Punta Cana to Go
Last inspected: Nov 13, 2025
90
Score
Inspectors have visited Punta Cana to Go five times, with records going back to 2023. The most recent report on file is from Nov 13, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly nine violations earlier in the record.
When inspectors have written things up, “physical facilities installed, maintained, & clean” has been the most frequent reason, cited four times.
Restaurants in Providence average 80, so Punta Cana to Go is doing better than most peers. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 13, 2025
Re-Inspection
1 major violation.
View 1 violation
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection
2-101.11
90
Oct 30, 2025
Re-Inspection
6 major violations. 2 minor violations. 1 corrected on site.
View 8 violations
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the quat sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Pipe was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils food prep container used for mofongo were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment is not to use container until it is properly cleaned and sanitized.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Pork and chicken was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The presence of cockroaches is not controlled as evidenced by dead cockroach on sticky pad. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to continue to work with pest control to eliminate pest problems.
6-501.111
Person in charge not present
Inspector notes: No person certified in food safety was present as needed at the time of inspection.
2-101.11
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back hallway, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Sewage & waste water properly disposed
Inspector notes: The condensate from the prep unit refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.
5-403.12
50
Oct 22, 2025
Environmental Complaint
1 critical violation. 6 major violations. 3 minor violations. 2 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Prep unit was observed held at 60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All food in unit was observed between 60-50 DF. All food in unit was voluntarily disposed of at the time of inspection. Establishment is not to store any TCS foods in unit until unit is able to hold an ambient temperature of 41 DF or less.
3-501.16(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A pipe and towel were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils pots, pans, and bowls were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Establishment is not to use any pots, pans, and bowls until they are properly cleaned and sanitized. 3-bay sink was set up at the time of inspection.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Chicken, and chicharron was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Evidence of pests or pest control inadequate
Inspector notes: The presence of mice is not controlled as evidenced by droppings. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to increase pest control as frequently as needed to eliminate mouse problem. Establishment is to clean any and all droppings using appropriate means of sanitization.
6-501.111
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink. Establishment is to obtain test strips.
4-302.14
Warewashing sink compartments insufficient or improperly set up
Inspector notes: Establishment is lacking proper drain plugs for the 3-bay sink. Establishment is to obtain drain plugs.
4-301.12
Sewage & waste water properly disposed
Inspector notes: The chest freezer was observed with an accumulation of ice build-up. Establishment is to run a defrost on unit.
5-403.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the refrigerators, food containers, and shelving have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue, droppings, and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
41
Aug 14, 2025
Routine
3 major violations. 5 minor violations. 1 corrected on site.
View 8 violations
Hot & cold water available; adequate pressure
Inspector notes: Handwashing in kitchen area was lacking hot water. PIC informed.
5-103.11
Evidence of pests or pest control inadequate
Inspector notes: Inspector observed rodent burrows in the back outside area.PCS arrived during inspection.
6-501.111
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sink in the kitchen. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the (preps table shelves and prep units ) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Garbage & refuse properly disposed: facilities maintained
Inspector notes: The refuse area located in back of establishment has an accumulation of litter, trash, and/or other debris.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in the kitchen have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The (wall ) in the (kitchen ) area is in poor repair. Observed a hole in the wall. The physical facilities must be maintained in good repair.
6-501.11
58
May 30, 2023
Routine
1 critical violation. 2 major violations. 7 minor violations. 4 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Heavy cream was observed held at 53 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed
3-501.16(A)
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
Physical facilities not in good repair
Inspector notes: The reach in refrigerator gaskets is in poor repair. The physical facilities must be maintained in good repair.
6-501.11
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of various food product are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Cleaned and sanitized equipment and utensils are not stored inverted.
4-903.11(A)
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: Inspector observed knives being stored in between 3 bay sink and wall.
4-903.11(A)
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the prep unit have an accumulation of food residue and other debris.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The 2 dr lowboy in the kitchen area is in poor repair(ambient 45 degrees Fahrenheit). The physical facilities must be maintained in good repair.
6-501.11
Physical facilities not in good repair
Inspector notes: The walls in the back kitchen area is in poor repair(observed hole). The physical facilities must be maintained in good repair.
6-501.11
50
Frequently Asked Questions
When was Punta Cana to Go last inspected?
The most recent health inspection at Punta Cana to Go on file is from Nov 13, 2025. The public record contains five inspections in total.
What is the most common violation at Punta Cana to Go?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited four times, more than any other issue at Punta Cana to Go.
How does Punta Cana to Go compare to other restaurants in Providence?
Punta Cana to Go most recently scored 90 out of 100, which is higher than the Providence average of 80.
Has Punta Cana to Go's inspection record improved over time?
Yes. Recent inspections at Punta Cana to Go have averaged around one violation per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Punta Cana to Go 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 to Go inspected?
Based on the inspection history on file, Punta Cana to Go is inspected around two times per year on average.
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