La Punta Bar & Grill
Last inspected: Sep 2, 2025
50
Score
Inspectors have visited La Punta Bar & Grill 10 times, with records going back to 2022. The most recent visit was on Sep 2, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 15 violations lately compared to roughly 13 violations before.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
La Punta Bar & Grill's latest score of 50 falls below the Kissimmee average of 78. There are enough flags in the record to merit a second thought.
10
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Sep 2, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2025-09-02: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink near fryers has spray bottle stored in it - From follow-up inspection 2025-09-02: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-09-02: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach under dump sink near prep line 2 dead under 3 door reach in cooler next to prep line. 1 dead roach under triple sink at bar 1 dead roach behind cook line dump sink 1 dead roach behind stove on cook line 1 dead roach in front of walk in cooler 1 dead roach under triple sink next to walk in cooler 1 dead roach in front of box soda syrup 3 dead in room leading to bar #2 2 dead roaches in bar #2 at triple sink Operator cleaned and disposed of dead roaches **Admin Complaint** **Admin Complaint** - From follow-up inspection 2025-09-02: Observed 4 dead roaches on premises 3 dead roaches in bar #2 1 dead roach at bar #1. Operator discarded dead roaches on premises. **Admin Complaint**
35A-03-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Under triple sink at bar - From follow-up inspection 2025-09-02: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - From follow-up inspection 2025-09-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - High grass/weeds surrounding building. Next to ac units on side of building - From follow-up inspection 2025-09-02: **Time Extended**
33-36-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - From follow-up inspection 2025-09-02: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaved at prep line interior soiled - From follow-up inspection 2025-09-02: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Old food stuck to clean dishware/utensils. On cooks line bottom shelf - From follow-up inspection 2025-09-02: **Time Extended**
16-48-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Reach in cooler, stove and hot well stove stored next to dumpster - From follow-up inspection 2025-09-02: **Time Extended**
33-31-5
50
Aug 29, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
35
May 16, 2025
Routine - Food
2 critical violations. 7 major violations. 18 minor violations.
View 27 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup beef 61F cooling made last night. **Warning**
03D-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hose. **Repeat Violation** **Warning**
29-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup beef made last night covered. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Near 4 door cooler. Container inside sink. **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - 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. **Warning**
53B-01-5
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. Employees on site signed. **Corrected On-Site** **Warning**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Was not on menu or posted. Emailed in Spanish and English. Printed and posted. **Corrected On-Site** **Warning**
02B-02-5
Basic - 1 Dead roach on back window sill. 1 dead in front of walk in freezer. Removed by manager on site. Next unannounced. **Corrected On-Site** **Warning**
35A-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. For employees. **Warning**
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks in soda room **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in bar. **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep area. **Warning**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on shelf next to single service containers. **Corrected On-Site** **Warning**
40-06-5
Basic - Exterior door has a gap in between doors that opens to the outside. Side exterior door that leads outside to ice machine. **Repeat Violation** **Warning**
35B-01-4
Basic - Grease receptacle lid open. Manager closed. **Corrected On-Site** **Warning**
33-29-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensil in cooked white rice. **Corrected On-Site** **Warning**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 black microwaves in kitchen. **Repeat Violation** **Warning**
22-08-4
Basic - Open dumpster lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Outer openings not protected with self-closing doors. Back door that leads to outside area where ice machine is. **Warning**
35B-03-4
Basic - Single-service articles improperly stored. Lids on floor. Manager placed on shelf. **Corrected On-Site** **Warning**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Lowboy reach in cooler. **Warning**
29-49-6
Basic - Unnecessary items/unused equipment on the premises. Stove and buffet unit found outside. Manager said it has been out there for 3-4 weeks. **Warning**
33-31-5
15
Dec 18, 2024
Routine - Food
No violations found.
100
Dec 17, 2024
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled packaged raw beef and fish prior to handling cheese during prep without washing hands **Warning**
12A-12-4
High Priority - Rodent activity present as evidenced by rodent droppings found. -4 droppings on top surface of dish machine -2 droppings on floor behind soda bib dispenser -2 droppings on floor near damaged wall behind sauce rack in hallway leading to bar -1 dropping on floor in corner behind trash can inside bar out front -manager pulled staff to clean and sanitize affected areas during inspection. Rechecked areas **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - Toxic substance/chemical improperly stored. -peroxide stored on shelf with and above single service food trays. **Corrected On-Site**
41-10-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands,washed hands in a sink other than an approved handwash sink, and washed hands with no soap. **Warning**
12A-17-4
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. -american cheese
02C-03-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -red snapper( Lutjanus campechanus)offered on menu, Caribbean red snapper(Lutjanus purpureus) is provided per invoice. Provided link to fda seafood list /acceptable vernacular for menu advertising specific species of fish, provided dbpr guidance on menu misrepresentation regulations ., manager had employee cover "red", menu now describes only as "Snapper" **Corrected On-Site** **Warning**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dipper well with fork inside has food debris inside basin, next to microwave in back prep area -flat tops with carbon build up -stained large cutting board in back next to can opener and small yellow cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink not functioning/missing in warewashing or food preparation area. -water constantly pouring from drain line at hand sink in back prep area not allowing sink to be used, manager stated damaged pipe last night. -large trash can in front of hand sink in back prep area **Corrective Action Taken** **Warning**
31A-09-4
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/ **Corrected On-Site**
53A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor area(s) covered with standing water. -small area in front of walk in freezer
36-22-4
Basic - Floor soiled/has accumulation of debris. -light grease/food debris behind cooking equipment
36-73-4
Basic - Hole in or other damage to wall. -small hole in tile above baseboard near hand sink in back -wall in disrepair near soda dispenser storage area
36-24-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping from some areas between filters above fryers
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. **Warning**
35B-05-4
Basic - Water leaking from pipe below handwash sink inside prep area
29-11-4
Basic - Wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -area near back door -area outside of back door -soffit screen behind building missing
36-32-5
Basic - Food not stored at least 6 inches off of the floor. -fryer oil on floor in back
08B-47-4
Basic - -Side Exterior door has a gap at the middle threshold between 2 glass doors that opens to the outside. -fire exit door next to bar with gap at left side of door
35B-01-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. -next to soda bib rack in hallway
51-11-4
17
Apr 25, 2024
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), establishment had quaternary sanitizer hooked on the machine. We changed it the chlorine sanitizer, prime machine and retested 50ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork under raw beef. Operator moved beef to the bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by 3 compartment sink with a container of bleach, operator removed it. **Corrected On-Site**
31A-09-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided a copy during inspection. **Corrected On-Site** **Repeat Violation**
02B-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom in front of walk in freezer
32-04-4
Basic - Equipment in poor repair. Observed reach in cooler with 2 door, one door has a broken handle
14-11-5
Basic - Hole in or other damage to wall. Observed wall in disrepair, breakers wall in kitchen
36-24-5
Basic - Light not functioning. 1 light out from dry storage shelf
36-62-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 3 door reach in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled
23-03-4
Basic - Open dumpster lid. Operator closed it. **Corrected On-Site**
33-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water in mop sink, drain seems clogged.
29-19-4
Basic - Unclean building components, attachments or fixtures. Observed hood has accumulation of grease
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink by dish machine
29-11-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed walk in cooler floor in disrepair, with holes.
36-10-4
30
Oct 24, 2023
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yucca 82F/ 2.5 hours in kitchen reach in cooler. Operator paced in shallow pan and placed in freezer, **Corrective Action Taken**
03D-01-5
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.150 ppm. **Corrected On-Site** **Repeat Violation**
22-47-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 85F on kitchen food preparation table. Operator placed insider unit. **Corrective Action Taken**
03A-02-5
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris and dirt.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink. **Corrected On-Site**
31B-02-4
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. **Corrected On-Site**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory. **Corrected On-Site** **Corrected On-Site**
02B-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 meat prepared 5 days ago in reach in cooler. **Corrected On-Site**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed. License is not on license.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle stored on shelf above food preparation table, **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Plumbing system in disrepair. Missing pipe under Washware hand sink.
29-08-4
Basic - Stored food not covered. Cheese not covered n TRUE reach in cooler.. **Corrective Action Taken**
08B-12-5
25
Jun 27, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
58
Jun 23, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 PPM operator changed empty bottle primed tested 50 ppm **Corrected On-Site**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Snapper 46° cold holding chicken 46° cold holding in the walk in Operator moved perishable food to the freezer to recover temperature unit is frozenover
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink when adding a splitter to a hose Bibb a vacuum breaker needs to be added to the unprotected side. Currently the splitter is set up with a water line to a chemical dispenser and the other side is open. The open side needs a vacuum breaker added. The chemical device has its back flow protection built in.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in the back soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In prep items stored in the hand sink Sink at the 3 compartment sink has items in it
31A-09-4
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/
53A-05-6
Intermediate - 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. Employee unable to access records
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna, cut cabbage
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Large bucket used in the ice bin
14-01-5
Basic - Building components, attachments or fixtures in poor repair. Cooler door to the walk in cooler bottom hing is damaged
36-51-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper
06-09-1
Basic - Equipment in poor repair. Missing door handle to the lathe low boy make cooler at the turbo oven
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in cooler unit is frozen
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the kitchen/dish area hand sink
31B-04-4
Basic - Plumbing system in disrepair. At the bar the hand sink faucet is broken and not operating This will require a 7 day call back
29-08-4
Basic - Toilet/urinal not flushing/functioning properly. Handicap toilet in ladies room is not flushing, another stall is locked
32-23-4
Basic - Unnecessary items/unused equipment on the premises. At the back door old range and Gemini hot box present . Out the back door mixer, 3 hot wells and fryer all sitting out in the elements
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in a mop bucket
42-01-4
23
Nov 8, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was La Punta Bar & Grill last inspected?
The most recent health inspection at La Punta Bar & Grill on file is from Sep 2, 2025. The public record contains 10 inspections in total.
What is the most common violation at La Punta Bar & Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at La Punta Bar & Grill.
How does La Punta Bar & Grill compare to other restaurants in Kissimmee?
La Punta Bar & Grill most recently scored 50 out of 100, which is lower than the Kissimmee average of 78.
Has La Punta Bar & Grill's inspection record improved over time?
No. Recent inspections at La Punta Bar & Grill have averaged around 15 violations per visit, up from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at La Punta Bar & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is La Punta Bar & Grill inspected?
Based on the inspection history on file, La Punta Bar & Grill is inspected around four times per year on average.
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