operator
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler. Operator moved to proper storage.
Spray bottle containing toxic substance not labeled by triple sink.
Water pressure lacking at fixtures that require the use of water. Lack of water pressure at one of the hand washing sicks next to triple sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by reach in cooler.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans made 2 days prior not date marked.
Bowl or other container with no handle used to dispense food. Plastic container with no scoop submerged in sugar.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs were stored directly above cabbage and carrots in the tall, two-door cooler. Operator moved to bottom shelf for proper storage.
Toxic substance/chemical improperly stored. Spray bottle of Comet cleanser was stored next to bananas and above onions and aerosol air freshener and Windex were stored above heads of cabbage on the storage shelving. Chemicals were moved away from food.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink just before the dishwashing room.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed bag of chicken dated 7-17-24.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken with prep date more than 7 days (7/17/24)
Handwash sink not accessible for employee use at all times. Sink was blocked by a trash can. Educated Operator regarding handwashing sink requirements.
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in reach-in cooler that Operator stated were prepared prior to today with no date marking. Educated Operator on date marking requirements.
A minimum of one bathroom facility is not available for public use. Sign on front door states, "Sorry, no public restrooms." Operator removed sign and Inspector explained requirement.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
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. Provided to Operator
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. Provided forms to Operator. Operator signed.
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.