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Licensee
Name: ARCO IRIS RESTAURANT License Number: SEA3906636
Rank: Seating License Expiration Date: 02/01/2019
Primary Status: Ownership Changed Secondary Status:
Location Address: 3328 W COLUMBUS AVE
TAMPA, FL 33607

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/26/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 5 18
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In bulk flour in storage, in all items on hot line **Warning**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under prep table, spray bottle holding oil, bulk rice/ beans bins, walk in cooler gasket and door frame, exterior microwave, dry storage racks heavy grease, r**Repeat Violation** **Repeat Violation** **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes and containers of food in both cooler and freezer. Bags of rice on floor in back storage. **Warning**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
14-11-4    Basic - Equipment in poor repair. Broken lexan containers, door disrepair walk in freezer, **Warning**
36-73-4    Basic - Floor/walls /ceiling soiled/has accumulation of debris. Wall on cooks line, wall back storage, wall behind cooking equipment, floor heavy grease next to fryers, floor under racks in dry storage, floor in walk in cooler, fan cover in kitchen. **Warning**
36-24-5    Basic - Hole in or other damage to wall. Wall damage in various locations in dry storage, cooks line, hole wall near three compartment sink, ceiling missing in back cooking area. **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** **Warning**
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
33-33-4    Basic - Large amount of unused equipment/supplies present. Slicer, fryer, tables, various items in back dry storage **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen and back storage **Repeat Violation** **Warning**
05-16-4    Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Both reach in coolers. **Warning**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Removed **Corrected On-Site** **Warning**
35B-07-4    Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Back dry storage both wall fans no screen present **Warning**
29-20-5    Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink in back area **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Cooked pork, rice, raw pork, sauces,various items in walk in cooler and walk in freezer **Repeat Violation** **Warning**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Leak under three compartment sink. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. All food containers in walk in cooler. **Repeat Violation** **Warning**
22-42-4    High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sani chlorine 0ppm, advised to add bleach 150ppm **Corrected On-Site** **Warning**
01B-01-4    High Priority - Dented/rusted cans present. See stop sale. **Repeat Violation** **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed cook change gloves serval times with no handwash. **Repeat Violation** **Warning**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dishwasher handle soiled dishes then clean dishes with no handwash. **Warning**
09-01-4    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 server handle toasted bread with bare hands. **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Two flies on cooks line **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Fried rice 48F°, chicken 47F°, cooked pork 48F°, black beans 48F°, Reach in cooler cooks line Raw chicken50F°, raw steak 49F°, bean sprouts 49F°, Advised cooks to place items on ice. **Corrective Action Taken** **Warning**
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Reach in cooler cooks line Raw chicken and raw steak over cheese sauce **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Can opener, microwave, interior oven, cutting boards on line, interior ice machine, interior large ovens, interior cooks line oven, racks in walk in cooler/ walk in freezer, **Repeat Violation** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Back handwash sink next to ovens hot water turned off, ran hand sink approximately 2 mins. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. room with ovens. No soap back room with ovens. No sign in room with ovens. **Warning**
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, rice, various items in walk in cooler . **Repeat Violation** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.