ARCO IRIS CAFE
4001 N HABANA AVE, Tampa FL 33607 · 813-872-8306
Last inspected Apr 21, 2026 · 8 visits since July 2023
MAR 24
NOV 24
APR 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plaintains (95 - Hot Holding)under heat lamp Employee reheated to 187F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019037625 | Sep 17, 2019 | Jan 3, 2020 | $560 |
| 3--2015054297 | Dec 10, 2015 | Mar 15, 2016 | $1,280 |
Inspection history
8 visits, newest first
Apr 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish, raw beef and raw chicken stored over cooked rice and cooked vegetables in walk-in cooler. Raw chicken, raw beef and raw pork stored over cooked shrimp and fried rice in reach-in cooler at cook line. Employee starts rearranged items at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef, noodle soup and various cooked food in walk-in cooler.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Multiple food employees.
Show the remaining 4 findings ▾
Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor at cook line. A few buckets of food stored on floor in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple ladles and tongs stored in a bucket of standing water temped 82 F at cook line.
Stored food not covered. Cooked ground beef, cooked rice, and various cooked food in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored on prep tables at cook line.
Apr 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish, raw beef and raw chicken stored over cooked rice and cooked vegetables in walk-in cooler. Raw chicken, raw beef and raw pork stored over cooked shrimp and fried rice in reach-in cooler at cook line. Employee starts rearranged items at time of inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then handled cooked shrimp and fried rice with the same gloves. Discussed proper gloves changing and hand washing techniques with operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold Holding: cooked ground beef 48 F, cooked yellow rice 50 F, noodle soup 48 F, raw beef 49 F, raw chicken 52 F. Operator put ice bags on food items and contact refrigerator repair company at time of inspection.
Handwash sink used for purposes other than handwashing. A soiled pan and accumulation of food debris in handwash sink at cook line. Operator removed pan. A water pitcher stored in handwash sink at front counter. Removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sinks at cook line and dry food storage area. Operator provided paper towel at cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef, noodle soup and various cooked food in walk-in cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. A few bags of frozen ROP fish stored on prep table at cook line. Employee removed frozen fish from the sealed packages at time of inspection.
Current Hotel and Restaurant license not displayed.
Dumpster overflowing garbage.
Employee with no hair restraint while engaging in food preparation. Multiple food employees.
Food not stored at least 6 inches off of the floor. Multiple cases of fry oils stored on floor at cook line. A few buckets of food stored on floor in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple ladles and tongs stored in a bucket of standing water temped 82 F at cook line.
Stored food not covered. Cooked ground beef, cooked rice, and various cooked food in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored on prep tables at cook line.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hair net then returned to slice ham at prep room without washing hands first.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice, cooked bean and other ready to eat food in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of cooked onion (112F - Hot Holding) stored on shelf over stove top and a container of cooked yellow rice (126F - Hot Holding) stored on prep table. Recommended to reheat to 165F or above.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled with old food debris.
Handwash sink used for purposes other than handwashing. Employee rinsed containers in handwash sink at front service line.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line, dry storage room next to ice machine and at front service counter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken and various cooked food in walk-in cooler.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table at cook line.
Food not stored at least 6 inches off of the floor. A pan of raw pork and raw chicken stored on floor in walk-in cooler. A few bags of rice and other dry food items stored on floor in dry food storage. Employee moving items to shelf in dry storage room.
Stored food not covered. Cooked pork, cooked beans and various cooked food in walk-in cooler.
Water leaking from pipe under handwash sink next to walk-in cooler at cook line.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, raw steaks and raw fish stored over cooked fish, cooked rice and various cooked food in walk-in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steak, raw fish and raw shrimp in tall single door reach-in cooler at cook line.
Handwash sink used for purposes other than handwashing. Employee washing coffee machine tools in handwash sink at front service line. Milk jug and scrubbing pads stored in handwash sink at front service line.
No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine at dry food storage area.
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. 2 food employees have no proof of training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked fish, cooked pork and various cooked food not date marked in walk-in cooler.
Bowl or other container with no handle used to dispense food. Plastic container with no handle used to dispense bread crumbs. Operator removed from bin.
Food not stored at least 6 inches off of the floor. 2 cases of pork feet, a bucket of peeled plantains and a bucket of pork bone broth stored on floor in walk-in cooler. A case of fry oil stored on floor at cook line.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple tongs and spatulas stored in a bucket of standing water temped 83 F at cook line.
Interior of microwaves has accumulation of black substance/grease/food debris. At cook line.
Stored food not covered. Cooked pork, cooked beans and various cooked food not covered stored in walk-in cooler. Cooked meatballs not covered stored in walk-in freezer.
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink blocked by dry storage shelf and ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan soiled with dust build up above walkin cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reachin cooler on cook line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor in dry storage room
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with old food debris throughout kitchen
Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled
Nov 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over cut veggies
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. plantains (110 - Hot Holding) under warmer Employee placed in fryer and temped at 175F
Handwash sink not accessible for employee use at all times. Hand sink blocked by dry storage shelf and ice machine
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cleaned and sanitized equipment or utensils not properly stored. Pizza peel stored on floor next to oven
Food not stored at least 6 inches off of the floor. 3 cases of cooking wine stored on floor in dry storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan soiled with dust build up above walkin cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in reachin cooler on cook line
Time/temperature control for safety food thawed in an improper manner. Raw chicken and raw beef thawing on shelf next to walkin cooler at room temperature Employee placed on walkin cooler
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor in dry storage room
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with old food debris throughout kitchen
Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over rice in walk-in cooler Corrected observed employee place raw beef on bottom shelf
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plaintains (95 - Hot Holding)under heat lamp Employee reheated to 187F
Food-contact surface soiled with food debris, mold-like substance or slime.observed old food debris buildup along shelf under prep table in back kitchen
Handwash sink not accessible for employee use at all times. Observed a pan stored in hand sink on cookline
Food not stored at least 6 inches off of the floor. Observed a container of oil and a container of potatoes stored on floor on cookline floor adjacent to walk-in cooler
In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored on oven handles
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on cookline
Working containers of food removed from original container not identified by common name. Observed spray bottle filled with oil stored on cookline prep table adjacent to grill top
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set up with 0 ppm of chlorine, corrected, 100 ppm of chlorine at time of inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wiping hands with used wiping cloth with gloves on, and returning to cooks line, corrected action taken inspector discussed with employee proper glove changing and hand washing between glove changes.
Handwash sink used for purposes other than handwashing. Pan stored in employee hand wash on cooks line, corrected, employee removed pan during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen m corrected, employee replaced paper towels during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked pork, all held over 24 hrs not date marked.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table on cooks line, corrected, employee removed drinks during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach in cooler not identified nor separated.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Standing water on east end of cooks line.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle
No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign at employee hand wash in kitchen.
Reuse of single-service or single-use articles. Chicken Soup Base container intended for signal use, reused.
Single-service articles not stored inverted or protected from contamination. To go containers over cooks line not not inverted.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk containers not labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.