ARCO IRIS CAFE

High Priority - - From initial inspection : High Priority - 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. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2026-04-21: Raw fish, raw beef and raw chicken stored over cooked rice and cooked vegetables in walk-in cooler. Employee starts to rearranging items at time of callback inspection. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation Warning - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Multiple food employees. Warning - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - 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. Repeat Violation Warning - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - 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. Warning - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Cooked ground beef, cooked rice, and various cooked food in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2026-04-21: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored on prep tables at cook line. Repeat Violation Warning - From follow-up inspection 2026-04-21: Time Extended

High Priority - 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.

High Priority - 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. Repeat Violation

High Priority - 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled with old food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed containers in handwash sink at front service line. Repeat Violation

Intermediate - 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. Repeat Violation

Intermediate - 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. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table at cook line.

Basic - 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. Corrective Action Taken Repeat Violation

Basic - Stored food not covered. Cooked pork, cooked beans and various cooked food in walk-in cooler.

Basic - Water leaking from pipe under handwash sink next to walk-in cooler at cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - 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.

Intermediate - 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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine at dry food storage area.

Intermediate - 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.

Intermediate - 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.

Basic - 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. Corrected On-Site

Basic - 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. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - 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.

Basic - Interior of microwaves has accumulation of black substance/grease/food debris. At cook line.

Basic - 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.

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by dry storage shelf and ice machine Warning - From follow-up inspection 2025-01-15: Observed hand sink blocked Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan soiled with dust build up above walkin cooler Warning - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - 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 Warning - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor in dry storage room Warning - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with old food debris throughout kitchen Warning - From follow-up inspection 2025-01-15: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled Warning - From follow-up inspection 2025-01-15: Time Extended

High Priority - 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 Corrected On-Site

High Priority - 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 Corrected On-Site

Intermediate - 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

Intermediate - Handwash sink not accessible for employee use at all times. Observed a pan stored in hand sink on cookline Repeat Violation

Basic - 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

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 pairs of tongs stored on oven handles Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink on cookline Repeat Violation

Basic - 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

High Priority - 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. Corrected On-Site Repeat Violation

High Priority - 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. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in employee hand wash on cooks line , corrected, employee removed pan during inspection. Corrected On-Site Repeat Violation

Intermediate - 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. Corrected On-Site Repeat Violation

Intermediate - 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. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - 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. Corrected On-Site Repeat Violation

Basic - 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.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor area(s) covered with standing water. Standing water on east end of cooks line .

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign at employee hand wash in kitchen.

Basic - Reuse of single-service or single-use articles. Chicken Soup Base container intended for signal use, reused.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers over cooks line not not inverted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One can of green beans and one can of tomato sauce both with deep dents on brims of can . Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in employee hand wash sink, corrected, employee removed pan during inspection. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen, corrected , manager placed paper towels at sink during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked black beans , cooked rice , noodles, all held over 24 hrs not date marked . Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Toxic spray bottle not labeled in kitchen area . Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food contact table , corrected employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets in disrepair on reach in cooler on cooks line .

Basic - Food stored on floor. Foods stored on floor in walk in cooler . Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from under employee hand wash sink next to ice machine .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine sanitizer in three compartment sink , corrected , three compartment sink reset to 100 ppm of chlorine. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen area . Corrected , employee placed paper at employee hand wash sink during inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened containers of milk , cooked rice and cooked pork all held over 24 hrs not date marked. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler in kitchen with old food debris. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on food prep table, corrected, employee removed drink during inspection. Corrected On-Site Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Air gap at back door to kitchen, on bottom sides . Exhaust fan screen missing.

Basic - Food stored on floor. Large box of plantains stored on floor in walk in cooler , Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing out on counter the counter, corrected, employee placed thawing fish in walk in cooler to continue the thawing process . Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves with no prior hand washing, corrected action taken, inspector discussed with employee proper hand washing procedures when changing gloves and or duties. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over uncovered cooked white rice in walk cooler , corrected on site cook , placed raw chicken and beef on bottom shelf of walk in cooler . Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean slicer with old food debris.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink in kitchen, corrected , operator replaced paper towels at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef , cooked rice cooked pork all held over 24 hrs not date marked. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks store on food prep table in kitchen , corrected employee removed drinks during inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on food prep tables, corrected employees removed phones during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees on cooks line observed with no hair restraints.

Basic - Food stored on floor. Container of garbanzo beans stored on floor in walk in cooler . Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on garbage can handle on cooks line . Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled in dry storage area. Repeat Violation

High Priority - 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 slicing ham with bare hands , Corrected Action taken , inspector had employee wash hands and place gloves on . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of old food debris in employee hand wash sink at end of cooks line .

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at employee hand wash sink at end of cooks line .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork , cooked white rice all held over 24 hrs not date marked . Corrected action taken , inspector went over with management the importance of date marking potentially hazardous foods held over 24 hrs. Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on cooks line not labeled . Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on cooks line , gaskets with old debris. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean pans stacked wet.

Basic - Equipment or utensils not designed or constructed in a durable manner. Chipped container lids .

Basic - Food stored on floor. Container of raw pork stored on floor in kitchen, Corrected , manager removed pork from the floor at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on rim of garbage can , corrected. Inspector had manager remove tongs and wash and sanitize before use. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee must wash hands sign at employee hand wash sink in kitchen area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and freezer with old food debris on cooks line .

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation