EL PUNTO SANDWICH CAFE
3850 SOUTH ORANGE BLOSSOM TRL
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket 2 door glass reach in cooler
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 25-05-4:Basic - Single-service articles improperly stored. To go containers not inverted Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sliced ham Corrected On-Site
Food safety inspection conducted on 5/13/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 12/17/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-17: **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/16/2024
High Priority
1
Intermediate
3
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-16: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks and phone on shelf above prep table . Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-16: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site - From follow-up inspection 2024-12-16: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Around ice machine - From follow-up inspection 2024-12-16: **Time Extended**
- 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-16: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water of 119F. Advised to put in water of 135F. Operator replaced with 172F. Corrected On-Site - From follow-up inspection 2024-12-16: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens - From follow-up inspection 2024-12-16: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar - From follow-up inspection 2024-12-16: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: cut tomatoes, cut lettuce, pastrami, ham, ; (44-62F - Cold Holding). Less than 4hrs Per operator the cooler isn't working and is on schedule to be replaced next week. Warning - From follow-up inspection 2024-12-16: Cut tomatoes and lettuce 42-52F 30 minutes. Operator had on insufficient ice bath. Advised to put on sufficient ice bath. **Time Extended** **Corrective Action Taken**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quit test strips . They are using chlorine to sanitize and need chlorine test strips - From follow-up inspection 2024-12-16: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-12-16: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoe sauce dated 12/4. Operator states that it was the incorrect date and it was prepared on 12/11. Advised to put correct date - From follow-up inspection 2024-12-16: **Time Extended**
Food safety inspection conducted on 12/16/2024 revealed 12 total violations (1 high priority, 3 intermediate, 8 basic).
Inspection on 12/13/2024
High Priority
1
Intermediate
3
Basic
9
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Operator immediately removed Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks and phone on shelf above prep table . Operator immediately removed Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Around ice machine
- 10-08-5:Basic - Ice scoop handle in contact with ice. Operator immediately removed Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water of 119F. Advised to put in water of 135F. Operator replaced with 172F. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cutlery from dispenser for customer use is not in dispenser and not protected . Advised operator to protect. Operator removed Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: cut tomatoes, cut lettuce, pastrami, ham, ; (44-62F - Cold Holding). Less than 4hrs Per operator the cooler isn't working and is on schedule to be replaced next week. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quit test strips . They are using chlorine to sanitize and need chlorine test strips
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoe sauce dated 12/4. Operator states that it was the incorrect date and it was prepared on 12/11. Advised to put correct date
Food safety inspection conducted on 12/13/2024 revealed 13 total violations (1 high priority, 3 intermediate, 9 basic).
Inspection on 12/7/2023
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on the prep table
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Near the food equipment in the kitchen
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the reach in cooler
- 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues. Observed blood from raw meat in the reach in cooler
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. On the wall near the exit door
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (116F - Hot Holding); empanadas (130F - Hot Holding) operator reheated the product
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whole milk in the reach in cooler
- 53A-05-6: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 or more employees working , no manager available.
Food safety inspection conducted on 12/7/2023 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 7/19/2023
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over the mop sink.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen by the ovens and proofer.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. By the ovens
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in water temperature of 95-99F. Operator placed petite container on the heat to keep temperature to at least 135F, new water temperature of 135F.Corrected On-Site Corrected On-Site
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sweet bread package to be sold on site without any label. Operator removed items. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef over sliced pastrami in double door cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (62F - Cold Holding); deli ham (62-64F - Cold Holding) for less than 4 hours. Operator placed items in reach in freezer to bring down temperature to at least 41F. **Corrective Action Taken**
- 11-26-1: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. Operator had it however not signed. Completed during inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Quesitos in front counter, three mix meat for sandwiches, chopped pastrami for sandwiches and garlic with oil in kitchen. Provided and reviewed form with operator **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jonathan employee have been working for 3 months.
Food safety inspection conducted on 7/19/2023 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).