Punto Rojo Restaurant & Bakery
Last inspected: Jan 5, 2026
58
Score
Inspectors have visited Punto Rojo Restaurant & Bakery eight times, with records going back to 2022. The most recent report on file is from Jan 5, 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 six violations, down from roughly 12 violations earlier in the record.
The most common issue across all inspections has been “no proof provided that food employees are informed”, showing up three times.
By comparison, the average Clewiston facility scores 76, putting Punto Rojo Restaurant & Bakery on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Aug 11, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Mar 19, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
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. Provided operator with the vomiting and diarrhea clean up poster **Corrected On-Site**
11-27-4
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/ Natalia Leon 3/18/23
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with five forms. Operator had employees sign. **Corrected On-Site**
11-26-1
Basic - Employee eating in a food preparation or other restricted area.
12B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken in bowl defrosting at 32F. Operator placed under cold running water. **Corrected On-Site**
06-01-5
67
Jul 23, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
41
Oct 12, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Two dented cans of Cream of Chicken soup. Operator removed . **Corrective Action Taken**
01B-01-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face and did not wash hands. Operator educated employee on proper technique. **Corrected On-Site**
12A-10-4
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee left bathroom, got paper towel at kitchen sink and did not wash hands.
12A-11-4
Intermediate - Handwash sink not accessible for employee use at all times: items stored in hand wash sink by waiting station.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by bakery area and waiting station.
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with the Food Reporting Agreement. One employee signed, others will sign. **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice on line. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food not stored at least 6 inches off of the floor in dry storage. Operator removed and stored correctly. **Corrected On-Site**
08B-47-4
Basic - Single-service articles improperly stored. Spoons at coffee area not stored with food contact service down. Operator stored correctly. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Tongs dropped on floor, washed in hand washing sink. Operator was educated on proper technique. **Corrected On-Site**
16-45-4
37
Jul 12, 2023
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two small flying insects in kitchen,not landing on food.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over butter in walk in cooler. Operator removed and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Sticky traps not covered, in dry storage.
41-23-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp at 50 F for less than 15 minutes. Operator placed in freezer for rapid cooling. Shrimp was re-temperature at 39 F **Corrected On-Site**
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. Provided operator with the Vomiting and Diarrhea clean up form in Spanish. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand washing sink. **Corrected On-Site**
31A-11-4
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/ CFM came to premises. **Corrective Action Taken**
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with the Food Reporting Agreement in Spanish. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yuca not date marked, salsa not date marked.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards on line.
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Operator placed hair net on head. **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Operator clearned and sanitized area, set up the triple sink correctly. **Corrected On-Site**
16-13-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Single-service articles improperly stored, plastic forks and spoons. Operator removed. **Corrected On-Site**
25-05-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Bowl or other container with no handle used to dispense food in containers at line. Operator removed. **Corrected On-Site**
14-01-5
20
Nov 29, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station in dry storage. Operator removed from area. **Corrected On-Site**
41-23-4
High Priority - Raw animal food stored over or with unwashed produce. Eggs over peppers in walk in cooler. Operator removed and stored correctly. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Item stored in hand washing sink by waiting area. Operator removed item. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting boards on line.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food not stored at least 6 inches off of the floor in walk in freezer.
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Sugar removed from bulk not labeled at waiting area. Operator placed label. **Corrected On-Site**
02D-01-5
52
Oct 26, 2022
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
82
Frequently Asked Questions
When was Punto Rojo Restaurant & Bakery last inspected?
The most recent health inspection at Punto Rojo Restaurant & Bakery on file is from Jan 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Punto Rojo Restaurant & Bakery?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Punto Rojo Restaurant & Bakery.
How does Punto Rojo Restaurant & Bakery compare to other restaurants in Clewiston?
Punto Rojo Restaurant & Bakery most recently scored 58 out of 100, which is lower than the Clewiston average of 76.
Has Punto Rojo Restaurant & Bakery's inspection record improved over time?
Yes. Recent inspections at Punto Rojo Restaurant & Bakery have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Punto Rojo Restaurant & Bakery 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 Rojo Restaurant & Bakery inspected?
Based on the inspection history on file, Punto Rojo Restaurant & Bakery is inspected around three times per year on average.
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