Inspection conducted Feb 12, 2026 · Data released by DOHMH Feb 27, 2026
CLOSED BY DOHMH
Punta Cana To Go Closed by Health Dept - Manhattan
Published February 28, 2026 11:35 AM
2102 AMSTERDAM AVENUE, Manhattan, NY 10032 · Spanish
80
Violation Score A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Punta Cana To Go, a Spanish restaurant located at 2102 Amsterdam Avenue in Washington Heights, was closed by the New York City Department of Health and Mental Hygiene (DOHMH) following a routine inspection conducted on February 12, 2026. The restaurant received a score of 80, well above the 28-point threshold for a Grade C rating, and inspectors documented four critical violations requiring immediate action.
Illustrative image — not a photo of the actual business
The inspection data was released by DOHMH on February 27, 2026.
What Inspectors Found
All four violations cited during the inspection were classified as critical, indicating conditions that could directly contribute to foodborne illness.
Inspectors found that hot Time/Temperature Control for Safety (TCS) food items were not being held at or above the required 140°F minimum temperature. When potentially hazardous foods fall below this threshold, bacteria can multiply rapidly, increasing the risk of foodborne illness for consumers.
The inspection also identified that the establishment lacked a properly scaled and calibrated thermometer or thermocouple that was readily accessible in food preparation and hot and cold holding areas. Without functioning temperature measurement devices, staff cannot verify that TCS foods are being maintained at safe temperatures during cooking, cooling, reheating, and holding.
Inspectors further documented that no hand washing facility was available in or adjacent to the toilet room or within 25 feet of food preparation, food service, or ware washing areas. The citation noted that hand washing facilities were not accessible, were obstructed, or were being used for non-hand washing purposes, and that there was no hot and cold running water at adequate pressure, no soap, or no acceptable hand-drying device available. Proper hand hygiene is considered one of the most fundamental safeguards against the transmission of foodborne pathogens.
Additionally, the restaurant was cited for having insufficient or no hot holding, cold storage, or cold holding equipment to maintain TCS foods at required temperatures. This violation indicates a systemic equipment deficiency that affects the establishment's ability to safely store and serve temperature-sensitive food items.
Food Safety Context
The violations documented at Punta Cana To Go relate to core food safety principles established under NYC Health Code Article 81, which governs food service establishments in New York City, and align with standards outlined in the FDA Food Code.
Temperature control is a cornerstone of food safety regulation. The FDA Food Code requires that hot TCS foods be maintained at 140°F or above to prevent the growth of harmful bacteria such as Salmonella, E. coli, and Listeria. The temperature range between 41°F and 140°F is commonly referred to as the "danger zone," where bacterial growth can double every 20 minutes under certain conditions.
Hand washing requirements exist because contaminated hands are one of the most common vectors for transmitting pathogens in food service environments. NYC Health Code mandates that hand washing stations be properly equipped, accessible, and located within required proximity to food handling and restroom areas.
The combination of temperature control failures and hand washing deficiencies represents a pattern of conditions that regulators consider high-risk for potential foodborne illness transmission.
Inspection History
This inspection represents the first recorded inspection for Punta Cana To Go in the DOHMH public database. No prior inspection history is available for this establishment at this location.
February 12, 2026: Score 80, closed by DOHMH, 4 critical violations cited
The closure action means the restaurant must correct all cited violations and pass a re-inspection by DOHMH before being permitted to reopen and resume food service operations.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total number of violation points accumulated during an inspection. Each violation carries a specific point value, with critical violations generally receiving higher scores.
A Grade: 0 to 13 points — indicates minimal violations
B Grade: 14 to 27 points — indicates moderate violations requiring correction
C Grade: 28 or more points — indicates significant violations requiring prompt attention
With a score of 80, Punta Cana To Go's result placed it well into the C grade range. Establishments that score 28 or above on an initial inspection are subject to a re-inspection, typically within 30 days. If the score does not improve to an A level upon re-inspection, the grade is posted publicly.
Restaurants that are closed by DOHMH must address all conditions that led to the closure before being permitted to reopen. Closure does not necessarily reflect the permanent status of the establishment, and many restaurants successfully remediate violations and return to operation.
Consumers can look up current inspection results and grades for any NYC restaurant through the DOHMH restaurant inspection database, available online at the NYC Open Data portal. Inspection scores and grades are also posted at the entrance of each inspected establishment as required by law.
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
CRITICAL Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (Code 06F)
CRITICAL Hot TCS food item not held at or above 140 °F. (Code 02B)
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. (Code 05D)
CRITICAL Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures (Code 05F)
Non-Critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. (Code 08C)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures (Code 05F)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
CRITICAL Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. (Code 04J)
CRITICAL Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. (Code 02G)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical Failure to post or conspicuously post healthy eating information (Code 20-08)
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: March 13, 2026 | Our methodology
