DirtyFLRestaurant Inspection Data

PUNTA CANA RESTAURANT

Based on 7 health inspections, PUNTA CANA RESTAURANT in TAMPA has earned a 1.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 7 reports on file

105 US HWY 301 UNIT 126

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

11/4/2025· 4mo ago

Visit ID: 10920292

Met Inspection Standards

4 int, 8 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles and reach in coolers handle's.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers. Repeat Violation
  • 12B-07-4:Basic - 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. Repeat Violation
  • 40-06-5:Basic - 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.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler floor.
  • 08B-38-4:Basic - Food stored on floor. Bulk carrots on floor in walk in cooler. Operator relocated. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Planted in sponges in handwash sink on cooksline. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Operator provided at time of inspection. Corrected On-Site
  • 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. Cooked rice and multiple items in walk in cooler. Repeat Violation

4/24/2025· 10mo ago

Visit ID: 10732240

Met Inspection Standards

2 high, 3 int, 6 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf over cooks line.
  • 40-06-5:Basic - 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.
  • 14-11-5:Basic - Equipment in poor repair. Door of white chest freezer broken with insulation exposed.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall under handwash sink in kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 white chest reach in freezer outside of walk in cooler.
  • 41-07-4:High Priority - Container of medicine improperly stored. Cough medicine on prep table at front counter, operator removed. Corrected On-Site
  • 08A-05-6:High Priority - 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. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Metal pans and silverware in handwash sink on buffet line. Repeat Violation
  • 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. Cooked goat, rice and multiple items in walk in cooler. Repeat Violation

12/2/2024· 1y 3mo ago

Visit ID: 8728743

Met Inspection Standards

2 high, 3 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At sandwich station. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffeehouse cutting board in kitchen. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at sandwich station.
  • 08B-12-5:Basic - Stored food not covered. Cooked chicken in walk in cooler.
  • 08A-20-5:High Priority - 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. Corrected On-Site
  • 03B-01-6:High Priority - 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. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon in handwash sink at front counter. Repeat Violation
  • 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. Cooked chicken and multiple items in walk in cooler .

7/10/2024· 1y 8mo ago

Visit ID: 8665426

Met Inspection Standards

3 int, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen. Warning - From follow-up inspection 2024-07-10: **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 water bottle on prep table in kitchen. Warning - From follow-up inspection 2024-07-10: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation Warning - From follow-up inspection 2024-07-10: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Clear container in handwash sink at front counter. Repeat Violation Warning - From follow-up inspection 2024-07-10: **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. Pork and multiple items in walk in cooler. Warning - From follow-up inspection 2024-07-10: **Time Extended**

5/1/2024· 1y 10mo ago

Visit ID: 8543279

Follow-up Inspection Required

1 high, 5 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in kitchen. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. Warning
  • 08B-38-4:Basic - Food stored on floor. Bucket of plantains on floor in walk in cooler. Warning
  • 03B-01-6:High Priority - 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. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Clear container in handwash sink at front counter. Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. Repeat Violation Warning
  • 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. Pork and multiple items in walk in cooler. Warning
  • 53B-05-5:Intermediate - 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. Warning

11/3/2023· 2y 4mo ago

Visit ID: 8542920

Met Inspection Standards

2 int, 7 basic

  • 14-45-4:Basic - - From initial inspection : Basic - Aluminum foil used to line nonfood-contact shelves. - From follow-up inspection 2023-11-03: **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 drink on shelf over reach in cooler in kitchen. - From follow-up inspection 2023-11-03: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers next to ice machine. - From follow-up inspection 2023-11-03: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. - From follow-up inspection 2023-11-03: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at Sandwich station. - From follow-up inspection 2023-11-03: **Time Extended**
  • 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Cut squash in reach in cooler. - From follow-up inspection 2023-11-03: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and salt. - From follow-up inspection 2023-11-03: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. - From follow-up inspection 2023-11-03: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled with purple liquid. - From follow-up inspection 2023-11-03: **Time Extended**

11/2/2023· 2y 4mo ago

Visit ID: 8350716

Follow-up Inspection Required

4 high, 5 int, 8 basic

  • 14-45-4:Basic - Aluminum foil used to line nonfood-contact shelves.
  • 12B-07-4:Basic - 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.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers next to ice machine.
  • 10-01-5:Basic - 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.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at Sandwich station.
  • 08B-12-5:Basic - Stored food not covered. Cut squash in reach in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and salt.
  • 03D-02-5:High Priority - 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
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 01B-02-5:High Priority - 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.
  • 03A-02-5:High Priority - 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Blue bowl and sponge in handwash sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink next to three compartment sink. Operator provided at time of inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled with purple liquid.