ARCO IRIS CAFE

Name: ARCO IRIS CAFE
Address: 4001 N HABANA AVE, TAMPA, FL, 33607, US
Rating: 0

4001 N HABANA AVE, TAMPA, FL 33607

License #3916730

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 17 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ARCO IRIS CAFE in TAMPA currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 90 total violations — 17 critical, 25 major, 48 minor.

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Inspections on file

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The latest inspection on October 27, 2026 shows 17 observation rows: 5 critical, 7 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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ARCO IRIS CAFE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fried rice contacted with soiled surface.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked beef and various cooked food with no date marks in walk-in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled food containers, then returned to work with food in kitchen without change gloves and wash hands.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained in kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink blocked by storage shelves and ice machine in kitchen. Operator relocated shelves and able to access to handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sinks. At cook line, by ice machine and front service counter. Operator provided paper towels for cook line.
[36-22-4] Floor area(s) covered with standing water. In equipment storage room.
[08B-47-4] Food not stored at least 6 inches off of the floor. Multiple buckets of food stored on floor in walk-in cooler. Fry oil stored on floor at cook line.
[08B-12-5] Stored food not covered. Cooked rice, cooked beef and various food items not covered stored in walk-in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep tables at cook line and front sandwich station.
[08B-27-4] Food placed in soiled container/equipment. A pan of fried rice stacked in other pan of fried rice with no lid in between, fried rice directly contacted with soiled bottom of the other.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked rice, raw fish and raw beef stored over cooked beef and cooked potatoes in walk-in cooler. Raw chicken and raw beef stored over cooked shrimps and cooked egg in reach-in cooler next to walk-in cooler at cook line. Raw shell eggs stored over ham croquettes in reach-in cooler next to oven on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employees washed water bottles and sandwich baskets in handwash sinks at front service counter. Soiled pans stored in handwash sink at cook line. Removed.
[53B-13-5] 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. 4 of 10 employees working at time of inspection have no proof of training.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A pot of grits (120F - Hot Holding) stored on steam table at cook line. Operator reheating on stove top.
[31B-03-4] No soap provided at handwash sink. At cook line.

Disposition: Warning Issued
[06-09-1] 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.
[50-09-4] Current Hotel and Restaurant license not displayed.
[33-14-4] Dumpster overflowing garbage.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple food employees.
[08B-47-4] 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.
[10-07-4] 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.
[08B-12-5] Stored food not covered. Cooked ground beef, cooked rice, and various cooked food in walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored on prep tables at cook line.
[08A-05-6] 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.
[12A-09-4] 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.
[03A-02-5] 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.
[31A-11-4] 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.
[31B-02-4] 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.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table at cook line.
[08B-47-4] 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.
[08B-12-5] Stored food not covered. Cooked pork, cooked beans and various cooked food in walk-in cooler.
[29-11-4] Water leaking from pipe under handwash sink next to walk-in cooler at cook line.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-28-4] 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.
[08A-05-6] 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.
[03B-01-6] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled with old food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed containers in handwash sink at front service line.
[31B-02-4] 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.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[14-01-5] 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.
[08B-47-4] 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.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[10-07-4] 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.
[22-08-4] Interior of microwaves has accumulation of black substance/grease/food debris. At cook line.
[08B-12-5] 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.
[08A-05-6] 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.
[31A-11-4] 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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine at dry food storage area.
[53B-13-5] 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.
[02C-02-5] 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.

Disposition: Warning Issued
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Pizza peel stored on floor next to oven
[08B-47-4] Food not stored at least 6 inches off of the floor. 3 cases of cooking wine stored on floor in dry storage area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan soiled with dust build up above walkin cooler
[12B-13-4] 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
[06-01-5] 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
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed floor in dry storage room
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with old food debris throughout kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shelled eggs stored over cut veggies
[03B-01-6] 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
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink blocked by dry storage shelf and ice machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink
[53B-05-5] 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.