Los Arcos Cafeteria
348 Washington Ave, Homestead, FL 33030 · Permanent Food Service · License 2338580
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection6 high priority (fixed by the Sep 29 follow-up), 6 intermediate (2 fixed on the spot), 8 basic-42
- Safety score58
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 visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed baked chicken (45°F - Cooling) at walk in cooler. As per manager, product was prepared on the previous day. Discussed proper cooling procedures with manager.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed red beans (124°F - Hot Holding); cooked beef (129°F - Hot Holding) also cooked beef (115°F - Hot Holding); cooked vegetables (120°F - Hot Holding) as per operator less than four hours.operator reheat during inspection.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed baked chicken (45°F - Cooling) at walk in cooler. As per manager, product was prepared on the previous day.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed raw beef stored over unwashed Serrano peppers at walk in cooler.
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw chicken stored directly grocery plastic bags inside reach in cooler near three compartments sink.
Intermediate6
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.
Observed cooked beef near stove not date marked as per operator more than 24 hours.
Code 11, Employee health: 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.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed plastic bottles of degreaser and sponge inside hand wash sink near three compartments sink. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink.
Front counter area. Operator provided during inspection.
Fixed on the spot
No soap provided at handwash sink.
Located front counter area. Near coffee machine. Operator provided during inspection..
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Degreaser.
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed Sugar located near coffee machine not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic container of soy sauce stored on floor at walk in cooler.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Walk cooler shelves have accumulation of old food debris.
Code 25, Single-service items: Single-service articles improperly stored.
Observed to go containers and cups stored directly on floor. Located near walk in cooler.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Stop sale
- An order that the food can’t be sold or served.