Punta Cana Restaurant
Last inspected: Nov 4, 2025
45
Score
Public records show eight inspections at Punta Cana Restaurant stretching back to 2023. The most recent visit was on Nov 4, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 10 violations.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up six times.
Compared to other Tampa restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
0
Critical latest
4
Major latest
8
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - Handwash sink used for purposes other than handwashing. Planted in sponges in handwash sink on cooksline. **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen. Operator provided at time of inspection. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and multiple items in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep on reach in cooler in kitchen. Employee opened water bottle on slicer in kitchen. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on shelf over reach in cooler on cooksline.
40-06-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler floor.
36-73-4
Basic - Food stored on floor. Bulk carrots on floor in walk in cooler. Operator relocated. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
22-16-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers. **Repeat Violation**
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handles and reach in coolers handle's.
23-24-4
45
Apr 24, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Container of medicine improperly stored. Cough medicine on prep table at front counter, operator removed. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over cooked rice and multiple items in walk in cooler. Operator relocated. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal pans and silverware in handwash sink on buffet line. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, rice and multiple items in walk in cooler. **Repeat Violation**
02C-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 white chest reach in freezer outside of walk in cooler.
14-69-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen.
14-09-4
Basic - Equipment in poor repair. Door of white chest freezer broken with insulation exposed.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and phone on prep table at front counter.
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf over cooks line.
12B-07-4
Basic - Hole in or other damage to wall. Hole in wall under handwash sink in kitchen.
36-24-5
41
Dec 2, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
45
Jul 10, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
May 1, 2024
Routine - Food
1 critical violation. 5 major violations. 3 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. Hot holding: eggs 101 F, pork 98 F, operator put in oven at time of inspection. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Clear container in handwash sink at front counter. **Repeat Violation** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink in kitchen. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork and multiple items in walk in cooler. **Warning**
02C-02-5
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. **Warning**
53B-05-5
Basic - Cutting board has cut marks and is no longer cleanable in kitchen. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen. **Warning**
12B-07-4
Basic - Food stored on floor. Bucket of plantains on floor in walk in cooler. **Warning**
08B-38-4
45
Nov 3, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. - From follow-up inspection 2023-11-03: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled with purple liquid. - From follow-up inspection 2023-11-03: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Aluminum foil used to line nonfood-contact shelves. - From follow-up inspection 2023-11-03: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over reach in cooler in kitchen. - From follow-up inspection 2023-11-03: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers next to ice machine. - From follow-up inspection 2023-11-03: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen. - From follow-up inspection 2023-11-03: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at Sandwich station. - From follow-up inspection 2023-11-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Cut squash in reach in cooler. - From follow-up inspection 2023-11-03: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and salt. - From follow-up inspection 2023-11-03: **Time Extended**
02D-01-5
58
Nov 2, 2023
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sliced cheese and sliced ham. Operator relocated at time of inspection. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cold holding: cooked beef 50 F, pasta 47 F, beans 47 F, tripe cooked per operator beef was cooked and placed in walk in cooler at 7 pm the previous night. Temperature taken at 10:30 am
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: cooked beef 50 F, pasta 47 F, beans 47 F, tripe cooked per operator beef was placed in walk in cooler at 7 pm the previous night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked beef 50 F, pasta 47 F, beans 47 F, tripe cooked per operator beef was placed in walk in cooler at 7 pm the previous night.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Blue bowl and sponge in handwash sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink.
31B-02-4
Intermediate - No soap provided at handwash sink next to three compartment sink. Operator provided at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled with purple liquid.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over reach in cooler in kitchen.
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezers next to ice machine.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in salt and sugar.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at Sandwich station.
22-16-4
Basic - Stored food not covered. Cut squash in reach in cooler.
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and salt.
02D-01-5
Basic - Aluminum foil used to line nonfood-contact shelves.
14-45-4
22
Feb 22, 2023
Food-Licensing Inspection
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes in handwash sink at front counter.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled with yellow liquid. Operator labeled at time of inspection.
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on dry storage shelf near walk in cooler. Operator removed at time of inspection. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. White chest freezer door broken near ice machine.
14-11-5
Basic - Food stored on floor. Bulk oil stored on floor in outside dry storage unit.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed at time of inspection. **Corrected On-Site**
21-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar and flour in kitchen. Operator labeled at time of inspection. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine near white chest freezer.
22-20-5
52
Frequently Asked Questions
When was Punta Cana Restaurant last inspected?
The most recent health inspection at Punta Cana Restaurant on file is from Nov 4, 2025. The public record contains eight inspections in total.
What is the most common violation at Punta Cana Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Punta Cana Restaurant.
How does Punta Cana Restaurant compare to other restaurants in Tampa?
Punta Cana Restaurant most recently scored 45 out of 100, which is lower than the Tampa average of 79.
Has Punta Cana Restaurant's inspection record improved over time?
No. Recent inspections at Punta Cana Restaurant have averaged around 10 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Punta Cana 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 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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