Punto Catracho
601 W Palm Dr Unit 119, Florida City, FL 33034 · Permanent Food Service · License 2338495
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 high priority, 3 intermediate, 4 basic-37
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed white rice (73°F - hot Holding) at rice cooker at room temperature , as per employee since the day prior.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed white rice (73°F - hot Holding) at rice cooker at room temperature , as per employee since the day prior.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw marinated chicken stored over sliced cabbage, crema, cooked beef at 2 door reach in cooler. Coach employee on how to properly store products.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken stored over raw beef at 2 doors reach in freezer.
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.
Observed cook rice chicken soup, pico de gallo, cook beef not date marked at 2 doors reach in cooler, as per employee for less than 2 days. Advise employee to date mark products.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Observed no proof of manager certification.
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. Observed no proof of employee training for employee Leslie Bardales working for more than 60 days. Observed no proof of employee trainings for employee Breni Toro working for more than 60 days.
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in the dining.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed approximately 7+ metal pans stored at shelve near oven not stored inverted.
Silverware/utensils stored upright with the food-contact surface up.
Observed above stove.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.