Ponce Restaurant

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed food stored in containers in all the coolers, walk in cooler and dry storage without proper labeling of name. Instructed to person in charge to provide a label reflecting the food item's name when food has been remove from its original packaging.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of rodent activity on the premises. Observed approximately 35 mouse droppings throughout the rear storage area on the floor of the rear storage area behind the chest freezers, storage racks, in corner next to walk in cooler and under the storage shelves on storage racks and shelves. Management instructed to clean and remove all rodent droppings from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation #7-38-020(a). Citation issued.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed no splashguard between rear exposed hand sink and bulk container of rice. Must install a washable splashguard.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed water leaking from floor drain in front bar area. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instucted to declutter and elevate all items from floors in rear storage area to prevent pest harborage.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11: noted no splash guard rice&cutting board stored next to handsink in dishroom. Instructed to move rice storage bin and cutting board or install and maintain.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: 4-301.11 observed an improper temperature of a walk-in cooler that was previously tagged on 08/08/2025. Tcs food items were stored inside the unit at this time. Unit remains tagged and shall not be used until reinspected by cdph. Instructed cold holding units must reach and maintain 41f or below at all times. Priority 7-38-005, citation issued

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed approximately 40 or more mice droppings on site. Mice droppings were found on the floors and surfaces in the following areas: in the rear food prep area surrounding hot and cold holding units, in the rear employee toilet room, near the speaker in the dining area near the speaker, and on the lower shelf under the food prep table in the rear prep area. Instructed to remove mice droppings, clean, and sanitize all affected areas. Suggested to contact pest control. Priority foundation violation 7-38-020(a), citation issued

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-307.11: noted no splash guard rice&cutting board stored next to handsink in dishroom. Instructed to move rice storage bin and cutting board or install and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Noted no splash guard rice&cutting board stored next to handsink in dishroom. Instructed to move rice storage bin and cutting board or install and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food six inches off floor.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop laying on top of prep table. Instructed manager to store ice scoop handle up above ice to prevent contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted some use of milk crates for elevation at the kitchen area, dishwashing area, and dry storage area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn gasket in the walk-in cooler in the prep area. Instructed to repair or replace and maintain

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all food six inches off floor.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

In-use utensils weren’t stored properly.

Inspector’s note: Observed ice scoop laying on top of prep table. Instructed manager to store ice scoop handle up above ice to prevent contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted some use of milk crates for elevation at the kitchen area, dishwashing area, and dry storage area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed torn gasket in the walk-in cooler in the prep area. Instructed to repair or replace and maintain