What is El Punto Roc's health inspection score?

El Punto Roc has a SafeDine safety score of 13 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was El Punto Roc last inspected?

El Punto Roc was last inspected on March 11, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does El Punto Roc have?

El Punto Roc has 15 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is El Punto Roc safe to eat at?

El Punto Roc has a safety score of 13/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does El Punto Roc serve?

El Punto Roc serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

El Punto Roc

Name: El Punto Roc
Address: 836 NORTH GOODMAN STREET, Rochester, 14609
Rating: 13

836 NORTH GOODMAN STREET, Rochester

Last Inspected: 3/11/2026

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0Poor

American

Better than 22% of american restaurants

Unknown

1 inspection

Last: Mar 11, 2026

low confidence

Directions Order

Inspections

Clean Rate

Avg Violations

3 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Plumbing issuesHigh Priority

Plumbing or waste disposal problems

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-87

Final Score

Impact Breakdown

High Priority

-60 pts

Direct health hazards • 10 pts each

Intermediate

-15 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

Latest

100% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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836 NORTH GOODMAN STREET, Rochester, FL 14609

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Inspection History

1 record on file

1 Inspection

Mar 26

Inspection InspectionLatest

6 High3 Med6 Basic

15 total

13/100inspection score

−111 pts

High Priority (9)

−90 pts

2CCritical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.−10
2ECritical Violation [RED] Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−10
11DNon food contact surfaces of equipment not clean−10
12CPlumbing and sinks not properly sized, installed, maintained−10
14AInsects, rodents present−10
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−10
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−10
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−10

Intermediate (3)

−15 pts

5CCritical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−5
5ECritical Violation [RED] Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required.−5
6BCritical Violation [RED] Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140°F.−5

Basic (3)

−6 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2
UNKequipment and floors not properly drained−2

Base deductions−111 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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