FEIJAO CON ARROZ RESTAURANT

Name: FEIJAO CON ARROZ RESTAURANT
Address: 559 E SAMPLE RD, POMPANO BEACH, FL, 33064-4425, US
Rating: 82

559 E SAMPLE RD, POMPANO BEACH, FL 33064-4425

License #1609252

82 Grade C / 100

Mixed Health Record

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Latest inspection

August 5, 2026 · 13 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FEIJAO CON ARROZ RESTAURANT in POMPANO BEACH currently holds an InspectFL Health Score of 82 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 5, 2026. Across those visits, DBPR recorded 13 total findings; InspectFL has detailed violation rows for 12 of them so far.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on August 5, 2026 shows 12 observation rows: 6 critical, 1 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.
[29-27-4] 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.
[41-07-4] 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.
[12A-13-4] 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.
[08A-05-6] 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.
[31B-04-4] 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.
[12B-07-4] 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.
[36-34-5] Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
[12A-09-4] 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.
[12A-07-5] 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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed Rice (126F - Hot Holding) at cookline in kitchen, under no temperature control. Cooked less than one hour ago per operator. Operator started to reheat food to 165F or higher.
[53A-05-6] 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.

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Community reaction

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