Elena's Restaurant
615 Cross St #1101, Punta Gorda, FL 33950 · Permanent Food Service · License 1801372
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection4 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw beef (44°F - Cold Holding) in walk-in cooler. The owner moved the raw beef into walk-in freezer.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed cook crack raw shelled eggs then proceed to handle ready to eat food.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The owner changed out sanitizer bucket and refreshed the line into dishwasher.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottles of medication (amoxicillin) on prep table reach-in cooler. The operator removed bottles of medication.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink on cook line.
The operator placed paper towels in paper towel dispenser.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed stand up reach-in cooler on cook line gasket torn.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave on cook line soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair in ware washing area.
Earlier inspections 1
Follow-up to an earlier complaint checkFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.