Punto Rojo Restaurant & Bakery

728 E Sugarland Hwy, Clewiston, FL 33440 · Permanent Food Service · License 3600125

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F: Raw whole fish (48°F - Cold Holding), operator had out thawing and had placed in walk in cooler.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic (1 repeat)
-18
Extension granted on Oct 27
Counts in full until a follow-up finds the problems fixed
-3
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug252026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  Operator did not have items.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit nearest grill.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas: paint peeling off of walk in freezer ceiling.
  More time given
  Unclean building components, attachments or fixtures.
  More time given
Official report, on the Florida DBPR website
First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F: Raw whole fish (48°F - Cold Holding), operator had out thawing and had placed in walk in cooler.
  Operator placed in walk in freezer to bring temperature back. Raw whole fish was later temperature tested at 40°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw whole fish over salsa in walk in cooler. Operator removed and stored correctly.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked shrimp made on Sunday not date marked. Operator date marked shrimp.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit nearest grill.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas: paint peeling off of walk in freezer ceiling.
  Repeat violation
  Unclean building components, attachments or fixtures.
  Walk in cooler shelves soiled.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.