FEIJAO CON ARROZ RESTAURANT
559 E SAMPLE RD · POMPANO BEACH · Broward County · FL 33064-4425
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
35 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High 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**
12A-16-4High 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**
35A-02-6High 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**
50-17-3High 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**
03A-03-5High 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-02-5High 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**
03B-01-6High 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**
Intermediate 8
11-27-4Intermediate – 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**
31A-11-4Intermediate – 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**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at coffee and bar. **Repeat Violation** **Warning**
11-26-1Intermediate – 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**
31B-03-4Intermediate – No soap provided at handwash sink at coffee station and bar. **Repeat Violation** **Warning**
53B-13-5Intermediate – 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**
02C-02-5Intermediate – 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**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled at the dish machine in warehouse washing area. Operator labeled "bleach". **Corrected On-Site** **Warning**
Basic 20
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine. **Warning**
36-34-5Basic – Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area. **Warning**
12B-07-4Basic – 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-02-4Basic – Employee eating in a food preparation or other restricted area. Employee drinking in the kitchen at the food prep table. **Warning**
16-13-5Basic – 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**
14-11-5Basic – 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**
08B-38-4Basic – Food stored on floor. Boxed potatoes and boxed beef stored on floor in walk in freezer. **Repeat Violation** **Warning**
36-24-5Basic – Hole in or other damage to wall. Missing and broken tiles on wall next to reach in freezer in kitchen. **Warning**
14-69-4Basic – Ice buildup in walk-in freezer. **Warning**
10-20-4Basic – In-use tongs stored on oven door handle between uses in the kitchen. **Warning**
10-01-5Basic – 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**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board opposite cook line in the kitchen. **Warning**
36-62-4Basic – Light not functioning. One burned out light at the hood above the cookline in the kitchen. **Repeat Violation** **Warning**
38-07-4Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, or sleeve coatings above prep tables in ware wash area. **Warning**
51-13-4Basic – No Heimlich maneuver/choking sign posted. Provided operator with choking poster. **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees at the coffee station. **Warning**
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface, on single door True refrigerator in kitchen. **Warning**
21-10-4Basic – Soiled dry wiping cloth in use on cutting boards in kitchen. **Warning**
21-09-4Basic – 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**
32-04-4Basic – Women's bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
Inspector observations synchronized from DBPR on October 7, 2026 3:12 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 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.