Feijao Con Arroz Restaurant
559 E Sample Rd, Pompano Beach, FL 33064 · Permanent Food Service · License 1609252
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection6 high priority (3 fixed by the Oct 9 follow-up, 3 fixed on the spot), 2 intermediate, 5 basic (3 repeats)-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed same emailed flyer to operator.
More time givenFixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Observed same
More time given
- First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
1. Observed Rice (126°F - Hot Holding) at cookline in kitchen, under no temperature control. Cooked less than one hour ago per operator. Operator started to reheat food to 165°F or higher.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of portioned raw chicken stored on shelf above container of cleaned and cut carrots. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee seated in dining area, then entering the grill area, and donning new gloves to handle raw meat from the reach in cooler, without first handwashing.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee rinsing soiled gloved hands at the triple sink and then handling cleaned utensils at the cookline without first proper handwashing and glove change.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handling soiled utensils with gloved hands at the triple sink in the kitchen, rinsing the gloved hands, then handling container of fresh garlic at cookline in the kitchen.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of Azitrophar on shelf above food prep table and stored next to cutting boards in kitchen. Operator removed and stored properly.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink next to cookline in kitchen.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed to cooks preparing food in the kitchen, one cook at the grill handling cooked and raw meats, and one bartender at the bar making drinks while no certified manager was present.
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal drink stored on shelf above food prep table and directly next to wood cutting boards in kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Hood filters at cookline in kitchen.
Repeat violation
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Observed mop sink basin completely removed, faucet remains installed and drains directly onto floor and not aligned with the floor drain in kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed handwashing sign with wording no longer visible at hand sink next to cookline in kitchen.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.