Punta Cana Restaurant
Last inspected: Feb 10, 2026
100
Score
Going back to 2022, Punta Cana Restaurant has 11 inspections in the public record. Inspectors last stopped by on Feb 10, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The pattern that stands out is “no conspicuously located ambient air temperature thermometer”, which has been cited four times.
Among Hollywood restaurants, the typical score is 75; Punta Cana Restaurant is comfortably above that bar. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
No violations found.
100
Dec 11, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. National Registry of Food Service Professionals all expired Sept. 2025. **Warning** - From follow-up inspection 2025-12-11: Observed same. To be time extended to Feb 09 **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Ambient thermometer by top shelf in front counter glassfront cooler blocked by bottles and canned beverages. Temperature showing 45F. Temperature critical food items at proper temperature 41F. Manager moved thermometer to lower middle of unit. **Corrected On-Site** - From follow-up inspection 2025-12-11: Observed same. **Time Extended**
05-04-4
86
Dec 10, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Jul 29, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
55
Jan 27, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Avantco reach in cooler beside walk in cooler, packages of raw rope sausage removed from original case above open bag of fully cooked chicken wings. Employee rearranged items for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, flats of raw shell eggs on shelf above assorted gallons of commercial sauces. Employee inverted items to properly store. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In dessert reach in and bar glassfront reach in coolers. **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At front counter hand sink. Sign printed and posted. **Corrected On-Site**
31B-04-4
67
Sep 3, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table in middle of kitchen under no time control, melted butter (91F - Hot Holding). Per employee melted at approximately 11:00am. Employee moved butter to stove to reheat above 165F and hold hot. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Avantco reach in freezer, containers or raw individually non commercial wrapped steaks above open bags of french fries and open box of ready to eat mussels. Employee rearranged freezer for proper separation. **Corrective Action Taken**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, containers of raw shrimp and fish above containers of cooked chicken and beef. Employee inverted both for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Avantco reach in freezer, containers of non commercially wrapped steaks above container with open bag of raw shrimp. Employee rearranged freezer for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table in middle of kitchen under no temperature control eggs (89F - Ambient). Per employee out of cooler since 10:00am. Employee moved eggs to walk in to reach ill. **Corrective Action Taken**
03A-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles by triple sink and on service cart by front counter. Employee marked all bottles. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Bag of raw potatoes on floor in walk in cooler. Employee moved bag onto shelf. **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In upright glassfront cooler at front counter.
05-09-4
35
Jan 30, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2023. License paid online during inspection. Validation # 238656893. License current and active at the end lf of inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef inside traulsen reach in freezer in storage area. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site**
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet. Right side faucet.
29-42-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile has hole above 3 compartment sink in kitchen.
36-32-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles missing and/or in disrepair in front of stove/ fryer in cook line. **Repeat Violation**
36-17-5
Basic - Trauslen Reach-in freezer interior/shelves have accumulation of soil residues in storage area,
22-16-4
55
Oct 26, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over packaged juices inside traulsen freezer in dry storage area. Operator moved raw fish and stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Spray bottle containing toxic substance ( degreaser)not labeled. Operator labeled degreaser. **Corrected On-Site**
41-17-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling tile has hole above 3 compartment sink in kitchen.
36-36-4
Basic - Floor tiles missing and/or in disrepair in front of stove in cook line.
36-17-5
Basic - Ice buildup in trauslen reach-in freezer in dry storage area.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses in cook line . Operator moved to be washed rinsed and sanitized. **Corrected On-Site**
10-20-4
50
Apr 13, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line flip top; salchichon (50F - Cold Holding); fresh cheese (48F - Cold Holding); salad mix (55F - Cold Holding) -Cook line -lower cooler ; fried chicken(60F - Cold Holding); fried pork sausages (62F - Cold Holding); cut tomatoes (60F - Cold Holding); butter (58F - Cold Holding) per employee food held overnight, no portioned or prepared today. See stop sale. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-13: Observed cook line flip top/ lower cooler out of service, no food stored inside **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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. Poster emailed **Corrective Action Taken** **Warning** - From follow-up inspection 2023-04-13: Observed same **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top / lower cooler in cook line **Warning** - From follow-up inspection 2023-04-13: Unit is out of service **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back entrance door , screen door not closing properly **Warning** - From follow-up inspection 2023-04-13: Observed screen door close, still lower bottom not closing tide. **Time Extended**
35B-03-4
70
Apr 12, 2023
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line flip top; salchichon (50F - Cold Holding); fresh cheese (48F - Cold Holding); salad mix (55F - Cold Holding) -Cook line -lower cooler ; fried pork (60F - Cold Holding); fried pork sausages (62F - Cold Holding); cut tomatoes (60F - Cold Holding); butter (58F - Cold Holding) per employee food held overnight, not portioned or prepared today. Employee discarded **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line flip top; salchichon (50F - Cold Holding); fresh cheese (48F - Cold Holding); salad mix (55F - Cold Holding) -Cook line -lower cooler ; fried chicken(60F - Cold Holding); fried pork sausages (62F - Cold Holding); cut tomatoes (60F - Cold Holding); butter (58F - Cold Holding) per employee food held overnight, no portioned or prepared today. See stop sale. **Repeat Violation** **Warning**
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. Poster emailed **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Cook line HWS, not hot water provided. **Warning**
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off, for the entire establishment, water temperature ( 78F-80 F). **Warning**
27-16-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Display cooler-assorted desert made on 4/8/23. Employee dated **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing approved party provider information. **Warning**
53B-10-4
Basic - Outer openings not protected with self-closing doors. Back entrance door , screen door not closing properly **Warning**
35B-03-4
Basic - Plumbing system in disrepair. Cook line HWS, hot water faucet is not working properly **Warning**
29-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top / lower cooler in cook line **Warning**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Cook line, 3 bottles without label, Employee labeled as cooking oil, wine and salad dressing. **Corrected On-Site** **Warning**
02D-01-5
33
Nov 8, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Flip top-fresh cheese (42-49F -Cold-Holding), per opioid held less than 2 hours, observed food stored above the rim line. Employee removed food out of temperature and placed on WIC for a quick chill **Corrective Action Taken**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained **Corrected On-Site**
11-07-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Front counter cooler, assorted desserts made on 11/5/22.,Employee dated each dessert container. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on cook line has a bracelet on her right wrist, after instructed, employee removed **Corrected On-Site**
13-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Single flip top, in front of stove. **Corrected On-Site** **Repeat Violation**
14-09-4
64
Frequently Asked Questions
When was Punta Cana Restaurant last inspected?
The most recent health inspection at Punta Cana Restaurant on file is from Feb 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Punta Cana Restaurant?
Across the inspection record, “no conspicuously located ambient air temperature thermometer” has been cited four times, more than any other issue at Punta Cana Restaurant.
How does Punta Cana Restaurant compare to other restaurants in Hollywood?
Punta Cana Restaurant most recently scored 100 out of 100, which is higher than the Hollywood average of 75.
Has Punta Cana Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Punta Cana Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Punta Cana Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Punta Cana Restaurant inspected?
Based on the inspection history on file, Punta Cana Restaurant is inspected around three times per year on average.
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