FEIJAO CON ARROZ RESTAURANT
559 E SAMPLE RD · POMPANO BEACH · Broward County · FL 33064-4425
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 11
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Dented can of mashed potatoes (6 lbs) on shelving in dry storage.
09-01-4High 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. Employee cutting fruit for buffet with bare hands. Gloves worn. **Corrected On-Site**
35A-07-4High Priority – Four small flying insects in bar area. One live flying insect landing on glass cup at bar. 2 live flies in rear prep are by walkin cooler. Flies landing on clean container and prep table.
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked tomatoes 45°F at flip top cooler in cookline area. Over stack removed. **Corrective Action Taken**
03D-05-4High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Flan 49° cooling overnight in stacked covered containers at bakery station 2 door cooler. Food has not been prepped , pulled or Portioned since last night. Pasta 48°-50° at 10:00 am cooling overnight at walkin cooler in a plastic covered container. Foods discarded.
03B-01-5High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken hearts 104-108°F , plantains 106-110°F , sausage and onions 99°-106°F all at buffet table. Water on table at 133F. Sent to reheat to 165F and heat turned up. Cheese salgatos 119F on hot case in bakery area. Heat turned up. **Corrective Action Taken**
08A-01-4High Priority – Raw animal food stored over cooked food. 1) Cooked chicken under raw beef at one door glass cooler near rotisserie station. 2) raw bacon over sauce at 3 door cooler in cookline area. Foods moved and properly stored. **Corrected On-Site** **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed approximately; 1 live roach under table by dish machine 5 live roaches under prep table by Hobart mixer 7 live roaches under prep table with steamer at cookline 2 live roaches in gaskets at kelvinator cooler in kitchen 1 live roach on rack of glasses under 3 compartment sink
29-37-4High Priority – Spray hose at dish sink lower than flood rim of sink. In kitchen triple sink. Hose elevated above rim level.. **Corrected On-Site**
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Flan 49° cooling overnight in stacked covered containers at bakery station 2 door cooler. Food has not been prepped , pulled or Portioned since last night. Pasta 48°-50° at 10:00 am cooling overnight at walkin cooler in a plastic covered container. Foods discarded.
41-02-4High Priority – Toxic substance/chemical stored by or with food. Grill cleaner next to coffee in front counter area. Chemical moved. **Corrected On-Site**
Intermediate 4
22-20-4Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. Outside ice machine
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Flan 49° cooling overnight in stacked covered containers at bakery station 2 door cooler. Food has not been prepped , pulled or Portioned since last night. Pasta 48°-50° at 10:00 am cooling overnight at walkin cooler in a plastic covered container. See Stop Sale. Foods discarded. Melon 52-56° at 10:10 am to 55-60° at 11:52. cooling since 10:00 am on buffet table. At current rate of cooling food will not ambient cool to 41F or below within 2 hours left in cooling process.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink by meat roasting station.
22-18-4Intermediate – Soil residue in food storage containers. Flour containers soiled in rear prep area by walkin cooler.
Basic 8
23-06-4Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bar coolers and igloo cooler soiled. Shelving in cookline and bar area soiled. Door rails on glass door cooler at cookline soiled. Top of dish machine soiled.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Rear prep area near walkin cooler.
08B-38-4Basic – Food stored on floor. 1) containers of Flour and box of papaya on floor in rear prep room by walkin cooler. 2) Carrots and potatoes on floor in walkin cooler
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At bakery area.
35A-03-4Basic – Observed dead roaches. 2 Dead roaches behind chest freezer in bar area. 1 dead roach on top of reach in chest in bar area 1 dead roaches at gasket in kelvinantor cooler 2 dead at 3 door glass cooler in kitchen on door rail. 1 dead on Hobart mixer
24-11-4Basic – Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates moved under sneezeguard. **Corrected On-Site**
25-06-4Basic – Single-service articles ( plastic lids) not stored inverted or protected from contamination In dry storage room. Lids inverted. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 1:31 AM.
Violation category totals
2 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.