Punto Criollo
Last inspected: Jan 13, 2026
64
Score
Across the available record, Punto Criollo has nine inspections on file, the first dated 2022. The most recent visit was on Jan 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“No paper towels” comes up most often, recorded three times in the inspection record.
Compared to other Coral Gables restaurants (averaging 68), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Food stored on floor. Observed a bag with flour on floor.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at cook line, pliers in contact with beef at steam table.
10-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
64
Oct 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-10-09: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Dustless cleaning methods not utilized when exposed food present. Observed above reach in cooler gas line covered by dust. - From follow-up inspection 2025-10-09: **Time Extended**
36-20-4
90
Aug 7, 2025
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep/ dishwashing area two packages of ground beef at 70°F, beef 70°. According to the management the products arrived 10 minutes previous to the inspection started. Stop sale issued.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. While conducting the entire inspection, observed employee at cook line changing tasks where hand washing was required but never happened.
12A-07-5
Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food.
05-12-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee at cooklinedoesn't know temperature for cold holding or hot holding.
53B-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink located at cook line.
31B-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Observed at walk in cooler two containers with salad prepared from previous day without labels.
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dustless cleaning methods not utilized when exposed food present. Observed above reach in cooler gas line covered by dust.
36-20-4
Basic - Food stored on floor. Observed at walk in cooler two containers with vegetables stored on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observe red at stove.
10-20-4
35
Mar 18, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Ice scoop handle in contact with ice.
10-08-5
86
Jan 22, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
12A-09-4
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed at walk in cooler several containers with cooked chicken, beef, rice, stored more than 24 hours, not labeled.
02D-01-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Gaskets rotten for reach in cooler at kitchen.
14-10-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
61
Aug 1, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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
Non-Food Contact Surfaces Clean
FL-23
61
Jan 31, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid the license while conducting the inspection. **Corrected On-Site**
50-17-3
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.
11-07-5
Intermediate - Proof of required state approved employee training not available for some employees. According to person in charge the personal in the kitchen are new.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at walk in cooler a container with Russian salad not properly labeled.
02C-02-5
Basic - Buildup of food debris/soil residue on vent.
23-24-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler.
14-05-4
58
Jul 11, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Cardboard used to line food-contact shelves.
14-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Kitchen. **Repeat Violation**
36-03-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Kitchen.
36-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
82
Aug 5, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Container with food debris stored at hand sink, dishwashing area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area.
31B-02-4
Basic - Employee eating while preparing food. Observed employee eating at front counter, area of preparation and serving food.
12B-01-4
Basic - Ice buildup in freezer and/or walk-in freezer. Located in the hall.
14-69-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed shredded chicken, shredded beef with more than 24 hours of cooked, without labels.
02D-01-5
67
Frequently Asked Questions
When was Punto Criollo last inspected?
The most recent health inspection at Punto Criollo on file is from Jan 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Punto Criollo?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at Punto Criollo.
How does Punto Criollo compare to other restaurants in Coral Gables?
Punto Criollo most recently scored 64 out of 100, which is lower than the Coral Gables average of 68.
Has Punto Criollo's inspection record improved over time?
Results have been roughly steady. Inspections at Punto Criollo have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Punto Criollo 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 Punto Criollo inspected?
Based on the inspection history on file, Punto Criollo is inspected around three times per year on average.
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