Punta Cana Kitchen
Last inspected: Oct 3, 2025
70
Score
Going back to 2022, Punta Cana Kitchen has seven inspections in the public record. The most recent visit was on Oct 3, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to five violations per visit.
Across the inspection history, “food-contact surfaces soiled” is the issue that surfaces most often, recorded two times.
Restaurants in Port Richey average 80, so Punta Cana Kitchen trails the local norm. Nothing in the record is alarming, but there's room to improve.
7
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 3, 2025
Food-Licensing Inspection
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surfaces soiled: The fan in the walk-in cooler is covered in dust, and the gaskets inside the reach-in cooler across from the stove are soiled with a slime- and mold-like substance.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Basic - Nonfood-contact surface: The pipe on the right side, outside the hood vent system, is coated with grease.
23-03-4
Basic - The ceiling tile is damaged or in disrepair; the one in front of the front door has a hole.
36-32-5
Basic - Several ceiling tiles in the dining area are stained with a mold-like substance.
36-34-5
70
Mar 20, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen -bean sprouts (54F - Cold Holding)- removed from refrigeration 1 hour ago operator put ice on top, moved to cooler, discussed time/temperature for safety foods and cold holding. In glass door cooler by server station- half And Half (50F - Cold Holding); cooked yellow beans (51F - Cold Holding); boba (51F - Cold Holding)operator said all food was 41F at 10 am, all moved to freezer. Recheck - Boba 41F, half and half 40F **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to bowls, operator discarded **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sam Bo Loung , 3 color Che Ba Mau, in glass door cooler for grab n go, no label. **Repeat Violation**
02D-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to 100 ppm **Corrected On-Site**
21-07-4
70
Nov 22, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
61
Apr 24, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Colander in hand wash sink at wait station, removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station **Corrected On-Site**
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple on counters in kitchen, discussed using sanitizer bucket, operator put in bucket with sanitizer **Corrected On-Site**
21-12-4
Basic - Interior of oven/microwave has accumulation of food debris.
22-08-4
64
Dec 4, 2023
Routine - Food
2 critical violations.
View 2 violations
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing toxic chemical stored next to boxes of plastic sandwich bags next to boba station. Employee moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizing solution with chlorine at 200 ppm. Discussed proper strength with operator.
41-27-4
74
Jul 12, 2023
Routine - Food
No violations found.
100
Nov 18, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in cooler, raw chicken moved to bottom shelf **Corrected On-Site**
08A-20-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Food stored in Togo bags in freezers
14-15-4
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over sauce in walk in cooler, raw chicken moved to bottom shelf **Corrected On-Site**
08A-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled next to dishwasher
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Container in rice with no handle
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around the door of the walk in freezer In the chest freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door, tongs removed **Corrected On-Site**
10-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
41
Frequently Asked Questions
When was Punta Cana Kitchen last inspected?
The most recent health inspection at Punta Cana Kitchen on file is from Oct 3, 2025. The public record contains seven inspections in total.
What is the most common violation at Punta Cana Kitchen?
Across the inspection record, “food-contact surfaces soiled” has been cited two times, more than any other issue at Punta Cana Kitchen.
How does Punta Cana Kitchen compare to other restaurants in Port Richey?
Punta Cana Kitchen most recently scored 70 out of 100, which is lower than the Port Richey average of 80.
Has Punta Cana Kitchen's inspection record improved over time?
No. Recent inspections at Punta Cana Kitchen have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Punta Cana Kitchen 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 Punta Cana Kitchen inspected?
Based on the inspection history on file, Punta Cana Kitchen is inspected around two times per year on average.
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