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El Ponto Latino Restaurant

El Ponto Latino Restaurant
4651 Babcock St NE
Palm Bay, FL 32905-2808
(321)499-3988

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: EL PUNTO LATINO RESTAURANT
License Number: 1504156
License ID: 5631343
Inspection Visit ID: 5376907
Inspection Date: Monday, December 29, 2014
Inspection Number: 2440170
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 19
Number of High Priority Violations: 2
Number of Intermediate Violations: 7
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. / sign on the 3 compartment sink and air drying set up on that side must utilize sink properly and wash, rinse and sanitize all dish wares
14-25-4 Basic.Establishment using wood (other than a hard, close-grained wood) Pilones bowl for plantains **. Repeat Violation**
36-22-4 Basic.Floor area(s) covered with standing water. /front of ice bin
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. /kitchen area **. Repeat Violation**
23-22-4 Basic.Moderate Food debris/dust/soil residue on dry storage shelves.
33-20-4 Basic.Moderate Grease on the ground and/or pad around grease receptacle.
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. /2door cooler front line
16-46-4 Basic.Old labels stuck to food containers after cleaning. **. Repeat Violation**
02D-06-4 Basic.Packaged food has no English labeling. /cooked product in front reach in **Corrected On-Site**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. /flour **. Repeat Violation**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / whole shell eggs stored over drinks in the walk in cooler
29-34-4 High Priority.Vacuum breaker missing at hose bibb. / by the outside spicket **. Repeat Violation**
53B-16-4 Intermediate.Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. /chicken temperature- re-educated **Corrected On-Site**
22-24-4 Intermediate.Moderate Accumulation of black/green mold-like substance around soda dispensing nozzles. **. Repeat Violation**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. / gave one **Corrected On-Site**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink **. Repeat Violation**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. / chicken- re- educated **Corrected On-Site**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. / chicken cooling at 119° after 45 minutes- re- educated **Corrected On-Site**
22-60-4 Intermediate.Wood pilen for plantains soiled with old food debris- not cleaned daily-re-educated **Corrected On-Site**

Inspection For: EL PUNTO LATINO RESTAURANT
License Number: 1504156
License ID: 5631343
Inspection Visit ID: 5336031
Inspection Date: Thursday, July 24, 2014
Inspection Number: 2429960
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 20
Number of High Priority Violations: 3
Number of Intermediate Violations: 4
Number of Basic Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / yogurt and drink **Corrected On-Site**
14-25-4 Basic.Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. / pilones to mash the green plantains **. Repeat Violation**
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. / kitchen **. Repeat Violation**
08B-38-4 Basic.Food stored on floor. / freezer
33-20-4 Basic.Heavy Grease on the ground and/or pad around grease receptacle.
16-46-4 Basic.Old labels stuck to food containers after cleaning.
14-38-4 Basic.Several Food storage container/container lid cracked or broken.
21-31-4 Basic.Sponge used to clean and sanitize food-contact surface. / utilizing sponge to clean glasses and silverware
36-26-4 Basic.Wall moderate soiled with accumulated black debris in dishwashing area. **. Repeat Violation**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry.
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / stored by employee hand wash sink
02D-07-4 Basic.Working container of food not labeled in English. / several containers labeled in Spanish( must also have in English
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / containers of spices/ bottles of sauce
12A-16-4 High Priority.Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. / re-educated **Corrected On-Site**
28-14-4 High Priority.Evidence of mop/cleaning wastewater dumped onto ground. / employee states they dump the mop water on the ground by the storm drain- told her they need to utilize the mop sink in the kitchen
29-34-4 High Priority.Vacuum breaker missing at hose bibb. / hose by outside spickect
22-24-4 Intermediate.Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. / 3 compartment sink **. Repeat Violation**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. / for wiping cloths
16-28-4 Intermediate.Observed server utilize Prep sink for warewashing. / need to utilize the 3 compartment sink and wash , rinse and sanitize silverware, glasses properly **Corrected On-Site**
48-04-4 Propane tank (larger than 2. 7 lb. Water capacity/1 lb. Gas capacity) located inside of the building. For reporting purposes only.

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: EL PUNTO LATINO RESTAURANT
License Number: 1504156
License ID: 5631343
Inspection Visit ID: 5224659
Inspection Date: Friday, April 18, 2014
Inspection Number: 2380299
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of High Priority Violations: 4
Number of Intermediate Violations: 5
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **. Repeat Violation**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
14-25-4 Basic.Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. For mashing. Lining with plastic wrap. **. Repeat Violation**
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. Dish / storage area
08B-38-4 Basic.Food stored on floor. Bags of rice and beans
10-19-4 Basic.In-use tongs stored on oven door handle.
16-46-4 Basic.Old labels stuck to food containers after cleaning. **. Repeat Violation**
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Corrected On-Site**
50-06-4 High Priority - License expired within 30 days after expiration date.
41-27-4 High Priority.Chlorine Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Wooden bowl
29-34-4 High Priority.Vacuum breaker missing at hose bibb. By back door
22-05-4 Intermediate.Cutting board(s) stained/soiled. Cok line
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked onions covered while in the cooling process. Cook uncovered **Corrected On-Site**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. Thawing food in hand sink **Corrected On-Site**
16-31-4 Intermediate.No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine
22-16-4 Intermediate.Reach-in cooler shelves soiled with food debris. 2 door glass cooler

Inspection For: EL PUNTO LATINO RESTAURANT
License Number: 1504156
License ID: 5631343
Inspection Visit ID: 5173402
Inspection Date: Wednesday, March 05, 2014
Inspection Number: 2366584
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**/ not chained
14-25-4 Basic.Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. / wooden mashing bowls, not smooth and easily cleanable **Warning**/ still using bowls
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. / surface rust like build up **Warning**/still rust like substance at back of machine

Inspection For: EL PUNTO LATINO RESTAURANT
License Number: 1504156
License ID: 5631343
Inspection Visit ID: 5099273
Inspection Date: Monday, December 30, 2013
Inspection Number: 2366584
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 26
Number of High Priority Violations: 3
Number of Intermediate Violations: 5
Number of Basic Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / in bulk container **Warning**
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured. **Warning**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. **Warning**
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. / watermelon sitting on prep area, asked employee, stated she was eating it **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. **Warning**
14-25-4 Basic.Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. / wooden mashing bowls, not smooth and easily cleanable **Warning**
08B-38-4 Basic.Food stored on floor. / liquid butter product **Corrected On-Site** **Warning**
23-07-4 Basic.Gaskets with slimy/mold-like build-up. / observed gasket ripped and soil build up **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Warning**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. **Warning**
51-18-4 Basic.No copy of latest inspection report available. **Warning**
16-46-4 Basic.Old labels stuck to food containers after cleaning. **Warning**
33-35-4 Basic.Old, unused equipment stored inside not in use, refrigerator in sink area
02D-06-4 Basic.Packaged food has no English labeling. / items service refrigerator **Warning**
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Warning**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer/ unhermatically sealed chicken stored above beef **Warning**
41-27-4 High Priority.Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. / surface rust like build up **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / milk in wakin and flan in service area **Warning**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**

Inspection For: EL PUNTO LATINO RESTAURANT
License Number: 1504156
License ID: 5631343
Inspection Visit ID: 5070599
Inspection Date: Wednesday, July 03, 2013
Inspection Number: 2364150
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
51-13-4 Basic.No Heimlich maneuver/choking sign posted/ gave one **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. / gave one **Corrected On-Site**
29-08-4 Basic.Plumbing system in disrepair. / employee hand wash sink dish area- husband is fixing has both hot and cold water- must be usable when the establishment opens on Monday
05-08-4 Intermediate.No metal stem-type thermometer provided to measure temperature of food products.
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: EL PONTO LATINO RESTAURANT
License Number: 1504156
License ID: 5631343
Inspection Visit ID: 5070599
Inspection Date: Wednesday, July 03, 2013
Inspection Number: 2364150
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
51-13-4 Basic.No Heimlich maneuver/choking sign posted/ gave one **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. / gave one **Corrected On-Site**
29-08-4 Basic.Plumbing system in disrepair. / employee hand wash sink dish area- husband is fixing has both hot and cold water- must be usable when the establishment opens on Monday
05-08-4 Intermediate.No metal stem-type thermometer provided to measure temperature of food products.
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day El Ponto Latino Restaurant in Palm Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Palm Bay's El Ponto Latino Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while El Ponto Latino Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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