Arco Iris Cafe

4001 N Habana Ave, Tampa, FL 33607 · Permanent Food Service · License 3916730

Official report

out of 100

Grade F

Safety score 24 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
5 high priority (1 fixed on the spot, 2 repeats), 7 intermediate (3 fixed on the spot, 2 repeats), 5 basic (2 repeats); intermediate violations cost 18 at most
-56
Administrative complaint on Oct 27
Counts in full until a follow-up finds the problems fixed
-20
Safety score24

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

17 violations found

First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 5 High priority
- 7 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Fried rice contacted with soiled surface.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  A pot of grits (120°F - Hot Holding) stored on steam table at cook line. Operator reheating on stove top.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over cooked rice, raw fish and raw beef stored over cooked beef and cooked potatoes in walk-in cooler. Raw chicken and raw beef stored over cooked shrimps and cooked egg in reach-in cooler next to walk-in cooler at cook line. Raw shell eggs stored over ham croquettes in reach-in cooler next to oven on cook line.
  Repeat violationAdministrative complaint
  Food placed in soiled container/equipment.
  A pan of fried rice stacked in other pan of fried rice with no lid in between, fried rice directly contacted with soiled bottom of the other.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee handled soiled food containers, then returned to work with food in kitchen without change gloves and wash hands.
  Repeat violationAdministrative complaint
Intermediate7
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked pork, cooked beef and various cooked food with no date marks in walk-in cooler.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Multiple cutting boards stained in kitchen.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwash sink blocked by storage shelves and ice machine in kitchen. Operator relocated shelves and able to access to handwash sink.
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  Employees washed water bottles and sandwich baskets in handwash sinks at front service counter. Soiled pans stored in handwash sink at cook line. Removed.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sinks.
  At cook line, by ice machine and front service counter. Operator provided paper towels for cook line.
  Fixed on the spot
  No soap provided at handwash sink.
  At cook line.
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. 4 of 10 employees working at time of inspection have no proof of training.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked rice, cooked beef and various food items not covered stored in walk-in cooler.
  Repeat violation
  Food not stored at least 6 inches off of the floor.
  Multiple buckets of food stored on floor in walk-in cooler. Fry oil stored on floor at cook line.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drinks stored on prep tables at cook line and front sandwich station.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting boards in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  In equipment storage room.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.