PUERTO PLATA RESTAURANT

Name: PUERTO PLATA RESTAURANT
Address: 2045 BAYVIEW RD, JACKSONVILLE, FL, 32210, US
Rating: 46.5

2045 BAYVIEW RD, JACKSONVILLE, FL 32210

License #2612430

🌮 Mexican/Latin ℹ️

46.5 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 7 findings · 3 critical

Routine - Food

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Quick take

PUERTO PLATA RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 46.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 74 total violations — 14 critical, 13 major, 47 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 27, 2025

The latest inspection on October 6, 2026 shows 7 observation rows: 3 critical, 0 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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PUERTO PLATA RESTAURANT 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on bottom prep shelf of main cook line.
[14-11-5] Equipment in poor repair. Observed gasket in disrepair on walk-in cooler door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance build up on walk-in cooler door gaskets.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed flan prepared on site person in charge stated was prepared on the 28th but had a date marking of 29th.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat rice in walk-in cooler. Person in charge rearranged food items to proper storage levels.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of rear metal door with visible light shining through. Main exit door propped open during inspection.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 7 containers of flan prepared on site prepared on 09/28, more than 7 days prior to inspection.

Disposition: Met Inspection Standards
[14-12-4] Utensils in poor condition. Observed knife with chipped tip stored on knife storage rack on wall near prep sink in kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed clear plastic bowl with no handle used for scooping stored directly in house made salsa in walk-in cooler. Person in charge removed bowl and placed in dish area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on prep table closest to rear exit of kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed holes on both bottom corners of metal door of rear exit of kitchen. Main door was propped open.
[08B-38-4] Food stored on floor. Observed container of house made salsa stored on floor in walk-in cooler. Person in charge lifted to designated storage location.
[27-10-4] No hot running water at mop sink. Observed mop sink unable to dispense hot water at mop sink on exterior of rear side of building.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters above cook line. Hoods were scheduled to be cleaned the night inspection was conducted.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen raw beef being thawed at room temperature in prep sink opposite cook line. Person in charge turned on cold running water.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice at temperatures of 71F stored in standing reach in cooler near kitchen rear exit. Person in charge stated rice is held in reach in cooler and removed only when portions are needed for service. Rice had been removed from reach in cooler an hour prior for busy period and returned to reach in cooler. Cooked rice (71F - Cold Holding)
[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/ Observed 4 food handlers currently engaging in food preparation with no certified food manager present. Certified food manager arrived during inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items prepared on site with no date marking stored in reach in freezer at far corner of kitchen.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaging in food preparation person in charge stated had expired food handler certifications.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored in server station.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceilings not smooth and easily cleanable throughout kitchen area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout establishment.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drinking from coffee mug with no lid. Employee voluntarily discarded.
[14-11-5] Equipment in poor repair. Observed; gaskets in disrepair on reach in cooler doors below flip top cooler in server station. Walk-in cooler door frame in disrepair causing door to be unable to self close.
[08B-38-4] Food stored on floor. Observed; raw onions stored on floor in dry storage area. Person in charge moved onions to proper storage levels. Large container of seasoning sauce stored on floor in walk-in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed multiple containers of utensils in standing water stored at temperatures of 68-75F on cook line. Employee replaced standing water with water at minimum temperatures of 135F or higher.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above cook line. Soiled door handle to walk-in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to containers stored on drying rack above three compartment sink. Employee removed labels and washed, rinsed, and sanitized containers.
[29-08-4] Plumbing system in disrepair. Observed; pipe in disrepair under mop sink outside of rear exit of kitchen causing water to drain on to ground. Piping is cracked under hand wash sink behind bar station causing water to drain on to floor.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked brown rice at temperatures of 49-52F and cooked white rice at temperatures of 52F stored in walk-in cooler. Person in charge stated rice was cooked the day prior then placed in walk-in cooler for cooling. Per person in charge rice was not removed from walk-in cooler since day prior. All cooked rice were in deep containers with lids. Cooked brown rice (49-52F - Cooling); Cooked white rice (52F - Cooling)
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked brown rice at temperatures of 49-52F and cooked white rice at temperatures of 52F stored in walk-in cooler. Person in charge stated rice was cooked the day prior then placed in walk-in cooler for cooling. Per person in charge rice was not removed from walk-in cooler since day prior. All cooked rice were in deep containers with lids.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked beef items at temperatures of 115-121F stored in steam table on cook line. Person in charge stated beef items were cooked day prior and cooled in walk-in cooler. Upon opening the following day the beef items are reheated to minimum of 165F or higher for hot holding. Per person in charge beef items were reheated to 165F or higher 30 minutes prior. Cooked beef items were reheated to 168F for hot holding. Cooked beef items (115-121F - Hot Holding)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb with no vacuum breaker at mop sink at exterior of rear exit of kitchen.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with brown chemical person in charge stated was disinfectant. Person in charge labeled spray bottle.

Disposition: Met Inspection Standards
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle in dish machine area with clear liquid and no label. Employee stated it was bleach and labeled accordingly.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board stored on top of dish machine. Observed grooved cutting board at flip top cooler in server station.
[29-18-4] Drain cover(s) missing. Observed missing drain cover in dish machine area. Employee found cover and replaced.
[14-11-5] Equipment in poor repair. Observed gasket in reach in cooler in server station with gasket in disrepair.
[08B-38-4] Food stored on floor. Observed two containers of food stored on floor in walk-in cooler. Person in charge moved to appropriate storage levels.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed clean utensils in container with running water at 101F. Employee turned temperature of container higher.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty fan guard in hallway across from walk-in cooler.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in tall reach in cooler by back door in kitchen area.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed leaf blower on shelf next to food items in front service station. Person in charge moved to appropriate storage location.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed sanitizer buckets with wiping cloth employee indicated was a bleach and soap mixture. Person in charge replaced sanitizer buckets with only chlorine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container in back hallway with white powdery substance with no label. Person in charge indicated it was salt and labeled accordingly. Observed container of white powdery substance at front service station with no label. Person in charge indicated it was sugar and labeled accordingly.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed container of cooked rice in walk-in cooler with temperature of 55F. Person in charge indicated the rice was cooked the day before. Cooked rice (55F - Cooling)
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored in reach in cooler over garlic and oil blend. Employee rearranged items appropriately. Observed box of raw tilapia in reach in freezer stored above opened bag of yuca fries. Person in charge rearranged to proper storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed container of cooked rice in walk-in cooler with temperature of 55F. Person in charge indicated the rice was cooked the day before. Cooked rice (55F - Cold Holding)

Disposition: Met Inspection Standards
[36-17-5] Floor tiles missing and/or in disrepair. At entrance wall from wait station to kitchen, cove tiles separating from wall.
[08B-38-4] Food stored on floor. In walk-in cooler, 2 containers of food items stored on floor.
[33-31-5] Unnecessary items/unused equipment on the premises. Outside by back door, multiple reach-in cooler/freezers stored.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on counter at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at steam line in standing water, 83f. Utensils at rice station in standing water, 126f.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cook line handled raw onions with bare hands. Waitress handled lime for drink with bare hand.
[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/ 6 employees present, no Certified Food Manager onsite. Certified Food Manager arrived during inspection.
[31B-03-4] No soap provided at handwash sink. No soap at back bar handwash sink.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Blue chemical in drink bottle not labeled.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee certificate expired.