Ponte Modern American
Last inspected: Oct 30, 2025
64
Score
Going back to 2022, Ponte Modern American has 10 inspections in the public record. The newest entry in the record is dated Oct 30, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 11 violations to closer to three violations per visit over the last few inspections.
“Employee beverage container on a food preparation table” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 79, which Ponte Modern American's 64 doesn't quite reach. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
4
Major latest
1
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Speed rack with multiple pans of food stored in front of the handwash sink at oven area. Operator moved items away from handwash sink. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed from oven handles. **Corrected On-Site**
10-20-4
64
Jul 21, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting reduced oxygen packaging raw meat and raw fish onsite, stored more than 48 hours and less than 30 days inside the package. **Warning** - From follow-up inspection 2025-04-29: The establishment is conducting reduced oxygen packaging raw meat but no longer for raw fish onsite, stored more than 48 hours and less than 30 days inside the package. **Time Extended** - From follow-up inspection 2025-07-21: No HACCP submitted at time of callback inspection. **Admin Complaint**
03G-50-1
90
Apr 29, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting reduced oxygen packaging raw meat and raw fish onsite, stored more than 48 hours and less than 30 days inside the package. **Warning** - From follow-up inspection 2025-04-29: The establishment is conducting reduced oxygen packaging raw meat but no longer for raw fish onsite, stored more than 48 hours and less than 30 days inside the package. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-29: **Time Extended**
16-46-4
86
Apr 21, 2025
Routine - Food
4 critical violations. 5 major violations. 3 minor violations.
View 12 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Ecolab Sink and Surface Cleaner tested 700+ppm with test kit provided by operator. Operator reset sanitizer manually, tested 250-700ppm per manufacturer. **Corrected On-Site** **Warning**
41-18-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran high temperature dish machine multiple times, temped 134-137F. Operator contacted Ecolab for service and informed employee to manually sanitize food contact surfaces in three-compartments sink. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a bag of Toro fish and 2 bags of salmon stored inside the reduced oxygen packages not frozen during the whole time in the walk-in cooler. **Warning**
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed a bag of Toro fish and 2 bags of salmon stored inside the reduced oxygen packages not frozen during the whole time in the walk-in cooler. **Warning**
03G-04-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For three-compartments sink. **Warning**
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Crushed ice dumped in handwash sink at pantry station. **Warning**
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment is conducting reduced oxygen packaging raw meat and raw fish onsite, stored more than 48 hours and less than 30 days inside the package. **Warning**
03G-50-1
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Oyster tags not marked with last date served. Some. **Warning**
01C-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's drink stored on clean equipment shelf over food containers at dish machine area. Employee removed drink **Corrected On-Site** **Warning**
12B-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge disrepair. **Warning**
16-38-5
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
29
Jul 29, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
52
May 1, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (68 - Cold Holding)on prep table in back kitchen Observed employee place in cooler **Corrective Action Taken**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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. Observed half and half with no date mark Corrected observed employee date mark **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal pans in hand sink Corrected -observed employee remove **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed soap and paper towels missing at hand sink adjacent to ice machines Corrected -observed employee replace **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on cookline
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected -observed employee discard **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting in dish area
24-08-4
Basic - Insect control device installed over food preparation area. Observable on wall above a container of ice in service line Observed employee remove ice bucket **Corrected On-Site**
35B-02-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dishes Observed employee place in dish pit to be washed **Corrective Action Taken**
16-46-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed store on floor on cookline Corrected observed employee in second bucket **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle of oil on service line Observed bulk flour stored on shelf adjacent to ice machine Observed employee label **Corrected On-Site**
02D-01-5
39
Nov 16, 2023
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees placing gloves on with no prior hand washing. Corrected action taken , inspector discussed with Chef proper employee hand washing procedures. **Corrective Action Taken**
12A-07-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating and not washing hands , corrected action taken , inspector discussed with chef proper hand washing after engaging in eating and drinking. **Corrective Action Taken**
12A-05-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Invoice for salmon states , seafood not sold for raw consumption.
01D-01-5
High Priority - Stop Sale issued due to food originating from an unapproved source. Salmon invoice states that all seafood not for raw consumption. Salmon may be sold fully cooked .
01B-04-5
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. Heavy creams , milks held over 24 hrs not date marked . **Repeat Violation**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Glass baskets blocking employee hand wash sink on cooks line, corrected, employee removed basket during inspection. **Corrected On-Site**
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build on fan in walk in freezer .
14-69-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen area , corrected action taken inspector discussed with proper areas to be utilized for employee eating . **Corrective Action Taken** **Repeat Violation**
12B-02-4
39
Jul 17, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Heavy creams and milk containers held over 24 hrs not date marked . **Warning** - From follow-up inspection 2023-07-17: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-17: **Time Extended**
21-12-4
86
May 15, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed several employees changing and placing gloves on with no prior hand washing , corrected action taken , inspector discussed with management proper hand washing procedures when changing gloves . **Corrective Action Taken** **Warning**
12A-07-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Chef had employee place oyster tags in date order during inspection. **Corrected On-Site** **Warning**
01C-05-4
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. Heavy creams and milk containers held over 24 hrs not date marked . **Warning**
02C-03-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Toxic spray bottle not labeled , corrected, manager labeled spray bottles during inspection. **Corrected On-Site** **Warning**
41-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in reach in cooler intended for public use, corrected, employee removed drinks during inspection. **Corrected On-Site** **Warning**
08B-49-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signs at employee hand wash sinks at bar area. **Warning**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on employee drinks stored on food prep tables , corrected, manager removed drinks during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
47
Nov 18, 2022
Food-Licensing Inspection
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink at bar area . Corrected, operator placed paper towels at employee hand wash sinks in bar area during licensing inspection. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks located on food prep tables , during licensing inspection all drinks discarded. **Corrected On-Site**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
82
Frequently Asked Questions
When was Ponte Modern American last inspected?
The most recent health inspection at Ponte Modern American on file is from Oct 30, 2025. The public record contains 10 inspections in total.
What is the most common violation at Ponte Modern American?
Across the inspection record, “employee beverage container on a food preparation table” has been cited four times, more than any other issue at Ponte Modern American.
How does Ponte Modern American compare to other restaurants in Tampa?
Ponte Modern American most recently scored 64 out of 100, which is lower than the Tampa average of 79.
Has Ponte Modern American's inspection record improved over time?
Yes. Recent inspections at Ponte Modern American have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Ponte Modern American means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Ponte Modern American inspected?
Based on the inspection history on file, Ponte Modern American is inspected around three times per year on average.
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