PUNTA CANA RESTAURANT Inspection – January 8, 2025

High Priority 1

#6High Priority08A-20-5

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

Intermediate 2

#7Intermediate22-02-4

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

#8Intermediate53B-01-5

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**

Warning

Basic 5

#1Basic40-06-5

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

#2Basic14-11-5

Basic – Equipment in poor repair. Reach in cooler doors do not shut closed unless pressure is added to the doors on cooks line

#3Basic36-17-5

Basic – Floor tiles missing and/or in disrepair. Floor tiles by triple sinks and cooks line

#4Basic10-08-5

Basic – Ice scoop handle in contact with ice. At ice machine in kitchen **Corrected On-Site**

Corrected On-Site

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cooks line

Florida Food Watch