ARROZ CON LECHE CAFE
1676 Ridgewood Avenue
Florida, 32117
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/29/2025
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -plastic container used to scoop bread crumbs. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water at 121°f
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface under flat grill soiled with grease and food debris.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -operator corrected to 200ppm quat.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice in reach in cooler between 61°f and 72°f. Rice cooked and placed in cooler yesterday.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice in reach in cooler between 61°f and 72°f. Rice cooked and placed in cooler yesterday.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer in reach in cooler broken, operator replaced. Corrected On-Site
Food safety inspection conducted on 1/29/2025 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 8/6/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - 1 dead roaches in kitchen.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense seasoning mix.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled. -exterior of food storage containers soiled with old food debris.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of seasoning mix at cook line.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pork at 57°f in reach in cooler drawer (left side). In cooler overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork in reach in cooler drawer (left side) at 57°f. In cooler overnight.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink by back door blocked by freezer.
Food safety inspection conducted on 8/6/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 2/14/2024
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior back door to the outside has a gap at the top where the weather stripping has fallen down.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ground beef (picado) at 56°f. Cooked and placed in cooler yesterday.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked ground beef (picado) at 56°f. Cooked and placed in cooler yesterday.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ground beef cooling in deep pans. Advised operator to use shallow pans for cooling foods.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken soup in reach in cooler. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
Food safety inspection conducted on 2/14/2024 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 8/21/2023
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles, microwave door handle.
- 36-73-4:Basic - Floor soiled in dry storage area.
- 22-08-4:Basic - Interior of microwave has accumulation of food debris.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 50°f in top area of reach in cooler. Advised operator to place in container below fill line. **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef in reach in cooler. Corrected On-Site
Food safety inspection conducted on 8/21/2023 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).