Feijao Con Arroz Restaurant
Last inspected: Oct 21, 2025
52
Score
Feijao Con Arroz Restaurant has been inspected nine times since 2022. Inspectors last stopped by on Oct 21, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 17 violations earlier on.
The pattern that stands out is “no handwashing sign provided at a hand sink used”, which has been cited four times.
Compared to other Pompano Beach restaurants (averaging 78), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
0
Major latest
7
Minor latest
Inspection History
Oct 21, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - 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. Observed employee cutting romaine for salad with bare hands at prep table in kitchen. **Warning**
09-01-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe bare hands on shirt and then handle clean utensils without handwashing. **Warning**
12A-28-4
Basic - Bowl or other container with no handle used to dispense food. Observed employee using a bowl with no handle to scoop rice from rice warmer in kitchen. **Warning**
14-01-5
Basic - Ceiling tile missing in dry storage area. **Warning**
36-36-4
Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Repeat Violation** **Warning**
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees next to walk in cooler in dry storage area. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. 1. Large spill on bottom shelf of single door true refrigerator in kitchen. **Repeat Violation** **Warning**
23-03-4
Basic - Water leaking from faucet at triple sink in kitchen. **Warning**
29-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored at the triple sink in the kitchen. **Warning**
21-09-4
52
Jul 16, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed Black beans (112F - Hot Holding) and red beans (116F - Hot Holding) at stove top in kitchen under no temperature control. Cooked less than two hours ago per operator. **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed cut lemons and soiled straws in basin of hand sink at cookline in kitchen. **Warning**
31A-11-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest freezer door exposed insulation, dry storage area. **Repeat Violation** **Warning**
14-36-5
Basic - Lights in food preparation and dry food storage area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen. **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cookline in kitchen. **Warning**
36-27-5
Basic - Ceiling tile shows damage or is in disrepair at cookline in kitchen. **Warning**
36-32-5
Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area. **Repeat Violation** **Warning**
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. Observed yellow duct tape used to repair ice machine door. **Repeat Violation** **Warning**
14-71-4
Basic - Equipment in poor. 1. Torn and hanging door gasket on two door true reach in refrigerator. 2. Observed broken and damaged handle on in use rice cooker in kitchen. **Repeat Violation** **Warning**
14-11-5
Basic - Food stored on floor. Observed cases of frozen yucca on floor in walk in freezer. **Repeat Violation** **Warning**
08B-38-4
50
Feb 18, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
47
Nov 6, 2024
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - No soap provided at handwash sink at the grill. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 82F at the hand sink at the grill.
27-16-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine in dry storage.
22-20-5
Basic - Duct tape used to repair nonfood-contact surface. Observed on the ice machine door interior.
14-71-4
Basic - Interior of ice machine door has exposed insulation.
14-36-5
Basic - Light shield damaged above reach in chest freezer in dry storage area.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink at the grill and in dry storage.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen.
23-03-4
Basic - Reach-in cooler shelves on single door True refrigerator with rust that has pitted the surface, in kitchen. **Repeat Violation**
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind cook line equipment in kitchen.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at grill and at hand sink near grill.
21-12-4
52
Apr 4, 2024
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
70
Apr 3, 2024
Routine - Food
7 critical violations. 8 major violations. 20 minor violations.
View 35 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine Chlorine 0ppm. **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started work and served plates of food to customers at the bar without first hand washing. **Warning**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1. Eight live small flying insects in dry storage area. 2. Four live small flying insects, flying and resting at handsink at bar. 3. One live small flying insect, flying around buffet. **Admin Complaint**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license 12/1/23. Operator renewed during inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1. Raw shell eggs ambient 73F, stored on counter opposite cook line under no temperature control. Placed on counter less than two hours per operator. Operator placed in cooler to quick chill. **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Butter 78F, stored on the counter opposite the grill under no temperature control. Placed on the counter less than two hours per operator. 2. Flan 51F, Mousse de maracaja 61F on dessert buffet in customer dining area. Placed on buffet less than two hours per operator. 3. Tomato 51F, watermelon 50F on cold buffet station in customer dining area. Placed on buffet less than two hours per operator. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Cooked beef 82F - Hot Holding, chicken hearts 82F - Hot Holding , sausage 90F - Hot holding, on a pan placed on oven at buffet line. Prepared less than one hour ago per operator. Operator to place items on Time as a Public Health control. Provided operator Time as a Public Health control form. Operator completed, time marked foods for 11am to 3pm. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator clean up poster. **Warning**
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with Employee reporting agreement. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink at coffee station and bar. **Repeat Violation** **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage stored in reach in cooler in kitchen and prepared more than 24 hours ago not dated. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled at the dish machine in warehouse washing area. Operator labeled "bleach". **Corrected On-Site** **Warning**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. 1. Bottle caps and used straw observed stored in sink basin in the hand sink next to cook line in the kitchen. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at coffee and bar. **Repeat Violation** **Warning**
31B-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup with coffee on food prep table next to stretch wrap in kitchen. **Repeat Violation** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking in the kitchen at the food prep table. **Warning**
12B-02-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee observed washing dishes, rinsing, and then placing to air dry. Reviewed proper wash, rinse, sanitize, and air dry method with employee. **Warning**
16-13-5
Basic - Equipment in poor repair. 1. Torn door gasket on two door reach in cooler opposite by mop sink. 2. Coffee machine at coffee station leaking on to floor. **Warning**
14-11-5
Basic - Food stored on floor. Boxed potatoes and boxed beef stored on floor in walk in freezer. **Repeat Violation** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Missing and broken tiles on wall next to reach in freezer in kitchen. **Warning**
36-24-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - In-use tongs stored on oven door handle between uses in the kitchen. **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle and scoop touching farofa, in reach in cooler opposite mop sin. **Warning**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board opposite cook line in the kitchen. **Warning**
21-04-4
Basic - Light not functioning. One burned out light at the hood above the cookline in the kitchen. **Repeat Violation** **Warning**
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, or sleeve coatings above prep tables in ware wash area. **Warning**
38-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with choking poster. **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees at the coffee station. **Warning**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, on single door True refrigerator in kitchen. **Warning**
14-33-4
Basic - Soiled dry wiping cloth in use on cutting boards in kitchen. **Warning**
21-10-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloths stored on cutting boards in kitchen. **Warning**
21-09-4
Basic - Women's bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
6
Aug 14, 2023
Complaint Full
3 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
61
Jun 20, 2023
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
82
Dec 20, 2022
Routine - Food
5 critical violations. 6 major violations. 8 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw Pork over dried meat- operator moved raw pork to lower shelf. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 small flying insects at prep tables near cookline landing on food prep surfaces.- operator clean and sanitized area- killed approximately 4 small flying insects. Observed approximately 3 small flying insects at bar area- flying on buckets with limes- operator cleaned and sanitized area - operator killed Approximately 1 small flying insect. **Admin Complaint**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler- operator moved chicken to lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet -Pork 98-112F - hot holding- operator states food out of temperature for 2 hours- operator placed on stove to be reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At buffet station-Sliced tomatoes 52-54F at 2:15 to 52-54F at 3:00 ( cooling since 11:30), sliced ham 52-54F at 2:15 to 52-54F at 3:00 ( cooling since 11:30) sliced cheese 52-54F at 2:15 to 52-54F at 3:00 ( cooling since 11:30) sliced eggs 52-54F at 2:15 to 52-54F at 3:00 ( cooling since 11:30)- operator states food left to cook at buffet station- food above fill line- at current rate of cooling food will. To reach 41F within 30 minutes operator placed in walk in freezer to quick chill. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by walk in cooler covered with tarps - operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by bar - operator provided. **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for head chef and employees working longer than 60 days.
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For sunny side up eggs and medium- medium rare steak- emailed to operator.
02B-02-5
Basic - Ceiling tile missing- in kitchen by cookline. **Repeat Violation**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open water bottle above prep table at cookline. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over prep table at cookline- operator removed. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling food with watch on - educated operator- employee removed. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Beef cubes stored on floor in dry storage area- operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep tables at kitchen area- operator removed and placed to be washed. **Corrected On-Site**
10-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Sliding glass door reach in freezer door in disrepair at kitchen area.
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. By meat slicing station handwash sink.
31B-04-4
17
Frequently Asked Questions
When was Feijao Con Arroz Restaurant last inspected?
The most recent health inspection at Feijao Con Arroz Restaurant on file is from Oct 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Feijao Con Arroz Restaurant?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited four times, more than any other issue at Feijao Con Arroz Restaurant.
How does Feijao Con Arroz Restaurant compare to other restaurants in Pompano Beach?
Feijao Con Arroz Restaurant most recently scored 52 out of 100, which is lower than the Pompano Beach average of 78.
Has Feijao Con Arroz Restaurant's inspection record improved over time?
Yes. Recent inspections at Feijao Con Arroz Restaurant have averaged around nine violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Feijao Con Arroz Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Feijao Con Arroz Restaurant inspected?
Based on the inspection history on file, Feijao Con Arroz Restaurant is inspected around three times per year on average.
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