Arroz Con Leche Cafe
Last inspected: Jan 8, 2026
78
Score
Across the available record, Arroz Con Leche Cafe has eight inspections on file, the first dated 2022. The most recent report on file is from Jan 8, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to four violations per visit.
“No conspicuously located ambient air temperature thermometer” comes up most often, recorded four times in the inspection record.
Among Holly Hill restaurants, this is a fairly standard result. Overall, the inspection record reads well.
8
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Aug 8, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
86
Jan 29, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice in reach in cooler between 61°f and 72°f. Rice cooked and placed in cooler yesterday.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice in reach in cooler between 61°f and 72°f. Rice cooked and placed in cooler yesterday.
03D-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer in reach in cooler broken, operator replaced. **Corrected On-Site**
05-05-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -operator corrected to 200ppm quat.
21-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface under flat grill soiled with grease and food debris.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. -plastic container used to scoop bread crumbs. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water at 121°f
10-07-4
52
Aug 6, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork in reach in cooler drawer (left side) at 57°f. In cooler overnight.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pork at 57°f in reach in cooler drawer (left side). In cooler overnight.
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrected On-Site**
03A-03-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink by back door blocked by freezer.
31A-09-4
Basic - 1 dead roaches in kitchen.
35A-03-4
Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense seasoning mix.
14-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled. -exterior of food storage containers soiled with old food debris.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -container of seasoning mix at cook line.
02D-01-5
39
Feb 14, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ground beef (picado) at 56°f. Cooked and placed in cooler yesterday.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked ground beef (picado) at 56°f. Cooked and placed in cooler yesterday.
01B-36-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ground beef cooling in deep pans. Advised operator to use shallow pans for cooling foods.
03D-15-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken soup in reach in cooler. **Corrected On-Site** **Repeat Violation**
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
Basic - Exterior back door to the outside has a gap at the top where the weather stripping has fallen down.
35B-01-4
45
Aug 21, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Jan 13, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
61
Sep 13, 2022
Routine - Food
3 critical violations. 7 major violations. 3 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Refried beans at 60°f in reach in cooler. Cooked and placed in cooler yesterday.
01B-36-5
High Priority - Container of medicine improperly stored.
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef at 44°f in reach in cooler. Cooked and placed in cooler last night. Operator moved to freezer for rapid cooling. Refried beans at 60°f in reach in cooler. Cooked and placed in cooler yesterday.
03D-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand-sink had plastic container in sink. Hand-sink at front counter blocked by fan.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by back door.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink by backdoor.
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken in reach in cooler.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in reach in cooler.
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
27
Frequently Asked Questions
When was Arroz Con Leche Cafe last inspected?
The most recent health inspection at Arroz Con Leche Cafe on file is from Jan 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Arroz Con Leche Cafe?
Across the inspection record, “no conspicuously located ambient air temperature thermometer” has been cited four times, more than any other issue at Arroz Con Leche Cafe.
How does Arroz Con Leche Cafe compare to other restaurants in Holly Hill?
Arroz Con Leche Cafe most recently scored 78 out of 100, which is about the same as the Holly Hill average of 75.
Has Arroz Con Leche Cafe's inspection record improved over time?
Yes. Recent inspections at Arroz Con Leche Cafe have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Arroz Con Leche Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Arroz Con Leche Cafe inspected?
Based on the inspection history on file, Arroz Con Leche Cafe is inspected around two times per year on average.
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