LA PUNTA BAR & GRILL

Name: LA PUNTA BAR & GRILL
Address: 8600 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL, 34747, US
Rating: 51.5

8600 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL 34747

License #5911843

🍽️ American ℹ️

51.5 Grade F / 100

Failing Health Score

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Latest inspection

September 2, 2025 · 11 findings · 1 critical

Routine - Food

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Quick take

LA PUNTA BAR & GRILL in KISSIMMEE currently holds an InspectFL Health Score of 51.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 2, 2025. Across those visits, inspectors documented 107 total violations — 15 critical, 24 major, 68 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 18, 2024

The latest inspection on September 2, 2025 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

107

Coverage note

Inspector notes linked where available

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LA PUNTA BAR & GRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. 1 dead roach under dump sink near prep line 2 dead under 3 door reach in cooler next to prep line. 1 dead roach under triple sink at bar 1 dead roach behind cook line dump sink 1 dead roach behind stove on cook line 1 dead roach in front of walk in cooler 1 dead roach under triple sink next to walk in cooler 1 dead roach in front of box soda syrup 3 dead in room leading to bar #2 2 dead roaches in bar #2 at triple sink Operator cleaned and disposed of dead roaches
[36-22-4] Floor area(s) covered with standing water. Under triple sink at bar
[36-73-4] Floor soiled/has accumulation of debris.
[33-36-4] High grass/weeds surrounding building. Next to ac units on side of building
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaved at prep line interior soiled
[16-48-4] Old food stuck to clean dishware/utensils. On cooks line bottom shelf
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler, stove and hot well stove stored next to dumpster
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink near fryers has spray bottle stored in it

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. 1 dead roach under dump sink near prep line 2 dead under 3 door reach in cooler next to prep line. 1 dead roach under triple sink at bar 1 dead roach behind cook line dump sink 1 dead roach behind stove on cook line 1 dead roach in front of walk in cooler 1 dead roach under triple sink next to walk in cooler 1 dead roach in front of box soda syrup 3 dead in room leading to bar #2 2 dead roaches in bar #2 at triple sink Operator cleaned and disposed of dead roaches
[36-22-4] Floor area(s) covered with standing water. Under triple sink at bar
[36-73-4] Floor soiled/has accumulation of debris.
[33-36-4] High grass/weeds surrounding building. Next to ac units on side of building
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaved at prep line interior soiled
[16-48-4] Old food stuck to clean dishware/utensils. On cooks line bottom shelf
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler, stove and hot well stove stored next to dumpster
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 10 rodent droppings under sandwich press next to 3 door reach in cooler at prep area. 1 rodent droppings under sandwich on bar table 3 rodent dropping on soda syrup boxes Operator cleaned up droppings
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink near fryers has spray bottle stored in it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
[35A-03-4] 1 Dead roach on back window sill. 1 dead in front of walk in freezer. Removed by manager on site. Next unannounced.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. For employees.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 tanks in soda room
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in bar.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Prep area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing on shelf next to single service containers.
[35B-01-4] Exterior door has a gap in between doors that opens to the outside. Side exterior door that leads outside to ice machine.
[33-29-4] Grease receptacle lid open. Manager closed.
[14-69-4] Ice buildup in walk-in freezer.
[10-08-5] Ice scoop handle in contact with ice.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Utensil in cooked white rice.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 black microwaves in kitchen.
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors. Back door that leads to outside area where ice machine is.
[25-05-4] Single-service articles improperly stored. Lids on floor. Manager placed on shelf.
[29-49-6] Standing water in bottom of reach-in-cooler. Lowboy reach in cooler.
[33-31-5] Unnecessary items/unused equipment on the premises. Stove and buffet unit found outside. Manager said it has been out there for 3-4 weeks.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup beef 61F cooling made last night.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. For hose.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup beef made last night covered.
[31A-09-4] Handwash sink not accessible for employee use at all times. Near 4 door cooler. Container inside sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] 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.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees on site signed.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Was not on menu or posted. Emailed in Spanish and English. Printed and posted.

Disposition: Warning Issued
[35B-01-4] Side Exterior door has a gap at the middle threshold between 2 glass doors that opens to the outside. -fire exit door next to bar with gap at left side of door
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -next to soda bib rack in hallway
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -area near back door -area outside of back door -soffit screen behind building missing
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water. -small area in front of walk in freezer
[36-73-4] Floor soiled/has accumulation of debris. -light grease/food debris behind cooking equipment
[08B-47-4] Food not stored at least 6 inches off of the floor. -fryer oil on floor in back
[36-24-5] Hole in or other damage to wall. -small hole in tile above baseboard near hand sink in back -wall in disrepair near soda dispenser storage area
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease dripping from some areas between filters above fryers
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present.
[29-11-4] Water leaking from pipe below handwash sink inside prep area
[21-04-4] Wet wiping cloth/towel used under cutting board.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands,washed hands in a sink other than an approved handwash sink, and washed hands with no soap.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled packaged raw beef and fish prior to handling cheese during prep without washing hands
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. -4 droppings on top surface of dish machine -2 droppings on floor behind soda bib dispenser -2 droppings on floor near damaged wall behind sauce rack in hallway leading to bar -1 dropping on floor in corner behind trash can inside bar out front -manager pulled staff to clean and sanitize affected areas during inspection. Rechecked areas
[41-10-4] Toxic substance/chemical improperly stored. -peroxide stored on shelf with and above single service food trays.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -american cheese
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. -red snapper( Lutjanus campechanus)offered on menu, Caribbean red snapper(Lutjanus purpureus) is provided per invoice. Provided link to fda seafood list /acceptable vernacular for menu advertising specific species of fish, provided dbpr guidance on menu misrepresentation regulations ., manager had employee cover "red", menu now describes only as "Snapper"
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -dipper well with fork inside has food debris inside basin, next to microwave in back prep area -flat tops with carbon build up -stained large cutting board in back next to can opener and small yellow cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink not functioning/missing in warewashing or food preparation area. -water constantly pouring from drain line at hand sink in back prep area not allowing sink to be used, manager stated damaged pipe last night. -large trash can in front of hand sink in back prep area
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom in front of walk in freezer
[14-11-5] Equipment in poor repair. Observed reach in cooler with 2 door, one door has a broken handle
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair, breakers wall in kitchen
[36-62-4] Light not functioning. 1 light out from dry storage shelf
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In 3 door reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled
[33-16-4] Open dumpster lid. Operator closed it.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Observed standing water in mop sink, drain seems clogged.
[36-50-4] Unclean building components, attachments or fixtures. Observed hood has accumulation of grease
[29-11-4] Water leaking from pipe and/or faucet/handle. Handwashing sink by dish machine
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed walk in cooler floor in disrepair, with holes.
[22-41-4] 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. Dishwasher (Chlorine 0ppm), establishment had quaternary sanitizer hooked on the machine. We changed it the chlorine sanitizer, prime machine and retested 50ppm.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork under raw beef. Operator moved beef to the bottom shelf.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink by 3 compartment sink with a container of bleach, operator removed it.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided a copy during inspection.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed. License is not on license.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle stored on shelf above food preparation table,
[10-08-5] Ice scoop handle in contact with ice.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[29-08-4] Plumbing system in disrepair. Missing pipe under Washware hand sink.
[08B-12-5] Stored food not covered. Cheese not covered n TRUE reach in cooler..
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Yucca 82F/ 2.5 hours in kitchen reach in cooler. Operator paced in shallow pan and placed in freezer,
[22-47-4] Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.150 ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 85F on kitchen food preparation table. Operator placed insider unit.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris and dirt.
[31B-02-4] No paper towels or mechanical hand drying device provided at bar handwash sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided consumer advisory.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat prepared 5 days ago in reach in cooler.