PUNTA CANA RESTAURANT
105 US HWY 301 UNIT 126
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 4/24/2025 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 12/2/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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 .
Food safety inspection conducted on 12/2/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 7/10/2024
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 7/10/2024 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 5/1/2024
High Priority
1
Intermediate
5
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 5/1/2024 revealed 9 total violations (1 high priority, 5 intermediate, 3 basic).
Inspection on 11/3/2023
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 11/3/2023 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).
Inspection on 11/2/2023
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 11/2/2023 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).