Punta Cana Restaurant
Last inspected: Mar 25, 2026
61
Score
Across the available record, Punta Cana Restaurant has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 25, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
Across the inspection history, “employee with no hair restraint while engaging” is the issue that surfaces most often, recorded two times.
Punta Cana Restaurant's latest score of 61 falls below the Kissimmee average of 78. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw fish in walk in cooler **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : 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. Was unable to access due to office being locked **Warning** - From follow-up inspection 2026-03-25: **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At inside bar handwashing sink **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen and in walk in freezer **Repeat Violation** **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. In hood over cookline **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers still on stored in cookline make table **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
08B-17-4
61
Jan 22, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
Jul 14, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
67
Jan 13, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish at walk in cooler Raw shell eggs stored over unwashed potatoes in second walk in cooler - From follow-up inspection 2025-01-13: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board by blender at outside bar White cutting board on cooks line - From follow-up inspection 2025-01-13: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler doors do not shut closed unless pressure is added to the doors on cooks line - From follow-up inspection 2025-01-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on prep table at kitchen - From follow-up inspection 2025-01-13: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line - From follow-up inspection 2025-01-13: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles by triple sinks and cooks line - From follow-up inspection 2025-01-13: **Time Extended**
36-17-5
64
Jan 8, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish at walk in cooler Raw shell eggs stored over unwashed potatoes in second walk in cooler
08A-20-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board by blender at outside bar White cutting board on cooks line
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on prep table at kitchen
40-06-5
Basic - Equipment in poor repair. Reach in cooler doors do not shut closed unless pressure is added to the doors on cooks line
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles by triple sinks and cooks line
36-17-5
Basic - Ice scoop handle in contact with ice. At ice machine in kitchen **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line
23-03-4
55
Jul 29, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
33
Mar 18, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
50
Sep 6, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
35
Mar 16, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and pork over beans and soup **Corrected On-Site**
08A-05-6
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
Basic - Stored food not covered. Cooked Food in walk-in cooler **Corrected On-Site**
08B-12-5
Basic - Floor tiles in disrepair. **Repeat Violation**
36-17-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
64
Nov 16, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (45F - Cold Holding); lettuce (47F - Cold Holding); cheese (47F - Cold Holding)recommended to add ice to rapid chill and maintain 41° or below **Corrective Action Taken**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Oppm - 400ppm**Corrected On-Site** **Corrected On-Site**
22-43-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts front counter
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen hand wash sink
27-16-4
Basic - Floor tiles missing and/or in disrepair. At kitchen
36-17-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
55
Frequently Asked Questions
When was Punta Cana Restaurant last inspected?
The most recent health inspection at Punta Cana Restaurant on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Punta Cana Restaurant?
Across the inspection record, “employee with no hair restraint while engaging” has been cited two times, more than any other issue at Punta Cana Restaurant.
How does Punta Cana Restaurant compare to other restaurants in Kissimmee?
Punta Cana Restaurant most recently scored 61 out of 100, which is lower than the Kissimmee average of 78.
Has Punta Cana Restaurant's inspection record improved over time?
Yes. Recent inspections at Punta Cana Restaurant have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Punta Cana Restaurant 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 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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