Puerto Plata Restaurant
Last inspected: Nov 19, 2025
39
Score
Across the available record, Puerto Plata Restaurant has nine inspections on file, the first dated 2022. Inspectors last stopped by on Nov 19, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 12 violations earlier on.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged four times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
3
Major latest
6
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
39
Jul 28, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
55
Feb 27, 2025
Routine - Food
No violations found.
100
Feb 25, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked brown rice at temperatures of 49-52F and cooked white rice at temperatures of 52F stored in walk-in cooler. Person in charge stated rice was cooked the day prior then placed in walk-in cooler for cooling. Per person in charge rice was not removed from walk-in cooler since day prior. All cooked rice were in deep containers with lids. Cooked brown rice (49-52F - Cooling); Cooked white rice (52F - Cooling) **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked brown rice at temperatures of 49-52F and cooked white rice at temperatures of 52F stored in walk-in cooler. Person in charge stated rice was cooked the day prior then placed in walk-in cooler for cooling. Per person in charge rice was not removed from walk-in cooler since day prior. All cooked rice were in deep containers with lids. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef items at temperatures of 115-121F stored in steam table on cook line. Person in charge stated beef items were cooked day prior and cooled in walk-in cooler. Upon opening the following day the beef items are reheated to minimum of 165F or higher for hot holding. Per person in charge beef items were reheated to 165F or higher 30 minutes prior. Cooked beef items were reheated to 168F for hot holding. Cooked beef items (115-121F - Hot Holding) **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with no vacuum breaker at mop sink at exterior of rear exit of kitchen. **Warning**
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with brown chemical person in charge stated was disinfectant. Person in charge labeled spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled door handle to walk-in cooler. **Repeat Violation**
23-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceilings not smooth and easily cleanable throughout kitchen area.
36-37-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from coffee mug with no lid. Employee voluntarily discarded. **Corrected On-Site**
12B-12-5
Basic - Equipment in poor repair. Observed; gaskets in disrepair on reach in cooler doors below flip top cooler in server station. Walk-in cooler door frame in disrepair causing door to be unable to self close. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Observed; raw onions stored on floor in dry storage area. Person in charge moved onions to proper storage levels. Large container of seasoning sauce stored on floor in walk-in cooler. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple containers of utensils in standing water stored at temperatures of 68-75F on cook line. Employee replaced standing water with water at minimum temperatures of 135F or higher. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to containers stored on drying rack above three compartment sink. Employee removed labels and washed, rinsed, and sanitized containers. **Corrected On-Site**
16-46-4
Basic - Plumbing system in disrepair. Observed; pipe in disrepair under mop sink outside of rear exit of kitchen causing water to drain on to ground. Piping is cracked under hand wash sink behind bar station causing water to drain on to floor.
29-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout establishment. **Repeat Violation**
14-09-4
32
Aug 26, 2024
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed container of cooked rice in walk-in cooler with temperature of 55F. Person in charge indicated the rice was cooked the day before. Cooked rice (55F - Cooling)
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored in reach in cooler over garlic and oil blend. Employee rearranged items appropriately. Observed box of raw tilapia in reach in freezer stored above opened bag of yuca fries. Person in charge rearranged to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container of cooked rice in walk-in cooler with temperature of 55F. Person in charge indicated the rice was cooked the day before. Cooked rice (55F - Cold Holding)
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle in dish machine area with clear liquid and no label. Employee stated it was bleach and labeled accordingly. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored on top of dish machine. Observed grooved cutting board at flip top cooler in server station.
14-09-4
Basic - Drain cover(s) missing. Observed missing drain cover in dish machine area. Employee found cover and replaced. **Corrected On-Site**
29-18-4
Basic - Equipment in poor repair. Observed gasket in reach in cooler in server station with gasket in disrepair.
14-11-5
Basic - Food stored on floor. Observed two containers of food stored on floor in walk-in cooler. Person in charge moved to appropriate storage levels. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils in container with running water at 101F. Employee turned temperature of container higher. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty fan guard in hallway across from walk-in cooler.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in tall reach in cooler by back door in kitchen area.
29-49-6
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed leaf blower on shelf next to food items in front service station. Person in charge moved to appropriate storage location. **Corrected On-Site**
42-03-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer buckets with wiping cloth employee indicated was a bleach and soap mixture. Person in charge replaced sanitizer buckets with only chlorine. **Corrected On-Site**
21-03-4
Basic - Working containers of food removed from original container not identified by common name. Observed container in back hallway with white powdery substance with no label. Person in charge indicated it was salt and labeled accordingly. Observed container of white powdery substance at front service station with no label. Person in charge indicated it was sugar and labeled accordingly. **Corrected On-Site**
02D-01-5
35
Apr 2, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
58
Oct 31, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line handled raw onions with bare hands. Waitress handled lime for drink with bare hand.
09-01-4
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/ 6 employees present, no Certified Food Manager onsite. Certified Food Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. No soap at back bar handwash sink.
31B-03-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Blue chemical in drink bottle not labeled.
41-21-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate expired.
53B-14-5
Basic - Floor tiles missing and/or in disrepair. At entrance wall from wait station to kitchen, cove tiles separating from wall.
36-17-5
Basic - Food stored on floor. In walk-in cooler, 2 containers of food items stored on floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at steam line in standing water, 83f. Utensils at rice station in standing water, 126f. **Repeat Violation**
10-07-4
Basic - Unnecessary items/unused equipment on the premises. Outside by back door, multiple reach-in cooler/freezers stored.
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on counter at cook line. **Repeat Violation**
21-12-4
45
Apr 12, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three compartment sink at 0ppm chlorine. Employee added more bleach and retested at 100ppm **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ox tail (128F - Hot Holding) on cook line. Person in charge placed on stove to reheat. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser closest to the three compartment sink unable to produce paper towels, paper towels visible in dispenser. Operator provided paper towels. **Corrected On-Site**
31B-05-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in large soup container on prep table. Person in charge removed bowl from soup. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining reach in freezer shelves.
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above prep table. Person in charge removed phone from prep area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed gasket on walk in cooler torn.
14-11-5
Basic - Food stored on floor. Observed bags of onions and bananas on floor of walk in cooler. Operator placed bags of food on shelves. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in-between equipment near deli slicer. Operator removed knife. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Utensils water at 105F. Person in charge removed utensils from water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) Oven hood filters soiled with grease. 2) walk in cooler cooler gaskets soiled with black mold like substance. 3) deep freezer gaskets soiled with black mold like substance. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Person in charge placed into sanitizer. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer bucket at 0ppm chlorine. Employee added more chlorine. Retested at 100ppm **Corrected On-Site**
21-07-4
33
Dec 20, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 85f cooked onions, 66f cooked plantain/tostones, on prep table, employee wrote time on, explained time as public health control, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
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. One employee here for motors than 2 months, mgr couldn't find it **Corrected On-Site**
53B-13-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by cook line, employee placed some **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep area, cook line, employee placed it on bottom shelf **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone above prep area, employee moved it **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it, prep area **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water for spoons in prep area
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On fryer baskets
22-08-4
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. By cook line **Repeat Violation**
38-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by walk-in cooler **Repeat Violation**
23-03-4
Basic - Stored food not covered. A couple of foods 41f in walk in cooler, operator covered them **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line
21-12-4
45
Frequently Asked Questions
When was Puerto Plata Restaurant last inspected?
The most recent health inspection at Puerto Plata Restaurant on file is from Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Puerto Plata Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Puerto Plata Restaurant.
How does Puerto Plata Restaurant compare to other restaurants in Jacksonville?
Puerto Plata Restaurant most recently scored 39 out of 100, which is lower than the Jacksonville average of 74.
Has Puerto Plata Restaurant's inspection record improved over time?
Yes. Recent inspections at Puerto Plata Restaurant have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Puerto Plata Restaurant 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 Puerto Plata Restaurant inspected?
Based on the inspection history on file, Puerto Plata Restaurant is inspected around three times per year on average.
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