FEIJAO CON ARROZ RESTAURANT
559 E SAMPLE RD, Pompano Beach FL 33064 · 954 781 4453
Last inspected Aug 5, 2026 · 8 visits since August 2023
NOV 24
FEB 25
JUL 25
OCT 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1. Eight live small flying insects in dry storage area. 2. Four live small flying insects, flying and resting at handsink at bar. 3. One live small flying insect, flying around buffet.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $3,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023036787 | Jun 20, 2023 | Sep 14, 2023 | $800 |
| 2--2023001926 | Dec 20, 2022 | Mar 8, 2023 | $200 |
| 2--2019033908 | Jun 13, 2019 | Aug 28, 2019 | $800 |
| 2--2019028856 | May 29, 2019 | Jun 20, 2019 | $800 |
| 2--2018038000 | Jun 22, 2018 | Aug 8, 2018 | $600 |
| 2--2017003846 | Jan 12, 2017 | Apr 4, 2017 | $440 |
Inspection history
8 visits, newest first
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
What the inspector wrote — 13 findingsThe state's own report →
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.
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.
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.
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.
Show the remaining 9 findings ▾
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.
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.
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.
No soap provided at handwash sink next to cookline in kitchen.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
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.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 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. Observed employee wipe bare hands on shirt and then handle clean utensils without handwashing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting romaine for salad with bare hands at prep table in kitchen.
Bowl or other container with no handle used to dispense food. Observed employee using a bowl with no handle to scoop rice from rice warmer in kitchen.
Ceiling tile missing in dry storage area.
Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
No handwashing sign provided at a hand sink used by food employees next to walk in cooler in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. 1. Large spill on bottom shelf of single door true refrigerator in kitchen.
Water leaking from faucet at triple sink in kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored at the triple sink in the kitchen.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed Black beans (112F - Hot Holding) and red beans (116F - Hot Holding) at stove top in kitchen under no temperature control. Cooked less than two hours ago per operator.
Handwash sink used for purposes other than handwashing. Observed cut lemons and soiled straws in basin of hand sink at cookline in kitchen.
Ceiling tile shows damage or is in disrepair at cookline in kitchen.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area.
Duct tape used to repair nonfood-contact surface. Observed yellow duct tape used to repair ice machine door.
Equipment in poor. 1. Torn and hanging door gasket on two door true reach in refrigerator. 2. Observed broken and damaged handle on in use rice cooker in kitchen.
Food stored on floor. Observed cases of frozen yucca on floor in walk in freezer.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest freezer door exposed insulation, dry storage area.
Lights in food preparation and dry food storage area missing the proper shield, sleeve coatings or covers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters at cookline in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust behind cookline in kitchen.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate13 Basic
Show 14 findings ▾
No soap provided at handwash sink next to grill in buffet area.
Accumulation of black mold-like substance in the interior of the ice machine in dry storage area.
Accumulation of lime scale on the inside of the dishmachine in kitchen.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in rice at rice warmer in kitchen.
Ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in warehouse wash area in kitchen.
Duct tape used to repair nonfood-contact surface. 1. Observed yellow duct tape used to repair ice machine door interior.
Equipment in poor repair. 1. Torn door gasket on chest freezer in dry storage. 2. Broke and missing handle on rice warmer in kitchen. 3. Torn door gasket on Premium single door reach in cooler in kitchen.
Floor area(s) covered with standing water. Observed standing water in pitted areas of floor around ice machine in dry storage area.
Food stored on floor. Observed pan of raw chicken stored on floor in walk in freezer.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed on interior of ice machine door in dry storage.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Assorted packaged desserts at buffet line and in reach in cooler in kitchen does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights not shielded in prep area and dry storage area.
No handwashing sign provided at a hand sink used by food employees next to grill in buffet area.
True Refrigerator, single door reach-in cooler shelves with rust that has pitted the surface in kitchen.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
No soap provided at handwash sink at the grill. Operator provided soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water 82F at the hand sink at the grill.
Accumulation of black mold-like substance in the interior of the ice machine in dry storage.
Duct tape used to repair nonfood-contact surface. Observed on the ice machine door interior.
Interior of ice machine door has exposed insulation.
Light shield damaged above reach in chest freezer in dry storage area.
No handwashing sign provided at a hand sink used by food employees at the hand sink at the grill and in dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen.
Reach-in cooler shelves on single door True refrigerator with rust that has pitted the surface, in kitchen.
Wall soiled with accumulated grease, food debris, and/or dust behind cook line equipment in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored at grill and at hand sink near grill.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area.
Equipment in poor repair. 1. Torn door gasket on two door reach in cooler opposite by mop sink. 2. Coffee machine at coffee station leaking on to floor.
Hole in or other damage to wall. Missing and broken tiles on wall next to reach in freezer in kitchen.
Light not functioning. One burned out light at the hood above the cookline in the kitchen.
Reach-in cooler shelves with rust that has pitted the surface, on single door True refrigerator in kitchen.
Women's bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Apr 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 35 violations recorded, 7 high priority.
7 High priority8 Intermediate20 Basic
Show 35 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine Chlorine 0ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee started work and served plates of food to customers at the bar without first hand washing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1. Eight live small flying insects in dry storage area. 2. Four live small flying insects, flying and resting at handsink at bar. 3. One live small flying insect, flying around buffet.
Operating with an expired Division of Hotels and Restaurants license. Observed expired license 12/1/23. Operator renewed during inspection.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1. Raw shell eggs ambient 73F, stored on counter opposite cook line under no temperature control. Placed on counter less than two hours per operator. Operator placed in cooler to quick chill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Butter 78F, stored on the counter opposite the grill under no temperature control. Placed on the counter less than two hours per operator. 2. Flan 51F, Mousse de maracaja 61F on dessert buffet in customer dining area. Placed on buffet less than two hours per operator. 3. Tomato 51F, watermelon 50F on cold buffet station in customer dining area. Placed on buffet less than two hours per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Cooked beef 82F - Hot Holding, chicken hearts 82F - Hot Holding, sausage 90F - Hot holding, on a pan placed on oven at buffet line. Prepared less than one hour ago per operator. Operator to place items on Time as a Public Health control. Provided operator Time as a Public Health control form. Operator completed, time marked foods for 11am to 3pm.
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. Provided operator clean up poster.
Handwash sink used for purposes other than handwashing. 1. Bottle caps and used straw observed stored in sink basin in the hand sink next to cook line in the kitchen.
No paper towels or mechanical hand drying device provided at handwash sink at coffee and bar.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with Employee reporting agreement.
No soap provided at handwash sink at coffee station and bar.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage stored in reach in cooler in kitchen and prepared more than 24 hours ago not dated.
Spray bottle containing toxic substance not labeled at the dish machine in warehouse washing area. Operator labeled "bleach".
Accumulation of lime scale on the inside of the dishmachine.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup with coffee on food prep table next to stretch wrap in kitchen.
Employee eating in a food preparation or other restricted area. Employee drinking in the kitchen at the food prep table.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee observed washing dishes, rinsing, and then placing to air dry. Reviewed proper wash, rinse, sanitize, and air dry method with employee.
Equipment in poor repair. 1. Torn door gasket on two door reach in cooler opposite by mop sink. 2. Coffee machine at coffee station leaking on to floor.
Food stored on floor. Boxed potatoes and boxed beef stored on floor in walk in freezer.
Hole in or other damage to wall. Missing and broken tiles on wall next to reach in freezer in kitchen.
Ice buildup in walk-in freezer.
In-use tongs stored on oven door handle between uses in the kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle and scoop touching farofa, in reach in cooler opposite mop sin.
In-use wet wiping cloth/towel used under cutting board opposite cook line in the kitchen.
Light not functioning. One burned out light at the hood above the cookline in the kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, or sleeve coatings above prep tables in ware wash area.
No Heimlich maneuver/choking sign posted. Provided operator with choking poster.
No handwashing sign provided at a hand sink used by food employees at the coffee station.
Reach-in cooler shelves with rust that has pitted the surface, on single door True refrigerator in kitchen.
Soiled dry wiping cloth in use on cutting boards in kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloths stored on cutting boards in kitchen.
Women's bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Aug 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed at prep area outside of walk in cooler hand wash sink. Operator provided
No soap provided at handwash sink. Observed at prep area outside of walk in cooler hand wash sink. Operator provided
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Steak cooked to order at buffet line. Operator posted
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored on cutting board of cook line flip top cooler. Operator removed
Food stored on floor. Bag of carrots stored on floor in walk in cooler. Operator moved to shelf
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed on cook line
Time/temperature control for safety food thawed in an improper manner. Raw bacon, raw chicken thawing at room temperature in prep area. Operator moved to walk in cooler
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.